The chemical quality of frozen Vietnamese Pangasius hypophthalmus fillets
| Autor: | Sérgio Borges Mano, Carlos Adam Conte Junior, Eliane Teixeira Mársico, Maria Lúcia Guerra Monteiro, Môsar Lemos, Carlos Frederico Marques Guimarães |
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| Rok vydání: | 2015 |
| Předmět: |
mercury
chemistry.chemical_element DMA‐80 High-performance liquid chromatography chemistry.chemical_compound Ammonia 0404 agricultural biotechnology Food science sutchi catfish Original Research Moisture biology Polyphosphate Pangasius 04 agricultural and veterinary sciences biology.organism_classification Malondialdehyde 040401 food science Mercury (element) chemistry freshwater fish Environmental chemistry fraud HPLC Pangasius hypophthalmus Food Science |
| Zdroj: | Food Science & Nutrition |
| ISSN: | 2048-7177 |
| DOI: | 10.1002/fsn3.302 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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