Research and Reviews 1999

Special Circular 168-99

Some Physicochemical Changes in Catfish Muscle as Influenced by Egg White and Tumbling

H. W. Ockerman¹ and H. Yetim
The Ohio State University Department of Animal Sciences

Abstract

Egg white (1%) and intermittent tumbling (20 min. work and 40 min. rest) (12 hours at 6ºC) positively influenced the physiochemical properties of fish muscle tissue when compared with non-treated tissue. Salt-soluble protein extraction allowed the production of a fish log out of fish pieces. With these treatments, little proteolysis and a satisfactory flavor were noted and maintained during extended refrigerated storage.

¹ For more information, contact at: The Ohio State University, 15 Animal Science Building, 2029 Fyffe Road, Columbus, OH 43210, 614-292-4317, Fax 614-292-2929, e-mail: ockerman.2@osu.edu