Proximate Composition, Retained Water, and Bacterial Load for Two Sizes of Hybrid Catfish (Ictalurus Furcatus X Ictalurus Punctatus) Fillets at Different Process Steps
Silva, Juan L.
Schilling, M. Wes
Perez, Lurdes Siberio
Date of Degree
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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
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.
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 MSU. 3675.