New trends in the seafood market. Sutchi catfish (Pangasius hypophthalmus) fillets from Vietnam: Nutritional quality and safety aspects
Sutchi catfish (Pangasius hypophthalmus) produced in the freshwater basins of Vietnam, available on the Italian market as frozen or thawed fillets, were studied for their nutritional quality and safety aspects. Proximate composition, mineral content, fatty acid profile, unsaponifiable components of...
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| Veröffentlicht in: | Food chemistry 2008-09, Vol.110 (2), p.383-389 |
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| creator | Orban, Elena Nevigato, Teresina Lena, Gabriella Di Masci, Maurizio Casini, Irene Gambelli, Loretta Caproni, Roberto |
| description | Sutchi catfish (Pangasius hypophthalmus) produced in the freshwater basins of Vietnam, available on the Italian market as frozen or thawed fillets, were studied for their nutritional quality and safety aspects. Proximate composition, mineral content, fatty acid profile, unsaponifiable components of the lipid fraction and drip loss during thawing at 5°C were determined on the fillets. Fillets were characterised by high moisture levels (80–85%) and low protein (12.6–15.6%) and lipid (1.1–3.0%) contents. Total lipids were characterised by low cholesterol levels (21–39mg/100g), high percentages of saturated fatty acids (41.1–47.8% of total fatty acid) and low percentages of polyunsaturated fatty acids (12.5–18.8% of total fatty acids), which were mainly represented by linoleic acid (44–59% of total polyunsaturated fatty acids). The mineral composition was characterised by a high sodium content (222–594mg/100g), probably partially due to the sodium tripolyphosphate (E 451) used to retain moisture. As regards safety aspects, the quality of the samples analysed was good, with low residue levels of mercury, organochlorine pesticides and polychlorinated biphenyls. |
| doi_str_mv | 10.1016/j.foodchem.2008.02.014 |
| format | Article |
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Sutchi catfish (Pangasius hypophthalmus) fillets from Vietnam: Nutritional quality and safety aspects</title><source>Elsevier ScienceDirect Journals Complete</source><creator>Orban, Elena ; Nevigato, Teresina ; Lena, Gabriella Di ; Masci, Maurizio ; Casini, Irene ; Gambelli, Loretta ; Caproni, Roberto</creator><creatorcontrib>Orban, Elena ; Nevigato, Teresina ; Lena, Gabriella Di ; Masci, Maurizio ; Casini, Irene ; Gambelli, Loretta ; Caproni, Roberto</creatorcontrib><description>Sutchi catfish (Pangasius hypophthalmus) produced in the freshwater basins of Vietnam, available on the Italian market as frozen or thawed fillets, were studied for their nutritional quality and safety aspects. Proximate composition, mineral content, fatty acid profile, unsaponifiable components of the lipid fraction and drip loss during thawing at 5°C were determined on the fillets. Fillets were characterised by high moisture levels (80–85%) and low protein (12.6–15.6%) and lipid (1.1–3.0%) contents. Total lipids were characterised by low cholesterol levels (21–39mg/100g), high percentages of saturated fatty acids (41.1–47.8% of total fatty acid) and low percentages of polyunsaturated fatty acids (12.5–18.8% of total fatty acids), which were mainly represented by linoleic acid (44–59% of total polyunsaturated fatty acids). The mineral composition was characterised by a high sodium content (222–594mg/100g), probably partially due to the sodium tripolyphosphate (E 451) used to retain moisture. As regards safety aspects, the quality of the samples analysed was good, with low residue levels of mercury, organochlorine pesticides and polychlorinated biphenyls.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2008.02.014</identifier><identifier>PMID: 26049230</identifier><identifier>CODEN: FOCHDJ</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Biological and medical sciences ; catfish ; fatty acid composition ; Feeding. Feeding behavior ; Fish and seafood industries ; fish fillets ; Food industries ; food safety ; Fundamental and applied biological sciences. Psychology ; industry trends ; linoleic acid ; lipid composition ; mercury ; mineral content ; Nutritional quality ; nutritive value ; Organochlorinated pollutants ; organochlorine pesticides ; Pangasianodon hypophthalmus ; Pangasius hypophthalmus ; pesticide residues ; polychlorinated biphenyls ; polyunsaturated fatty acids ; proximate composition ; Safety ; saponification ; seafoods ; Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><ispartof>Food chemistry, 2008-09, Vol.110 (2), p.383-389</ispartof><rights>2008 Elsevier Ltd</rights><rights>2008 INIST-CNRS</rights><rights>Copyright © 2008 Elsevier Ltd. 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Sutchi catfish (Pangasius hypophthalmus) fillets from Vietnam: Nutritional quality and safety aspects</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>Sutchi catfish (Pangasius hypophthalmus) produced in the freshwater basins of Vietnam, available on the Italian market as frozen or thawed fillets, were studied for their nutritional quality and safety aspects. Proximate composition, mineral content, fatty acid profile, unsaponifiable components of the lipid fraction and drip loss during thawing at 5°C were determined on the fillets. Fillets were characterised by high moisture levels (80–85%) and low protein (12.6–15.6%) and lipid (1.1–3.0%) contents. Total lipids were characterised by low cholesterol levels (21–39mg/100g), high percentages of saturated fatty acids (41.1–47.8% of total fatty acid) and low percentages of polyunsaturated fatty acids (12.5–18.8% of total fatty acids), which were mainly represented by linoleic acid (44–59% of total polyunsaturated fatty acids). The mineral composition was characterised by a high sodium content (222–594mg/100g), probably partially due to the sodium tripolyphosphate (E 451) used to retain moisture. As regards safety aspects, the quality of the samples analysed was good, with low residue levels of mercury, organochlorine pesticides and polychlorinated biphenyls.</description><subject>Biological and medical sciences</subject><subject>catfish</subject><subject>fatty acid composition</subject><subject>Feeding. Feeding behavior</subject><subject>Fish and seafood industries</subject><subject>fish fillets</subject><subject>Food industries</subject><subject>food safety</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>industry trends</subject><subject>linoleic acid</subject><subject>lipid composition</subject><subject>mercury</subject><subject>mineral content</subject><subject>Nutritional quality</subject><subject>nutritive value</subject><subject>Organochlorinated pollutants</subject><subject>organochlorine pesticides</subject><subject>Pangasianodon hypophthalmus</subject><subject>Pangasius hypophthalmus</subject><subject>pesticide residues</subject><subject>polychlorinated biphenyls</subject><subject>polyunsaturated fatty acids</subject><subject>proximate composition</subject><subject>Safety</subject><subject>saponification</subject><subject>seafoods</subject><subject>Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><recordid>eNqF0c1u1DAQB_AIgei28ArFF1A5JIztbOz0BKr4kqqC1MLVcpxx4yUfW9uh2ifgtXG0W7jByT78Zsaef5adUigo0OrNprDT1JoOh4IByAJYAbR8lK2oFDwXINjjbAUcZC5pWR1lxyFsAIABlU-zI1ZBWTMOq-zXFd6T6HFsA3EjiR2SgHrpTQbtf2AsyPUcTeeI0dG60JGzr3q81cHNgXS77bTtYqf7YQ6viXV9jzEQ66eBfHcYRz2ck6s5ehfdNOqe3M26d3FH9NiSoC0u17BFE8Oz7InVfcDnh_Mku_nw_ubiU3755ePni3eXuVnTOuZVxSTnQpaVaBGwLrFumpKmL4LGhjFtOFjJga8bKxCENNS0GtFS2jTC8pPs1b7t1k93M4aoBhcM9r0ecZqDovW6lsB5gmf_hpWs6lqIuky02lPjpxA8WrX1Li1vpyioJSy1UQ9hqSUsBUylsFLh6WHG3AzY_il7SCeBlwegg9G99Xo0Lvx1wASjsLgXe2f1pPStT-bbdYqap2FSQEWTeLsXmHb706FXwTgcDbbOp_WrdnL_e-1v1Y7BLA</recordid><startdate>20080915</startdate><enddate>20080915</enddate><creator>Orban, Elena</creator><creator>Nevigato, Teresina</creator><creator>Lena, Gabriella Di</creator><creator>Masci, Maurizio</creator><creator>Casini, Irene</creator><creator>Gambelli, Loretta</creator><creator>Caproni, Roberto</creator><general>Elsevier Ltd</general><general>[Amsterdam]: Elsevier Science</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>F1W</scope><scope>H95</scope><scope>L.G</scope></search><sort><creationdate>20080915</creationdate><title>New trends in the seafood market. Sutchi catfish (Pangasius hypophthalmus) fillets from Vietnam: Nutritional quality and safety aspects</title><author>Orban, Elena ; Nevigato, Teresina ; Lena, Gabriella Di ; Masci, Maurizio ; Casini, Irene ; Gambelli, Loretta ; Caproni, Roberto</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c519t-66283378467de0e94e9bb411460aeb22ac30f83035bf7e078c1cdaeef11bb7f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>Biological and medical sciences</topic><topic>catfish</topic><topic>fatty acid composition</topic><topic>Feeding. Feeding behavior</topic><topic>Fish and seafood industries</topic><topic>fish fillets</topic><topic>Food industries</topic><topic>food safety</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>industry trends</topic><topic>linoleic acid</topic><topic>lipid composition</topic><topic>mercury</topic><topic>mineral content</topic><topic>Nutritional quality</topic><topic>nutritive value</topic><topic>Organochlorinated pollutants</topic><topic>organochlorine pesticides</topic><topic>Pangasianodon hypophthalmus</topic><topic>Pangasius hypophthalmus</topic><topic>pesticide residues</topic><topic>polychlorinated biphenyls</topic><topic>polyunsaturated fatty acids</topic><topic>proximate composition</topic><topic>Safety</topic><topic>saponification</topic><topic>seafoods</topic><topic>Vertebrates: anatomy and physiology, studies on body, several organs or systems</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Orban, Elena</creatorcontrib><creatorcontrib>Nevigato, Teresina</creatorcontrib><creatorcontrib>Lena, Gabriella Di</creatorcontrib><creatorcontrib>Masci, Maurizio</creatorcontrib><creatorcontrib>Casini, Irene</creatorcontrib><creatorcontrib>Gambelli, Loretta</creatorcontrib><creatorcontrib>Caproni, Roberto</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Orban, Elena</au><au>Nevigato, Teresina</au><au>Lena, Gabriella Di</au><au>Masci, Maurizio</au><au>Casini, Irene</au><au>Gambelli, Loretta</au><au>Caproni, Roberto</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>New trends in the seafood market. Sutchi catfish (Pangasius hypophthalmus) fillets from Vietnam: Nutritional quality and safety aspects</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2008-09-15</date><risdate>2008</risdate><volume>110</volume><issue>2</issue><spage>383</spage><epage>389</epage><pages>383-389</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><coden>FOCHDJ</coden><abstract>Sutchi catfish (Pangasius hypophthalmus) produced in the freshwater basins of Vietnam, available on the Italian market as frozen or thawed fillets, were studied for their nutritional quality and safety aspects. Proximate composition, mineral content, fatty acid profile, unsaponifiable components of the lipid fraction and drip loss during thawing at 5°C were determined on the fillets. Fillets were characterised by high moisture levels (80–85%) and low protein (12.6–15.6%) and lipid (1.1–3.0%) contents. Total lipids were characterised by low cholesterol levels (21–39mg/100g), high percentages of saturated fatty acids (41.1–47.8% of total fatty acid) and low percentages of polyunsaturated fatty acids (12.5–18.8% of total fatty acids), which were mainly represented by linoleic acid (44–59% of total polyunsaturated fatty acids). The mineral composition was characterised by a high sodium content (222–594mg/100g), probably partially due to the sodium tripolyphosphate (E 451) used to retain moisture. As regards safety aspects, the quality of the samples analysed was good, with low residue levels of mercury, organochlorine pesticides and polychlorinated biphenyls.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><pmid>26049230</pmid><doi>10.1016/j.foodchem.2008.02.014</doi><tpages>7</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0308-8146 |
| ispartof | Food chemistry, 2008-09, Vol.110 (2), p.383-389 |
| issn | 0308-8146 1873-7072 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_19598033 |
| source | Elsevier ScienceDirect Journals Complete |
| subjects | Biological and medical sciences catfish fatty acid composition Feeding. Feeding behavior Fish and seafood industries fish fillets Food industries food safety Fundamental and applied biological sciences. Psychology industry trends linoleic acid lipid composition mercury mineral content Nutritional quality nutritive value Organochlorinated pollutants organochlorine pesticides Pangasianodon hypophthalmus Pangasius hypophthalmus pesticide residues polychlorinated biphenyls polyunsaturated fatty acids proximate composition Safety saponification seafoods Vertebrates: anatomy and physiology, studies on body, several organs or systems |
| title | New trends in the seafood market. Sutchi catfish (Pangasius hypophthalmus) fillets from Vietnam: Nutritional quality and safety aspects |
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