The chemical quality of frozen Vietnamese Pangasius hypophthalmus fillets

Abstract

The aim of the present study was to evaluate the chemical quality parameters regarding frozen Pangasius hypophthalmus specimens from Vietnam. The proximate composition, pH, ammonia, biogenic amines (BAs), total mercury (Hg), malondialdehyde (MDA), and polyphosphate were determined. The moisture, protein, lipid and ash values were between 83.83–85.59, 12.51–14.52, 1.09–1.65, and 0.76–2.38 g 100 g−1, respectively. Fraud by excessive polyphosphate addition was detected in 30% of the samples whereas Hg above the recommended limit was observed in 50% of the samples. With regard to compounds from the degradation process, low concentrations of individual BAs and pH values were found in this study and ranged from 5.88 to 6.18, except for samples with polyphosphate >1 g 100−1 (pH > 7.00) were observed in the present study. However, ammonia concentration indicated that a degradation process initiated in 80% of the samples (0.12–0.34 NH 3 g−1) and 20% of the samples (1.87–1.94 μg NH 3 g−1) were in an advanced deterioration process. Furthermore, MDA values (1.21–7.88 mg kg−1) suggested some failures, mainly during transportation and/or storage. We concluded that quality control measures must be implemented on the Pangasius production chain to improve the quality of products provided to consumers worldwide.

Serving Local Fish in School Meals: The Nutritional Importance of Consuming Oily Fish

“…The results demonstrated that anchovy fillets are characterised by higher nutrient concentrations than Vietnamese pangasius; in particular, their lipid content is five times higher than that of pangasius fillets. According to science-based nutrition standards, the anchovy lipid content is equivalent to that of low-fat meat (2-4%), whereas the content determined in pangasius fillets is similar to that found in lean meat (<2%) [32]. Total SFA, MUFA, and PUFA concentrations varied significantly between the two species.…”

“…The lower protein content determined in Vietnamese pangasius has previously been described in fillets sold on different European markets (e.g., Italy [34]; Poland [35]; Germany [36]). According to [37] and similar studies [32,[34][35][36], fish with high amounts of protein must contain greater than 15%. Furthermore, processing often involves the addition of large amounts of polyphosphates, which may increase water-binding capacity, thus reducing protein content [32,36].…”

“…According to [37] and similar studies [32,[34][35][36], fish with high amounts of protein must contain greater than 15%. Furthermore, processing often involves the addition of large amounts of polyphosphates, which may increase water-binding capacity, thus reducing protein content [32,36].…”

“…The pH value-together with the concentration of ammonia and other substances-is a reliable indicator of freshness/spoilage [32,38]. The almost neutral pH found in anchovy fillets indicated that they have a good nutritional value.…”

The effects of dietary Eleutherine bulbosa on the growth, leukocyte profile, and digestive enzyme activity of the striped catfish Pangasianodon hypophthalmus

“…According to CBI (2015), Vietnam is the main Pangasianodon producer, followed by Indonesia. In Indonesia production is reported to reach 400,000 tons per year, much of it for domestic consumption, but the fish has also been widely exported from Indonesia to various countries in Europe due to the acceptability of the product and its low price (Ciardullo et al 2008;Guimarães et al 2016). The success and significant increase in striped catfish production have received attention not only from farmers and investors but also from researchers seeking to increase productivity through strategies to improve growth rates, health performance, and the immune system of the fish.…”