Proximate Composition and Nutritional Attributes of Ready-to-Cook Catfish Products

To increase the demand for U.S. farm-raised catfish, five healthy, convenient ready-to-cook products were developed to expand consumers’ options beyond basic fresh or frozen fillets. Five new catfish products were produced, consisting of one hundred samples of each, including three size-types of Pan...

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Autores principales:	John M. Bland, Casey C. Grimm, Peter J. Bechtel, Uttam Deb, Madan M. Dey
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	catfish products strips fillet Delacata proximate composition minerals Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/6ecdb6e99a054dc88bad5acfa182de78
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spelling	oai:doaj.org-article:6ecdb6e99a054dc88bad5acfa182de782021-11-25T17:34:34ZProximate Composition and Nutritional Attributes of Ready-to-Cook Catfish Products10.3390/foods101127162304-8158https://doaj.org/article/6ecdb6e99a054dc88bad5acfa182de782021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2716https://doaj.org/toc/2304-8158To increase the demand for U.S. farm-raised catfish, five healthy, convenient ready-to-cook products were developed to expand consumers’ options beyond basic fresh or frozen fillets. Five new catfish products were produced, consisting of one hundred samples of each, including three size-types of Panko-breaded fish products (strips, center cuts of regular fillets, and center cuts from Delacata fillets) and two marinated products (sriracha and sesame-ginger). The breaded products were to be prepared by baking for convenience over traditional frying methods, while the marinated products were to be microwaved as healthy and convenient products. The nutrient content of the samples was analyzed, including protein, moisture, fat, fiber, ash, and carbohydrate, as well as minerals, amino acid, and fatty acid constituent content, with associated atherogenic index (AI) and thrombogenic index (TI), showing unique differences between the Panko-breaded and marinated products. In addition, a trend was observed showing an increase in moisture, protein, ash, and carbohydrate percentages, and a decrease in lipid content related to the volume-to-surface-area ratio, having the order of strips < standard fillets < Delacata fillets.John M. BlandCasey C. GrimmPeter J. BechtelUttam DebMadan M. DeyMDPI AGarticlecatfish productsstripsfilletDelacataproximate compositionmineralsChemical technologyTP1-1185ENFoods, Vol 10, Iss 2716, p 2716 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	catfish products strips fillet Delacata proximate composition minerals Chemical technology TP1-1185
spellingShingle	catfish products strips fillet Delacata proximate composition minerals Chemical technology TP1-1185 John M. Bland Casey C. Grimm Peter J. Bechtel Uttam Deb Madan M. Dey Proximate Composition and Nutritional Attributes of Ready-to-Cook Catfish Products
description	To increase the demand for U.S. farm-raised catfish, five healthy, convenient ready-to-cook products were developed to expand consumers’ options beyond basic fresh or frozen fillets. Five new catfish products were produced, consisting of one hundred samples of each, including three size-types of Panko-breaded fish products (strips, center cuts of regular fillets, and center cuts from Delacata fillets) and two marinated products (sriracha and sesame-ginger). The breaded products were to be prepared by baking for convenience over traditional frying methods, while the marinated products were to be microwaved as healthy and convenient products. The nutrient content of the samples was analyzed, including protein, moisture, fat, fiber, ash, and carbohydrate, as well as minerals, amino acid, and fatty acid constituent content, with associated atherogenic index (AI) and thrombogenic index (TI), showing unique differences between the Panko-breaded and marinated products. In addition, a trend was observed showing an increase in moisture, protein, ash, and carbohydrate percentages, and a decrease in lipid content related to the volume-to-surface-area ratio, having the order of strips < standard fillets < Delacata fillets.
format	article
author	John M. Bland Casey C. Grimm Peter J. Bechtel Uttam Deb Madan M. Dey
author_facet	John M. Bland Casey C. Grimm Peter J. Bechtel Uttam Deb Madan M. Dey
author_sort	John M. Bland
title	Proximate Composition and Nutritional Attributes of Ready-to-Cook Catfish Products
title_short	Proximate Composition and Nutritional Attributes of Ready-to-Cook Catfish Products
title_full	Proximate Composition and Nutritional Attributes of Ready-to-Cook Catfish Products
title_fullStr	Proximate Composition and Nutritional Attributes of Ready-to-Cook Catfish Products
title_full_unstemmed	Proximate Composition and Nutritional Attributes of Ready-to-Cook Catfish Products
title_sort	proximate composition and nutritional attributes of ready-to-cook catfish products
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/6ecdb6e99a054dc88bad5acfa182de78
work_keys_str_mv	AT johnmbland proximatecompositionandnutritionalattributesofreadytocookcatfishproducts AT caseycgrimm proximatecompositionandnutritionalattributesofreadytocookcatfishproducts AT peterjbechtel proximatecompositionandnutritionalattributesofreadytocookcatfishproducts AT uttamdeb proximatecompositionandnutritionalattributesofreadytocookcatfishproducts AT madanmdey proximatecompositionandnutritionalattributesofreadytocookcatfishproducts
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Proximate Composition and Nutritional Attributes of Ready-to-Cook Catfish Products

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