Catfish Fillets Research Articles

Effects of different thermal methods and degrees on the flavor of channel catfish (Ictalurus punctatus) fillets: Fatty acids, volatile flavor and taste compounds

The effects of different thermal processing conditions on the flavor profiles of channel catfish were evaluated in terms of fatty acids, volatile flavor and taste compounds using steaming, boiling, roasting, and microwaving with different degrees. After thermal processing, 72 volatile organic compounds were detected, including 20 hydrocarbons, 5 ketones, 20 aldehydes, 7 heterocyclic compounds, 12 alcohols and others. Meanwhile, the contents of unsaturated fatty acids like oleic acid and linoleic showed a significant decline due to their heat-sensitive properties. With regard to taste compounds, thermal processing contributed to umami amino acids and free nucleotides conversion, with the initial glutamate and IMP contents of 15.87 and 164.91 mg/100 g in raw samples mainly increasing by 2.8–10.3 and 14.4–105.5 mg/100 g in processed ones. Compared to other methods, microwaving had limited effects on flavor compounds, and steaming and roasting had better performance to improve the flavor complexity of channel catfish.

Microbiological quality assessment of Clarias gariepinus, Bagrus bajad, and Pangasianodon hypophthalmus fillets

In this study, 80 catfish fillets were randomly collected from Egyptian local markets and retailers. The samples included 20 African catfish (Clarias gariepinus), 20 bayad (Bagrus bajad), and 40 pangasius catfish (Pangasianodon hypophthalmus) fillets. Pangasianodon hypophthalmus fillet samples were divided into 20 white basa and 20 red basa fillets. We conducted a microbiological analysis of catfish fillet samples, evaluating mesophilic aerobic bacteria, psychrophilic aerobic bacteria, H2S-producing bacteria, Staphylococcus spp., Enterobacteriaceae, Coliforms, and fecal Coliform counts. Additionally, we identified the existence of Salmonella spp., Vibrio spp., Yersinia spp., Escherichia spp., Aeromonas spp., and Pseudomonas spp. in the catfish fillet samples. In our study, the psychrophilic bacterial counts in Bagrus bajad (5.21 log CFU/g) were found to be higher compared to the counts in Clarias gariepinus (4.31 log CFU/g) and Pangasianodon hypophthalmus (3.89–4.7 log CFU/g). The fecal Coliform in Clarias gariepinus fillets was significantly higher than in other catfish fillets. We isolated Escherichia coli, Escherichia fergusonii, Aeromonas hydrophila, and Pseudomonas luteola from the catfish fillets, while no Salmonella spp., Vibrio spp., or Yersinia spp. were detected. These isolates were identified using 16S rRNA sequencing and phylogenetic analysis. Furthermore, ten Escherichia spp. were serologically identified, revealing that O26 and O78 were the most commonly occurring serotypes. This study highlights the microbiological analysis conducted on catfish fillets and concludes that the fillet samples from these catfish were of superior quality and deemed acceptable for human consumption.

Evaluation of Antimicrobial and Preservative Effects of Cinnamaldehyde and Clove Oil in Catfish (Ictalurus punctatus) Fillets Stored at 4 °C.

This study aimed to evaluate cinnamaldehyde (CN) and clove oil (CO) effectiveness in inhibiting growth and killing spoilage and total aerobic bacteria when overlaid with catfish fillet stored at 4 °C. A 1.00 mL concentration of CO inhibited growth by 2.90, 1.96, and 1.96 cm, respectively, for S. baltica, A. hydrophilia, and total bacteria. Similarly, treatment with 1.00 mL of CN resulted in ZIB of 2.17, 2.10, and 1.10 cm, respectively, for S. baltica, A. hydrophilia, and total bacteria from catfish exudates. Total bacteria from catfish exudates treated with 0.50 mL CN for 40 min, resulted in a 6.84 log decrease, and treatment with 1.00 mL resulted in a 5.66 log decrease at 40 min. Total bacteria exudates treated with 0.50 mL CO resulted in a 9.69 log reduction at 40 min. Total bacteria treated with 1.00 mL CO resulted in a 7.69 log decrease at 7 days, while untreated pads overlaid with catfish resulted in ≥9.00 CFU/mL. However, treated absorbent pads with catfish at 7 days, using 0.50 mL and 1.00 mL CN, had a bacterial recovery of 5.53 and 1.88 log CFU/mL, respectively. Furthermore, CO at 0.50 mL and 1.00 mL reduced the bacteria count to 5.21 and 1.53 log CFU/mL, respectively, at day 7.

Facile fabrication of microfibrillated cellulose-based aerogels incorporated with nisin/β-cyclodextrin microcapsule for channel catfish preservation

In this study, a hydrophobic and antibacterial pad was prepared to preserve Channel Catfish (Ictalurus punctatus). The pad composite the microfibrillated cellulose and β-cyclodextrin/nisin microcapsules. The hydrophobic pad ensures a dry surface in contact with the fish, reducing microbial contamination. The pad has a low density and high porosity, making it lightweight and suitable for packaging applications, while also providing a large surface area for antibacterial activity. Results demonstrated that this antibacterial pad exhibits an ultralow density of 9.0 mg/cm3 and an ultrahigh porosity of 99.10%. It can extend the shelf life of Channel Catfish fillets to 9 days at 4 °C, with a total volatile base nitrogen below 20 mg/100 g. The study proposes a novel solution for preserving aquatic products by combining antibacterial substances with the natural base material aerogel. This approach also extends the utilization of aerogel and nisin in food packaging.

Mathematical modeling of apparent specific heat capacity of channel catfish with different microwave heating time

AbstractChannel catfish fillets with different microwave heating times were evaluated by differential scanning calorimetry and low‐field nuclear magnetic resonance to build suitable modeling of apparent specific heat capacity (Cp) ranging from −60 to 90°C (except the obvious phase change region from −20 to 20°C). The content of bound water (Wb), immobilized water (Wi), and free water (Wf) were weighted and calculated. According to non‐linear fitting of experimental data, the obtained empirical equation of Cp, temperature (T), Wb, Wi, and Wf of samples was:. The equation was in good correlation (R2 > 0.95) with the experiment data and could provide a basis for improvement of processing parameters.

Analysis and Design of Enterprise Architecture in The Implementation of Digital Transformation at Village Tourism of Kampung Patin Kampar Regency using TOGAF

The development of information technology helps the community, entrepreneurs and MSMEs. This research was conducted in Kampung Patin, Kampar Regency. This research aims to create an Enterprise Architecture (EA) TOGAF design for MSMEs in Kampung Patin, we all know this digital transformation is useful in increasing the business value of the surrounding economy. there is a special implementation in utilizing this role, building financial applications, raw material stock applications because these MSMEs are able to produce 34,000 tons to 45,000 tons of catfish every month. The processing of catfish is like regional souvenirs, namely: catfish meatballs, catfish nuggets, catfish batagor, catfish fillets, and catfish skin crackers. innovation like this alone is not enough to require technology and digital transformation in running a business and promoting processed catfish. the results of the study were designed in the form of an enterprise architecture blueprint for UMKM Kampung Patin as an internal guidebookincrease the effectiveness and efficiency of digital transformation in these MSMEs

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

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.

The Influence of Acid and Cooking Methods on The Quality of Fish Meal Processed from by-products of Catfish Fillet Processing

Catfish fillet processing produces a by-product dominated by heads (25- 28%) and bones (11-13%). This study aims to process fish meal from by- products of catfish using different treatments, namely soaking in a 4% formic acid solution (F) and a 4% hydrochloric acid solution (H), as well as cooking techniques involving boiling (R) and steaming (K). Observations were made on the yield, pH, proximate analysis, calcium content, NPN (non-protein nitrogen), TBA (thiobarbituric acid), microbiological tests, sensory evaluation, and amino acid profiles. The research showed that soaking in acid caused a decrease in pH, protein content, and TBA and increased the fat content of the resulting fish meal. The optimal treatment for the highest quality fish meal is steaming without acid treatment. In this treatment, the protein content meet the requirements of the SNI 01.2725.01.2013 as grade 3 fish meal, with a yield of 22.83%, a pH of 6.86, a moisture content of 6.2 ± 0.3%, an ash content of 27.33 ± 0.7%, and a protein content of 45.5 ± 1.3%. Analysis of the amino acid profile of fish meal from that treatment showed a better amino acid composition compared to commercial fish meal. The fish meal contained essential amino acids in sufficient quantities, with higher levels compared to the amino acid standards set by FAO/WHO 2013 for human nutritional needs, and met the requirements as a nutritional ingredient for fish and livestock feed.

Protein Hydrolysate from Waste of Catfish Fillet Processing for Snakehead Fish Feed Formulation.

The negative impact of fish processing industry waste needs to be minimized, by processing it into valuable products, one of which is fish feed. The objectives of this research were to determine the optimum dose of crude extract of B. cereus RGL.1.1 enzyme in hydrolyzing protein from the waste of catfish (Pangasius hypophthalmus) fillet processing and to evaluate the effectiveness of using protein hydrolysate in snakehead fish (Channa striata) feed. There were four doses of enzyme treatment for protein hydrolysis designed in a completely randomized design, namely, 0, 4, 6, and 8% (v/w) with three repetitions. Furthermore, to assess the quality of protein hydrolysate, an analysis of soluble protein level, hydrolysis degree, amino acid content, fatty acid content, and digestibility was carried out. The percentage of protein hydrolysate applied in the feed formula was 0, 15, 30, and 45% (v/w), which was designed in a completely randomized design with three replications. Absolute weight growth, specific growth rate, protein efficiency ratio, feed efficiency, and snakehead fish survival were measured to evaluate the effects of the feed formula. Results showed that the crude extract of B. cereus RGL.1.1 enzymes at a concentration of 6% (v/w) enhanced the availability of soluble proteins, amino acids, fatty acids, and feed digestibility. Protein hydrolysate application in snakehead fish feed formula up to 45% (v/w) can improve the growth performance (8.03%), protein efficiency ratio (25.66%), and feed efficiency (23.41%).

Sistem Informasi Akuntansi Penerimaan Dan Pengeluaran Kas Terhadap Perencanaan Dan Pengendalian Keuangan

An accounting information system is a system that is connected to each other as a whole, from procedures, forms, records, until finally financial reports can be created. There are two accounting information systems used by researchers, namely the cash receipt system and the cash disbursement system. The aim of this research is to find out how the accounting information system for cash receipts and disbursements is and the role of internal control at UD Dadhen Kurnia Abadi. UD Dadhen Kurnia Abadi is an MSME that operates in the catfish fillet industry so the organizational structure is more concise and the functions involved in a transaction are also quite small. Data was obtained by conducting interviews, observation and documentation. The research results show that the cash receipts and disbursements accounting information system running at UD. Dadhen Kurnia Abadi cannot be said to be good because it still uses manual recording which results in weaknesses, namely transactions recorded are not up to date so there are often discrepancies in recording so that the information produced is not accurate and precise and does not rule out the possibility of abuse of authority or embezzlement of funds. Apart from that, internal control is still less effective, there should be a strict separation of duties and responsibilities for each function, and the purchasing, receiving and cash functions should be separated.

Effects of static magnetic field (SMF) and alternating magnetic field (AMF) assisted freezing on the microstructure and protein properties of channel catfish (Ictalurus punctatus) fillet

The effect of static and alternating magnetic fields assisted freezing with intensity of 1, 2, and 3 mT on the microstructure and protein properties of channel catfish fillet were investigated. The results showed that the magnetic field treatment shortened the phase transition time of freezing, and significantly reduced the size of the formed ice crystals. The changes of trichloroacetic acid-soluble peptide, Ca2+-ATPase activity, particle size, and Zeta potential, which represented solubility, denaturation and aggregation of protein, indicated that magnetic field treatment could improve the protein stability. The chemical force analysis, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), and Fourier transform infrared spectroscopy (FTIR) results proved that the magnetic field could change the structure of protein. Furthermore, these changes had effects on the thermal stability of catfish meat protein which reflected by increasing of the transition temperature and enthalpy. However, the waveform and intensity of magnetic field affected the stability of protein structure.

Chemical and Physical Properties of African Catfish (Clarias gariepinus) Fillet Following Prolonged Feeding with Insect Meal-Based Diets.

A 25-week experiment was undertaken to explore the effect of partial replacement of dietary fishmeal (FM) with black soldier fly meal (Hermetia illucens) (BS), mealworm meal (Tenebrio molitor) (MW), and a 1 : 1 mixture of both insect meals (BSMW) on fillet quality in African catfish (Clarias gariepinus). A total of 96 fish with an average initial body weight of 248 ± 28 g were stocked into a recirculating aquaculture system and fed in four different dietary groups (control, BS, MW, and BSMW). No mortality was recorded in any of the groups. At the end of the feeding period, 24 fish (n = 6 for each treatment, weight between 690 and 822 g) were used for analysis. There was no alteration in filleting yield or other slaughter indices within experimental groups, except the hepatosomatic index. Among quality attributes, pH 24 hr postmortem exhibited a significant difference (p < 0.05). In respect of the fatty acid profile, the n-6/n-3 ratio ranged between 1.17 and 1.40 but was not significantly modified by the partial replacement of FM. Similarly, the proximate composition of the fillets was not significantly different between the control and experimental diet groups. The ratio of polyunsaturated fatty acid to saturated fatty acids ranged between 0.67 and 0.79 in the fillets, without significant differences between groups. The atherogenic index was increased in the BS group, as compared to the others; however, the thrombogenicity index of fillets was not significantly affected. Similarly, the conventional quality traits of the fillet, such as cooking, drip, and thawing losses, did not differ within treatments. This study demonstrates that the dietary inclusion of black soldier fly and/or mealworm meals used for African catfish at the tested inclusion level has negligible impact on fillet properties.

Development of a singulation system for handling catfish fillets

Development of a singulation system for handling catfish fillets

Proximate Composition, Retained Water, and Bacterial Load for Two Sizes of Hybrid Catfish (Ictalurus furcatus × Ictalurus punctatus) Fillets at Different Process Steps.

The catfish processors in the US are required to state the maximum percentage of retained water content (RWC) on the product label. The objectives of our study were to quantify the RWC of processed hybrid catfish fillets from proximate composition and the bacterial load at different processing points. Water content was determined using oven-dry (AOAC950.46,1990) and Near-infrared (NIR) spectroscopy. Protein and fat content were determined by NIR spectrometer. Psychrotrophic (PPC) and Total Coliform (TCC) counts were enumerated using 3MPetrifilmTM. The fillets' overall baseline water, protein, and fat content were 77.8, 16.7 and 5.7%, respectively. The RWC of final fresh and frozen fillets were ~1.1=/- 2.0% (not significant) and ~4.5%, respectively, and was not fillet size or harvest season dependent. Baseline water content (78.0 vs. 76.0%) was higher (p ≤ 0.05), and fat content (6.0% vs. 8.0%) was lower (p ≤ 0.05) for small (50-150 g) compared to large fillets (150-450 g). Higher (p ≤ 0.05) baseline PPC (~4.2 vs. ~3.0) and TCC (~3.4 vs. ~1.7) were observed for the warm season (April-July) fillets compared to the cold season (Feb-April). This study provides information to processors and others on estimating retained water and microbiological quality of the hybrid catfish fillets over the process line.

Three Phenolic Extracts Regulate the Physicochemical Properties and Microbial Community of Refrigerated Channel Catfish Fillets during Storage

It has been demonstrated that polyphenols have the potential to extend the shelf life of fish products. Thus, the effects of phenolic extracts from grape seed (GSE), lotus seedpod (LSPC), and lotus root (LRPE) were investigated in this study, focusing on the physicochemical changes and bacterial community of refrigerated channel catfish fillets during storage at 4 °C, using ascorbic acid (AA) as reference. As a result, GSE, LSPC, LRPE and AA inhibit the reproduction of microbials in catfish fillets during storage. According to the microbial community analysis, the addition of polyphenols significantly reduced the relative abundance of Proteobacterial in the early stage and changed the distribution of the microbial community in the later stage of storage. After 11 days of storage, the increase in total volatile base nitrogen (TVB-N) in fish was significantly reduced by 25.85%, 25.70%, 22.41%, and 39.31% in the GSE, LSPC, LRPE, and AA groups, respectively, compared to the control group (CK). Moreover, the lipid oxidation of samples was suppressed, in which thiobarbituric acid-reactive substances (TBARS) decreased by 28.77% in the GSE group, compared with the CK. The centrifugal loss, LF-NMR, and MRI results proved that GSE significantly delayed the loss of water and the increase in immobilized water flowability in catfish fillets. The polyphenol-treated samples also showed less decrease in shear force and muscle fiber damage in histology, compared to the CK. Therefore, the dietary polyphenols including GSE, LSPC, and LRPE could be developed as natural antioxidants to protect the quality and to extend the shelf life of freshwater fish.

BP neural network to predict shelf life of channel catfish fillets based on near infrared transmittance (NIT) spectroscopy

The objective of this research was to establish shelf-life prediction model of channel catfish fillets by Back-propagation (BP) neural network technology based on near infrared transmittance (NIT). First, freshness prediction model of channel catfish fillets was established based on the chemical analysis data (total volatile basic nitrogen (TVB-N), K value, thiobarbituric acid reactive substance (TBARS) and trimethylamine (TMA)) and NIT spectra (850–1050 nm). The linear correlation coefficient (R2: 0.667–0.887) showed a good performance of the freshness model prediction. Then, BP neural network was applied to establish the shelf-life prediction model of catfish fillets under temperature fluctuation (−6 to −18 °C). The end effective accumulated temperature of frozen catfish fillets was 10,278.4 h °C. The prediction model showed a great stability (above 93 %) and accuracy (above 90 %) as the structure of BP neural network was 4–7–1. Therefore, this study provided a practical basis and technical supports for the establishment of shelf-life prediction model of freshwater fillets by BP neural network based on NIT spectroscopy.

Extrato de chá verde age sobre a qualidade de filés de pescado durante o armazenamento por congelamento

ABSTRACT: This study investigated the effects of tea leaf (Camellia sinensis) extract on the quality of striped catfish (Pangasianodon hypophthalmus) fillets during 18-months of frozen storage (-20 ± 2 °C). Fillet samples were submitted to the treatments Control (cold tap water), CS 7.63 (C. sinensis extract solution 7.63 µg / mL) and CS 625 (C. sinensis extract 625 µg / mL) and stored for 18 months, with collections performed at 0, 1, 3, 6, 9, 12 and 18 months. Total viable count, physicochemical parameters (water holding capacity, total volatile basic nitrogen, peroxide value, thiobarbituric acid reactive substances, moisture and pH), sensory properties and color measurement were evaluated. Results showed that fillets treated with C.a sinensis extracts slightly reduced lipid oxidation, inhibited bacterial growth and improved sensory properties compared to untreated samples, without causing significant changes in the other quality indicators. The findings indicated that the green tea leaf extract immersion treatments, contributed to the improved quality preservation of striped catfish fillets during frozen storage.

Considering Two Aspects of Fish Welfare on African Catfish (Clarias gariepinus) Fillet throughout Postmortem Condition: Efficiency and Mechanisms.

Knowledge about fish welfare and its impact on fish fillet quality is still insufficient. Therefore, the influence of two aspects of fish welfare (slaughtering method: bled and unbled fish; fish stock densities: 90, 120, and 150 kg·m-3) on African catfish fillet quality during postmortem conditions was investigated. The aim of study was to determine (i) the efficiency of bleeding on oxidation progress and (ii) the influence of stock density on fillet quality. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed a higher protein loss in the unbled than in the bled groups, especially in the heavy myosin chain (MHC) band. However, density did not show any influence on protein profile. Western blot analysis showed fewer oxidized carbonyls in the bled than in the unbled groups; higher oxidation development, microbial growth, and lower hardness were observed in unbled fillets. Additionally, hardness was higher at 90 and 120 kg·m-3 densities in bled fillet compared to 150 kg·m-3. The first three days of storage showed a higher oxidation rate in unbled fillets than in bled fillets, confirming the contribution of hemoglobin to oxidation development with different mechanisms of protein oxidation. The obtained results revealed the same fillet quality in all aspects at either 90 or 120 (kg·m-3) stock densities, which would suggest 120 kg·m-3 for the fishery industry. However, higher stocking density in this study would not be appropriate for fish welfare.

Detection of fish frauds (basa catfish and sole fish) via iKnife rapid evaporative ionization mass spectrometry: An in situ and real-time analytical method

The fish fillets of basa catfish (Pangasius bocourti) and sole fish (Cynoglossus semilaevis Gunther) have similar appearance but different market values, leading to the possibility of adulteration for economic gains. In this study, a surgical knife, namely iKnife, was coupled to rapid evaporative ionization mass spectrometry (REIMS) to develop a high-throughput technique for in situ and real-time authenticating these two fish species. The iKnife generated informative aerosol, which was further aspired into mass spectrometry to acquire specific fingerprinting profiles. The spectra were multivariate statistical analyzed, and the most contributing ions responsible for the significant difference between the lipidomics profiles of basa catfish and sole fish were screened out. For instance, ions of m/z 281.2470, 279.2319, 699.4970, etc. were abundance in basa catfish, while m/z 301.2164, 327.2341, 764.5284, etc. were significant in sole fish. Subsequently, the validation of the method was carried out in terms of intra-day precision (RSD 5.06%–8.65%) and inter-day precision (RSD ≤9.17%). Finally, this established iKnife-REIMS method was successfully applied to blind samples from markets with an accuracy greater than 98%. The results indicated that the proposed iKnife REIMS method could be used to unambiguously authenticate these two easily adulterated basa catfish and sole fish, and provide the basis and potential for the high-throughput identification of marine resources on the market.

Effects of acidification and sterilisation on the quality of channel catfish (Ietalurus punctatus) fillets

SummaryThis study aims to investigate the effects of acidification and sterilisation on the quality of channel catfish, based on the texture, colour, physical and chemical properties, protein composition and water migration of channel catfish fillets. The results showed that the hardness, chewiness and colour of acidified and sterilised (AS) groups were significantly better than unacidified and sterilised (NAS) groups. The content of TCA soluble peptide in NAS was significantly higher than AS groups, indicating that high‐temperature sterilisation induced more protein degradation. Electrophoresis analysis also showed that the protein bands in the unacidified and sterilised (NAS) groups weakened or disappeared. There was no significant difference in the fat oxidation index of peroxide value and thiobarbituric acid value indicating that little effect on oxidation was induced by acidification and sterilisation. After sterilisation, the water transferred from immobilised water to free water, and the weight loss rate of acidified non‐sterilised (ANS) groups was significantly higher than AS. On the whole, acidified channel catfish could be sterilised at a lower temperature, thus having better texture, colour and lower weight loss rate. The sterilisation temperature of 91–95 °C was recommended to maintain a better quality of ready‐to‐eat acidified fish fillets.