Its usage is increasing, it is the fantastic protagonist of lower amount catering, easy and versatile within the kitchen. it's bred in Vietnam within the Mekong basin. The INRAN undertook a detailed checking about the substance and nutritional factors of the fish. when in comparison to nationwide aquacultures pecies, pangasius fillets possess a reduce nutritional value.
The pangasius (Pangasius hypophtalmus) won overwhelmingly the market, supplanting even the Nile perch (Lates niloticus) along with other pike kinds within our emerging markets, developing competitors using thenationwide aquaculture species. Russia and also European Union in 2006, constituted two-thirds of Vietnamese exports of the kinds (FAO Globefish 2006; Globefish FAO 2005) as well as in Italy, its use is growing(Ismea 2006), as this pike is currently a single with the protagonists of sea foods usage (in college and company canteens, ..) for its lower cost, its practicality and versatility within the kitchen.
The Pangasius, fresh water pike with the catfish family, raised in Vietnam, particularly within the Mekong River basin, is marketed within the markets and supermarkets, filleted without having spines, having avaried excess weight (120-250 grams), thawed or frozen and iced, marketed in bulk or in bags of one kg (containing threads with the exact same size). This pike is typically cured using the inclusion of E 451, i.e. sodium or potassium tripolyphosphate, (as it's prepared about the label) to have the ability to retain water, particularly when thawing.
As section of its do the job of examine with the high quality of foods pike species, the INRAN has accomplished an comprehensive checking on Pangasius fillets, thawed and marketed as refreshing or frozen, innumerous supermarkets and reseller stores of frozen goods and frozen foods.
The outcomes with the substance and nutritional composition demonstrated a higher drinking water content material (from eighty to 85 g/100 g), a health proteins content material (13-15/100 g) somewhatbeneath essentially the most consumed pike species, a little unwanted weight content material (1.1-3.0 g/100 g) as nicely as a varied sodium content material and that is really high, possibly because oftowards sodium tripolyphosphate (E 451), additional while in the digesting to raise the drinking water retention with the health proteins and enhance its high quality and consistency. The magnesium amountshave been very reduce than individuals of other pike species.
The lipid content material is characterized with a lipid fatty acid composition where the predominant saturated fatty acids are saturated (41.1-47.8% of complete fatty acids). These, if consumed in excess, are relatedwith cardiovascular disease, even though the polyunsaturated n-series three (or omega 3) are included in little quantities (2.6-6.7% of complete fatty acids). The latter is of serious importance, considering the usageof pike is especially crucial with the produce of n-3 fatty acids. that's why it's also employed in college canteen menus, because they need to present a pike dish two situations a week. The Pangasius, when in comparison to nationwide aquaculture kinds and most pike kinds traditionally consumed features a reduce nutritional value.
The pangasius' meat is lumination pink or white, having a bad taste, occasionally based about the origin of mud and no "fish smell". Cooked fillets retain a company texture.
For a non-expert client it's hard to recognize if its threads are occasionally disguised as buy and sell or cod fillet of gurnard.
Regarding its risk-free use, equally amounts of mercury than individuals of organochlorine inorganic pesticides and policloribifenilis (PCBs) discovered within the examples examined so much have been highlylow
