Abstract
Pangasius (Pangasianodon hypophthalmus) is one kind of fresh water endemic to the waters of Mekong basin in South-East Asia. There is great demand for fish based products especially value added products. Breading is considered a protection against moisture and natural concentrate losses as it contrasts to effect of freezing. Fry-battered and breaded coating improved texture and flavour, reduced moisture loss and oil absorption. Total volatile base nitrogen (TVB-N) is often used as an indicator for seafood quality and deterioration. Thiobarbituric acid (TBA) is used as an indicator to determine the decomposition of lipid hydroperoxides formed during lipid oxidation. In our research, we examined the changes of biochemical attributes of fry-breaded pangagius steak by frying in soybean oil at 165°C for 30 sec and freezing at -18°C for 6 months. Our results revealed that pH decreased gradually in the first 2 months however it increased from the 3 to 6 months of frozen storage. There were significant changes of TVB-N and TBA values in fry-breaded Pangasius steaks preserved at -18°C for 6 months. Fortunately they all were within the acceptable limits.
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