Nutritional properties of fillets from tra catfish (Pangasius hypophthalmus) imported into EU
Contributo in Atti di convegno
Data di Pubblicazione:
2009
Citazione:
Nutritional properties of fillets from tra catfish (Pangasius hypophthalmus) imported into EU / F. Caprino, D. Velayutham, M.L. Busetto, M. Vasconi, F. Bellagamba, V.M. Moretti - In: Recent Advances in Food Analysis / [a cura di] J. Pulkrabova, M. Suchanova, M. Tomaniova. - 4. ed. - Prague, Czech Republic : Michel Nielen and Jana Hajslova, 2009. - ISBN 978-80-7080-726-2. - pp. 166-166 (( Intervento presentato al 4. convegno 4th International Symposium on Recent Advances in Food Analysis tenutosi a Prague, Czech Republic nel November 4-6 2009.
Abstract:
Pangasius (Pangasius hypophthalmus) is a catfish farmed in the Mekong delta region and
commercialized in more than 70 countries as frozen or thawed fillet. The EU is the main market for
pangasius from Vietnam, with about one third of imports in quantity and 40 per cent in value terms
(225.000 tons in 2008). Within the EU, Spain is the biggest market. Pangasius has good marketing
value also in Italy and it is rather appreciated by consumers due to its low price and low lipid
content. Beside these benefits, few information about the real conditions of farming and the
nutritional properties of its meat is available. The aim of the present work was to investigate the
chemical and nutritional properties of pangasius fillets in order to provide a better information to the
consumer. For this aim 83 samples of fillets were collected from the international fish market of
Milan and from local retailers and were analyzed for their proximate composition, fatty acid profile,
total phosphorus and additives content. Results showed that fillets were characterized by a high
moisture (84.5±2.2%) and a low protein (12.6±2.2%) and lipid (1.4±0.7%) content. Moreover, the
intramuscular lipids were characterized by a high percentage of saturated (43.0±2.1%) and
monounsaturated (38.8±3.4%) fatty acids, and by a low percentage of polyunsaturated (18.2±4.5%)
fatty acids. Among polyunsaturated, linoleic acid (18:2n-6) was the most representative fatty acid
with a percentage of 8.9±1.6%. The chemical and nutritional properties of pangasius fillets differed
from those of other farmed fish species, especially for their low content in n-3 fatty acids
(4.0±1.8%).
Tipologia IRIS:
03 - Contributo in volume
Keywords:
pangasius ; fatty acids ; additives
Elenco autori:
F. Caprino, D. Velayutham, M.L. Busetto, M. Vasconi, F. Bellagamba, V.M. Moretti
Link alla scheda completa:
Titolo del libro:
Recent Advances in Food Analysis