Chemical composition of different muscle zones in pirarucu (Arapaima gigas)

Abstract

Identifying potential patterns in pirarucu (Arapaima gigas) composition, as a function of the different fish muscle zones (dorse, venter, ventrecha and tail), was the main objective of this research. For such, the different pirarucu muscle zones were evaluated, in order to obtain proximate composition and minerals content. It was also determined amino acids and fatty acids contents in fish muscle. The dorsal, ventral and tail muscle zones presented similar moisture (76.5-78.2%), protein (17.8-18.9%), total lipids (1.0-1.5%) and ash (0.9-1.2%) contents. On the other hand, the ventrecha zone presented 25.8% of protein and the major total lipids content (17.1%). The main minerals found in fish muscle were K (183.5-288.6 mg/100 g muscle) and Na (65.1-175.5 mg/100 g). Glutamic acid (3027.6 mg/100 g muscle) was the main amino acid found in fish muscle, which presented 48% of essential amino acids in the protein fraction. Lipids content showed 57.3% of unsaturated fatty acids and 42.7% of saturated fatty acids.

Physicochemical parameters and nutritional profile of back and abdomen muscle of fresh golden pompano (Trachinotus ovatus) and hybrid grouper (Epinephelus lanceolatus × Epinephelus fuscoguttatus)

“…The hybrid grouper had higher protein contents than the golden pompano ( p < .05), especially the abdomen muscle. Our findings agreed with the previous results where the abdomen muscle had higher crude protein contents than the back muscle (Martins et al, 2017 ). Whereas, the higher protein contents were investigated in the back muscle of D. Labrax (19.5% and 17.5%) and O. mykiss (20.3% and 19.3%), respectively Testi et al, 2006 .…”

Salting kinetics, salt diffusivities and proximate composition in osmotically dehydrated Pirarucu muscle

“…The proximate composition of Pirarucu muscle is shown in Table 1. Similar results were found by Martins et al [29], when analyzing the proximal composition of pirarucu muscle. The results for the effective diffusivity of salt at each temperature studied in the three brine/muscle ratios are shown in Table 2.…”

Fatty acid profile, omegas, and lipid quality in commercial cuts of tambaqui (Colossoma macropomum Cuvier, 1818) cultivated in excavated tanks

“…According to fatty acid composition determinations obtained by Petenuci et al (2019), it can be seen that tambaqui (C. macropomum) has a lower percentage of PUFAs than salmon (Salmo salar) 47.3%, sardines (Triportheus angulatus) 19.8%, sea bass (Centropomus undecimalis) 18.7%, and Caranx hippos 20.08%, with the exception of the tambaqui band, which shows a value of 19.05% for PUFAs, being in a higher percentage than for sea bass. As in this study, Martins et al (2017) found considerable amounts of ∑PUFAs (1,443.4 mg/100 g) in the cuts of pirarucu (A. gigas), most of which were composed of n-3 acids (1,376.1 mg/100 g of fresh muscle), in addition to the essential fatty acids such as EPA, DHA, AA, and ALA.…”