Effect of precooking and polyphosphate treatment on the quality of catfish fillets cooked in pouch in boiling water

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.

[1]  T. J. Britz,et al.  Impact of freezing and thawing on the quality of meat: review. , 2012, Meat science.

[2]  C. Alvarado,et al.  Marination to Improve Functional Properties and Safety of Poultry Meat , 2007 .

[3]  J. Pie,et al.  Cholesterol oxidation in meat products during cooking and frozen storage , 1991 .

[4]  P. Sheard,et al.  Injection of water and polyphosphate into pork to improve juiciness and tenderness after cooking. , 1999, Meat science.

[5]  R. Schubring,et al.  Composition and quality attributes of conventionally and organically farmed Pangasius fillets (Pangasius hypophthalmus) on the German market , 2009 .

[6]  M. Osorio,et al.  Effect of the use of a commercial phosphate mixture on selected quality characteristics of 2 Spanish-style dry-ripened sausages. , 2011, Journal of food science.

[7]  H. J. Andersen.  What is pork quality , 2000 .

[8]  Xulei Wu,et al.  Effects of frozen storage on survival of Staphylococcus aureus and enterotoxin production in precooked tuna meat. , 2014, Journal of food science.

[9]  Dong-Ho Kim,et al.  SHELF-LIFE DETERMINATION OF PRECOOKED FROZEN PORK MEAT PATTIES AT VARIOUS TEMPERATURES , 2002 .

[10]  C. Sims,et al.  Phosphate Pretreatment on Smoke Adsorption of Cold Smoked Mullet (Mugil cephalus) , 2000 .

[11]  T. Pérez-Palacios,et al.  Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins. , 2014, Meat science.

[12]  T. R. Carr,et al.  Palatability and Storage Characteristics of Precooked Pork Roasts , 1987 .

[13]  P. J. Allen,et al.  The Effects of Sequential Environmental and Harvest Stressors on the Sensory Characteristics of Cultured Channel Catfish (Ictalurus Punctatus) Fillets. , 2016, Journal of food science.

[14]  M. Kontominas,et al.  Shelf-life of a chilled precooked chicken product stored in air and under modified atmospheres: microbiological, chemical, sensory attributes. , 2006, Food microbiology.

[15]  T. Kim,et al.  Phosphate type affects the quality of injected catfish fillets. , 2010, Journal of food science.

[16]  D. Gerrard,et al.  Pork Quality is Affected by Early Postmortem Phosphate and Bicarbonate Injection , 2001 .

[17]  D. Cornforth,et al.  Evaluation of Garam Masala Spices and Phosphates as Antioxidants in Cooked Ground Beef , 2006 .

[18]  A. Anjaneyulu,et al.  Effect of Different Cooking Methods on Lipid Oxidation and Microbial Quality of Vacuum‐Packaged Emulsion Products from Chicken , 2014 .

[19]  J. Regenstein,et al.  Physicochemical and organoleptic characteristics of seasoned beef patties with added glutinous rice flour. , 2012, Meat science.

[20]  T. Emanuelli,et al.  Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets , 2008 .

[21]  F. Villani,et al.  Spoilage-related microbiota associated with chilled beef stored in air or vacuum pack. , 2011, Food microbiology.

[22]  J. T. Keeton.  Effects of Fat and NaCl/Phosphate Levels on the Chemical and Sensory Properties of Pork Patties , 1983 .

[23]  E. Esteves,et al.  Effects of chilled storage on quality of vacuum packed meagre fillets , 2013 .

[24]  S. Salawu,et al.  Effect of Frozen Period on The Chemical, Microbiological and Sensory Quality of Frozen Tilapia Fish (Sarotherodun Galiaenus) , 2006, Nutrition and health.

[25]  M. Rezaei,et al.  Effects of turmeric, shallot extracts, and their combination on quality characteristics of vacuum-packaged rainbow trout stored at 4 ± 1 °C. , 2011, Journal of food science.

[26]  E. G. Bligh,et al.  Effect of Phosphate Blends on Stability of Cod Fillets in Frozen Storage , 1986 .

[27]  A. S. Mahoonak,et al.  Cryoprotective effects of polyphosphates on Rutilus frisii kutum fillets during ice storage , 2011 .

[28]  Chang,et al.  Biochemical, Microbiological, and Sensory Changes of Sea Bass (Lateolabrax japonicus) under Partial Freezing and Refrigerated Storage. , 1998, Journal of agricultural and food chemistry.

[29]  V. Santé-Lhoutellier,et al.  Colour, lipid and protein stability of Rhea americana meat during air- and vacuum-packaged storage: influence of muscle on oxidative processes. , 2010, Meat science.

[30]  Lucina E. Lampila Bs,et al.  Functions and Uses of Phosphates in the Seafood Industry , 1993 .

[31]  Shu-Tai Wang,et al.  Effect of phosphate, ascorbic acid and α-tocopherol injected at one-location with tumbling on quality of roast beef. , 2011, Meat science.

[32]  B. Pan,et al.  Preservation of seafood quality , 1994 .