Rigor index, fillet yield and proximate composition of cultured striped catfish (Pangasianodon hypophthalmus) for its suitability in processing industries in Bangladesh

Salma Noor-E  Islami; Md. Shaheed  Reza; Md. Abul  Mansur; Md. Ismail  Hossain; Fatema Hoque  Shikha; Md.  Kamal

doi:10.17017/j.fish.85

Salma Noor-E Islami Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh
Md. Shaheed Reza Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh
Md. Abul Mansur Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh
Md. Ismail Hossain Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh
Fatema Hoque Shikha Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh
Md. Kamal Department of Fisheries Technology, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Keywords: Rigor index, fillet yield, fish processing, proximate composition, Thai-Pangas

Abstract

Rigor-index in market-size striped catfish (Pangasianodon hypophthalmus, locally called Thai-Pangas) was determined to assess fillet yield for production of value-added products. In whole fish, rigor started within 1 hr after death under both iced and room temperature conditions while rigor-index reached a maximum of 72.23% within 8 hr and 85.5% within 5 hr at room temperature and iced condition, respectively, which was fully relaxed after 22 hr under both storage conditions. Post-mortem muscle pH decreased to 6.8 after 2 hr, 6.2 after 8 hr and sharp increase to 6.9 after 9 hr. There was a positive correlation between rigor progress and pH shift in fish fillets. Hand filleting was done post-rigor and fillet yield experiment showed 50.4±2.1% fillet, 8.0±0.2% viscera, 8.0±1.3% skin and 32.0±3.2% carcass could be obtained from Thai-Pangas. Proximate composition analysis of four regions of Thai-Pangas viz., head region, middle region, tail region and viscera revealed moisture 78.36%, 81.14%, 81.45% and 57.33%; protein 15.83%, 15.97%, 16.14% and 17.20%; lipid 4.61%, 1.82%, 1.32% and 24.31% and ash 1.09%, 0.96%, 0.95% and 0.86%, respectively indicating suitability of Thai-Pangas for production of value-added products such as fish fillets.

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