Mississippi State University
Silva, Juan L.
Schilling, Mark Wes
Tidwell, Diane K.
Date of Degree
Graduate Thesis - Open Access
Food Science and Technology
Master of Science
College of Agriculture and Life Sciences
Department of Food Science, Nutrition and Health Promotion
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.
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.