Food Ingredients Affect Off-flavor Compounds in Catfish Fillets
Influence of Food-grade Ingredients on Off-flavor Compounds in Catfish Fillets
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Lime flavor and/or liquid smoke could be added to a marinade or incorporated in an injection/tumbling solution after catfish fillets are processed. The components of these ingredients that are responsible for off-flavor reduction should be studied further. Main interactive effects of masking agents that render off-flavors less active should also be studied further. However, the effectiveness of masking/degrading off-flavor compounds in channel catfish depends on many factors including initial amount of off-flavor compounds in fish, method of treatment (physical and chemical treatment), treatme...
Lime flavor and/or liquid smoke could be added to a
marinade or incorporated in an injection/tumbling
solution after catfish fillets are processed. The
components of these ingredients that are responsible
for off-flavor reduction should be studied further.
Main interactive effects of masking agents that
render off-flavors less active should also be
studied further. However, the effectiveness of
masking/degrading off-flavor compounds in channel
catfish depends on many factors including initial
amount of off-flavor compounds in fish, method of
treatment (physical and chemical treatment),
treatment time, and method of testing(sensory
evaluation and chemical analysis).
marinade or incorporated in an injection/tumbling
solution after catfish fillets are processed. The
components of these ingredients that are responsible
for off-flavor reduction should be studied further.
Main interactive effects of masking agents that
render off-flavors less active should also be
studied further. However, the effectiveness of
masking/degrading off-flavor compounds in channel
catfish depends on many factors including initial
amount of off-flavor compounds in fish, method of
treatment (physical and chemical treatment),
treatment time, and method of testing(sensory
evaluation and chemical analysis).
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