Abstract
Channel catfish ( Ictalurus punctatus) were reared in the laboratory from fry to 75 g on a purified diet. Fish were grown from 75 g to 150 g on 21 experimental diets to examine the influence of commonly used feed ingredients on the flavor quality of the fish. Feed components, at levels used in commercial feeds, were substituted individually in semi-purified diets. A trained sensory panel evaluated the flavor of the experimental fish using quantitative sensory techniques. While the trained panelists could discriminate among some diets on the basis of particular flavor attributes, untrained laboratory personnel representing the average consumer were not able to discern differences. The significance of the findings for the farm-raised catfish industry is that the practice of least-cost formulation for feeds may be followed without concern that the flavor quality of the fish will be affected adversely.
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