The commercial catfish processors produce the hybrid catfish for greater fillet yield. This study provides information to processors and others on estimating retained water and microbiological quality of the hybrid catfish fillets over the process line.įarm-raised catfish is a significant commercial food commodity in the United States, contributing around $4 billion to the US economy each year.
~1.7) were observed for the warm season (April–July) fillets compared to the cold season (Feb–April).
Higher ( p ≤ 0.05) baseline PPC (~4.2 vs. The RWC of final fresh and frozen fillets were ~1.1=/- 2.0% (not significant) and ~4.5%, respectively, and was not fillet size or harvest season dependent. The fillets’ overall baseline water, protein, and fat content were 77.8, 16.7 and 5.7%, respectively. Psychrotrophic (PPC) and Total Coliform (TCC) counts were enumerated using 3MPetrifilm TM. Protein and fat content were determined by NIR spectrometer. Water content was determined using oven-dry (AOAC950.46,1990) and Near-infrared (NIR) spectroscopy. The objectives of our study were to quantify the RWC of processed hybrid catfish fillets from proximate composition and the bacterial load at different processing points. The catfish processors in the US are required to state the maximum percentage of retained water content (RWC) on the product label.
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