Use of microbial transglutaminase and nonmeat proteins to improve functional properties of low NaCl, phosphate-free patties made from channel catfish (Ictalurus punctatus) belly flap meat.

Antioxidant activities of purple rice bran extract and its effect on the quality of low-NaCl, phosphate-free patties made from channel catfish (Ictalurus punctatus) belly flap meat.

Purple rice bran contains high amounts of natural antioxidants that consist of water- and lipid-soluble compounds. Hexane-insoluble and hexane-soluble fractions were separated from 100% methanolic extract from purple rice bran (RBE-HI and RBE-HS, respectively). Total anthocyanin, tannin, flavonoid, and phenolics contents were determined in those fractions, and their antioxidant capacities were ...

Short Communication:Effects of the addition of a marigold extract to diets fed to channel catfish (Ictalurus punctatus) on growth parameters

Short Communication:Effects of the addition of a marigold extract to diets fed to channel catfish (Ictalurus punctatus) on growth parameters

Characterization of Edible Film Fabricated with Channel Catfish Ictalurus punctatus Gelatin by Cross-Linking with Transglutaminase

The objectives of this research were to improve the film-forming properties of Channel Catfish Ictalurus punctatus skin gelatin (CSG) by cross-linking with transglutaminase (TG), determine and optimize the TG reaction time, and characterize the mechanical and barrier properties of CSG edible film. Cross-linking of CSG was performed by TG for 0, 10, 20, 30, and 40 min at 50°C, and the reaction w...

Nonmeat Ingredients and Additives

“Food additives” is a general term referring to anything added to food to achieve specific functions, for example, to aid in food processing, to increase the product’s nutritive value, to enhance the product’s palatability through regulating its physicochemical properties, and to extend the product’s storage stability. In muscle food processing, both synthetic and natural, generally recognized ...