Chemical treatments for reducing the yellow discoloration of channel catfish (Ictalurus punctatus) fillets

Journal of Food Science

Volumn 78, Issue 10, 2013, Pages

  Li, Yilin ^a,b   Liu, Shaoyang ^c   Cline, David ^a   Chen, Shengshun ^d   Wang, Yifen ^b   Bell, Leonard N ^a  

^a AUBURN UNIVERSITY   (United States)

^b AUBURN UNIVERSITY   (United States)

^c TROY UNIVERSITY   (United States)

^d SHANGHAI OCEAN UNIVERSITY   (China)

Author keywords

Carotenoid; Color; Fish; Stability

Indexed keywords

ICTALURUS PUNCTATUS;

ASCORBIC ACID; CAROTENOID;

ANIMAL; ARTICLE; CATFISH; COLOR; FISH; FOOD HANDLING; FOOD PRESERVATION; MEAT; METHODOLOGY; STABILITY;

CAROTENOID; COLOR; FISH; STABILITY;

ANIMALS; ASCORBIC ACID; CAROTENOIDS; CATFISHES; COLOR; FOOD HANDLING; FOOD PRESERVATION; MEAT;

EID: 84885432058     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12255     Document Type: Article

References (18)

1. Cline D. 2011. Photo-based color evaluation can enhance catfish fillet quality. Global Aquaculture Advocate 14(4):76-7.
2. Hanson T, Sites D. 2011. 2010 U.S. catfish database. USDA Natl. Agricultural Statistics Service. Available from: http://www.aces.edu/dept/fisheries/aquaculture/catfish-database/2010%20catfish/Catfish%202010%20Complete.pdf. Accessed Sept 1, 2011.
3. Lee PW. 1987. Carotenoids in cultured channel catfish [PhD dissertation]. Auburn Univ., Auburn, Ala.
4. Li MH, Robinson EH, Oberle DF, Zimba PV. 2007. Effects of various dietary carotenoid pigments on fillet appearance and pigment absorption in channel catfish, Ictalurus punctatus. J World Aquacult Soc 38:557-63.
5. Li Y, Bell LN, Liu S, Wang Y. 2013. Color and carotenoid content changes of yellow discolored channel catfish, Ictalurus punctatus, fillets during refrigerated storage. J World Aquacult Soc 44:148-53.
6. Liu S, Li Y, Wu Y, Bell LN, Davis D, Wang Y. 2012. Extraction, identification and quantitation of carotenoids in discolored channel catfish (Ictalurus punctatus) fillets. J Food Comp Anal 26:154-9.
7. Lovell T. 1984. The yellow fat problem in fish flesh. Aquaculture 10:39-40.
8. Moros EE, Darnoko D, Cheryan M, Perkins EG, Jerrell J. 2002. Analysis of xanthophylls in corn by HPLC. J Agric Food Chem 50:5787-90.
9. Otwell WE. 1992. Use of sulfites and phosphates with shrimp. Proceedings of the 17th Annual Tropical and Subtropical Fisheries Technological Conference of the Americas, Mexico. p 64-67.
10. Peiser GD, Yang SF. 1979. Sulfite-mediated destruction of β-carotene. J Agric Food Chem 27:446-9.
11. Rodriguez-Amaya DB. 2001. A guide to carotenoid analysis in foods. Washington, D.C.: Intl. Life Sciences Inst. Press.
12. Shahidi F, Metusalach, Brown JA. 1998. Carotenoid pigments in seafoods and aquaculture. Crit Rev Food Sci Nutr 38(1):1-67.
13. Suvanich V, Marshall DL. 1998. Influence of storage time and temperature on quality of catfish (Ictalurus punctatus) frames. J Aquat Food Prod Technol 7:61-74.
14. USDA. 2012. Catfish processing. Natl. Agricultural Statistics Service. Available from: http://usda01.library.cornell.edu/usda/nass/CatfProd//2010s/2012/CatfProd-01-27-2012.pdf. Accessed Feb 12, 2013.
15. Wedzicha BL. 1992. Chemistry of sulphiting agents in food. Food Add Contam 9:449-59.
16. Wellborn TL. 1988. Channel catfish: life history and biology. SRAC Publication 180:1-4.
17. Wolters WR, Johnson MR. 1994. Enteric septicemia resistance in blue catfish and three channel catfish strains. J Aquat Anim Health 6:329-34.
18. Zhuang RY, Huang YW, Beuchat, LR. 1996. Quality changes during refrigerated storage of packaged shrimp and catfish fillets treated with sodium acetate, sodium lactate or propyl gallate. J Food Sci 61:241-44, 261.