کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1188537 963491 2008 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
New trends in the seafood market. Sutchi catfish (Pangasius hypophthalmus) fillets from Vietnam: Nutritional quality and safety aspects
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
New trends in the seafood market. Sutchi catfish (Pangasius hypophthalmus) fillets from Vietnam: Nutritional quality and safety aspects
چکیده انگلیسی

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 (21–39 mg/100 g), 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 (222–594 mg/100 g), 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.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 110, Issue 2, 15 September 2008, Pages 383–389
نویسندگان
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