Mississippi State University
Silva, L. Juan
White, H. Charles
Schilling, W. Mark
Date of Degree
Graduate Thesis - Open Access
Food Science, Nutrition and Health Promotion
Master of Science
College of Agriculture and Life Sciences
Department of Food Science, Nutrition and Health Promotion
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.
Kin, Sovann, "Influence of food-grade ingredients on offlavor compounds in catfish fillets" (2006). Theses and Dissertations. 2707.