Insensibilização do Bijupirá (Rachycentron canadum) com eletronarcose: efeitos sobre a qualidade da carne

Abstract

Fish quality is subject to many factors, including the stunning methods. In this research we used the electric shock at different intensities as stunning method cobia (Rachycentron canadum), and evaluated its effects on the quality of chilled and frozen fish fillets. The experiment was conducted in two trials, the first desensitizing the fish with electroshock intensities 100; 150 and 200 volts, and stored refrigerated for 21 days. In the second assay was applied using the electrical current intensities 50; 100; 150 Volts, then filleting and storage under freezing. The fish used in both assays were obtained from a commercial fish farm located on the northern coast of São Paulo about 50 km by sea from the town of Ubatuba, Brazil. Fish quality traits were physical, chemical and sensory characteristics as volatile nitrogenous bases, dielectric measurements, Rigor Mortir index, pH, protein denaturation, fatty acid profile and their relationships, texture, color, drip loss, cooking loss, water holding capacity (WHC), sensory evaluation of freshness, ATP and degradation products and lipid oxidation. The experimental design was a 6X3 factorial six times analysis and three electric shock intensities in the first test; the second test was used factorial 4X3 (fourstroke analyzes and three shock voltages). There were significant differences (p <0.05) in both trials for most variables, for both treatments, weather, but also to the influence of storage time within each treatment. However, for the two trials the number of significant variables between treatments was lower than the number of variables that were significant to the storage times, with the interaction time*treatment they received substantial significance within results found. In these two trials conducted using the cooling and freezing Bijupirá, the best results for the treatment intensity at 150 volts for most variables where there were significant differences (p <0.05) were observed between treatments.It was also concluded that cobia can be kept within seven days of slaughter in cold storage and up to 180 days when stored at freezing.

Manejo Pré-Abate E Qualidade Da Carne De Peixes: Uma Revisão

“…As proteínas miofibrilares são responsáveis pela retenção de água no músculo, onde aproximadamente 70% da água está retida dentro ou entre as miofibrilas (MELO, 2015). Fatores internos ou externos como alteração do pH ou processos de homogeneização, respectivamente, podem produzir uma alteração na CRA (MELO, 2015).…”

Produção E Caracterização De Farinha De Bijupirá (Rachycentron Canadum)

“…O teor de ácido linoléico encontrado pode estar relacionado ao seu fornecimento via dieta, pois os peixes não sintetizam este ácido graxo. O mesmo ocorre para os ácidos graxos poliinsaturados da série n-3, principalmente o docosahexaenóico (DHA, C22:6n-3), e o eicosapentaenóico (EPA, C20:5n-3) (BELL e SARGENT, 2003;MELO, 2015).…”

“…As proteínas musculares do pescado possuem elevado valor biológico, com uma composição rica em aminoácidos essenciais (OETTERER, 2002;MIRA;MARQUEZ, 2004). Melo (2015) obteve o perfil aminoacídico de músculo de bijupirá de diferentes idades, tendo classificado em 4 classes de pesos diferentes (T1 ≤ 1kg; T2 = entre 1 e 2kg; T3 = entre 2 e 3kg; T4 ≥ 3kg), constatou que a concentração de aminoácidos, tanto dos essenciais quanto dos não essenciais, diminuiu com o aumento do peso dos espécimes. Em todas as classes, e para todos os aminoácidos, os valores encontrados pelo autor foram menores que os valores obtidos nesse estudo.…”