Physico-Chemical and Sensory Assessment of Local and Imported Catfish Fillets

Abstract

In this study, twenty fresh African catfish (Clarias gariepinus) and silver catfish (Bagrus bayad) fillets as well as twenty frozen pangasius catfish (Pangasianodon hypophthalmus) fillets were collected from Egyptian local markets and retailers during 2021. Pangasius catfish fillets can be divided into two grades: white basa fillets (grade I, white colour) and red basa fillets (grade II, pale pink to red colour). This study aimed to assess the physical (colour and shear force), chemical (pH, TVB-N and TBARS) and sensory parameters of catfish fillet samples. The sensory attributes of raw catfish fillets were measured using a 9-point hedonic scale and these attributes include colour and appearance, odor, texture, and overall acceptability. The results of the proximate composition showed that the African catfish and silver catfish fillets had significantly lower moisture (76.12-76.94) and higher crude protein (17.19-17.24) and fat levels (3.35-4.12) compared to the frozen Pangasius catfish fillets. The total volatile basic nitrogen (TVB-N) ranged from 6.83 to 16.38 mg/100g, thiobarbituric acid-reactive substances (TBARS) values ranged from 0.35 to 1.01 mg malonaldehyde/kg and pH ranged from 6.43 to 7.35. The TVB-N and TBARS values of examined catfish fillets were within acceptable limits. The African catfish fillets were darker and characterized by higher redness (a*) and lower yellowness (b*) values as well as higher shear force values (9.52 kgf/m3), while white basa fillet was the lowest darkness, less saturated with the red pigment (a*) and more saturated with the yellow component (b*) as well as lower shear values (2.17 kgf/m3) among the examined catfish fillets. African catfish and silver catfish fillets showed significantly higher sensory scores than the Pangasius catfish fillets. All the organoleptic properties of raw catfish fillets were above the rejection threshold score (≤4.0) In conclusion, catfish fillets were of superior quality and acceptable for human consumption.