Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 57, Issue 1, Pages 141-148Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2014.01.001
Keywords
Channel catfish; Fillet quality; Color; Sarcoplasmic proteome; Myofibrillar proteome
Categories
Funding
- Mississippi Agricultural and Forestry Experiment Station [MIS-501130, MIS-371270]
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The quality attributes, descriptive sensory characteristics, and muscle proteomes (sarcoplasmic and myofibrillar) of normal and reddish channel catfish (Ictalurus punctatus) fillets were evaluated. Reddish fillets had greater (p < 0.05) a*(redness) and b* (yellowness) values and lower L* (lightness) (p < 0.05) than normal ones, but no differences existed (p > 0.05) in cooking loss and instrumental texture. The reddish fillets were more (p < 0.05) bitter, earthy, grassy, metallic, and oxidized, and had more off-flavor than normal ones, but was less (p < 0.05) sweet and juicy than normal fillets. Profiling of muscle proteomes employing two-dimensional electrophoresis and mass spectrometry identified several myofibrillar and sarcoplasmic proteins. The sarcoplasmic proteome revealed differential abundance of the beta subunit of hemoglobin, which was over-abundant (p < 0.05) in reddish fillets. On the other hand, no differences (p > 0.05) were observed in the abundance of myofibrillar proteome components. The results indicated that the occurrence of red color defect in catfish fillets is primarily due to the over-abundance of hemoglobin. (C) 2014 Elsevier Ltd. All rights reserved.
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