Alterações bioquímicas post-mortem de matrinxã Brycon cephalus (Günther, 1869) procedente da piscicultura, mantido em gelo

Abstract

SUMMARY POST-MORTEM BIOCHEMICAL ALTERATIONS IN AQUACULTURED MATRINXÃ FISH Brycon cephalus (GÜNTHER, 1869) WHEN STORED ON ICE. Post-mortem biochemical alterations in aquacultured matrinxã fish Brycon cephalus (Günther, 1869) when stored on ice in Manaus-AM, were studied in this paper. The storage time on ice was determined through tasting and physical sensory evaluations, pH, total volatile bases nitrogen (TVB-N) and bacteriological analyses during 29 days. Rigor-mortis index, ATP-related compounds and K value were also determined. Chemical composition demonstrated that fish was classified as "semi-fat". The specimens presented rigormortis 75 minutes after death caused by hypothermia and remained that way for 10 days. Shelf life time on ice was 26 days, according to sensory evaluations, pH, TVBN determinations and bacteriological analyses. ATP-related compounds pointed out that the referred species was considered to be inosine (HxR) forming, in experimental conditions. The K value pointed out that matrinxã specimens remained "quite fresh" up to 16 days storage time on ice corroborating the sensory, tasting evaluation.

Evaluation of Quality Parameters in the Meat of Pintado Amazônico, Female Pseudoplatystoma fasciatum × Male Leiarius marmoratus, Subjected to Different Slaughter Methods

“…The results obtained in Treatment 1 are similar to those found by Albuquerque (), who found TVB‐N values for Nile tilapia, Oreochromis niloticus , below 21.40/100 g in the muscle of the fish slaughtered by stunning with CO 2 during day 17 of storage on ice. Batista et al (), however, evaluating the degradation of matrinxã, B cephalus , stunned in CO 2 and by asphyxia and stored on ice, found similar results on the 16th day of storage to those obtained on the 8th day of this study with Treatments 1 and 3.…”

Effect of different periods of pre-slaughter stress on the quality of the Nile tilapia meat

“…Pedrazzani et al (2009) also found similar results when comparing the effect of two desensibility methods for Nile tilapia, wherein the rigor mortis has been reached between 8 and 9 hours after slaughter. Moreover, Batista et al (2004) and Almeida et al (2005) mentioned that when slaughtering specimens of matrinxã (Brycon cephalus) and tambaqui (Colossoma macropomum) respectively, rigor mortis was established much earlier, between 30 and 75 minutes. This suggests that the species respond differently on this parameter, which may be related among other factors to the slaughter method and the muscle fiber profile of each species.…”

Advantages of recovery from pre-slaughter stress in tambaqui Colossoma macropomum (Cuvier 1816) agroindustry in the Amazon

“…Nevertheless, fish slaughtered immediately after transport showed pH above 6.5 at 28 days post-slaughter, whereas fish allowed to recover from transport stress obtained this level after 49 days of storage. Batista et al (2004) observed that farmed matrinxãs kept in ice initially exhibited lower pH values, increasing after 6 days. Almeida et al (2006) observed pH between 6.07 and 6.66 in farmed tambaquis kept in ice for 43 days, with a small variation in the first days of storage and a significant increase after 19 days.…”