Bland John M, Grimm Casey C, Bechtel Peter J, Deb Uttam, Dey Madan M
USDA, Agricultural Research Service, SRRC, New Orleans, LA 70124, USA.
Department of Aquaculture and Fisheries, University of Arkansas at Pine Bluff, Pine Bluff, AR 71601, USA.
Foods. 2021 Nov 6;10(11):2716. doi: 10.3390/foods10112716.
To increase the demand for U.S. farm-raised catfish, five healthy, convenient ready-to-cook products were developed to expand consumers' options beyond basic fresh or frozen fillets. Five new catfish products were produced, consisting of one hundred samples of each, including three size-types of Panko-breaded fish products (strips, center cuts of regular fillets, and center cuts from Delacata fillets) and two marinated products (sriracha and sesame-ginger). The breaded products were to be prepared by baking for convenience over traditional frying methods, while the marinated products were to be microwaved as healthy and convenient products. The nutrient content of the samples was analyzed, including protein, moisture, fat, fiber, ash, and carbohydrate, as well as minerals, amino acid, and fatty acid constituent content, with associated atherogenic index (AI) and thrombogenic index (TI), showing unique differences between the Panko-breaded and marinated products. In addition, a trend was observed showing an increase in moisture, protein, ash, and carbohydrate percentages, and a decrease in lipid content related to the volume-to-surface-area ratio, having the order of strips < standard fillets < Delacata fillets.
为了增加美国养殖鲶鱼的需求，开发了五种健康、方便即食的产品，以拓展消费者除基本的新鲜或冷冻鱼片之外的选择。生产了五种新的鲶鱼产品，每种产品各有100个样本，包括三种不同规格的日式面包屑裹鱼肉产品（鱼条、普通鱼片的中段、德拉克塔鱼片的中段）和两种腌制产品（辣酱和芝麻姜味）。为方便起见，面包屑裹鱼肉产品采用烘焙而非传统油炸的方式制作，而腌制产品则采用微波加热，以实现健康便捷。对样本的营养成分进行了分析，包括蛋白质、水分、脂肪、纤维、灰分和碳水化合物，以及矿物质、氨基酸和脂肪酸成分含量，并计算了相关的致动脉粥样化指数（AI）和血栓形成指数（TI），结果显示日式面包屑裹鱼肉产品和腌制产品之间存在显著差异。此外，还观察到一种趋势，即与体积表面积比相关，水分、蛋白质、灰分和碳水化合物的百分比增加，脂质含量减少，顺序为鱼条＜标准鱼片＜德拉克塔鱼片。
