Food Ingredients Affect Off-flavor Compounds in Catfish Fillets - Kin, Sovann
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Lime flavor and/or liquid smoke could be added to a marinade or incorporated in an injection/tumbling solution after catfish fillets are processed. The components of these ingredients that are responsible for off-flavor reduction should be studied further. Main interactive effects of masking agents that render off-flavors less active should also be studied further. However, the effectiveness of masking/degrading off-flavor compounds in channel catfish depends on many factors including initial amount of off-flavor compounds in fish, method of treatment (physical and chemical treatment),…mehr

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Produktbeschreibung
Lime flavor and/or liquid smoke could be added to a
marinade or incorporated in an injection/tumbling
solution after catfish fillets are processed. The
components of these ingredients that are responsible
for off-flavor reduction should be studied further.
Main interactive effects of masking agents that
render off-flavors less active should also be
studied further. However, the effectiveness of
masking/degrading off-flavor compounds in channel
catfish depends on many factors including initial
amount of off-flavor compounds in fish, method of
treatment (physical and chemical treatment),
treatment time, and method of testing(sensory
evaluation and chemical analysis).
Autorenporträt
Sovann Kin is doing his doctoral program in food science,
nutrition and health promotion at Mississippi State University,
U.S.A. He received M.S. degree in food science and technology
from the same university in 2006, and B.S degree in chemistry
from Royal University of Phnom Penh, Cambodia, in 1995.