Sensory, morphometric and proximate analyses of Nile tilapia reared in ponds and net-cages

Abstract

-The present study evaluated the sensory, proximate and morphometric differences of pond and net-cagereared Nile tilapia (Oreochromis niloticus). Thirty samples from ponds and 30 samples from net-cages were used.Morphometric measurements were performed in fish and the fillets; proximate composition of the fillets was determined; and sensory analysis of the meat was performed. The fish reared in ponds exhibited similar weights and larger measurements than those reared in net-cages. Fillet measurement and weight were similar for both rearing techniques. The proximate composition analysis of the fillets showed that there was less lipid deposition (12.6 g/kg) and higher moisture retention (792.6 g/kg) in fish reared in the ponds compared with those reared in net-cages (31.7 and 767.8 g/kg, respectively). Although the amount of lipid in the fillets from fish reared in net-cages was higher, the fillets do not contain excessive fat. There was no difference in fillet protein or ash. The flavor of the fillet was moderately good to good and was similar in both farming systems. Fillets produced with the 2 farming systems have similar morphometric, proximate and sensory characteristics.

Bacterial pigment for Nile tilapia feeding

“…This seems to be a positive feature for the fillets, regarding the microbiological stabilization of food products with lower moisture contents (Duan et al 2004). These values are also in agreement with data on moisture contents of tilapia fillets found by other authors (Puwastien et al 1999;Takeuchi et al 2002;Justi et al 2003;Yanar et al 2006;Emire and Gebremariam 2009;Rocha et al 2012).…”

Avaliação física e química de hambúrgueres de filé de tilápia do Nilo preparados com farinha de linhaça e farinha de rosca submetidos a diferentes processamentos térmicos

“…Após os processos de cozimento ocorreu um aumento na porcentagem de cinzas das amostras, em relação ao material cru (Figura 1 II). Esse comportamento pode ser notado pela literatura quando estudos com filé de tilápia do Nilo foram realizados e pode estar relacionado com a quantidade de umidade das amostras, quanto menor a quantidade de água na amostra, maior a porcentagem de matéria mineral total (Colpini et al, 2017;Desta et al, 2019;Rocha et al, 2012). Gall (1983) ao trabalhar com filés de pescado relatou que, as perdas de umidade por cozimento, resultaram em uma maior concentração no teor de cinzas, o que pode ser observado nesse estudo (Figuras 1 I e II).…”