Rigor index, fillet yield and proximate composition of cultured striped catfish (Pangasianodon hypophthalmus) for its suitability in processing industries in Bangladesh

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.

show abstract

“…In line with our results, Islami et al. () reported 1.82% of lipid in Pangasianodon hypophthalmus . On the other hand, Domiszewski et al.…”

Section: Resultssupporting

confidence: 93%

“…() demonstrated high lipid values (2.23%), whereas Islami et al. () reported great protein content (15.97%) in Pangasianodon hypophthalmus .…”

Section: Resultsmentioning

confidence: 97%

The chemical quality of frozen Vietnamese Pangasius hypophthalmus fillets

Guimarães

Mársico

Monteiro

et al. 2015

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…Increased muscular activity, stress at slaughter and endocrine responses may highly influence fish post mortem biochemical processes, mostly the anaerobic glycolysis and ATP degradation rate (HUSS, 1995). delay the onset of rigor is particularly important as fish meat in pre-rigor state is considered good for the market (ISLAMI et al, 2014). In a total of 90.0% of fish in 125 and 60.0% in 400 the onset resolution of rigor mortis occurred at 72 h, without significant differences (P = 0.381).…”

Section: Resultsmentioning

confidence: 98%

Electrical stunning in South American catfish (Rhamdia quelen) using direct current waveform: welfare and meat quality

et al. 2021

View full text Add to dashboard Cite

In Brazil, humane slaughter regulation is in use since 2000; however it is not applied to fish. This paper studied parameters for electrical stunning using direct current waveform in South American catfish (Rhamdia quelen) and its subsequent effects on muscular pH and rigor mortis. Seventy fish were allocated into two groups. In group 125, fish were stunned using 125 Volts (V), 30 Hz, duty cycle of 90% and 1.3 Amp (A) applied for 30 s; in group 400, fish were stunned with 400 V, 30 Hz, duty cycle of 27%, 0.9 A, for 30 s. Unconsciousness time was determined through behavioural assessment. After slaughter, ten fish from each group were refrigerated for both measurements muscular pH and rigor mortis index (RMI) at 0, 3, 6, 24, 72 and 120 h. In 125, 14.4% (5/35) of fish were not effectively stunned, in contrast with 400 in which 100% of fish (35/35) were effectively stunned. The unconsciousness duration was higher in 400 group (87.7±16.1 s) in contrast with group 125 (66.6 ± 16.1 s). Until 6 h post mortem ninety percent of fish reached maximum rigor mortis (RMI=100%).

show abstract

“…Hal ini sesuai dengan hasil penelitian Islami et al (2014) bahwa ikan patin yang disimpan dalam es dinyatakan memasuki fase rigor 1 jam setelah dimatikan, meningkat secara perlahan dan mencapai puncaknya setelah 5 jam penyimpanan yang bertahan sampai 22 jam, kemudian berakhir setelah 22 jam penyimpanan. Perkembangan lendir permukaan ikan patin juga tidak signifikan selama pengesan, dan nilai maksimum skor kurang lebih mencapai 1 dengan diskripsi 'tipis' yang terjadi pada akhir penyimpanan.…”

Section: Atribut Kenampakan Umumunclassified

Kajian Perubahan Parameter Sensori dengan Metode Demerit Point Score pada Penurunan Kesegaran Ikan Patin Selama Pengesan

Ariyani

Hermana

Triwibowo

et al. 2016

JPBKP

View full text Add to dashboard Cite

ABSTRAKPenelitian ini bertujuan untuk mempelajari perubahan parameter sensori pada penurunan kesegaran ikan patin (Pangasius hypopthalmus) selama pengesan menggunakan metode demerit point score (DPS). Percobaan dilakukan dengan mematikan ikan patin secara hypothermia, menyusunnya dalam kotak berinsulasi yang berisi es dengan perbandingan es : ikan = 2:1 (b/b), dan menyimpan kotak tersebut pada suhu ruang. Penggantian es yang mencair dilakukan setiap hari. Penurunan kesegaran ikan diamati secara sensori berdasarkan metode demerit point score (DPS) selama 25 hari dengan interval waktu pengamatan setiap 5 hari terhadap atribut kenampakan, mata, insang, perut, anus dan rongga perut menggunakan skala 0-3 untuk setiap parameter pada masing-masing atribut. Hasil kajian menunjukkan bahwa parameter utama yang menentukan perubahan sensori secara signifikan pada patin segar adalah kenampakan dan kekakuan pada atribut kenampakan umum, kejernihan dan bentuk pada atribut mata, warna dan bau pada atribut insang, bau pada atribut anus, dan stains pada atribut rongga perut. Adapun beberapa parameter yang relevansinya rendah terhadap penilaian panelis pada penurunan kesegaran patin antara lain lendir permukaan pada atribut kenampakan umum, darah pada atribut mata, lendir pada atribut insang, kekakuan dan diskolorasi pada atribut perut, dan kondisi pada atribut anus, sedangkan parameter kulit tidak memiliki relevansi terhadap penilaian panelis pada penurunan kesegaran patin. Berdasarkan penilaian panelis terhadap semua atribut, lama penyimpanan patin segar yang dinyatakan ditolak panelis adalah 25 hari. atributes, i.e., appearance, eyes, gills, belly, vent, and KATA KUNCI : sensori, demerit point score, patin, kesegaran, penyimpanan dalam es ABSTRACT This research aimed to investigate the changes of sensory parameters using demerit point score (DPS) method on deterioration process of fresh pangasius (Pangasius hypopthalmus) during ice-storage. Trial was done by hypothermia killing of live pangasius (immersing in ice water), and arranging them in insulated boxes covered with crushed ice with the proportion of ice and fish of 2:1 (w/w). The insulated boxes containing fish were kept at ambient temperature and melted ice was changed daily. The decreasing of freshness was evaluated every 5 days for 25 days using demerit point score (DPS) for several

show abstract

Rigor index, fillet yield and proximate composition of cultured striped catfish (Pangasianodon hypophthalmus) for its suitability in processing industries in Bangladesh

Cited by 9 publications

References 30 publications

The chemical quality of frozen Vietnamese Pangasius hypophthalmus fillets

The chemical quality of frozen Vietnamese Pangasius hypophthalmus fillets

Electrical stunning in South American catfish (Rhamdia quelen) using direct current waveform: welfare and meat quality

Kajian Perubahan Parameter Sensori dengan Metode Demerit Point Score pada Penurunan Kesegaran Ikan Patin Selama Pengesan

Contact Info

Product

Resources

About