Physicochemical and sensory characterization of three different portions from commercial pirarucu (Arapaima gigas) fillets

Santos, Júlia de Souza Lira; Mársico, Eliane Teixeira; Cinquini, Miguel Antônio; Silva, Flávio Alves da; Conté-Júnior, Carlos Adam; Monteiro, Maria Lúcia Guerra

doi:10.1590/1981-6723.17817

Cited by 6 publications

(6 citation statements)

References 42 publications

(52 reference statements)

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“…However, the phenotypic correlations between body measurements or animal weight and meat yields found in the studies are usually very low. Santos et al (2018) found no values greater than 0.30 for both carcass and fillet yield. The correlation results obtained by Rutten et al (2004) were also small, < 0.19 (width).…”

Section: /8mentioning

confidence: 75%

“…Fogaça et al (2011) when evaluating three pirarucu weight classes, found no significant difference between the skinless fillet yields of the three weight categories, which obtained an average of 48.62% for fish between 7 and 16 kg, similar to that found in this study for the same weight classes. However, Santos et al (2018) found an average yield of 41.41% of skinless fillet, with the weight of pirarucu varying between 3 and 9 kg. The knowledge of the proportion of the raw material that will be transformed into final products for sale, as well as the quantity that will be part of the processing residue, allows the logistical planning of the production and the necessary calculations for the assessment of the company's productive efficiency (Ferreira et al, 2020).…”

Section: Discussionmentioning

confidence: 96%

“…The main interest of the fish producer is related to the weight of the fish to be delivered to the fish industry. However, for industry, the most important is the production and yield of fillet, product preparation, types of commercial cuts, in short, the processes that go from slaughter to industrialization and presentation of the product to the consumer (Santos et al, 2018;Rodrigues et al, 2019). In this way, pirarucu is marketed by the weight of the whole fish with an average regional sales value of US$ 1.53 kg -1 , and the processing industries prioritize animals weighing at least 8 kg.…”

Section: Discussionmentioning

confidence: 99%

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Morphometric evaluations and yields of commecial cuts of pirarucu (Arapaima gigas) in different weight classes

Cavali

Nóbrega²,

Filho³

et al. 2023

Agraria

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The aimed of this study was to analyze the yield, correlations, and profitability of different commercial cuts of pirarucu (Arapaima gigas) in seven weight classes. Data on 380 fish were obtained, with weight ranging 4.7 to 48.2 kg. The Kruskal-Wallis's test (α = 0.05) was used to compare the average income. And Spearman's correlation (α = 0.05) was used to verify the correlation between morphometric measurements and yields. To obtain profit in each weight class due to the cut produced, an economic analysis was performed considering the cost of buying the fish. The weight classes 1 (< 8 kg) and 6 (23.1 to 32 kg) had the highest yields and weight classes 1 (< 8.0 kg) and 2 (8.1 to 11.0 kg) the lowest residues production. The yield of fillet mignon and tail fillet is higher in weight classes 4 (14.1 to 18 kg), 5 (18.1 to 23.0 kg) and 6 (23.1 to 32.0 kg), while the yield of loin and residues did not differ between weight classes. The production of the commecial cuts presented a higher economic return than the production of pirarucu deboned in all weight classes, but it is not recommended to take the pirarucu production above 32 kg. The measure of average circumference has a moderately positive correlation with the deboned yield, and can be used to determine the yields of this commercial cut.

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Section: /8mentioning

confidence: 75%

Section: Discussionmentioning

confidence: 96%

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Morphometric evaluations and yields of commecial cuts of pirarucu (Arapaima gigas) in different weight classes

Cavali

Nóbrega²,

Filho³

et al. 2023

Agraria

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“…Consumers’ hedonic reactions towards appearance and specific sensory traits of the products can be measured by asking their degree of liking using a hedonic scale [ 42 ]. Regarding fish and fish products, the scores assigned by consumers usually decrease over storage due to the occurrence of deteriorative processes that negatively affect their appearance [ 43 , 44 ]. Accordingly, in the present study, the overall liking (OL) and color liking (CL) scores of Nile tilapia ( Oreochromis niloticus ) decreased ( p < 0.05) when comparing day 0 (OL: 7.99 ± 1.04; CL: 7.80 ± 1.38) with day 8 (OL: 2.98 ± 2.18; CL: 3.02 ± 2.14) of refrigerated storage.…”

Section: Resultsmentioning

confidence: 99%

Multivariate Nature of Fish Freshness Evaluation by Consumers

Viana

Monteiro

Ferrari

et al. 2022

Foods

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The aim of the present study was to evaluate the sensory acceptability limit of refrigerated fish through a multivariate approach, involving classic physicochemical and bacteriological indicators and considering different consumer profiles. The results of the survival analysis demonstrated that, in general, consumers still considered the fish to be suitable for purchase (4.128 days of storage), despite being microbiologically unsuitable for consumption. However, the subsequent division of consumers into clusters indicated that women and individuals with high income and education levels tend to reject fish with few days of storage (3.650 days), mainly due to discoloration, despite still being microbiologically suitable for consumption. Thus, these segments present a safer behavior regarding the purchase of fresh fish. The influence of different frequencies of fish consumption and age of consumers on the assessment of fish freshness was not clarified. The responsibility for ensuring safe and healthy products at the point of sale must lie with the producers and distributors. However, improving consumers’ ability to make good choices when buying fresh fish would bring social and economic benefits related to public health and to the seafood industry, because it would enable them to make relevant claims and demand their rights.

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“…Although the UV-C radiation is able to decrease the microbial load (KOUTCHMA; FORNEY; MORARU, 2009), leading to lower levels of biogenic amines, the antibacterial effect depends on parameters such as strain, growth media, density of microorganisms, type of food, and dose used (GUERRERO-BELTRÁN; BARBOSA-CÁNOVAS, 2004;KOUTCHMA;FORNEY;MORARU, 2009;RIZZOTTI et al, 2015). There is limited information about the formation of biogenic amines during refrigerated storage of fish treated with UV-C (BOTTINO et al, 2017;RODRIGUES et al, 2016;SANTOS et al, 2018); however, our results indicated that UV-C radiation reduced the formation of biogenic amines in striped catfish (P. hypophthalmus) fillets stored under refrigeration. Similarly to our findings, Monteiro et al (2017) observed that UV-C radiation delayed the formation of biogenic amines in Nile tilapia (Oreochromis niloticus) fillets stored at 4 °C for 11 days.…”

Section: Biogenic Aminesmentioning

confidence: 99%

Effect of UV-C radiation on quality indicators of striped catfish (Pangasianodon hypophthalmus) fillets stored under refrigeration

et al. 2018

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The striped catfish (Pangasianodon hypophthalmus), exported mainly by Vietnam, has been widely accepted by global consumers due to its white meat and low cost. However, the highly perishable nature of fish requires the use of alternative technologies to ensure quality and safety for prolonged storage periods under refrigeration. This study investigated the effect of UV-C radiation (1.95 mW/cm 2 for 90 s) on biochemical quality parameters of striped catfish fillets stored at 4 °C for 9 days. Refrigerated samples were analyzed for biogenic amines, pH, total volatile basic nitrogen (TVB-N), ammonia, and lipid oxidation. UV-C-treated fillets had lower (P < 0.05) levels of TVB-N, ammonia, and biogenic amines, and higher (P < 0.05) lipid oxidation than untreated fillets during the storage period. UV-Ctreated fillets had higher (P < 0.05) pH levels than untreated fillets until day 5 of storage, although both had similar pH levels (P > 0.05) on days 7 and 9. This technology is a possible alternative for conservation of striped catfish fillets, but other doses of UV-C must be evaluated to mitigate or prevent the negative effect on lipid oxidation observed here.

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Physicochemical and sensory characterization of three different portions from commercial pirarucu (Arapaima gigas) fillets

Cited by 6 publications

References 42 publications

Morphometric evaluations and yields of commecial cuts of pirarucu (Arapaima gigas) in different weight classes

Morphometric evaluations and yields of commecial cuts of pirarucu (Arapaima gigas) in different weight classes

Multivariate Nature of Fish Freshness Evaluation by Consumers

Effect of UV-C radiation on quality indicators of striped catfish (Pangasianodon hypophthalmus) fillets stored under refrigeration

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