<b>Processing yield and chemical composition of rainbow trout (<i>Oncorhynchus mykiss</i>) with regard to body weight

Abstract

The influence of weight (W) category of the rainbow trout on processing yield and chemical composition of the entire eviscerated fish and fish fillet was analyzed. A completely randomized design was employed for processing variables (W 1 = 300 to 370 g and W 2 = 371 to 440) coupled to a 2 x 2 factorial scheme for the chemical composition (W 1 and W 2 and forms of presentation: fillet and whole eviscerated fish). W 1 showed higher yield for entire eviscerated fish (83.00%) and head (13.27%), but a lower yield for the viscera (17.00%), when compared to W 2. We did not affect abdominal muscle yield, fillet with or without skin, skin percentage and residues. There were significant differences between W for moisture (W 1 = 72.30% and W 2 = 71.15%) and lipids (CP 1 = 7.96% and CP 2 = 9.04%) rates. Fillet moisture contents (73.74%) and crude protein (19.05%) were higher (p < 0.01) than for entire eviscerated fish (69.71% and 17.81%, respectively). Ash (2.15%) and lipid (10.48%) rates were higher (p < 0.01) for entire fish when compared to those of fillets (1.16% and 6.52%, respectively). The slaughter of fish weighing between 300 and 370 g and their fillets are more adequate for the market.

Growth and fillet yield in recirculation systems of Lobotes pacificus (Perciformes: Lobotidae), a species with aquaculture potential

“…The eviscerated yield showed a high percentage of utilization. Similar eviscerated yields were found in species such as R. canadum 87.3% (2.86 Kg) (Gutiérrez et al 2016) and Oncorhynchus mykiss 83% (300-370 g) (Souza et al 2015). The filletto-skin yield was lower than the one reported in other marine fishes such as R. canadum 52% (2.86 Kg) (Gutiérrez et al 2016) and D. labrax 42% to 47% (Vandeputte et al 2019).…”

The comparison of qualitative composition of the muscle tissue of brown trout, rainbow trout and brook trout

“…This difference in the content of total lipids in the muscle tissue of rainbow trout, brook and brown trout can be partly explained by genetic features. Also, according to Souza et al [37] in fish with a larger body weight the fat deposition is more intense. It is also confirmed by the fact that fish with a lower percentage of moisture has more lipids and protein [8].…”

“…Information on fish chemical composition is highly relevant for the standardization of food products based on nutritional criteria. Lack of information on trout products, highly appreciated on the market, triggers interest in current research aiming at the analysis of body weight, chemical composition of fish flesh and other technological and qualitative parameters [37]. According to Jabeen [17], the information on the nutrients content will facilitate the classification of fish in qualitative composition and will help to determine the market price of fish and consumer health benefits.…”

RENDIMENTOS DO PROCESSAMENTO E COMPOSIÇÃO CENTESIMAL DE FILÉS DO JUNDIÁ Rhamdia voulezi

“…Além disso, o teor de lipídeos influi decisivamente na performance produtiva, na vida útil dos produtos e na aceitação geral pelos consumidores (19) . Gonçalves e Cezarini (32) verificaram no jundia R. quelen teor de lipídeos de 2,38%, inferior ao reportado no atual estudo.…”

“…A qualidade da carcaça do pescado é um fator imprescindível para definição dos processos de preparação dos produtos e dos tipos de cortes (10) . Diversas espécies já tiveram seus rendimentos do processamento estudados e caracterizados, como a tilápia-do-Nilo (Oreochromis niloticus) (11) , matrinxã (Brycon cephalus) (12) , piracanjuba (Brycon orbignyanus) (10) , jundiá (Rhamdia quelen) (13,14) , armado (Pterodoras granulosus) (15) , surubim (Pseudoplatystoma sp) (16) , pacu (Piaractus mesopotamicus) (17) , viola (Loricariichthys anus) (18) e truta arco-íris (Oncorhynchus mykiss) (19) , entre outros. Estes estudos demonstraram que a obtenção de dados do processamento de espécies com potencial de industrialização é fundamental para proporcionar informações técnicas que sirvam de base para sua utilização comercial.…”