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Texture Profile Analysis And Composition Of A Minced Catfish Product, J. Lee Wiles, Bartholomew W. Green, R. Bryant

United States Department of Agriculture-Agricultural Research Service / University of Nebraska-Lincoln: Faculty Publications

Texture Profile Analysis of minced catfish products indicated that minced proteins from the belly flap meat have excellent functional properties to form gels or restructured products. Belly flap meat is considered a low-value trimming, with about 16.9% protein and 11.2% total lipid. Washing of minced catfish trimmings increased the moisture content from 71.5% to 77.9% while reducing mechanical hardness (19.1 N to 11.9 N), chewiness index (14.2 N to 8.83 N) and shear energy (0.82 J to 0.51 J). No significant changes were found in cohesiveness, resilience, and springiness of the minced fish after washing or the addition of 3.3% …