Composition and quality attributes of fillets from different catfish species on the German market
Zusammensetzung und Qualitätsmerkmale von Filets verschiedener Welsarten auf dem deutschen Markt
Autor: Wasenitz, Berit; Karl, Horst; Palm, Harry. W.
In:

Journal of Food Safety and Food Quality

Bandangabe: 69
Auflage: 2
ISBN: 0003-925X
DOI: 10.2376/0003-925X-69-57
Seite: 57 - 65
Jahr: 2018

Einordung:
Institut: Professur Aquakultur und Sea-Ranching

Abstract:
The purpose of this study was to examine the chemical, physical, and sensory
characteristics of fillets from four different catfish species on the German market to
compare the nutritional properties and enjoyment values for the consumer. Furthermore,
a systematic comparison of regionally produced versus imported catfish is still
missing in this case, in Germany. Products of European catfish (Silurus glanis),
African catfish (Clarias gariepinus), African catfish hybrid (Heterobranchus longifilis x
Clarias gariepinus) distributed under the brand name Claresse® and Pangasius
(Pangasianodon hypophthalmus) were analysed. Highest water content (85.0 %) was
found in Pangasius. Corresponding protein (11.1 %) and lipid content (1.0 %) were
significantly lower compared to the remaining catfish species. European catfish had
the highest lipid content (8.2 %) and concentrations of ΣEPA + DHA in muscle meat
(0.4 g/100 g) followed by African catfish, and Claresse®. African catfish was charac -
terised by high selenium content (576.1 μg/kg wet weight). Physical properties were
examined showing highest water binding capacity and cooking losses for fillets of
European catfish. Sensory quality varied between the catfish species. Regionally
produced African catfish and Claresse® from the Netherlands, both resulting from
recirculating aquaculture systems, were preferred by panel members. Catfish fillets
from these two species available in Germany can be classified as recommendable
for human consumption due to its chemical and sensory properties as well as the
beneficial EPA, and DHA contents in conjunction with the selenium concentrations
in the muscle meat. Therefore, we are convinced that fillets from these catfish
species have excellent nutritional properties.

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