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Table 1 Physico-chemical characteristics of Vietnamese Pangasius products marketed in Belgium

From: Microbiota of frozen Vietnamese catfish (Pangasius hypophthalmus) marketed in Belgium

Product type Water content (g/100 g wet fish) Drip loss (%) a w pH Salt content (%)
Fillets (brand 1) 79.3 ± 1.2a* 16.8 ± 0.2e* 0.9950 ± 0.0001a* 6.5 ± 0.0a* 0.12 ± 0.0a*
Fillets (brand 2) 80.5 ± 1.5a 10.5 ± 1.7d 0.9947 ± 0.0002a 6.7 ± 0.3a 0.28 ± 0.2abcd
Fillets (brand 3) 87.7 ± 0.9c 11.9 ± 3.9d 0.9896 ± 0.0007c 8.2 ± 0.2c 0.93 ± 0.2b
Fillets (brand 4) 80.0 ± 0.3a 7.5 ± 0.1c 0.9947 ± 0.0003abc 6.5 ± 0.1a 0.23 ± 0.1c
Steaks (brand 5) 74.0 ± 2.1b 12.6 ± 1.8bd 0.9939 ± 0.0008b 6.2 ± 0.1b 0.49 ± 0.1d
Portions (brand 6) 80.0 ± 1.4a 2.6 ± 1.4a 0.9944 ± 0.0002ab 6.5 ± 0.1a 0.22 ± 0.1ac
  1. *Data are expressed as mean value ± standard deviation of three replicates. Means with a different superscript letter in the same column indicate where statistically (p ≤ 0.05) differences occurred between products that were evaluated in this study