CANTHO UNIVERSITY

COLLEGE OF AGRICULTURAL
FOOD TECHNOLOGY DEPARTMENT

NUTRITIVE ROLES AND FUNCTION

OF TRA FISH AND FROZEN TRA FISH
FILLET PROCESSING TECHNOLOGY
Team list (group 2)
Lecturers Dam Dieu Lien B1509122
Nhan Minh Tri, PhD Pham Y Vy B1800596
Huynh Kim Yen B1800600
My Ngoc
Nguyen Tran Tram Anh
INTRODUCTION ABOUT TRA FISH

Pangasius hypophthalmus is one of the major fish species in the

Mekong River fishery, one of the largest and most important inland
fisheries in the world. The traditional development of capture-based
aquaculture for this species, particularly in Viet Nam and to a
lesser extent in Thailand and Cambodia, probably began because
it is a prolific spawner, producing relatively large numbers of larvae
that are easily harvested from the flowing river.
 Location of pangasius aquaculture
PROVINCES OF VIETNAM regions in VietNam

HAVE PANGASIUS BEEN

RAISING
Pangasius have been raising and
developing mostly in 10 Mekong
Delta River provinces of Vietnam,
including: An Giang, Dong Thap, Tien
Giang, Can Tho, Vinh Long, Ben Tre,
Hau Giang, Soc Trang, Tra Vinh, Kien
Giang, and two provinces (Tay Ninh TAY NINH QUANG NAM

and Quang Nam) with total farming

DONG THAP
area of 6,078 hectares (in 2017) and
expected to rise up to 7,600 – 7,800
AN GIANG
hectares in 2020. Provinces of Can
Tho, An Giang and Dong Thap
are the leading culture regions of KIEN GIANG TIEN GIANG
Pangasius in the Mekong Delta,
account for over 75% of the total CAN THO
BEN TRE
national Pangasius production. HAU GIANG
TRA VINH
VINH
SOC TRANG LONG
BIOLOGY CHARACTERISTICS OF TRA FISH

Tra is a fish with long body, grey black back, little white belly, big­
mouth and two pairs of barbells. The raising period varies from 6 to
8 months to reach the weight of 0,8 - 1,3 kg/fish. Tra fish mainly live
in fresh water but also in blackish water (with salinity percent of 7 -
10‰), can bear in alum water (with pH level > 5), in hot tempreture
up to 39ºC but be easily died at temperature below 15ºC.
In 2018, Vietnamese
pangasius was exported to
132 markets, compared to
137 ones of 2017. In 2018,
the total pangasius export
value of Vietnam was
US$2.26 billion, up 26.5%
over 2017. Top 8 main
importers including the U.S,
China - Hong Kong, the
EU, ASEAN, Mexico,
Brazil, Colombia and the
UAE reached US$1.82
billion, accounting for
80.5% of the total export
value.
Pangasius nutrition facts

Pangasius is a healthy choice for families and particularly for

people who pay special attention to a healthy diet. Some
characteristics:
•A source of Omega 3 (EPA, DHA)
•Vitamins (A, D, E)
•Rich in protein
•Low in saturated fat
•Unsaturated fatty acids (MUFA, PUFA)
•Zero carbohydrates
•Low cholesterol
•Zero sodium
•60% of the calories are from protein
•40% of the calories are from fat
NUTRITIONAL VALUE OF TRA FISH

 60 oz (170g) per piece

Calories 124,52 cal

Calories from fat 30,84
Total Fat 3,42g
Saturated fat 1,64g
Cholesterol 25,2 mg
Sodium 70,6 mg
Protein 23,42g
NUTRITIVE ROLES FUNCTION PROPERTIES
 Proteins: can be burned by the body to generate energy, which
is why high-protein diets remain so popular. They also help to
avoid the “crash” of carb-heavy diets, once those simple sugars
are burned up and expended. Eating a few servings of high-
protein fish like Tra fish each week can help to ensure your
energy levels remain stable and sustained.
 Brain Protection: One of the two compounds mentioned
above, DHA (docosahexaenoic acid), has been shown to boost
brain health and lower your risks of degenerative diseases, such
as Alzheimer’s and Parkinson’s.
 Muscle and Cell Growth: Protein provides the body with amino
acids, the building blocks of cells and every other tissue
and fiber in the body. Whether your body needs to repair the
damage, develop muscles, or continue growing, a regular
supply of protein is essential.
NUTRITIVE ROLES FUNCTION PROPERTIES

Rich in omega-3 fatty acids

• The U.S. Department of Agriculture (USDA) recommends
eating up to 8 portions of fish or other seafood each week.
• One reason for this recommendation is that pangasius and
other seafood tend to provide more omega-3 fatty acids than
other foods.
• Omega-3 fatty acids are renowned for their role in brain health.
Although more research is needed, they may even help treat
neurological and mental conditions, including memory loss,
attention deficit hyperactivity disorder (ADHD), and depression.
• What’s more, omega-3s are linked to improvements in skeletal
muscle strength, heart health, and even the gut microbiome —
the collection of healthy bacteria in your gut
NUTRITIVE ROLES FUNCTION PROPERTIES

• Given that your body cannot produce

omega-3s on its own, you need to
get them through your diet. One 4.5-
ounce (126-gram) pangasius fillet
delivers 237 mg, or 15–20% of the
Adequate Intake (AI) for adults.
• A review of 23 studies in over 1
million people associated eating fish
with an overall lower risk of death —
and a 7% reduction in the chance of
death for every 200 mg of omega-3s
consumed daily.
PANGASIUS FILLET PROCESSING TECHNOLOGY
DESCRIPTION OF THE PROCESSING TECHNOLOGY

1. RAW MATERIAL RECEIVING

• Just receive alive fish, not disease and deficient ones
• At the factory, fishes are sensibly checked, such as
origin document, antibiotic residues, organoleptic
• Alive fishes were put into a plastic basket and
transported to the company by drilled vessels or truck
2. KILLING – WASHING 1

Use a knife to cut the gills of the fish (the part between
the two gills covers ), the purpose is to die the fish
•Don’t let fish die before killing
•After killing fish and washing again by clean water.
3. FILLETING

Fillet fish with sharp

stainless knives on plastic
cutting board. Slight
performance and avoid
breaking intestine and bone
remain.

• Fillets are smooth, straight

• No bone remaining and
broken meat
4. WASHING 2
Wash fish pieces in two tanks to reject foreign matters,
blood, slime and partly bacteria.
•Used clean water, normal temperature.
•Washing water only use once
5. SKINNING

Use skinless machine to reject

skin. Operation is right technical,
don’t break meat.
•Without skin remaining
•Don't break the meat
6.TRIMMING

• Trimming to remove bone, red meat, fat and any skin

remain. After trimming must be cleaned red meat, fat, not
break meat, no boneless smooth on the face.
• Beside, trimming also helps increase sensory value and
reduce microorganisms.
7. CHECKING FISH

• The worker checks that each fish fillet has been

cleaned of back fat, waist fat, white scalp, black
scalp, fish with fibers or not.
• If the request is met, it will be passed to the next
stage. If not, it will be trimed again
 8. PARASITE
CHECKING
• Check each fish pieces by eyes on table with neon
lights
• Detect and remove the parasitic fillets, black spots,
red spots. Beside, detect pieces of sick fish, blood,
parasites hidden in fish
9. WASHING 3

• After check parasite

fish must be wash two
tanks clean water
have temperature
under 8ºC.
• Eliminate impurities,
some microorganisms
and remove any
remaining fat on the
fish
10. EXTRA ADDITIVE

• To maintain firmness, prevent

dehydration. Increase product
storage time and the sensory
value of fish pieces
• After washing, piece of fillet
would be to weight and bring
on mixer depend on size of
mixer. Then pour chemical on
(flake ice, salt , chemical, cold
water with temperature 3-
70ºC). The ratio of fillet and
chemicals depends on the
size of the fish.
11. SIZING, GRADING

• Fillet is size: 60-120, 120-170, 170-220, 220–Up

(grs/piece) or 3-5; 5-7; 7-9; 4-6; 6-8; 8-10; 10-12
(oz/piece), or requirement of customer.
• Color fillets: white, pink, white rose, yellow
12. WEIGHING 1 AND WASHING 4

• Weigh to determine the • Fillet must be wash 1

weight of the fish before tanks clean water have
freezing temperature under 8ºC
13. TRAY-LAYING

Tray laying must follow the stipulation block or IQF

Block type: at bottom and top IQF (Individual quick freezer)

layers, fish fillet is put how to the type: fish fillet is put the fish on
dorsal inside, each fish layer is the belt of IQF freezer how to
covered by PE. the dorsal outside.
14. PRE-FREEZING

• After tray– laying, if semi-product is not freeze, must be

transferred to pre-freezing chamber according to first in,
first out.
• Temperature of pre-freezing: -10C ÷  40C.
• Pre-freezing time: not too 4 hours.
15. FREEZING

IQF Frozen Block Frozen

 BLOCK FROZEN

Contact freezers: must start

up the refrigerator until there
is a thin layer of ice cover in
the new cold sheets and then
allow the goods to be frozen.
Freezing is only finished when
the product center
temperature is -18 ° C or less

Air blast freezer: when the freezer temperature reaches

from - 35 to - 40 ° C, put in fish molds. Freezing is only
finished when the product center temperature is -18 ° C or
less.
 IQF FROZEN
For IQF products: When the temperature
of the refrigerator reaches -35°C, let the
product freeze. Products loaded on the
freezer conveyor must be of the same
type, when being loaded onto the
conveyor belt, the fish must be flattened
to ensure the aesthetics of the frozen
fish piece. Freezing is only finished when
the product center temperature is -18°C
or less
16. DETACHING (for Block Frozen)

• After freezing, block product detached by hand. Using

clean water to spray the bottom of the mold to get the
products
• Handle gently to avoid breaking or damaging the product.
17. GLAZING AND RE-FREEZING

• IQF products, after being

frozen, are glazed with
clean water, the glazing
water temperature must be
less than 4°C. This
process finish when
product is covered by an
suitable ice and there are
no cracks in surface
• Next, they will be re-frozen
18. WEIGHING 2 (for IQF Frozen)

• For IQF Frozen products, fish after re-freezing are

weighed according to customer requirements
19. PACKAGING AND LABELING
(For Block Frozen)

• For Block Frozen products

after mold separation, the
product is packaged and
labeled immediately.
Block of fish of the same
size, type into a carton.
19. PACKAGING AND LABELING
(For IQF Frozen)

• For IQF Frozen products

• After weighing the second
time, they are packed in
PE bags of the same size
and type and immediately
labeled. Volume of
products is packed in
cartons according to
customer requirements.
20. COLD STORAGE
• After packaging, the product is put into storage for
immediate storage
• Finished products must be kept in cold storage at
temperature from -20oC to 2oC.
 1 P R O T E I N
2 T R I M M I N G
3 P A N G A S I U S
4 A L I V E F I S H
5 S K I N N I N G
6 C O L D S T O R A G E
7 C A N T H O

7.4.
5. 3.
2.
In
Which
What What's
6.
Which
raw
isWhere
material
process
one stage
kind
of is
thethe
of
removes
name
receiving,
fish
finished
three use
does
red
processing
provincesproduct
use
how
meat
aisskinless
with fish
and
must
frozen
the just
fatty
keep
machine
received?
largestmeat?
fillet?
at to
pangasius
1. What is pangasius rich in? (have 7 crosswords)
farming
temperature (have
production
reject (have
20 9±incrosswords)
(have
skin? 299(have
crosswords)
Vietnam?
ºC? (have
crosswords)
(have 6 crosswords)
8 crosswords)
11 crosswords)