Abstract: Common catfish species such as the channel catfish, blue catfish and white catfish has create a significant growth in consumer acceptance within the US. It is important to treat catfish in order to continuously supply the population of US. The shelf life of fresh water fish fillets are strongly influenced by microbial quantity and so does the sensory properties. However alternative treatments have shown to exhibit antimicrobial properties which extend shelf life of fish. One pound catfish filets was sliced into 10-15g pieces and about ¼ pound was marinated with each treatments (A,B & C) for 30mins. Fillets was baked at 177°C and analyzed by a panel of ten. Using a seven hedonic scale, the fishes were rated. Data was subjected to analysis of variance (ANOVA) using SPSS 24 where mean values of the treatments rated by preference using the hedonic scale. There was no significant difference between the test treatments and the control with a p-value of p>0.05. Hence statistics shows that the sensory properties of the catfish did not altered by these treatments.

1. Introduction

Catfish including the common species such as channel catfish, blue catfish and white catfish are lean and highly nutritious with a wide consumer acceptance (Antonio da silva et al.,2008). Due to highly perishable nature of catfish, there is significant losses in the economy (Antonio da silva et al.,2008). Treatments of catfish is essential for continuous supply to the wide consumer population all over the US. Various treatment techniques as well as packaging have been successful in improving the shelf life of fish. Research has shown that the shelf life of freshwater fish fillets are strongly influenced by the initial microbial quality (Mahmoud et al., 2004). Thus microbial analysis determine the ultimate shelf life (Fernẚndez et al., 2009). Sensory evaluation is used to evoke, measure, analyze and interpret characteristics of food as perceived by the sense of sight, smell, taste, touch and hearing (Ólafsdóttir et al., 1997). This researchanalyses the sensory properties of the Catfish after application of three alternative treatments and to determine which treatment best retains the organoleptic properties of fish. Though alternative treatments have shown to have extend the shelf life of fish, our objective is to determine if these treatments alter the sensory properties of fish.

3. Materials Fish preparation •  Cut fish fillet into 10-15g pieces and keep in a dish Treatment preparation •  Treatment A- add 6ml of 6% treatment A into 94ml of 0.85%

saline. •  Treatment B- add 4 ml of 4% treatment B into 96ml of 0.85%

saline.

•  Treatment C- add 6ml of 6% treatment C into 94ml of 0.85% saline.

Methods •  Add the require quantity of fish into each bowl containing the

treatment.

•  Marinate for 30mins at 4º C.

•  Remove all treatment from fish and place fish on an aluminum foil and cover with foil.

•  Place fish in the oven at 177º C and cook for 15mins.

•  Allow to rest and serve warm.

6. Conclusion

Microbial analysis and sensory evaluation plays a major role in the different aspects of catfish. The shelf life of freshwater fish fillets is strongly influenced by the initial microbial quality and their ultimate shelf life is determined by microbial analysis. However, sensory evaluation looks on the sensory properties of the catfish fillet (sight, smell, taste and touch), where it has been prepared with natural treatments and used with the hedonic scaling to determine individual preference. Also Alternative treatments have shown to extend the shelf life of fish. Different materials and methods were used on the catfish fillets during the process of sensory evaluation and statistics showed no significant difference between the test treatments and the control with a p-value. Thus, these treatment did not alter the sensory properties of p>0.05

• 

The Effects of Alternative Treatments on the Sensory Properties of Catfish Linton Bailey1&2 , Cassandra Eyong1 & Jung-Lim Lee1

1 Department of Human Ecology, Food science, College of Agriculture and Related Sciences, Delaware State University, Dover, DE 19901 2 Hospitality and Tourism Management program, College of Agriculture science and Education (CASE), Passley Gardens, Port Antonio, Portland, W.I Jamaica

2. Objectives

•  To investigate the best alternative treatments on catfish fillet with

the use of sensory evaluation. •  To determine the effects of the alternative treatment on catfish by

using sensory evaluation.

7. Acknowledgement I express thanks to my advisor Dr. Jung-Jim Lee and my mentor Cassandra Eyong, for their help in the preparation of this poster and additional information needed to complete it. We thank Dr. Dyremple Marsh, Dean of College of Agriculture and Related Sciences and members of the DSU College of Agriculture and Related Sciences laboratories. Thanks to the college of agriculture science and education (CASE), for providing the opportunity for me to be at DSU. We also acknowledge funding from CIBER.

8. References

Ólafsdóttir,G.,Martinsdóttir.E.,Oehlenschläger.J.,Dalgaard.P., Henehan.G.,Nielsen.J. & Nilsen.H.(1997). Methods to evaluate fish freshness in research and industry. Trends in Food Science and Technology. [Vol.8] Mahmoud, B., Yamazaki, K., Miyashita, K., Shik,S., Dong-suk., C & Suzuki., T. (2004). Bacterial microfloral of carp (Cyprinus carpio) and its shelf-life extension by essential oil compounds. Food Microbiology 21: 657-666. Fernẚndez, K., Aspe, E., & Roeckel, M.(2009). Shelf-life extention on fillets of Atlantic salmon (salmo solar) using natural additives, superchilling and modified atmosphere packaging. Food control 20: 1036-1042. Lougovois, V., E. Kyranas, and V. Kyrana. (2002). Comparison of selected methods of assessing freshness quality and remaining storage life of ice gilthead sea bream (Sparus aurata). Food Res. Int. 36:55-560. V. Ligia., Silva da, A., Prinyawiwatkul, W. King, J., No, H., Bankston Jr, J & Ge, B.(2008). Effect of preservatives on microbial safety and quality of smoked blue catfish (Ictalurus furcatus) steakes during room-temperature storage. Food microbiology, 25: 958-963.

5. Discussion •  Alternative treatments on fish helps to extend their shelf life.

Treatment’s A, B and C were used to pretreat the catfish fillet. •  The seven (7) Hedonic scaling showed preference of the sensory

properties of the fillets .Taste was a major parameter used in the sensory evaluation. Thus, cooked fish flavor is considered to be an excellent indicator predictor of freshness quality and shelf life (Lougovoise et al., 2002).

•  Data collected from the panelist showed no significant difference

between the test treatments and the control with a p-value of p>0.05. Thus, statistics shows that the sensory properties of the catfish did not altered by these treatments.

•  These results could benefit the food industry, where food

establishments can have a new method of pretreating catfish filet so that guess can enjoy these filets cooked.

Fig 3:sensory evaluation

Fig 4:channel catfish

4. Results Data was subjected to the analysis of variance ( ANOVA). The mean values of the treatments were compared to the control using the hedonic scale. The ANOVA test showed no significant difference between the test treatments and the control with a p-value of p>0.05.

Fig 1:Descriptive table

Fig 2:ANOVA TABLE