Theses and Dissertations
Issuing Body
Mississippi State University
Advisor
Silva, Juan L.
Committee Member
Schilling, M. Wes
Committee Member
Perez, Lurdes Siberio
Date of Degree
12-14-2018
Original embargo terms
Worldwide
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
The overall baseline (as received) moisture, protein and fat content of hybrid catfish (Ictalurus furcatus x Ictalurus punctatus) fillets were 77.8 +/- 1.38%, 16.7 +/- 0.50% and, 5.7 +/- 1.6%, respectively. Small fillets (111 +/- 19 g) had higher (P≤0.05) baseline moisture (78.6 +/- 0.87% vs 76.8 +/- 1.15%) and lower (P≤0.05) fat content (4.7 +/- 0.64% vs 6.8 +/- 1.72%) than large fillets (247 +/- 62 g), whereas protein content was similar (P>0.05) for both sizes. Retained water of the final fresh and frozen fillets was 1.2 +/- 2.03% and 3.1 +/- 1.02%, respectively, irrespective of fillet size. Psychrotrophic (PPC) and total coliform plate counts (TCC) of the baseline fillets were 4 log CFU/g and 1.6 log CFU/g, respectively and were not different between the process steps, except after injection which was higher (P>0.05) than baseline. Moisture-protein ratio and fat content were good (P≤0.05) predictors for retained water in catfish fillets during processing.
URI
https://hdl.handle.net/11668/20411
Recommended Citation
Haque, Mohammad Manirul, "Proximate Composition, Retained Water, and Bacterial Load for Two Sizes of Hybrid Catfish (Ictalurus Furcatus X Ictalurus Punctatus) Fillets at Different Process Steps" (2018). Theses and Dissertations. 3675.
https://scholarsjunction.msstate.edu/td/3675
Comments
model||proximate composition||retained water||Hybrid Catfish