Product Type:Fish;Scientific Name:Clarius Fuscus;Product Name:Catfish;MOQ:1*20FCL;Origin:Fujian China;Packing:BULK 10KGS/BOX;Glaze:0-20%;Fish Type:farm raised fish;Package:Bulk Pack 10kg/ Ctn;Delivery Time:7-14days;Variety:White Catfish;Freezing Process:
The quality of chilled and frozen African catfish fillets was compared. The experiment was performed on20individuals of Clarias gariepinus aged < 1 year, with estimated body weight of 1 kg. A total of 40 right and left fillets were subjected to pre-treatment. Chilled right fillets (20) and...
The current study was designed to assess the color and sensory evaluation of frozen fillets of Pangasius catfish and Nile tilapia imported to Poland, Germany, and Ukraine in order to evaluate the possible impact of negative media image of these fish fillets on the sensory expectations of the con...
The 2011-2016 Outlook for Prepared, Frozen Forms of Catfish Excluding Fillets and Steaks in Japan.FrozenFoodJapanEBSCO_bspCountry Outlook Reports
The quality of frozen catfish fillets was monitored over a period of 11 months at −20 °C, in two types of packaging materials, namely vacuum packaging (VP) and oxygen-permeable packaging (OPP). Representative samples (n = 5) from both types of packaging materials were drawn ...
The 2011-2016 Outlook for Prepared, Frozen, Plain and Seasoned Catfish Fillets, Steaks, and Other Forms in Japan.FrozenFoodJapanEBSCO_bspCountry Outlook Reports
Freeman D W,Hearnsberger J O.Rancidity in selected sites of frozen catfish fillets. Journal of Food Science . 1994FREEMAN, D.W. and JO. HEARNSBERGER. 1994. Rancidity in selected sites of frozen catfish fillets. Journal of Food Science. 59(1): 60-63....
Lack of change in phospholipid and neutral lipid fractions during storage indicated that autoxidations was the major cause of oxidation in catfish. Vitamin E levels up to 10 times the normal amount did not improve the overall quality of catfish fillets....
Results indicated that reproducibility was excellent for quantification of the rancidity related aldehydes, pentanal, hexanal, cis-hexanal and nonanal from catfish fillets. The Procedure proved to be an effective tool for documenting overall fillet rancidity development during frozen storage. Volatile ...
Sensory quality of catfish fillets was indicated by textural properties and flavors more than appearances and colors.PRACTICAL APPLICATIONSThis study provides Pangasius processors with sensory lexicons of Pangasius fillets to support the development of their quality control plans. The study also provides ...