Progress 09/01/15 to 08/31/19
Outputs
Target Audience:Two Rivers Fisheries provided lab space and processing support for this project. Project director was an invited speaker at a symposium organized the American Embassy in Beijing. Thirtyfood processing company executives attended the symposium and expressed interest in playing a role in dealing with the Asian carp problem in the United States. He also answered inquiries of eight individuals who are interested in using Asian carp or investing in Asian carp processing businesses. At the annual Minority Farmers Conference and the Third Thursday Thing workshops held at Kentucky State University, project personnel provided information about the project to 200 participants at these meetings. Some expressed interest in using Asian carp meat for food products or consuming Asian carp products. Changes/Problems:We were not abe to obtain powders of purple sweet potato. Paste of purple sweet potato was used in the project. Strength of gel formed from Asian carp meat with purple sweet potato paste was weaker compared to that formed from Asian carp meat with corn starch. Further research is needed to determine what component of the purple sweet potato paste was responsible for the effect. What opportunities for training and professional development has the project provided?This project has provided funds to purchase a texture anayzer and a Near Infrared Spectrophotmeter. Eight undergraduate students and one graduate student were able to use the instruments for sampe anaysis. Two staff members were abe to attend trianing provided by the suppiers of the equipment. The grant also provided support for the project director to attend the IFT meetings to interact with other researchers in the field of fish processing and product deveopment. How have the results been disseminated to communities of interest?The results of the project have been disseminated through presentations at the annual meetings of Kentucky Academy of Sciences and the Association Research Directors of 1890 universities. Resuts have also been shared with 200 participants at the The Third Thursday Thing workshops and the annual Minority Farmers Conferenceheld at Kentucky state university. The project director has shared some of the results with eight individuals who are fish processors or are interested in using Asian carp meat in food products. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Experiment 1 was conducted to obtain information on the distribution pattern of Asian carp in Kentucky waters. Eight fishermen were recruited to harvest Asian carp from Barkley Lake, Kentucky Lake, the Mississippi River, the Ohio River, Axe Lake, and Oibon Creek; fishermen sold the fish to a processor in western Kentucky. Species and weight of Asian carp harvested by each fisherman were recorded on a daily basis during the month of July 2018. Total harvest, contribution of each species to the total weight, and contribution of harvest from specific bodies of water were calculated. A total of 102,207 kg of Asian carp were harvested. Of the total harvest, 97.5%, 1.2% and 1.3% were silver carp (Hypophthalmichthys molitrix), grass carp (Ctenopharyngodon idelle) and bighead carp (Hypophthalmichthys nobilis), respectively. Considering the source of the harvest, 76.6%, 6.1%, 6.7%, 10.0% of the total harvest were from Barkley Lake, Kentucky Lake, Mississippi River, Ohio River, respectively. These results suggest that majority of Asian carp in Kentucky waters is silver carp and that Barkley Lake contributed the largest portion to the total harvest. Further study will be needed to determine if this is due to a higher density of Asian carp in Barkley Lake or if other factors made it the major contributor to the total harvest of Asian carp in Kentucky. Experiment 2was conducted to determine the effect of cornstarch on the gelling properties of Asian carp meat. Silver carp captured from the Mississippi River were deboned and ground through a 3-mm screen. Batches of mince were mixed with 2% salt plus 0%, 5%, 10%, 15% or 20% cornstarch on weight basis and blended for 30 minutes in a blender (KSM75WH, KitchenAid, Benton Harbor, MI) with speed set at 4. Meatballs were formed manually and heated in a water bath at 90°C for 30 minutes. Hardness and stickiness of fish meatball were measured with a texture analyzer. Increasing concentration of cornstarch increased hardness of fish meatballs with no effect on cohesiveness of fish meatball at 35% strain. At 5%, cornstarch increased springiness of fish meatballs, but increasing starch concentration further had only a slight effect. Even though adhesiveness of the meat paste became higher with increasing concentration of starch, and adhesiveness of cookedmeatballs was similar with 10%, 15%, or 20% cornstarch. Addition of cornstarch above 10% resulted in a doughy mouthfeel. These results indicate that 10% cornstarch can improve the texture of Asian carp meatballs. Experiment 3 was conducted to determine the effect of starch type on the gelling properties of deboned silver carp meat. Silver carp captured from the Mississippi River were deboned and ground through 3-mm screen. Deboned silver carp meat was blended with 2% salt, 10% cornstarch, potato starch or purple sweet potato powder for 30 minutes in a blender (KSM75WH, KitchenAid, Benton Harbor, MI). The resulting meat paste was stuffed into synthetic casing and heated in a water bath at 90°C for 30 minutes. Sausage samples (2.5 cm in length) were evaluated for texture profile with a texture analyzer (TA. XT Plus, TTC, Hamilton, MA). Starch addition improved the texture profile overall. Potato starch increased the hardness and springiness more than corn starch and purple sweet potato powder, whereas corn starch was better than purple sweet potato power. Purple sweet potato powder also resulted in purple color of the sausage produced. These results suggest that potato starch has advantages over other types of starch as far as the texture and color of the fish sausages prepared from deboned Asian carp meat.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Kaitlyn Sudd, Lingyu Huang, Changzheng Wang. 2019. Textural Characteristics of Fish Meatballs Prepared from Deboned Asian Carp Meat Mixed with Various Concentrations of Cornstarch Program Book of the 19th Biennial Research Symposium, Jacksonville, April, 3, 2019.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Changzheng Wang* and Lingyu Huang. Effects of Starch Type on Textural Characteristics of Fish Sausages Prepared from Deboned Silver Carp Meat. Program Book of the 19th Biennial Research Symposium, Jacksonville, April, 3, 2019
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Kaitlin Sudd, Lingyu Huang, Changzheng Wang. 2019. Distribution of Asian Carp in Kentucky waters. Program Book of the 19th Biennial Research Symposium, Jacksonville, April, 3, 2019.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Lingyu Huang and Changzheng Wang. 2019.Textural characteristics of fish sausages prepared from fresh or frozen deboned silver carp meat. Program Book of the 19th Biennial Research Symposium, Jacksonville, April, 3, 2019.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Lingyu Huang, Changzheng Wang. 2018. Effects of corn starch on the textural characteristics of fish meatballs prepared from deboned Asian carp meat. Presented to the Annual meeting of Kentucky Academy of Science, Bowling Green, Nov. 3-4, 2018.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Kaitlin Sudd, Lingyu Huang, Changzheng Wang. 2018. Relationship between boneless meat yield and the size of Asian carp. Presented to the Annual meeting of Kentucky Academy of Science, Bowling Green, Nov. 3-4, 2018.
|
Progress 09/01/17 to 08/31/18
Outputs
Target Audience:In the past year, we have interacted with over 10 fishermen, 2 fish processors, 3 potential fish product producers, many government officials, and consumers who are interested in food products prepared from Asian carp meat. We have informed over 30 undergraduate students about this research project and the training opportunities it provides. Changes/Problems:We are planning to purchase a differential scanning calorimeter so we can characterize the material properties of Asian carp meat better. Savings in salary will be moved to the equipment line to fund this purchase. The savings in salary resulted from the fact that a graduate student supported by other funding source also worked on this project. What opportunities for training and professional development has the project provided?This project provided training opportunities for three undergraduate students. They learned about the impact of Asian carp as an invasive species, the processing technologies, and issues associated with Asian carp processing. Two staff members and two undergraduate students were trained in color measurement technology and near infrared detection technology as well as their application in fish processing. How have the results been disseminated to communities of interest?The information from the research project has been disseminated through scientific presentations at the Annual Meeting of the Kentucky Academy of Science and interaction with scientists at the IFT annual conference. The information was also provided to people interested in starting food processing businesses, attendants at the Kentucky Small Farmers Conference, and the Third Thursday Thing sustainable agriculture workshops in Frankfort, KY. What do you plan to do during the next reporting period to accomplish the goals?We will continue to optimize the amounts of microbial transglutaminase and purple sweet potato powder to be added to deboned Asian carp meat so products with desirable gelling properties can be produced from deboned silver carp and bighead carp meat.
Impacts
What was accomplished under these goals?
The objective of experiment 1 was to determine the effect of cornstarch on the gelling properties of Asian carp meat. Silver carp captured from the Mississippi River were deboned and ground through a 3-mm screen. Batches of mince were mixed with 2% salt plus 0%, 5%, 10%, 15%, or 20% cornstarch on a per-weight basis and blended for 30 minutes in a blender (KSM75WH, KitchenAid, Benton Harbor, MI) with speed set at 4. Meatballs were formed manually and heated in a water bath at 90°C for 30 minutes. Hardness and stickiness of fish meatball were measured with a texture analyzer (TA. XT Plus, TTC, Hamilton, MA). Increasing concentration of cornstarch increased hardness of fish meatballs with no effect on cohesiveness of fish meatball at 35% strain. At 5%, cornstarch increased springiness of fish meatballs, but increasing starch concentration further had only a slight effect. Although adhesiveness of the meat paste became higher with increasing concentration of starch, adhesiveness of heated meatballs was similar with 10%, 15%, or 20% cornstarch. Addition of cornstarch above 10% resulted in a doughy mouth feel. These results indicate that 10% cornstarch can improve the texture of Asian carp meatballs. The objective of experiment 2 was to determine the effect of starch type (cornstarch, potato starch, or purple sweet potato powder) on the gelling properties of deboned silver carp meat. Silver carp captured from the Mississippi River were deboned and ground through a 3-mm screen. Deboned silver carp meat was blended with 2% salt, 10% cornstarch, potato starch, or purple sweet potato powder for 30 minutes in a blender. The resulting meat paste was stuffed into synthetic casing and heated in a water bath at 90°C for 30 minutes. Sausage samples (length: 2.5 cm) were evaluated for texture profile with a texture analyzer. Starch addition improved the texture profile overall. Potato starch increased the hardness and springiness more than cornstarch and purple sweet potato powder, whereas cornstarch was better than purple sweet potato power. Purple sweet potato powder also resulted in a purple color in the sausage. These results suggest that potato starch has advantages over other types of starch as far as the texture and color of fish sausages prepared from deboned Asian carp meat. In the broad objective of reducing or eliminating Asian carp from Kentucky waters, a side project was conducted to determine the distribution of Asian carp species in Kentucky waters. Eight fishermen were recruited to harvest Asian carp from Barkley Lake, Kentucky Lake, Mississippi River, Ohio River, Axe Lake and Oibon Creek to sell to a fish processor in Western Kentucky. The species and weight of Asian carp harvested by each fisherman were recorded on a daily basis during the month of July 2018. Total harvest, contribution of each species to the total weight, and contribution of harvest from specific bodies of water were calculated. A total of 102,207 kg of Asian carp were harvested by the fishermen. Of the total harvest, 97.5%, 1.2% and 1.3% were silver carp, grass carp, and bighead carp, respectively. Considering the source of the harvest, 76.6%, 6.1%, 6.7%, 10.0% of the total harvest were from Barkley Lake, Kentucky Lake, the Mississippi River, Ohio River, respectively. These results suggest that majority of Asian carp is silver carp in Kentucky waters and Barkley Lake contributed the largest portion to the total harvest. Further study will be needed to determine if high density of Asian carp or other factors associated with Barkley Lake made it the major contributor to the total harvest of Asian carp in Kentucky.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2017
Citation:
Huang, L., Butler, C. and Wang, C. 2017. Effects of salt on the textural characteristics of fish meatballs prepared from deboned Asian carp meat. Kentucky Academy of Science Annual Meeting. Murray, KY, November 3-4, 2017.
|
Progress 09/01/16 to 08/31/17
Outputs
Target Audience:During this reporting period, we have reached two fish processors and a team of USDA-sponsored Cochran Fellows from China, including processors and investors interested in Asian carp products. Through interactions with consumers at local festivals and the Third Thursday Thing Sustainable Agriculture workshops, we have reached over 500 people interested in learning about Asian Carp. Over 50 graduate and undergraduate students, faculty, and staff members learned about Asian carp on the Kentucky State University campus. Project personnel spoke with over 100 people about Asian carp at the annual meeting of the Kentucky Academy of Science. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?One graduate student and one undergraduate student were trained in Asian carp processing. Twenty undergraduate students were given a seminar on the current status of Asian carp and efforts to reduce their population in Kentucky waters. Two staff members were trained in texture analysis of surimi products and near infrared analytical techniques. How have the results been disseminated to communities of interest?The results have been disseminated to the scientific community through presentations at the Association of 1890 Research Directors Symposium, the annual meeting of World Aquaculture Association, and the Kentucky Academy of Science. Results were also communicated to processors through personal visits and to consumers by presentation and personal interactions at the Kentucky Small Farmer Conference and the Third Thursday Thing Sustainable Agriculture workshops at Kentucky State University. Information about Asian carp was also shared with consumers at local festivals such as the annual Moon Festival in Lexington, KY. What do you plan to do during the next reporting period to accomplish the goals?During the next reporting period, the effect of purple sweet potato powder on the color and gelling properties of silver carp and bighead carp mince will be evaluated. A student in the Master of Science program is expected join in the research team. More work will be conducted on the lipid and protein changes due to addition of salt, purple sweet potato powder, and other ingredients (including spices).
Impacts
What was accomplished under these goals?
Asian carp captured from the Mississippi River were deboned and ground through a 5-mm screen by a commercial fish processor. Samples of Asian carp mince were mixed with salt at concentrations of 1%, 2%, 4%, or 6%, and then blended for 30 minutes with a blender (Kitchen Aid KSM75WH) at a speed setting of 4. Meatballs (diameter: 25 mm) were formed manually and heated in hot water at 80°C for 8 minutes. Commercial cuttlefish balls and another generic fish meatball were purchased from local supermarkets in Lexington, KY. Fish meatballs were evaluated by a Texture Analyzer (Stable Macro System TX2 Plus). Meatballs were analyzed in triplicate for each salt concentration. Hardness and stickiness of fish meatballs were determined using a penetrating cylinder probe with a 10-mm diameter to a depth of 10 mm into the meatball. A relaxation test was carried out using a platen disk probe with a 100-mm diameter. For this test, the probe descends to the target distance (20% strain) and held there for 20 seconds. The calculated parameters are the firmness and elasticity (ratio of energy lost, R=F2/F1*100) after the target time has elapsed. The hardness of meatballs increased from 370 g to 630 g as salt concentration increased up to 6%, while the stickiness also increased from 15 g to 23 g. 4% salt seemed appropriate to generate the necessary binding to form meatballs from Asian carp, while the salt concentration had hardly any effect on the stickiness. Results from the relaxation test indicated the elasticity of fish meatballs from Asian carp was comparable to a generic fish meatball, but not as tough as cuttlefish balls. The Asian carp mince used in this project was frozen and thawed in a refrigerator before it was used. The binding was poor when meatballs were made. An additional project was conducted with mince prepared fresh from Asian carp captured within 24 hours. Bighead carp mince or silver carp mince was mixed with 0%. 1%, 2% 3% or 4% salt for 30 min. Meatballs were evaluated in triplicate for their textural properties. Overall, meatballs made from bighead carp had better firmness than those made from silver carp. Bighead and silver carp caught in the Mississippi River Basin were also manually processed into boneless fillets. Bighead carp took less time to process (11:48 ± 0:29 minutes for bighead versus 13:18 ± 0:50 minutes for silver) whereas silver carp dress-out rates (13.25%) were significantly higher than for bighead carp (11.19%; P=0.0215). On average, 179 bighead carp were processed per day while only135 silver carp were processed per day; corresponding breakeven prices were $13.72/kg ($6.22/lb.) and $10.06/kg ($4.56/lb.) for bighead and silver carp, respectively. Willingness to pay (WTP) and perception data were collected via a survey of local restaurants. Boneless bighead and silver carp meat were provided to chefs and their responses were recorded. If sold at the average stated WTP (i.e., $13.95/kg for bighead and $12.43/kg for silver), bighead carp processing and sales was not profitable while silver carp processing generated $411.38 profit per day. While chefs preferred the taste of bighead carp, the economic results show that it is unlikely that deboning bighead carp would be a profitable enterprise when selling at their average stated WTP. However, this study's results indicate that deboning silver carp could be profitable under certain circumstances.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2017
Citation:
Wilson, J., Huang, L., Butler, C. and Wang, C. (2017). Restructuring Deboned Asian Carp Meat with the Help of Transglutaminase. Association of 1890 Research Directors Research Symposium, Atlanta, GA, April 1-4, 2017.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2017
Citation:
Raab, D., Dasgupta, S., Wang, C. and Phelps, Q. 2017. Economics of deboning silver carp fillets. World Aquaculture Society Meeting, San Antonio, TX, Feb 19-22, 2017.
|
Progress 09/01/15 to 08/31/16
Outputs
Target Audience:Fish processors, people involved in fish and wildlife management, business people interested in starting businesses to process and marketing Asian carp, students and scientists involved in agriculture and food science research and the general public. Changes/Problems:Our research building is undergoing rennovation, causing a delay in our project activities. A mobile research building will be available in 2017. In addition, we will also be working with an industry collaborator who may provide some space for us to meet the needs of the project. What opportunities for training and professional development has the project provided?One under graduate student worked on the restructuring of Asian carp meat and one graduate student was recruited to work on the marketing of Asian carp products. The visiting delegation of Cochran fellows were able to learn about our efforts in developing food products from Asian carp meat with the goal of promoting harvesting og Asian carp from Kentucky waters. How have the results been disseminated to communities of interest?Research results have been presented the annual meetingofthe Kentucky Academy of Science to other students and scientists attending the meeting. Project information was also disseminated to farmers and processors through personal interactions to attendants to the Small Farmers Conference held in Frankfort. What do you plan to do during the next reporting period to accomplish the goals?Continue to work on Objective 1. To determine the effects of salt concentration on the color and gelling properties of silver carp and bighead carp mince.
Impacts
What was accomplished under these goals?
1. To determine the effects of salt concentration on the color and gelling properties of silver carp and bighead carp mince; During this reporting period, preparations were made for the project. Several analytical procedures were tested. A survey was conducted about the knowledge and attitudes about Asian caro among Kentucky adults. Among the 80 participants, 68% were female and 32% were male; 70% were Caucasian and 5% African Americans and 25% Asian Americans. Over 75% of those survey have not seen or eaten any Asian carp. People cited taste, safety and bones in the bone for their decision whether to eat or not to eat Asian carp. Slightly over 50% of the subjects would eat products made from deboned Asian carp. Only 5% of them would like to see Asian carp be removed from American waters, whereas their opinion was equally divided on whether American farmers should raise Asian carp. These results suggest that majority of Kentucky consumers are not familiar with Asian carp in general. Potential opportunities exist for marketing products made from deboned Asian carp meat. A preliminary study was conducted to explore the potential of restructuring Asian carp meat after the deboning process.Asian carp captured from Mississippi River were deboned and ground through 5mm screen by a commercial fish processor.Samples of Asian carp mince were mixed with 0, 0.3, 0.6 or 1.2 g of transglutaminase enzyme in Ziploc bags. The force required to cut through the slice was used as the indicator of the strength of the reconstructed meat. The color of the meat was measured with a Minolta chroma meter (model CR-400). The slices were weighed before and after boiling at 100 C for 1 min, and the cooking loss was calculated as the weight difference divided by the initial weight expressed as a percent of the initial weight.The force required to cut through the meat increased, whereas the cooking loss tended to increase as the amount of transglutaminase increased.The results suggest that that the enzyme may be used to reconstruct deboned Asian carp meat. The principal Investigator met with a delegation of Cochran fellows and officials from the Kentucky Department of Fish and Wildlife to discuss the situation of Asian carp in Kentucky waters and the approached to deal with them effectively. He has also met with several fish processors to assess the issues in dealing with Asian carp processing and the related technical needs.
Publications
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2016
Citation:
Wang,Changzheng, Huang, Lingyu and Butler, Cecil. 2016. Lack of knowledge about Asian carp among Kentucky adults. http://www.kyacademyofscience.net/kas/members/viewabs.php?page=expand&id=853&year=2016
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2016
Citation:
Huang, Lingyu, Wilson, Jordan, Butler, Cecil and Wang, Changzheng. 2016. Potential use of transglutaminase in restructuring deboned Asian carp meat. http://www.kyacademyofscience.net/kas/members/viewabs.php?page=expand&id=886&year=2016
|
|