| Diffusion method, various compounds and cooking methods were studied for their ability in masking or reducing (by sensory analysis) off-flavor in processed channel catfish. Dipping was not different from tumbling or injecting as a diffusion method. Sensory scores indicated that 1% acetic acid (AA), 1% citric acid (CA), or 1% lactic acid (LA) dips in catfish fillets were not effective in reducing off-flavor. Both 1 and 2% AA treated fillets reduced off-flavor odor, however they induced a sour odor/flavor. Sodium bicarbonate at 1, 4, or 7% did not reduce off-flavor in catfish fillets. Similar results were found when fillets were exposed to 3 ppm of ozone for 10, 20, and 30 min. However, Seven-upRTM and SpriteRTM were able to reduce/mask off-flavor in catfish while adding a pleasant sweet flavor. Frying and marinating prior to baking were found to be effective in decreasing off-flavor, maybe due to compounds in the breading. |
