Effects of food deprivation in muscle structure and composition of traíra (Hoplias malabaricus): potential implications on flesh quality

Rios, Flávia Sant’Anna; Donatti, Lucélia; Fernandes, Marisa Narciso; Kalinin, Ana Lúcia; Rantin, Francisco Tadeu

doi:10.1590/s1516-89132009000200025

Cited by 5 publications

(2 citation statements)

References 22 publications

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“…This growth spurt may alter the muscle structure and thereby texture characteristics to some extent. Rios et al 233 found that 90‐day starvation caused myofiber shrinkage and protein degradation in trahira ( Hoplias malabaricus ), which were partially reversed after re‐feeding for 30 days. Furthermore, a study on Atlantic halibut reported that cyclical starvation/re‐feeding regimes (5/10 weeks) for 3 years induced harder texture and less gaping in fish flesh compared with fish fed continuously 225 .…”

Section: Strategies To Regulate Texture Characteristics In Aquaculturementioning

confidence: 99%

The flesh texture of teleost fish: Characteristics and interventional strategies

Wang,

Qiao,

Zhang

et al. 2023

Reviews in Aquaculture

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With the growing demand of consumers for high‐quality aquatic products, controlling the harvest quality of farmed fish is becoming increasingly important in aquaculture industry. The texture is a sensory property that covers a group of attributes, such as firmness, tenderness, chewiness, adhesiveness, resilience, etc., which greatly determine consumers' perception and satisfaction for flesh products. Regarding texture quality, extensive research has been conducted in recent decades based on its related theories, influencing factors, and intervention strategies. However, the information available is largely scattered and disjointed. Essentially, flesh texture is mainly determined by the collective contribution of three major muscle components: muscle fibres, intramuscular connective tissue, and intramuscular fat. Therefore, changing these components in living animals through nutritional and management factors has the potential to modulate texture quality. Here, we briefly introduced the features and development of the three muscle components mentioned above, particularly their potential contributions to texture quality of fish flesh. Exciting promises to manipulate flesh texture through dietary intervention, feed restriction, and exercise training were also discussed. To ensure their applications in large‐scale aquaculture facilities, specific considerations of these regimens should be incorporated in experimental design parameters, including the species and age of fish, research system, experiment duration, and exercise intensity. Finally, the existing challenges and limitations of fish texture studies were presented, along with some viewpoints about current work and future directions of this field.

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Section: Strategies To Regulate Texture Characteristics In Aquaculturementioning

confidence: 99%

The flesh texture of teleost fish: Characteristics and interventional strategies

Wang,

Qiao,

Zhang

et al. 2023

Reviews in Aquaculture

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show abstract

“…A carne de pescado é muito versátil, podendo ser submetida a uma grande variedade de processamentos, desde os mais simples, como evisceração, decapitação ou filetamento até operações avançadas de maior valor agregado, como a elaboração de empanados, reestruturados ou embutidos (FAO, 2014). Destes produtos, o mais processado no Brasil são os filés na forma congelada (Bombardelli et al, 2005;Rios et al, 2009). Entretanto, esta forma de processamento produz uma grande quantidade de resíduos (Boscolo & Feiden, 2007).…”

Section: Introductionunclassified

RENDIMENTO CORPORAL DO SARAMUNETE, Pseudupeneus maculatus (BLOCH, 1793) SUBMETIDO A DIFERENTES MÉTODOS DE FILETAGEM

Santos

Filho

Vieira

et al. 2017

ACMAR

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RESUMOO objetivo do presente estudo foi avaliar o rendimento corporal do saramunete, Pseudupeneus maculatus, submetido a diferentes métodos de filetagem. A variação ocorreu na ordem de retirada da cabeça e vísceras, antes e depois do processo de filetagem, e na ordem de retirada da pele, antes e depois da remoção dos filés. As variáveis avaliadas foram: rendimento de filé, rendimento de pele, rendimento de espinhaço e rendimento dos demais resíduos (escamas, vísceras e cabeça). Os melhores rendimentos de filé foram obtidos nos tratamentos onde a pele foi retirada após a remoção dos filés. O maior rendimento de espinhaço foi verificado no método com menor rendimento de filé. Os maiores rendimentos de pele ocorreram quando a pele foi removida antes do filé. Os métodos de filetagem não influenciaram no rendimento dos demais resíduos. Observa-se, portanto, que o melhor método de filetagem do saramunete é aquele onde a pele é retirada após a remoção dos filés, podendo acontecer com o peixe inteiro sem escamas ou então com o peixe sem escamas, cabeça e vísceras. Palavras-chave:Tecnologia do pescado, processamento de pescado, aproveitamento do pescado, filé de pescado. ABSTRACTThe aim of this study was to evaluate the body performance of spotted goatfish Pseudupeneus maculatus subjected to different filleting methods. The variation was in the order pickup head and viscera before or after the filleting process, and in order skin removal before or after removal of the fillets. The variables evaluated were: yield of fillet, skin, spine and other waste (scales, head and viscera). Best yields were obtained in the treatments where skin was removed after the removal of the fillets. The highest yield of spine was found in the method with lower fillet yield. The highest yield of skin when was removed prior to the fillet. The methods of filleting not influence the performance of other waste. We observe, therefore, that the best filleting methods for spotted goatfish are those where the skin was removed after fish filleting, which may happen for the whole fish without scales or with the fish without scales, head and viscera.

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A short-term of starvation improved the antioxidant activity and quality of African catfish (Clarias gariepinus)

Zhan,

Li,

Feng

et al. 2024

Fish Physiol Biochem

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Effects of food deprivation in muscle structure and composition of traíra (Hoplias malabaricus): potential implications on flesh quality

Abstract: Hoplias malabaricus (traíra) were experimentally starved (0 to 240 days) and subsequently re-fed for 30 days (after 90 and 240-d fasting

Cited by 5 publications

References 22 publications

The flesh texture of teleost fish: Characteristics and interventional strategies

The flesh texture of teleost fish: Characteristics and interventional strategies

RENDIMENTO CORPORAL DO SARAMUNETE, Pseudupeneus maculatus (BLOCH, 1793) SUBMETIDO A DIFERENTES MÉTODOS DE FILETAGEM

A short-term of starvation improved the antioxidant activity and quality of African catfish (Clarias gariepinus)

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