Avaliação sensorial, físico-química e microbiológica do pirarucu (Arapaima gigas, Schinz 1822) durante estocagem em gelo

Abstract

O pirarucu é a espécie de peixe de maior valor econômico na Amazônia brasileira, e esse fato tem motivado crescente interesse dos piscicultores na sua exploração comercial. A finalidade do presente estudo foi medir as alterações sensoriais, físico-químicas e microbiológicas que ocorreram em exemplares de pirarucu estocados em gelo (2±1 ºC). Amostras foram analisadas semanalmente, durante 36 dias, por meio de determinações do pH, Nitrogênio das bases voláteis totais (N-BVT), avaliação sensorial pelo Método de Índice de Qualidade (MIQ), textura instrumental e contagens microbiológicas. Foram também determinados a composição centesimal, o índice de rigor mortis e o rendimento da espécie. Os resultados mostraram que o tempo de vida útil para consumo, de acordo com a avaliação sensorial, foi de 27 ± 0,5 dias em gelo. As contagens de bactérias mesófilas e psicrófilas apresentaram valores máximos entre 10(6) a 10(7)(UFC/g) e os índices de pH e N-BVT não apresentaram valores elevados durante todo o período de estocagem em gelo.

<b>Digestibility and physico-chemical characteristics of acid silage meal made of pirarucu waste in diets for commercial laying hens

“…The chemical composition of the acid silage showed significant differences (p > 0.05) from the fresh waste of pirarucu, except for calcium and phosphorus. The chemical composition of the fresh pirarucu waste found in the present study showed only results for crude protein below the results obtained by Oliveira, Jesus, Batista and Lessi (2014), who reported 17.56±0.12% CP; 0.62±0.02% EE; 0.87±0.06% MM and 1.44% total carbohydrates for the dorsal part and 16.10±0.37% CP; 2.49±0.03% EE; 0.84±0.05% and 2.69% carbohydrates in the ventral part of pirarucu muscle from fish farming.…”

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

“…Scarce data on the proximate compositions of the cranial, medial and caudal portions of Arapaima gigas are available, but the results presented herein agree with previous studies found in the literature (FOGAÇA et al, 2011;OLIVEIRA et al, 2014). In addition, Guo et al (2015) reported that the moisture and lipid levels are inversely related to each other, agreeing with the present findings.…”

“…The great variability of the proximate composition of pirarucu fish flesh is well known, due to factors such as seasonal conditions, diet, age, sex and habitat (MARTINS et al, 2015). However, based on the results of the present study and on previous reports found in the literature, this variation is also detected in different body regions within the same fish (FOGAÇA et al, 2011;OLIVEIRA et al, 2014;SHAMIM et al, 2011).…”

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

“…Oliveira et al (2014) observed 79.5 and 77.9% moisture, 17.6 and 16.1% protein, 0.6 and 2.5% total lipids, and 0.9 and 0.8% ash in dorsal and ventral zones of pirarucu muscle. Fogaça et al (2011) e Martins et al (2015 observed 75.0 and 75.5% moisture, 20.1 and 21.4% protein, 0.6 and 2.6% total lipids, and 2.5% and 0.9% ash in dorsal zone of the fish.…”