Evaluation of the quality of chilled and frozen African catfish (Clarias gariepinus Burchell, 1822) fillets

Baryczka, Marlena Justyna; Chwastowska-Siwiecka, Iwona; Kondratowicz, J.

doi:10.17221/330/2018-cjfs

Cited by 4 publications

(2 citation statements)

References 10 publications

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“…Results indicated significant increase (p˂0.05) in (TBA)value and PV-value during frying process. This indicates the occurrence of some oxidation in lipids by the thermal treatment .also significant increases (p˂0.05) were observed in TBA and PV during storage period of fried Catfish fillets for one week at 5±1°C and one month at -20±2°C from the foregoing results, the increment in (TBA and PV) during storage could be resulted from lipid oxidation, these results are in harmony either those obtained by Raju, C. V, Darweash BM., El-Lahamy AA, Baryczka MJ, [18,7,20,21].…”

Section: Changes In Thiobarbituric Acid (Tba) and Peroxide Value (Pv)mentioning

confidence: 99%

Changes in chemical composition, fatty acids and sensory quality of fried catfish fillets (Clariars gariepinus)

Hamad¹

2021

GSC Biol. and Pharm. Sci.

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Modification is proximate composition fatty acids chemical quality as well as changes in organoleptic traits were study in raw Cat fish fillets (Clarias gariepinus), pan-fried fillets in sun flower oil for 4 minutes and reheated fried cat fish fillets (in conventional oven for 15 min. at 80℃) after storage for one week at 5±1℃ and for one month at 20±2℃. after frying of cat fish fillets the moisture, Saturated Fatty Acids (SFA),Monounsaturated Fatty Acids (MUFA),Total Volatile Basis Nitrogen (TVBN) and Trymethylamin Nitrogen (TMAN) were reduced while, protein, fat, ash, polyunsaturated Fatty Acids (PUFA) Thiobarbeturic Acid (TBA) and Peroxide Value (PV) were increased due to chilling and frozen storage of fried catfish fillets, the gross chemical composition showed no significant changes ( p˃ 0.05), whereas slow increase in SFA and slow decrease in (MUFA) and ( PUFA) was found all chemical quality (TVBN,TMAN,TBA, and PV) of Cat fish fillet fried and stored at 5±1 ℃ and -20±2℃ were higher ( p˃0.05), as compared with the samples after frying directly. Organoleptic evolution scores of colour, taste, flavor, juiciness, and overall acceptability were highest for samples after fried directly while it showed significant decrease (p˃0.05) after storage at 5±1℃ and at -20±2℃ for one month respectively.

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Section: Changes In Thiobarbituric Acid (Tba) and Peroxide Value (Pv)mentioning

confidence: 99%

Changes in chemical composition, fatty acids and sensory quality of fried catfish fillets (Clariars gariepinus)

Hamad¹

2021

GSC Biol. and Pharm. Sci.

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“…Fish meat serves as a primary and affordable source of animal proteins, emphasizing and underscoring the significance of proper processing and preservation techniques. Among the various fish species, catfish stand out as particularly suitable for additional utilization due to their remarkable resilience to diverse environmental conditions and their rapid growth rate 9 . A fillet is the edible portion of fish, after removal of the head, fins, viscera, bones, skin, and adipose tissues.…”

Section: Introductionmentioning

confidence: 99%

Microbiological quality assessment of Clarias gariepinus, Bagrus bajad, and Pangasianodon hypophthalmus fillets

El-Gendy,

Amer,

Ibrahim

et al. 2024

Sci Rep

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In this study, 80 catfish fillets were randomly collected from Egyptian local markets and retailers. The samples included 20 African catfish (Clarias gariepinus), 20 bayad (Bagrus bajad), and 40 pangasius catfish (Pangasianodon hypophthalmus) fillets. Pangasianodon hypophthalmus fillet samples were divided into 20 white basa and 20 red basa fillets. We conducted a microbiological analysis of catfish fillet samples, evaluating mesophilic aerobic bacteria, psychrophilic aerobic bacteria, H2S-producing bacteria, Staphylococcus spp., Enterobacteriaceae, Coliforms, and fecal Coliform counts. Additionally, we identified the existence of Salmonella spp., Vibrio spp., Yersinia spp., Escherichia spp., Aeromonas spp., and Pseudomonas spp. in the catfish fillet samples. In our study, the psychrophilic bacterial counts in Bagrus bajad (5.21 log CFU/g) were found to be higher compared to the counts in Clarias gariepinus (4.31 log CFU/g) and Pangasianodon hypophthalmus (3.89–4.7 log CFU/g). The fecal Coliform in Clarias gariepinus fillets was significantly higher than in other catfish fillets. We isolated Escherichia coli, Escherichia fergusonii, Aeromonas hydrophila, and Pseudomonas luteola from the catfish fillets, while no Salmonella spp., Vibrio spp., or Yersinia spp. were detected. These isolates were identified using 16S rRNA sequencing and phylogenetic analysis. Furthermore, ten Escherichia spp. were serologically identified, revealing that O26 and O78 were the most commonly occurring serotypes. This study highlights the microbiological analysis conducted on catfish fillets and concludes that the fillet samples from these catfish were of superior quality and deemed acceptable for human consumption.

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Quality Boost and Shelf-Life Prolongation of African Catfish Fillet Using Lepidium sativum Mucilage Extract and Selenium Nanoparticles

Shehab

Elbialy

Tayel

et al. 2022

Journal of Food Quality

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Aiming to boost the catfish fillet quality, the consequences of their treatment with Lepidium sativum seeds mucilage (LSSM) and with LSSM-mediated selenium nanoparticles (LSSM-Se NPs) were investigated. The LSSM assessment for phenolic acids contents emphasized higher concentrations. Green-synthesized Se NPs were conjugated with LSSM to form LSSM-Se NPs and characterized; the NPs had spherical shapes, negatively charged with 15.47 nm mean diameters. Fish fillets were immersed in coating solutions for 2 min, drained, and stored for 25 days at 4°C. The fish groups (C: untreated samples, M: LSSM-treated, and G: LSSM-Se NPs treated) were assessed for their physicochemical, bacteriological, and sensorial attributes. On the 25th day, the samples’ pH values were 6.96, 6.6, and 6.3; TVB-N values were 38.8, 28.4, and 16.4 mg/100 g; TBARS values were 1.7, 0.97, and 0.68 malondialdehyde/kg; and overall acceptability scores were 3.9, 5.6, and 8.3, for C, M and G groups, respectively. At day 16, the psychrophilic bacterial count was 6.2, 4.0, and 3.6 log CFU/g for C, M, and G groups, respectively. The application of LSSM and LSSM-Se NPs is recommended to compose active coatings for quality boost and shelf-life extension of stored catfish fillet.

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Evaluation of the quality of chilled and frozen African catfish (Clarias gariepinus Burchell, 1822) fillets

Cited by 4 publications

References 10 publications

Changes in chemical composition, fatty acids and sensory quality of fried catfish fillets (Clariars gariepinus)

Changes in chemical composition, fatty acids and sensory quality of fried catfish fillets (Clariars gariepinus)

Microbiological quality assessment of Clarias gariepinus, Bagrus bajad, and Pangasianodon hypophthalmus fillets

Quality Boost and Shelf-Life Prolongation of African Catfish Fillet Using Lepidium sativum Mucilage Extract and Selenium Nanoparticles

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