alexa Evaluation of Two Levels of Plum Concentrates as an Alt
ISSN: 2332-2608

Journal of Fisheries & Livestock Production
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Research Article

Evaluation of Two Levels of Plum Concentrates as an Alternative to Polyphosphates in Post-Harvest Preservation of Ictalurus punctatus X I. furcatus Catfish Fillets

Makuba lihono*, Jaheon Koo, Angelle Anderson and Peter Perschbacher

School of Agriculture, Fisheries and Human Sciences, University of Arkansas at Pine Bluff, 1200 University Drive, Pine Bluff, Arkansas, USA

*Corresponding Author:
Makuba Lihono
Department of Human Services and
Consumer Sciences
Texas Southern University
3100 Cleburne St., Texas, USA
Tel: 713 313 7637
E-mail: [email protected]

Received Date: July 24, 2014; Accepted Date: August 28, 2014; Published Date: September 08, 2014

Citation: Lihono M, Koo J, Anderson A, Perschbacher P (2014) Evaluation of Two Levels of Plum Concentrates as an Alternative to Polyphosphates in Post-Harvest Preservation of Ictalurus punctatus X I. furcatus Catfish Fillets. J Fisheries Livest Prod 2:116. doi:10.4172/2332-2608.1000116

Copyright: © 2014 Lihono M, et al. Thi is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



Marinades made of water, salt, and phosphates have been applied to fish fillets to bind water, to prevent lipid oxidation, extend shelf-life, and to control freezer burn (frozen fillets). Recently plum products have been employed as marinades in poultry, beef, and pork products: pectin acids contribute to moisture retention, malic acids enhance flavor, sorbitol is a humectant, and phenolic compounds contribute to the antioxidant properties which slow lipid oxidation and improve human health. Hybrid catfish fillets were vacuum-tumbled to attain either a 0.45 or 1.0% level of plum extracts. Pickup minus drip loss after 24 h was 11.81%, and pH 6.82 at the 0.45% level and 14.60% and 6.73 at the 1.0% level. Fillets were slightly redder/pink. These results are comparable to those achieved with the conventional polyphosphate marinades without additional salt and phosphates and with added beneficial antioxidants.


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