Yield and centesimal composition of tambaqui (Colossoma macropomum) by different processing forms and weight categories

Lima, Leandro Kanamaru Franco de; Noleto, Shintya dos Santos; Santos, V. R. V. dos; Luiz, Danielle de Bem; Kirschnik, Peter Gaberz

doi:10.5935/1981-2965.20180008

Cited by 5 publications

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“…However, the fillet can present a higher percentage of yield and is considered the noblest part of the fish, being very appreciated for the flavor and practicality of the preparation. Lima et al [ 17 ] evaluating fillet yield in three weight classes obtained a yield of 57.5% in black pacu below 500 g, 44.6% with a weight between 1 and 1.5 kg, and 48.7% for black pacu above 2 kg. However, these yields went to fillet with skin, spines, and ribs; this type of fillet is known in the industry as a “headless band.”…”

Section: Discussionmentioning

confidence: 99%

“…The productive sector of fish farming can only consolidate and become competitive with other meat-producing industrial segments once the various technological problems related to slaughter, handling, processing, storage, commercialization, distribution [ 31 ], and quality management of value-added products are solved [ 17 ]. According to Bombardelli et al [ 32 ], these problems are mainly responsible for the reduction of meat quality, expiration date, and fish consumption, and the modernization process will allow a greater added value to products and by-products, in addition to allowing popularization in the consumer market.…”

Section: Discussionmentioning

confidence: 99%

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

Cavali

Nóbrega

Filho

et al. 2021

The Scientific World Journal

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For the Amazon, it is important to encourage the production of native fish, since there are several species of zootechnical interest. For this, it is necessary to know the species since its acquisition, production, processing, and marketing. Therefore, the aim of this study was to analyze the yield, correlations, and profitability of different cuts of black pacu (Colossoma macropomum) in five weight categories. Data from 220 black pacus were obtained, with a weight range of 2725 ± 1975 g. Yields of commercial cuts and morphometric measurements were evaluated in five weight classes. Kruskal–Wallis test (α = 0.05) was used to compare the average income. And, to verify the correlation between the morphometric measures and the yields, Spearman’s correlation was performed (α = 0.05). To obtain the profit of the weight classes due to the cut produced, an economic analysis was carried out considering the cost of buying the fish. Yields of fillet, ribs, and steak were higher in classes 3 and 4, while in the same classes, the yield of residues was the lowest. Despite classes 1, 2, and 5 showing lower yields, the economic analysis presented that the production of fillet and ribs was profitable. The measures of total length and standard length have a high positive correlation with the yield of meat in all classes, as well as the average circumference and caudal circumference in classes 1, 2, and 4, which can be used to determine the yields of this commercial cut.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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

Cavali

Nóbrega

Filho

et al. 2021

The Scientific World Journal

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“…Tambaqui meat is easily digestible due to its high biological value proteins, as it efficiently provides energy and essential fatty acids (Batalha et al, 2017;Lima et al, 2018). Several vegetable oils are rich sources of n-6 series monounsaturated (MUFAs) and polyunsaturated (PUFAs) fatty acids, such as those from olive, soybean, and corn, while fish oils represent the sources of n-3 PUFAs (Rodrigues et al, 2017;Cavali et al, 2022a).…”

Section: Introductionmentioning

confidence: 99%

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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“…al., 2013), além de micronutrientes como fósforo, ferro, cobre, selênio, iodo, ácidos graxos poliinsaturados ω-3, 6, 7 e 9 e proteínas importantes para a manutenção celular, equilíbrio metabólico e controle do colesterol (Mahan et al, 2018). Vale destacar que a carne de pescado de modo geral é rica em aminoácidos, como lisina e leucina (Sales e Maia, 2013), e importante fonte de ácidos graxos, como os poli-insaturados eicosapentaenóico (EPA) e docosaexaenóico (DHA), proteínas e minerais (Lima et al, 2018). Um pescado com esses atributos que se destaca na piscicultura da região Norte do Brasil, é o tambaqui (Colossoma macropomum Cuvier, 1818), um dos principais peixes encontrados nas pescarias comerciais e em pisciculturas (Agostinho, 2007).…”

Section: Introductionunclassified

Proximal composition, caloric value and price-nutrients correlation of comercial cuts of tambaqui (Colossoma macropomum) and pirarucu (Arapaima gigas) in diferente body weight classes (Amazon: Brazil)

Filho¹,

Cavali²,

Nunes³

et al. 2021

RSD

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The aimed of the study was to evaluate the caloric value as a function of the proximal composition and correlate the selling price with the nutritional values of commercial cuts of tambaqui (Colossoma macropomum) and pirarucu (Arapaima gigas) in different weight classes. The sample collections were performed in two processing units located in the state of Rondônia, Brazil. Were 200 tambaquis in five weight classes were studied. And, were 77 pirarucus were studied in seven weight classes. The design was completely randomized, with processing carried out in triplicate. The Kruskal-Wallis test (α=0.05) was used to compare the averages and the Spearman correlation (ρ) between price and nutrients. The commercial cuts with the highest caloric value were the tambaqui filet (145.70 kcal/100g) and the pirarucu filet mignon (119.11 kcal/100g) (p<0.05). And the less caloric commercial cuts were steak of tambaqui (100.47 kcal/100g) and pirarucu loin 102.01 kcal/100g) (p<0.05). It was also observed that the variables caloric value and protein content did not correlate with the price of the kilo of fish for the different commercial cuts, which leads to infer that, possibly, the sensorial, market and cultural factors were responsible for the price variations. Regarding the caloric value according to the composition of the tambaqui, the Class 4 was the most efficient category for production and commercialization. And in the composition of the pirarucu, the Class 4 presented satisfactory values of proteins and lipids and a good percentage of mineral matter.

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Yield and centesimal composition of tambaqui (Colossoma macropomum) by different processing forms and weight categories

Cited by 5 publications

References 0 publications

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

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

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

Proximal composition, caloric value and price-nutrients correlation of comercial cuts of tambaqui (Colossoma macropomum) and pirarucu (Arapaima gigas) in diferente body weight classes (Amazon: Brazil)

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