Fatty acid composition and influence of temperature on the lipid stability of Arapaima gigas meat

Coutinho, Nathália M.; Canto, Anna Carolina Vilhena da Cruz Silva; Mársico, Eliane Teixeira; Silva, Flávio Alves da; Keller, Luiz Antonio Moura; Conté-Júnior, Carlos Adam; Monteiro, Maria Lúcia Guerra

doi:10.1590/1981-6723.13218

Cited by 10 publications

(9 citation statements)

References 44 publications

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“…7 Since, in the current study, the length of paiche from fishing reached 2.0 ± 0.3 m and an average weight of 64 ± 28.2 kg, with an animal weight much higher than those from fish farming, as recorded in this study, where paiches reached 120.5 cm and 12.61 kg. According to Coutinho et al, 35 the yield of paiche fillet varies 56.6 to 57.9% depending on the analyzed weight classes (30-40 kg), while paiche weighing over 60 kg can reach yields fillet with skin up to 65%.…”

Section: Resultsmentioning

confidence: 97%

“…The flours granulometry was evaluated using the methodology described by Abimilho. 26 A fraction of 100 grams was deposited in a system of superimposed sieves (30,35 and 50 mesh, respectively 600, 500 and 300 μm, according to ABNT standards) and subjected to agitation for a time not exceeding 3 min to obtain of material retained on each sieve. To determine Mean Geometric Diameter (MGD), the method for determining the granulometry of ingredients for use in swine and poultry rations was used.…”

Section: Physicochemical and Microbiological Analyzesmentioning

confidence: 99%

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Yield and chemical composition in Arapaima gigas fillets, reuse of by-products for flour make and quality of vegetable tannin-tanned leathers

Dantas-Filho,

Corrêa,

Oliveira

et al. 2024

MOJFPT

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Objective: The aimed of this study was to evaluate the yield and chemical composition of paiche (Arapaima gigas) fillets and use of head and spine for elaboration of flour and quality of the skins tanned with vegetable tannin. Main Body: Therefore, different flours were developed and evaluated in terms of chemical composition, minerals, fatty acid and amino acid profile, pH, Aw, colorimetry, granulometry and microbiology. Paiche evaluated had 12.61 kg and 120.5 cm in total length, with a skinless fillet yield 44.56%, totaling 55.44% of filleting by-products. Among these, there was possibility of using the spine 16.17%, head 16.49% and skin 16.81%. The fillets had 71.41% moisture, 20.34% protein, 5.58% lipids and 1.05% minerals. Natural flour was obtained from spines and heads, with an average yield 15.48%, and the spine flour had better nutritional value, containing 54.42% of protein and 7.24% of lipids, in addition to lower Aw 0.27, despite head flours having higher levels of calcium and phosphorus. Spine flour showed a more reddish color and smaller granulometry, where the Mean Geometric Diameter (MGD) was 0.24%, making its inclusion in food products easier. Leathers have higher tensile strength 13.85 N mm-2 and elasticity 86% in transverse direction. The skins within the by-products generated can tanned with vegetable tannin, shown high quality resistance and being able to used for making clothes, bags and shoes, adding a substantially high economic value to products.

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Section: Resultsmentioning

confidence: 97%

Section: Physicochemical and Microbiological Analyzesmentioning

confidence: 99%

Yield and chemical composition in Arapaima gigas fillets, reuse of by-products for flour make and quality of vegetable tannin-tanned leathers

Dantas-Filho,

Corrêa,

Oliveira

et al. 2024

MOJFPT

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“…Some authors have questioned the use of pH as a parameter for analysing the meat quality of fish. pH values vary according to the species and capture methods be used and should not be used as the only freshness index method, although it is known that the variation of this parameter during storage may indicate the occurrence of some alteration (biochemical or microbiological) [32].…”

Section: Discussionmentioning

confidence: 99%

Pre-Slaughter Stunning Methods Influence the Meat Quality of Arapaima gigas Fillets

Braitenbach Cavali,

Vargas Baldi,

Coutinho Marques Rocha

et al. 2024

Animals

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The aim of this study was to evaluate the influence of different stunning methods on the meat quality of Arapaima gigas fillets from fish farming. A total of 48 specimens of A. gigas in the weight class 11.1 to 14.0 kg were investigated; these fish were subjected to different stunning methods for slaughter: ice asphyxia (IA), air asphyxia (AA), electronarcosis (EE) and hypothermia followed by bleeding (HB). Then, data were obtained from the analysis of pH, rigor mortis index (RI), water activity (Aw), instrumental texture (compression strength, firmness and adhesiveness) and blood glucose and via instrumental colourimetry. During the study, for up to 15 days of refrigerated storage, the methods provided pH values below 6.0. A. gigas submitted to EE and HB remained longer in the pre-rigor status. In addition, they expressed lower percentages of Aw. The EE method resulted in better texture assignments in the fillets. The blood glucose values indicated that the fish subjected to EE were less stressed. Concerning instrumental colourimetry, the fillets submitted to EE and HB showed greater luminosity; the fillets subjected to AA showed greater red-green colour intensity, while the fillets subjected to EE showed greater yellow-blue colour intensity. Therefore, the fish did not suffer stress with electronarcosis, and the fillets showed better preservation, juiciness, and tenderness.

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“…Water activity values between 0.90 and 0.99 constitute the range of microbial multiplication (Coutinho et a. 2019).…”

Section: Physical-chemical Characterizationmentioning

confidence: 99%

Gelatin-chitosan coating increases shelf life and reduces microbial load in pirarucu fish (Arapaima gigas) during refrigerated storage

Santos,

Barbosa,

Oliveira

et al. 2024

OLEL

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Há uma preocupação global crescente sobre a segurança dos alimentos frescos e a necessidade de métodos para aumentar o prazo de validade. Portanto, este estudo desenvolveu revestimentos de gelatina-quitosana e os aplicou para aumentar a vida útil do pirarucu. As amostras revestidas foram analisadas periodicamente quanto às características químicas e microbiológicas. Os resultados indicaram que os tratamentos inibiram significativamente o crescimento microbiano, retardaram a oxidação lipídica e reduziram os valores de substâncias reativas ao ácido tiobarbitúrico e ao nitrogênio das bases voláteis totais. A aparência dos peixes revestidos com quitosana e gelatina foi influenciada pela mudança de cor. No geral, o revestimento com quitosana e gelatina pode ser um método promissor para manter a qualidade de armazenamento de filés de pirarucu armazenados em temperatura refrigerada.

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Fatty acid composition and influence of temperature on the lipid stability of Arapaima gigas meat

Cited by 10 publications

References 44 publications

Yield and chemical composition in Arapaima gigas fillets, reuse of by-products for flour make and quality of vegetable tannin-tanned leathers

Yield and chemical composition in Arapaima gigas fillets, reuse of by-products for flour make and quality of vegetable tannin-tanned leathers

Pre-Slaughter Stunning Methods Influence the Meat Quality of Arapaima gigas Fillets

Gelatin-chitosan coating increases shelf life and reduces microbial load in pirarucu fish (Arapaima gigas) during refrigerated storage

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