Mineral composition in commercial cuts of Colossoma macropomum (Cuvier, 1818) and Arapaima gigas (Schinz, 1822) in ideal weight class for commercialization

Filho, Jerônimo Vieira Dantas; Pontuschka, Rute Bianchini; Rosa, Bruna Laurindo; Gasparotto, Paulo Henrique Gilio; Marmentini, Regiane Pandolfo; Cavali, Jucilene

doi:10.21708/avb.2022.16.2.10851

Cited by 6 publications

(11 citation statements)

References 8 publications

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“…gigas from a fish farm in the municipality of Porto Velho, RO, Brazil, all from the same excavated tank, were used. For each pre-slaughter method, a total of 12 fish were used, totalling 48 animals with a length of 78 ± 12 cm in the ideal category for commercialisation, 11.1 to 14.0 kg [15,16]. To carry out the experimental procedures, the A. gigas were fished using a trawl and taken to the slaughtering site in polyethylene boxes with water.…”

Section: Pre-slaughter Stunning Methodsmentioning

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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Section: Pre-slaughter Stunning Methodsmentioning

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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“…According to Dantas Dantas Filho et al (2022), 80 specimens of the tambaqui were used, with a body weight in the weight class of 1.80-2.41 kg, considered ideal for commercialization. A total of 20…”

Section: Fish Sampling and Processingmentioning

confidence: 99%

“…Fatty acid profile, omegas, and lipid quality in commercial cuts of tambaqui (Colossoma macropomum Cuvier, 1818) cultivated in ponds fish per commercial cuts were obtained for the analysis of lipid composition. The sampled fish were selected from previously characterized fish farms, excluding batches from production systems that adopted a production management different from that adopted in fish farms, such as reports of parasitic infestations, deaths due to high stocking densities, undernutrition, cultivation in nettanks, fish tank network, and others (Dantas Filho et al, 2022).…”

Section: /11mentioning

confidence: 99%

“…After evisceration, there is a "cleaning step" (carcass cleaning) in which the inner part of the fish is cleaned by removing blood and visceral fat. To prepare the fillet and rib cuts (Figures 1A and 1B), the fish were divided into bands after removing the spine from the evisceration table (Dantas Filho et al, 2022).…”

Section: /11mentioning

confidence: 99%

“…Eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids have strong antiarrhythmic action on the heart and strong antithrombotic action. Above all, they are direct precursors of prostanoids and play important roles in the structure of cell membranes and metabolic processes (Dantas Filho et al, 2022). Linoleic (AA) and α-linolenic (ALA) acids are needed to maintain cell membranes, brain functions, and transmission of nerve impulses under normal conditions (Nunes et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

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Fatty acid profile, omegas, and lipid quality in commercial cuts of tambaqui (Colossoma macropomum Cuvier, 1818) cultivated in excavated tanks

et al. 2022

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This study aimed to determine the fatty acid profile, omegas, and lipid quality indices in commercial cuts of tambaqui (Colossoma macropomum). Samples were collected from two fish processing industries located in Rondônia state, Brazil. The experimental design was completely randomized, with processing performed in triplicate. Data were submitted for analysis of variance (ANOVA) to assess differences between commercial cuts. If ANOVA was statistically significant (α = 0.05), the averages were compared using Tukey's test. In the composition of fatty acids, there was a difference (p < 0.05) between commercial cuts. The commercial cuts with the highest percentages of saturated fatty acids (SFAs) steak at 47.050%, monounsaturated fatty acids (MUFAs) fillet at 45.120%, and polyunsaturated fatty acids (PUFAs) band at 19.050%. In addition, the band expresses the highest values of omegas 3, 6, 7, and n-9. The indices prescribed ∑PUFAs/∑SFAs, ∑PUFAs (n-6/∑n-3), atherogenicity index, thrombogenicity index, and ratio between hypocholesterolemic and hypercholesterolemic fatty acids, indicating that commercial cuts have lipid quality. Nutritional information is important for conservation and processing processes, the development of new products on the market, and guidance on the form of preparation, thus providing commercial security for different market niches.

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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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Mineral composition in commercial cuts of Colossoma macropomum (Cuvier, 1818) and Arapaima gigas (Schinz, 1822) in ideal weight class for commercialization

Cited by 6 publications

References 8 publications

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

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

Fatty acid profile, omegas, and lipid quality in commercial cuts of tambaqui (Colossoma macropomum Cuvier, 1818) cultivated in excavated tanks

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

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