Effect of precooking and polyphosphate treatment on the quality of catfish fillets cooked in pouch in boiling water. (15th May 2017)

• Record Type: Journal Article
• Authors: Li, Carissa H.; Bland, John M.; Bechtel, Peter J.
• Is Part Of: International journal of food science & technology. Volume 52:Number 8(2017)
• Page Start: 1844
• Page End: 1851
• Publication Date: 2017-05-15
• Subjects: Boiled in pouch -- Ictalurus punctatus -- polyphosphate -- precooked products -- quality; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.13459
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: Cooking or reheating food in a vacuum‐sealed bag has been a common method of preparing vegetables, meats and poultry products. However, there are very few examples of vacuum‐sealed bags designed for cooking catfish fillets. The objective was to examine properties of raw frozen and precooked frozen catfish fillets that were cooked in a vacuum‐sealed pouch in boiling water. The effect of a commercial polyphosphate blend (IQF) on product properties was also evaluated. Sample analyses included weight loss, proximate content, colour (CIE L*a*b*), pH, mechanical texture and lipid peroxidation (TBARS) measurements. Both raw frozen and precooked frozen IQF fillets showed a significantly lower per cent moisture loss after cooking, of less than 2.7% relative to the fillets without polyphosphate (6.2–7.4%). Colour analysis showed a significantly higher b*(C) (yellowness) value for fillets without polyphosphate. Similar texture properties were observed between cooking treatments, with a harder texture (~1.3–1.7 times) determined for fillets without polyphosphate. Abstract : The present work studied the effect of precooking and a commercial polyphosphate treatment on the quality of catfish fillets cooked in vacuum‐sealed pouches in boiling water. This study will be used to develop precooked catfish products that can be reheated in boiling water.