Proximal composition and fatty acid profile of fresh and smoked fillets of Pangasius hypophthalmus.

Sokamte, T. A. and Mbougueng, P. D. and Mohammadoud, B.A. and Tatsadjieud, N. L. and Sachindra, N. M. (2020) Proximal composition and fatty acid profile of fresh and smoked fillets of Pangasius hypophthalmus. Scientific African, 9. e00534.

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Abstract

The aim of this study was to determine the proximal composition and the fatty acid profile of fresh and smoked fillets of Pangasius hypophthalmus. After brining (4% / 270 min), the salted fillets of Pangasius hypophthalmus were pre-dried at 30 °C for 30 min, then smoked at 30 °C / 120 min; 50 °C/ 240 min and at 80 °C for 240 min. The proximal composition was determined using standard methods and the fatty acid profile was analyzed by GC / MS. The mean water, protein, ash and lipid content of the fresh fillet was 77.32 ± 2.15; 19.66 ± 0.46; 1.24 ± 0.14; and 1.00 ± 0.02% (wet basis), respectively. Smoking had a significant influence (P ˂ 0.05) on the proximal composition, particularly on the protein (28.74 ± 0.25%) and ash (3.94 ± 0.08%) content. After smoking, no significant change (P ˃ 0.05) was observed in the proportion of monounsaturated fatty acids in fish, but the proportions of polyunsaturated fatty acids and saturated fatty acids increased significantly in the smoked fillet compared with the fresh filet. The proportions of fatty acid ω-6 and ω-3 and the ratio ω-6 / ω-3 of fresh fillets of Pangasius hypophthalmus were 33.23, 4.79 and 6.94, respectively; while for smoked fillets the values were 38.40, 5.45 and 7.05, respectively. This study suggests that smoking improves the nutritional value of Pangasius hypophthalmus because of its high protein and PUFA content known for its beneficial health effects.

Item Type:	Article
Uncontrolled Keywords:	Pangasius hypophthalmus Chemical composition Fatty acid composition Hot smoking
Subjects:	600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish 600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	06 Oct 2020 09:42
Last Modified:	06 Oct 2020 09:42
URI:	http://ir.cftri.res.in/id/eprint/14516

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