Chemical composition of commercial tambaqui (Colossoma macropomum) cuts in different body weight classes (Amazon: Brazil)

Abstract

It is important to know the nutritional composition of the fish, especially the nutritional value of the commercial cuts most consumed by the population. The aimed of this study was to evaluate the chemical composition of commercial tambaqui (Colossoma macropomum) cuts in different classes of body weight. The sample collections were carried out in processing units in two municipalities in the state of Rondônia, Brazil. The Data on 200 fish were recorded, with weight ranging from 1000 to 4700 g. Five classes of body weight were established, class 1 - below 1.2 kg; class 2 - from 1.21 to 1.8 kg; class 3 - from 1.81 to 2.4 kg; class 4 - from 2.41 to 3.5 kg; class 5 - over 3.5kg. The commercial cuts were lyophilized and intended for chemical analysis. The Kruskal-Wallis test (α=0.05) was used to compare the averages. The composition of commercial cuts was different in weight classes (p<0.05). The filet presented more representative values in mineral matter, crude protein and total lipids and lower humidity for class 4 (from 2.41 to 3.5 kg). The classes 1 and 5 (below 1.2 and over 3.5 kg) were different (p<0.05) in relation to the lipid and moisture content in the commercial filet and rib cuts. The tambaqui steak in class 4 have a higher lipid content compared to the average of the lightest body weight classes, 9.99 vs 4.50%, in addition to having a lower moisture content (p<0.05). The tambaqui band was different (p<0.05) in relation to nutritional components between body weight classes, with class 4 being richer in minerals, crude protein and lipids in dry matter. Therefore, the class 4 was the most efficient (p<0.05) for production and commercialization. Because the tambaquis with body weight between 2.4 to 3.5 kg stood out in relation to the nutritional components in the different commercial cuts.

Morphometric Evaluations and Yields from Commercial Cuts of Black Pacu Colossoma macropomum (Cuvier, 1818) in Different Body Weights

“…Studies of the body weights and yields of fish are of great importance from an economic point of view, because through the body yields, an estimate of productivity can be made, both for the fish farmer and for the fish processing industry [ 11 , 26 ]. One of the indirect ways of characterizing the carcass is through morphometric measurements, which can be a very important procedure to estimate body weights and yields, without the need to slaughter the animal [ 12 ].…”

“…Due to the majority of black pacu production still being marketed as whole gutted fish and the lack of standard cuts, the implementation of a fish classification system would assist in the production process, adding value to the final product. The classification system consists of grouping similar characteristics into classes, for example, the categories of sex, age, and weight, forming homogeneous categories related to productivity [ 11 ]. Another important tool for the productive characterization of cuts is through the correlation coefficients.…”

Comparative effects of autochthonous single‐strain and multi‐strain probiotics on the productive performance and disease resistance in Colossoma macropomum (Cuvier, 1818)

“…In Latin America, the fish Colossoma macropomum is a neotropical species with expressive market value presenting significant growth in exportation annually (4.81%) (Woynárovich & Van Anrooy, 2019; Cavali et al, 2021; Peixe, 2021). However, the intensification of fish production, along with high stocking densities, erroneous productive management, inadequate nutrition and poor water quality, promote the occurrence of diseases, mainly bacterial, which cause an estimated loss of production of approximately $84,000,000 USD (Tavares‐Dias & Martins, 2017; Ren et al, 2019; Gallani et al, 2020).…”