Treatment of catfish fillets with citric acid causes reduction of 2-methylisoborneol, but not musty flavor

Document Type

Article

Publication Date

1-1-2002

Abstract

Catfish fillets containing 2-methylisoborneol were vacuum-tumbled in 0%, 0.5%, and 2% citric acid solutions, or left untreated to evaluate acid treatment for reducing musty flavor. Color, texture, composition, and expressible moisture were determined using raw fish. Untreated and 2% acid-treated cooked fish were evaluated by sensory evaluation. MIB, determined by GC-MS, significantly decreased from 4.43 to 2.80 μg/kg as a result of vacuum-tumbling with 2% citric acid. The moisture content, expressible moisture loss and lightness of the samples increased as a result of acid treatment. Panelists preferred untreated samples compared to the 2% acid-treated samples, but were unable to differentiate between them in terms of musty flavor.

Publication Source (Journal or Book title)

Journal of Food Science

First Page

2615

Last Page

2618

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