PDF(Pubmed)
Abstract：
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.
摘要：
为了增加对美国农场养殖鲶鱼的需求，五个健康,开发了方便的即食产品，以扩大消费者的选择范围，超越基本的新鲜或冷冻鱼片。生产了五种新的鲶鱼产品，每个样本由一百个样本组成，包括三种尺寸类型的Panko面包鱼产品(条，常规鱼片的中心切口，和Delacata鱼片的中心切块）和两种腌制产品（sriracha和芝麻姜）。与传统的油炸方法相比，为方便起见，面包屑产品将通过烘烤来制备。而腌制的产品将被微波作为健康和方便的产品。分析了样品的营养成分，包括蛋白质,水分,脂肪，纤维,灰,和碳水化合物，以及矿物,氨基酸,和脂肪酸成分含量，与相关的动脉粥样硬化指数（AI）和血栓形成指数（TI），显示了潘科面包和腌制产品之间的独特差异。此外,观察到水分增加的趋势，蛋白质，灰,和碳水化合物百分比，与体积表面积比相关的脂质含量降低，具有条<标准圆角
