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The proximate composition, <jats:styled-content style=\"fixed-case\">pH<\/jats:styled-content>, ammonia, biogenic amines (<jats:styled-content style=\"fixed-case\">BA<\/jats:styled-content>s), total mercury (Hg), malondialdehyde (<jats:styled-content style=\"fixed-case\">MDA<\/jats:styled-content>), and polyphosphate were determined. The moisture, protein, lipid and ash values were between 83.83\u201385.59, 12.51\u201314.52, 1.09\u20131.65, and 0.76\u20132.38\u00a0g 100\u00a0g<jats:sup>\u22121<\/jats:sup>, respectively. Fraud by excessive polyphosphate addition was detected in 30% of the samples whereas Hg above the recommended limit was observed in 50% of the samples. With regard to compounds from the degradation process, low concentrations of individual <jats:styled-content style=\"fixed-case\">BA<\/jats:styled-content>s and <jats:styled-content style=\"fixed-case\">pH<\/jats:styled-content> values were found in this study and ranged from 5.88 to 6.18, except for samples with polyphosphate &gt;1\u00a0g 100<jats:sup>\u22121<\/jats:sup> (<jats:styled-content style=\"fixed-case\">pH<\/jats:styled-content>\u00a0&gt;\u00a07.00) were observed in the present study. However, ammonia concentration indicated that a degradation process initiated in 80% of the samples (0.12\u20130.34 <jats:styled-content style=\"fixed-case\">NH<\/jats:styled-content><jats:sub>3<\/jats:sub>\u00a0g<jats:sup>\u22121<\/jats:sup>) and 20% of the samples (1.87\u20131.94\u00a0<jats:italic>\u03bc<\/jats:italic>g <jats:styled-content style=\"fixed-case\">NH<\/jats:styled-content><jats:sub>3<\/jats:sub>\u00a0g<jats:sup>\u22121<\/jats:sup>) were in an advanced deterioration process. Furthermore, <jats:styled-content style=\"fixed-case\">MDA<\/jats:styled-content> values (1.21\u20137.88\u00a0mg kg<jats:sup>\u22121<\/jats:sup>) suggested some failures, mainly during transportation and\/or storage. We concluded that quality control measures must be implemented on the <jats:italic>Pangasius<\/jats:italic> production chain to improve the quality of products provided to consumers worldwide.<\/jats:p>","DOI":"10.1002\/fsn3.302","type":"journal-article","created":{"date-parts":[[2015,10,26]],"date-time":"2015-10-26T06:58:43Z","timestamp":1445842723000},"page":"398-408","source":"Crossref","is-referenced-by-count":25,"title":["The chemical quality of frozen Vietnamese <i>Pangasius hypophthalmus<\/i> fillets"],"prefix":"10.1002","volume":"4","author":[{"given":"Carlos Frederico Marques","family":"Guimar\u00e3es","sequence":"first","affiliation":[{"name":"Departamento de Tecnologia de Alimentos Universidade Federal Fluminense  24230340 Niter\u00f3i Rio de Janeiro Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Eliane Teixeira","family":"M\u00e1rsico","sequence":"additional","affiliation":[{"name":"Departamento de Tecnologia de Alimentos Universidade Federal Fluminense  24230340 Niter\u00f3i Rio de Janeiro Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maria L\u00facia Guerra","family":"Monteiro","sequence":"additional","affiliation":[{"name":"Departamento de Tecnologia de Alimentos Universidade Federal Fluminense  24230340 Niter\u00f3i Rio de Janeiro Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"M\u00f4sar","family":"Lemos","sequence":"additional","affiliation":[{"name":"Departamento de Tecnologia de Alimentos Universidade Federal Fluminense  24230340 Niter\u00f3i Rio de Janeiro Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sergio Borges","family":"Mano","sequence":"additional","affiliation":[{"name":"Departamento de Tecnologia de Alimentos Universidade Federal Fluminense  24230340 Niter\u00f3i Rio de Janeiro Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Carlos Adam","family":"Conte Junior","sequence":"additional","affiliation":[{"name":"Departamento de Tecnologia de Alimentos Universidade Federal Fluminense  24230340 Niter\u00f3i Rio de Janeiro Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2015,10,26]]},"reference":[{"key":"e_1_2_7_2_1","volume-title":"Official methods of analysis","author":"AOAC \u2013 Association of Official Analytical Chemists","year":"2012"},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf802158u"},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.3382\/ps.2013-03713"},{"key":"e_1_2_7_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2015.02.055"},{"key":"e_1_2_7_6_1","doi-asserted-by":"publisher","DOI":"10.4194\/trjfas.2011.0101"},{"key":"e_1_2_7_7_1","first-page":"300","volume-title":"M\u00e9todos anal\u00edticos oficiais para controle de produtos de origem animal e seus ingredientes approved by Portaria n\u00b0 01 de 07 de outubro de 1981","author":"Brazil","year":"1981"},{"key":"e_1_2_7_8_1","first-page":"6","volume-title":"Regulamento Tecnico de Identidade e Qualidade de Peixe Fresco (Inteiro e Eviscerado) approved by Portaria n\u00b0 185 de 13 de maio de 1997","author":"Brazil","year":"1997"},{"key":"e_1_2_7_9_1","unstructured":"Brazil.2012.Boletim estat\u00edstico da pesca e aquicultura. 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