U.S. flagAn official website of the United States government
                    Here's how you know **Official websites use .gov**
                            
                            A **.gov** website belongs to an official government organization in the United States.
 **Secure .gov websites use HTTPS**
                            
                            A **lock** (                            
                              A locked padlock                                                      
                            
                            ) or **https://** means you’ve safely connected to the .gov website. Share sensitive information only on official, secure websites.


Menu Agricultural Research Service
						
                    U.S. DEPARTMENT OF AGRICULTURE
 Natural Products Utilization Research: Oxford, MS
 close



    Research

                    Research Projects
                                    Publications
                                    Collaborations
                                    News
                People

                    Staff Listing
                                    Careers


        


                    Location Research Units
                        National Sedimentation Laboratory
                                    Natural Products Utilization Research Unit
                                    Water Quality and Ecology Research Unit
                                    Watershed Physical Processes Research UnitSearch small
                    Search
            
            ARS Home
                                About ARS
                                Contact Us




ARS Home Southeast Area Oxford, Mississippi Natural Products Utilization Research Research Publications at this Location





- ARS National Programs
- Search for a scientific manuscript
- Search for a research project
- ARS Software
- Programs and Projects
- Collaborations
- Subjects of Investigation
- Publications

Title:   Author  item
                                            NABORS, R. - OKLAHOMA STATE UNIV.item
                                            KLEINHOLZ, C. - LANGSTON UNIVERSITYitem
                                            Schrader, Kevinitem
                                            MIRELES-DEWITT, C. - OKLAHOMA STATE UNIV.
  Submitted to: Oklahoma Agriculture Experiment Station Departmental Publication
                                    Publication Type: Experiment Station
                                    Publication Acceptance Date: 3/18/2006
                                    Publication  Date: 1/15/2006
                                    Citation: Nabors, R.L., Kleinholz, C.W., Schrader, K., Mireles-Dewitt, C.A. 2006. POST-HARVEST REMEDIATION OF OFF-ODOR AND FLAVOR CATFISH (ICTALURUS PUNCTATUS) FILLETS USING ACID SOLUBILIZATION ISOELECTRIC PRECIPITATION. Oklahoma Agriculture Experiment Station Departmental Publication. 2005 Animal Science Research Report:Oklahoma State University.Interpretive Summary: Certain types of blue-green algae that grow in catfish aquaculture ponds can produce musty-odor compounds that cause off-flavor in farm-raised catfish.  Such off-flavor problems result in large economic losses to the catfish aquaculture industry.  A post-harvest method was developed that uses low acid conditions to help reduce the levels of the musty off-flavor compounds in catfish fillets.
                                Technical Abstract: Many catfish producers are burdened with the chronic management problem of producing off-odor/flavor catfish.  Off-odor/flavor catfish results from two compounds, 2-methylisoborneol (MIB) and geosmin, that can reside in the water in which catfish are raised. The resulting off-odors/flavors decrease profit margins for producers because processing must be delayed until the off-odor/flavor is absent, or the off-odor/flavor product is processed as a less valuable by-product such as fish meal. The objective of this study was to apply a post-harvest process to catfish fillets that solubilizes and then recovers protein using low acid conditions (Acid-SIP) and evaluate its effectiveness at eliminating or reducing the off-odors and flavors associated with catfish fillets.  Data indicated there was no statistically significant reduction (P>0.05) in geosmin and MIB concentrations between Acid-SIP samples and non Acid-SIP samples.  However, data does indicate that geosmin and MIB spiked catfish that were subsequently processed using Acid-SIP tended to have lower concentrations of the off-odor/flavor compounds, with the only exception to this trend being cooked samples of the geosmin spiked catfish.  Fat content was significantly reduced in all raw Acid-SIP samples while protein and ash contents did not differ.  Data indicated the Acid-SIP process produced a low fat protein product with strong gel characteristics.  Results showed the process has the capability to lower off-odor/flavor compounds, although further research is needed to refine the process and prove its efficacy.


Return to top


Connect with ARS Sign up


ARS Home
                            USDA.gov
                            Plain Writing
                            Policies & Links
                            Civil Rights Statements
                            FOIA
                            Accessibility Statement
                            Privacy Policy
                            Non-Discrimination Statement
                            Quality of Information
                            USA.gov
                            WhiteHouse.gov