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Phosphate type affects the quality of injected catfish fillets
S Kin1, M W Schilling, B S Smith
1Dept. of Food Science, Nutrition, and Health Promotion, Mississippi State Univ., Mississippi State, MS 39762, USA.
Journal of Food Science
|May 25, 2010
Summary
Agglomerated sodium phosphates (AGSP) maximized catfish fillet yields and quality through injection. Other phosphate blends also improved tenderness and yields compared to untreated fillets.
Area of Science:
- Food Science and Technology
- Seafood Processing
- Meat Science
Background:
- Phosphate marination is a common technique to improve meat and fish quality.
- Different phosphate blends and application methods can influence outcomes differently.
- Optimizing catfish fillet quality is crucial for the seafood industry.
Purpose of the Study:
- To evaluate the impact of various phosphate treatments on the quality of tray-packed, refrigerated catfish fillets.
- To determine the most effective phosphate blend for maximizing yield and quality attributes.
Main Methods:
- Catfish fillets were injected with different phosphate solutions to 115% of green weight.
- Fillets were tray-packed and stored at 4°C for up to 11 days.
- Evaluated parameters included yields, color, pH, cooking loss, tenderness, purge loss, and microbial counts (Psychrotrophic Plate Counts).
Main Results:
- All phosphate treatments significantly improved fillet tenderness.
- The agglomerated blend of sodium phosphates (AGSP) notably increased pH and yields, while decreasing CIE L* and CIE b* values.
- Agglomerated blend of polyphosphates (AGPP) showed lower psychrotrophic plate counts than the control throughout storage.
Conclusions:
- AGSP maximized catfish fillet yield and quality when applied via multineedle injection due to its high pH effect.
- Sodium tripolyphosphate (STP) and other agglomerated phosphate blends also enhanced yield and tenderness compared to nonmarinated controls.
- Phosphate treatments offer significant benefits for improving the quality of refrigerated catfish fillets.
