Quality Changes and Discoloration of Basa (Pangasius bocourti)‎ Fillet during Frozen Storage

Abstract EN

Physicochemical changes of Basa fish (Pangasius bocourti) fillet during frozen storage at −20°C for 0–20 weeks were studied.

The content of thiobarbituric acid reactive substances (TBARS) of fish samples suddenly increased when the samples were stored longer than 8 weeks (p<0.05).

The increase in TBARS value of the fish fillet was concomitant with the increase in b∗ value (yellow color).

Marked decreases in Ca2+-ATPase activity, sulfhydryl content, and protein solubility of the fish fillet after 8 weeks of storage were observed.

Those decreasing values were well correlated with the increasing of disulfide bond content and surface hydrophobicity content (p<0.05).

Increases in shear force of fish meat during storage were also observed (p<0.05).

The results indicated that frozen storage at −20°C affected on Basa fillet qualities, especially after 8 weeks of storage.

These data could be useful for consumer and food industry.