Louisiana State University LSU Digital Commons LSU Historical Dissertations and eses Graduate School 1973 Chemical and Organoleptic Quality Changes of Frozen Stored and Canned Channel Catfish. Joseph Richard Boa Louisiana State University and Agricultural & Mechanical College Follow this and additional works at: hps://digitalcommons.lsu.edu/gradschool_disstheses is Dissertation is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion in LSU Historical Dissertations and eses by an authorized administrator of LSU Digital Commons. For more information, please contact [email protected]. Recommended Citation Boa, Joseph Richard, "Chemical and Organoleptic Quality Changes of Frozen Stored and Canned Channel Catfish." (1973). LSU Historical Dissertations and eses. 2520. hps://digitalcommons.lsu.edu/gradschool_disstheses/2520
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Louisiana State UniversityLSU Digital Commons
LSU Historical Dissertations and Theses Graduate School
1973
Chemical and Organoleptic Quality Changes ofFrozen Stored and Canned Channel Catfish.Joseph Richard BottaLouisiana State University and Agricultural & Mechanical College
Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_disstheses
This Dissertation is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion inLSU Historical Dissertations and Theses by an authorized administrator of LSU Digital Commons. For more information, please [email protected].
Recommended CitationBotta, Joseph Richard, "Chemical and Organoleptic Quality Changes of Frozen Stored and Canned Channel Catfish." (1973). LSUHistorical Dissertations and Theses. 2520.https://digitalcommons.lsu.edu/gradschool_disstheses/2520
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BOTTA, Joseph R ich ard , 1946- CHEMICAL AND ORGANOLEPTIC QUALITY CHANGES OF FROZEN STORED AND CANNED CHANNEL CATFISH.
The L o u is ia n a S t a t e U n iv e r s ity and A g r ic u ltu r a l and M echanical C o lle g e , P h . D . , 1973 Food T echnology
University Microfilms, A XEROX Company, Ann Arbor, Michigan
THIS DISSERTATION HAS BEEN MICROFILMED EXACTLY AS RECEIVED.
CHEMICAL AND ORGANOLEPTIC QUALITY CHANGES OF FROZEN STORED AND CANNED CHANNEL CATFISH
A Dissertation
Submitted to the Graduate Faculty of the Louisiana State University and
Agricultural and Mechanical College in partial fulfillment of the requirements for the degree of
Doctor of Philosophy
in
The Department of Food Science
byJoseph Richard Botta
B.Sc.(Agr.), University of British Columbia/ 1969 M.Sc./ University of British Columbia/ 1971
December, 1973
ACKNOWLEDGEMENTS
The author is indebted to and expresses sincere thanks
to Dr. J . E. Rutledge for his advice, encouragement, and
help throughout the course of this study.
The author also wishes to sincerely thank Dr. W. F.
McKnight and Dr. J . E. Love for their help and suggestions.
The author sincerely thanks Dr. J . W. Avault for
providing the fish for the frozen storage study.
The author thanks all the people that served on the
taste panels.
Appreciation is also extended to Dr. R. M. Grodner,
Dr. S. P. Meyers, and Dr. A. F. Novak for serving as members
of his advisory committee.
The writer also gratefully acknowledges Louisiana
State University Sea Grant for providing financial
assistance.
i i
TABLE OF CONTENTS
P age
ACKNOWLEDGEMENTS...................................................................................... i i
TAB IE OF CONTENTS.................................................................................... i i i
LIST OF TABIES............................................................................................ vi
LIST OF FIGURES......................................................................................... v iii
ABSTRACT............................................................................................................ ix
1 Content and unsaturation of lipidpresent in catfish ......................................................... 40
2 Content and unsaturation of lipidpresent in various fish ............................................ 42
3 Analyses of variance of odor, flavor,texture, and overall quality of canned catfish processed four different ways prior to thermal processing...................... 44
4 Treatment means from analyses of varianceof odor, flavor, texture, and overall quality of canned catfish processed four different ways prior to thermal processing.................................................................. 45
5 Taste panel treatment combination meansfor odor, flavor, texture, and overall quality of canned catfish processed four different ways and evaluated at two time intervals............................................................ 47
6 Free fatty acid content of channelcatfish stored at -10°C.................................... 52
7 Analysis of variance of free fatty acidsof channel catfish stored at -10 C ... 52
8 Extractable protein content of channelcatfish stored at -10 C.................................... 54
9 Analysis of variance of extractableprotein of channel catfish stored at-10 C.................................................................................... 54
10 Hypoxanthine content of channel catfishstored at -10°C ............... 56
v i
T a b le P age
11 Analysis of variance of hypaxanthigeof channel catfish stored at -10 C .... 56
12 Mean absorbance values of apparentinosine monophosphate of channelcatfish stored at -10°C.......................... 58
13 Analysis of variance of absorbance valuesof apparent inosine monophosphate of channel catfish stored at -10 C.. 58
14 Mean taste panel scores for odor,flavor, texture, and overall quality of channel catfish stored at -10 C .... 60
15 Analyses of variance of odor, flavor,texture, and overall auality of channel catfish stored at -10 C.................. 60
v i i
LIST OF FIGURES
F ig u r e P age
1 A diagramatic representation of across-section of a fish showing the areas of light and dark muscle............................. 27
2 Diagramatic presentation of processingprocedures prior to thermal processing 30
3 Yields of canned product processed fourdifferent ways prior to thermal processing......................................................................... 50
v i i i
ABSTRACT
Experiments were conducted to investigate the possi
b ility of canning catfish as a method of preservation .and
to determine if processing methods prior to canning could
eliminate off-flavor. Experiments were also conducted
to determine if certain chemical tests could be used as
an index of texture and flavor changes in frozen stored
catfish.
During the development of a canned catfish product,
characteristics of lipid present in dark and light muscle
were determined. Dark muscle contained 2 5.51% lipid with
an iodine number of 69.99. Light muscle contained 1.26%
lipid with an iodine number of 93.86.
A technically feasible canned catfish product was
developed. I t was found desirable to remove the bone as
well as add salt and lemon juice to the catfish flesh
prior to thermal processing. Removing the dark muscle did
not significantly affect odor, flavor, texture, and overall
quality. Steaming the fish prior to canning decreased
Bilinski, E. (1969). in Fish in Research. Academic Press, Inc., New York, pp. 135-152.
Wood, J . D. and S. A. Hagg. (1962). J . Fish Res. Bd.( . Canada, 19(1): 169-171.
Mackie, P. R. and R. Hardy. (1969). J . Fd. Technol.(4) 4:241-254.
Ackman, R. G. (1966). J . Am. Oil Chem. Sco. 43(6): 385-389.
43
in Table 2. For example/ the iodine number of lipid from
light muscle of catfish is 93.86 whereas the iodine number
of greater silver smelt is 114. In addition/ while lipid
present in dark and light muscle of catfish have an iodine
number of 69.99 and 93.86, respectively, the iodine number
of oleic acid, an 18 carbon fatty acid with one double
bond, is 90.07 (Triebold and Aurand, 1963)•
The low iodine number of lipid present in dark muscle
may be important from a storage point of view, (rancidity).
Organoleptic Analysis of Canned Catfish Processed
Four Different Ways Prior to Thermal processing: The
results of earlier work (Botta and Rutledge, 1973) also
prompted a detailed organoleptic analysis of canned cat
fish processed four different ways prior to thermal
processing and to determine yields of the canned product
processed by each of the four different methods.
S tatistical analysis of the taste panel data revealed
that removing dark muscle did not significantly (P ^ 0.05)
reduce odor, flavor, texture, and overall quality (Table 3
and 4). Steaming the f ille ts prior to thermal processing
significantly (P s? 0.01) reduced odor and flavor, signifi
cantly (P < 0.01) improved texture, and significantly
(p ^ 0.05) reduced overall quality (Table 3 and 4). It
is thought that steaming reduced odor and flavor by
44
T a b le 3
Analyses of Variance of Odor, Flavor, Texture and overall Quality of Canned Catfish Processed Four
Different Ways prior to Thermal Processing
Source d . f .Odor. m.s.
Flavoj m • s •
Textuje m.s.
Overall Qualify m.s •
Time (T) 1 0.521 1.021 1.3332 0.005Rep (time) (R) 4 2.021 0.583 0.208 0.458Judge (J) 7 1-976** 3.902** 2.905** 2.571*Steam (S) 1 65.333 46.021 56.333 27.755Muscle (M) 1 1.688 1.021 3.000 0.130S X M 1 6.021 0.021 0.750 0.630J X S 7 2.452 6.164 1.833 5.100J X M 7 0.902 0.640 0.429 0.785J X S X M 7 2.283 0.426 0.250 0.523J X T 7 5.140 3.949 1.738 3.446T X S 1 1.021 0.520 0.333 0.047T X M 1 0 . 0 0 0 2.521 0.750 0.005T X S X M 1 0.333 0.188 0.333 0.005J X T X S 7 2.830 1.521 1.524 2.202J X T X M 7 0.381 0.283 0.250 0.231J X T X S X M 7 0.476 0.402 0.714 0.517J X R (T) 28 1.511 0.881 0.554 0.541R X S (T) 4 0.411 1.865 1.583 1.760R X M(T) 4 0.734 1.427 1.188 0.865R X S X M(T) 4 2.161 0.166 0.167 0.208J X R X S (T) 28 1.108 0.686 0.786 0.403J X R X M(T) 28 0.514 0.510 0.402 0.555J X R X S X M(T) 28 0.846 0.655 0.643 0.625Total 191 1.658 1.387 1.098 1.094
Time was tested by R(T); steam by R X S(T); muscle by R X M(T); S XMb y R XS X M(T); T X S by R X S(T); T X M by R X M(T); and T X S X Mb y R X S X M(T).
*Significant at the 5% level
★★Significant at the 1% level
2Approaching significance (P ^ 0.065)
4 5
Table 4
Treatment means From Analyses of Variance of Odor, Flavor# Texture, and Overall Quality of Canned Catfish Processed
Four Different Ways Prior to Thermal Processing
Odor FIavor Texture OverallQuality
Dark muscle not removed 3.93 3.65 3.33 3.71ns • ns. ns. ns .
Daxk muscle removed 3.73 3.50 3.58 3.67
Steamed 3.25**
3.08 4.00 ** **
3.31*
Non-steamed 4.16 4.06 2.92 4.07
Freshly canned 3.78 3.64 3.38 3.70ns • ns. ns. ns.
Stored for 6 months 3.88 3.50 3.54 3.70
For each treatment n = 96
ns. = no significant differences at the 5% level
* significant at the 5% level
** Significant at the 1% level
4 6
removing volatile compounds and by forming azeotropes
possibly removing some non-volatiles that are important
in promoting odor and flavor. I t is also believed that
steaming improved texture by removing a large portion of
the water normally present in raw fish flesh.
Storing the canned product at room temperature for
6 months did not significantly affect odor, flavor, tex
ture, and overall quality (Tables 3 and 4). However,
although storage time did not significantly (P ^ 0.05)
improve texture, i t approached significance (P 0.065).
Thus, i t is tempting to speculate that a longer storage
time would significantly improve texture without signifi
cantly reducing odor, flavor, or overall quality.
Development of oxidative rancidity during storage of
the canned product does not appear to be an important
factor as storage time did not significantly reduce flavor
(Table 3 and 4). This agrees with Drake and Ammerman (1973)
who observed that when precooked catfish were frozen and
stored at 0°F the TEA values were within acceptable levels
at the end of the 12 months of storage.
Although steaming significantly reduced odor, flavor
and overall quality, i t should be noted that the product
was s t i l l quite acceptable (Tables 4 and 5). In addition,
there are some advantages to steaming catfish prior to
T a b le 5
Taste Panel Treatment Combination Means for Odor, Flavor, Texture, and Overall Quality of Canned Catfish Processed Four Different Ways and Evaluated at
Two Different Time Intervals 1
0 Storage Time 6 Month Storage Time
Steamed Non-Stearned Steamed Non-SteamedDark Dark Dark Dark Dark Dark Dark Dark
of catfish packed in oil# and additional work with off-
flavor catfish requires further study.
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VITA
Joseph Richard Botta was bom on March 18# 1946/ at
O'Brian Bay, British Columbia/ Canada. He received his
primary and elementary education via British Columbia
Correspandance School. He graduated from Kitsilano Senior
Secondary School in June, 1965. In September/ 1965, he
enrolled in the Faculty of Agriculture/ University of
British Columbia which granted him the degree of Bachelor
of Science in Agriculture (majoring in Food Science) in
May, 1969/ and the degree of Master of Science in Food
Science in 1971. In that same year he undertook graduate
work, majoring in Food Science and minoring in Heme
Economics (Nutrition) and Horticulture at Louisiana State
University. He is presently a candidate at Louisiana State
University for the degree of Doctor of Philosophy.
73
EXAMINATION AND THESIS REPORT
Candidate:
Major Field:
Title of Thesis:
Josep h R ichard B o tta
Food S c ie n c e
"Chem ical and O r g a n o lep tic Q u a lity Changes o f Frozen S tored and Canned Channel C a tf ish "