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Abstract
A project was initiated to investigate coloration (L*, a*, b*; Commission Internationale de l'Eclairage 1976) characteristics of mechanically processed channel catfish (Ictalurus punctatus) fillets. Experienced personnel were evaluated in their efficacy of visual organization of fillets into four distinct yellowness (b*) coloration categories. There was a significant (P < 0.001) difference in yellowness only between the two extreme categories, suggesting the need for development of physical coloration standards.
Coloration was measured at six sites per fillet ≤24 h post processing and after seven day refrigerated (4°–5°C) storage. There was a significant (P < 0.001) increase in overall lightness (L*) from 58.9 ± 5.2 to 60.1 ± 2.3. There was a significant (P < 0.001) increase in the overall mean yellowness (b*) value from 0.8 ± 3.2 to 1.9 ± 3.8. Most individual fillet sites exhibited a significant increase in yellowness.
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Acknowledgments
The authors would like to thank the United Soybean Board (USB) for partial support of this project.
