Influence of Fresh and Processed Tannic Acid, and Fresh Tannic Acid, and Fresh Tannic Acid Plus Phosphate on Catfish Fillet Color, Microbial Shelf Life and Oxidation

Author

Guilherme Filizzola Cury

Issuing Body

Mississippi State University

Advisor

Silva, Juan L.

Committee Member

Schilling, Mark Wes

Committee Member

Tidwell, Diane K.

Date of Degree

8-11-2012

Document Type

Graduate Thesis - Open Access

Major

Food Science and Technology

Degree Name

Master of Science

College

College of Agriculture and Life Sciences

Department

Department of Food Science, Nutrition and Health Promotion

Abstract

Fresh tannic acid (5%) (FTA), heated to 121C for 15 min (PTA), and the combination of FTA and phosphates (FPH) were vacuum tumbled with catfish fillets and compared to water tumbled fillets (CTL). Fillets treated with FTA or PTA had higher whiteness whereas all treated fillets had higher chroma values than CTL, resulting in a deeper yellow color fillet. Microbial shelf life (CTL, log CFU/g, APC) of FTA and PTA treated fillets was extended by two days, to11.8 d at 4C, but FPH fillets did not reach over 5 log CFU/g for 15 d of storage. Fat from FTA and PTA treated fillets had induction points (IP) of 4.0 and 3.4 h, respectively, whereas FPH and CTL samples had IP of 1.4 and 2.4 h. Thus, FPH seems to be the best antimicrobial treatment and FTA/PTA, the best antioxidant treatment.

URI

https://hdl.handle.net/11668/20143

Comments

induction point||oxidation||Tannic Acid

Recommended Citation

Cury, Guilherme Filizzola, "Influence of Fresh and Processed Tannic Acid, and Fresh Tannic Acid, and Fresh Tannic Acid Plus Phosphate on Catfish Fillet Color, Microbial Shelf Life and Oxidation" (2012). Theses and Dissertations. 2708.
https://scholarsjunction.msstate.edu/td/2708