Innovation Technology on Catfish Fillet By-Product as Raw Materials for Food Industry

Kampar Regency is one of the national catfish cultivation development clusters, and there are many catfish processing industries, especially fish fillet processing. The processing of catfish fillets always left by-products in the form of small pieces of meat, skin, bones, and abdominal fat, which amounts to around 50% – 60%. The by- products are mostly disposed to the environment around the industry, causing pungent odor pollution, as the byproducts contain protein, fat, minerals and crude enzymes which are suitable habitat for the growth of spoilage microbes. Therefore, it is very possible for these by-products to be processed further in order to obtain new products in the form of industrial raw materials that have economic added value. The objectives of this research are (1) Optimizing the utilization of by-products from fish fillet processing starch into raw materials for food industry that have economic value; and (2) understanding the characteristics of organoleptic quality and the proximate composition of the food industry raw materials produced. The research method used is an experimental method, namely experiments on processing by-products into raw materials for the food industry in the form of fish meal, fish oil and bone meal. The results showed that the number of by-products produced from processing the catfish fillets was arround 60% with, consisted of head, tailbone and fins by 37%, small pieces of meat 5%, viscera 10% and abdominal fat 8%. Furthermore, that raw materials having organoleptic quality and proximate composition that meet the SNI standards.

Effect of lactic acid and lysozyme on river fish fillets during cold storage

Presented work evaluated how quality of catfish fillets is affected by treatments using lactic acid or lysozyme in combination with chlorine. Fish fillets without skin were consecutively immersed and washed in 100 ppm chlorine solution and sprayed with 2.5% lactic acid or 0.5% lysozyme solution. Control samples were only washed with water at the same time. Samples were stored at 2 °C for 10 days in vacuum packaging. Parameters of pH, firmness, surface color and microbial cell counts (cfu/g) were measured on the 1st, 4th, 7th and 10th days. Especially the latter had high importance from the point of view of food safety. Catfish fillets shown decreased survival of microorganisms as a result of treatment. Lysozyme and lactic acid achieved 1.8 and 2.4 log cfu/g reduction, respectively. Lower cell counts were observed for all treated samples compared to control during 10 days. Chlorine in combination with lactic acid achieved the best efficiency. The results are promising and suggest that combined treatment is able to improve safety by controlling microorganisms on fish fillets during cold storage.

Classification of the multigene family of fatty acid binding proteins (FABPs) and transcription profile of the genes in striped catfish (Pangasianodon hypophthalmus)

Striped catfish (Pangasianodon hypophthalmus) is an economically important fish in Vietnam. The catfish fillets contain high fatty acid composition. The FABP family is involved in lipid transport and metabolism as well as in the regulation of gene expression and cell development. In this study, the catfish genome database was searched for fabp gene family; then, gene structure, classification and phylogenetic relationships were analyzed. In striped catfish genome, we found 10 fabp genes that are homologous to other fish species and other 5 novel fabp genes that have not been clearly annotated. These newly identified fabp genes cluster separately from the known members of the fabp family on the phylogenetic tree, and further studies are needed to understand their roles and functions. We examined transcriptional gene expression of fabp3, fabp7 and fabp10a genes in muscle, liver and brain tissues of the stripped catfish. The results showed that fabp10a gene was not strongly expressed in all 3 types of tissues; fabp3 gene was most strongly expressed in liver tissue and fabp7 was highly up-regulated in brain tissue. The results of this study provide a resource for further research on the function of fabp genes and their genetic diversity in striped catfish.

Changes in chemical composition, fatty acids and sensory quality of fried catfish fillets (Clariars gariepinus)

Modification is proximate composition fatty acids chemical quality as well as changes in organoleptic traits were study in raw Cat fish fillets (Clarias gariepinus), pan-fried fillets in sun flower oil for 4 minutes and reheated fried cat fish fillets (in conventional oven for 15 min. at 80℃) after storage for one week at 5±1℃ and for one month at 20±2℃. after frying of cat fish fillets the moisture, Saturated Fatty Acids (SFA),Monounsaturated Fatty Acids (MUFA),Total Volatile Basis Nitrogen (TVBN) and Trymethylamin Nitrogen (TMAN) were reduced while, protein, fat, ash, polyunsaturated Fatty Acids (PUFA) Thiobarbeturic Acid (TBA) and Peroxide Value (PV) were increased due to chilling and frozen storage of fried catfish fillets, the gross chemical composition showed no significant changes ( p˃ 0.05), whereas slow increase in SFA and slow decrease in (MUFA) and ( PUFA) was found all chemical quality (TVBN,TMAN,TBA, and PV) of Cat fish fillet fried and stored at 5±1 ℃ and -20±2℃ were higher ( p˃0.05), as compared with the samples after frying directly. Organoleptic evolution scores of colour, taste, flavor, juiciness, and overall acceptability were highest for samples after fried directly while it showed significant decrease (p˃0.05) after storage at 5±1℃ and at -20±2℃ for one month respectively.

Effect of Federal Inspection on Louisiana Wild-Caught Catfish Industry, Prevalence of Salmonella and Microbial Characteristics of Raw Wild-Caught Catfish Fillets

The U.S. is one of the largest catfish producers in the world. Louisiana is the leading producer of wild-caught catfish. Historically, the FDA inspected all seafood products; however, in 2008, congress moved the Siluriformes Order fish inspection to the USDA/FSIS. Full enforcement of the rule began on September 1, 2017. This study assessed the impact of USDA Siluriformes fish regulation on small Louisiana wild-caught catfish processors and determined the microbiological quality and Salmonella prevalence in raw fillets. For the assessment, nine facilities participated in the study. Pre- and post-enforcement surveys were used to identify whether facilities had established pre-requisite programs and record-keeping associated with sanitation, HACCP, food defense, and product recall. Also, the processors’ attitude about the change in regulations was analyzed. For the microbiological quality and Salmonella spp. prevalence, catfish samples were collected once a month for two years. Samples were evaluated for APC, coliforms, E. coli , Staphylococcus aureus , and Salmonella spp. At the pre-enforcement survey, only one facility had a HACCP plan developed, but it was not implemented. After one year of full enforcement, all the facilities developed and implemented a HACCP plan to process fresh catfish. Also, 78% of the processors reported a reduction in the amount of catfish processed due to limits in hours of operation and loss of fishermen. For the microbiological quality, the counts for APC, E. coli , coliforms, and S. aureus were 5.01±0.70, 0.58±0.89, 2.16±0.77, and 0.73±1.02 Log CFU/g, respectively. Additionally, 5.3% of the samples was confirmed positive to Salmonella spp. The findings of this study showed that after USDA enforcement, facilities improved food safety program documentation; however, the processing practices did not change. The microbial quality of the catfish fillets was within the acceptable levels in accordance with the ICMSF.