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Patin fish ( Pangasius sp.,) is one of important freshwater fish in Indonesia. The demand of this fillet in Indonesia reached 700 tons/month. On the other hand, production of patin fish from Indonesia is in the range of 100-120 tons/month, others come from import. Therefore, the aim of this study was to evaluate the quality of Indonesian (Jambi and Karawang) and imported (Vietnam) patin fish fillets. This study determined and compared nutritional and color profiles including proximate composition, fatty acid analysis, amino acid profiles and hunter color and myoglobin concentration. The results show variation on location of farming resulted significant difference on proximate composition except for carbohydrate content. Palmitic, oleic and linoleic acids were dominant SFA, MUFA and PUFA, respectively in all examined patin fish fillets. However, Jambi and Karawang fillets had highest content of oleic acid while palmitic acid for imported fillet. Glutamic acid representing non essential amino acid and lysine for essential amino acid were found to be the highest in all fillets. Jambi fillet had highest on redness (a) and redeness index (a/b) as well as myoglobin concentration both white and dark muscles.

Evaluation of Nutritional and Color on Indonesian and Imported Patin Fish (<em>Pangasius</em> sp.,) Fillets