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VOL. 8, ISSUE 1 (2026)
Fatty acid composition of uncooked Pangasius meat studied by gas chromatography
Authors
S Dhariniswara, AU Pagarkar, DI Pathan, UM Patel, Panchakarla Sedyaaw, D Swathi, Vikas Kumar
Abstract
Pangasius catfish culture is widely practiced in India. It has low cost
of production, fast growth rate and disease resistance, more freshness, Good
market potential in interior areas, especially in restaurants and hotels but it
has more fat and hence has an unusual odour, when consumed in processed form
affects the marketability and further value addition Also the nutritional value
of catfish lipids is low because of a small amount of n-3 family PUFA and high
amount of MUFA and SFA. The SFA and Trans C18:1 MUFA can increase the risk of
chronic cardiovascular diseases that affect the heart, blood vessels, and
brain. An effective processing method can get rid of the fat content in
Pangasius catfish fillets and provide a good source of protein foods for consumers.
The present project is therefore proposed to analysis of fatty acid composition
from catfish fillets.This research proposed a study of saturated and
monounsaturated fatty acids from different portion of raw fillets.
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Pages:112-116
How to cite this article:
S Dhariniswara, AU Pagarkar, DI Pathan, UM Patel, Panchakarla Sedyaaw, D Swathi, Vikas Kumar "Fatty acid composition of uncooked Pangasius meat studied by gas chromatography". International Journal of Agriculture and Plant Science, Vol 8, Issue 1, 2026, Pages 112-116
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