Effect of enzymatic degreasing technology on channel catfish processing properties

To promote the development of channel catfish( Ictalurus Punctatus) processing industry, the raw material characteristics and processing properties of different degreasing rate fillets by alkaline lipase were compared. Sensory analysis,physical and chemical indicators,color measurement,texture analysis and TBARS were used in the research. Results showed that the musty components content and sensory score of musty odor of the degreasing samples decreased significantly(p<0.05) with the increase of degreasing rate. After drying for 34 h at 50 ℃,the hardness of the degreasing samples(degree of 55%) decreased to(391.98 ±39.15) g,which were significantly less than controls(p<0.05). The degreasing dried samples became brighter and a* value was higher. The drying rate of the degreasing samples were higher than controls and TBARS of degreasing dried sample was lower(p<0.05). In conclusion,enzymatic degreasing could improve the quality of the fresh channel catfish fillets and drying properties. This provides guidance for the development delicious channel catfish products.