Author

Sovann Kin

Advisor

Silva, L. Juan

Committee Member

White, H. Charles

Committee Member

Schilling, W. Mark

Date of Degree

1-1-2006

Document Type

Graduate Thesis - Open Access

Degree Name

Master of Science

College

College of Agriculture and Life Sciences

Department

Department of Food Science, Nutrition and Health Promotion

Abstract

The purpose of this study was to screen the effect of some food-grade ingredients on the off-odors caused by geosmin and 2-methylisoborneol (MIB) compounds in catfish fillets by sensory evaluation. The study revealed that geosmin and MIB odor intensity were reduced to different degrees when fillets were dipped in lime flavor (94% and 67%, respectively), 0.5% acetic acid (AA) (70% and 16%, respectively), hardwood liquid smoke (98% and 86%, respectively), or hickory liquid smoke (98% and 100% respectively) in cooked products. A 0.5% AA proved to be effective in decreasing odor intensity of geosmin (70%) in cooked products, whereas lime flavor (94%), hardwood liquid smoke (98%), and hickory liquid smoke (98%) were very effective in decreasing odor intensity of geosmin in cooked products. These agents added desirable flavors as well, except for AA by panelists? comments. These flavors could be added to a marinade or incorporated in an injection/tumbling solution when catfish fillets are processed.

URI

https://hdl.handle.net/11668/15584

Comments

geosmin||2-methylisoborneol||catfish||offlavor||lime flavor||liquid smoke

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