The objective of this study was to evaluate the inclusion of minced fish (MF) (0, 20, 40, 60, 80 and 100%)
RESUMO -Foram determinados os coeficientes de digestibilidade aparente da MS, proteína e energia de cinco ingredientes (farelo de soja, glúten de milho, farinha de resíduo de peixe, quirera de arroz e milho) para juvenis de jundiá, Rhamdia quelen (78,5 ± 9 g). A digestibilidade foi estimada pelo método indireto, utilizando-se óxido de crômio na concentração de 0,5% da dieta como indicador, efetuando-se a coleta de fezes a cada 4 horas por sedimentação. Entre os ingredientes testados, os maiores coeficientes de digestibilidade foram obtidos para o glúten de milho (95,0% para proteína, 88,0% para energia e 82,2% para MS) e os menores para o milho (73,0% para proteína, 59,1% para energia e 57,2% para MS). Os demais ingredientes apresentaram valores intermediários de digestibilidade. Obtiveram-se, para o ingrediente energético quirera de arroz, valores de 80,7% para proteína, 64,8% para energia e 60,5% para a MS, enquanto, para os ingredientes protéicos farelo de soja e farinha de resíduo de peixe, os coeficientes de digestibilidade foram, respectivamente, de 88,6 e 77,7% para a proteína, 76,5 e 74,8% para a energia e 73,3 e 58,6% para a MS. Os resultados deste estudo demonstram que juvenis de jundiá, apesar do hábito alimentar onívoro, têm grande capacidade de digerir ingredientes protéicos e relativa dificuldade de digerir ingredientes energéticos, sugerindo que este peixe é onívoro com tendência à carnivoria. Palavras-chave: digestibilidade, ingredientes, Rhamdia quelen Apparent digestibility coefficients of feed ingredients for jundia juvenilesABSTRACT -The apparent digestibility coefficients of DM, protein and energy of five ingredients (soybean meal, corn gluten meal, fish meal, broken rice and ground corn) were determined for jundia juveniles (78.5 ± 9 g). The indirect method was adopted for nutrient digestibility estimate. Chromium oxide (0.5%) was added to the diet as marker, and feces were collected by sedimentation every four hours. Among all tested ingredients, corn gluten meal showed the highest apparent digestibility coefficients (95.0% of protein, 88.0% of energy and 82.2% of DM), while ground corn showed the lowest apparent digestibility coefficients (73.0% of protein, 59.1% of energy and 57.2% of DM). The other ingredients showed intermediary results. The broken rice (high energy ingredient) showed 80.7% of protein, 64.8% of energy and 60.5% of DM, while the soybean meal and fish processing waste meal (high protein ingredient) showed 88.6 and 77.7%, respectively, for protein digestibility. The energy digestibility for the same ingredients were 76.5 and 74.8%, while for DM were 73.3 and 58.6%. The results show that jundia juveniles, although presenting an omnivorous feeding habit, is able to digest high protein ingredients better than high energy ingredients, suggesting that this species is an omnivore with carnivorous tendency.
Nile tilapia, Oreochromis niloticus, is one of the most cultivated fish species in Brazil. However, few studies evaluate how the stunning methods affect the meat quality of this fish. This study evaluates how both stunning methods, iced water and CO 2 narcosis, affect the quality of tilapia meat that was stored refrigerated in ice (4°C) for up to 26 days. Tilapia stunned by CO 2 narcosis showed less stress compared to iced water, which was evidenced by the higher ATP, and better meat color as well, evidenced by higher lightness (L*) and lower redness (a*) values. After sensorial analysis, fish were classified as extra-fresh during the first 2 days of storage; as fresh from day 3 to day 14, not fresh from day 15 to day 23; and as spoiled from day 23 onwards. Stunning of tilapia by CO 2 narcosis can be an alternative to the traditional method of desensitization (iced water) used in Brazil.La tilapia del Nilo, Oreochromis niloticus, es una de las especies de pescado más cultivados en Brasil. Sin embargo, pocos estudios evalúan la forma en que los métodos de sacrificio afectan a la calidad de la carne de este pescado. Este estudio analiza cómo los métodos de sacrificio, agua helada y narcosis con CO 2 , afectan a la calidad de la carne de tilapia que se almacenó refrigerada en hielo (4°C) durante 26 días. Tilapias sacrificadas por narcosis con CO 2 mostraron menos estrés en comparación a aquellas sacrificadas con agua helada, demostrado por el ATP superior y mejor color de la carne; evidenciado por el aumento de luminosidad (L*) y los valores más bajos de coloración roja (a*). Después de realizar un análisis sensorial de los pescados se obtuvo la siguiente clasificación: pescado extra-fresco durante los dos primeros días de almacenamiento, pescado fresco del 3°al 14°días, pescado no-fresco desde el 15°hasta el día 23°, y pescado putrefacto desde el 23°día. El sacrificio de tilapia por narcosis con CO 2 , puede ser una alternativa al método tradicional de desensibilización (agua helada) utilizado en Brasil.Palabras claves: Métodos de sacrificio; Oreochromis niloticus; narcosis con dióxido de carbono; calidad del pescado
Filleting yield of Nile tilapia Oreochromis niloticus (L.) is low (30%) and generates large amount of wastes that may turn into environmental and economic problem. However, these wastes can be used for the extraction of minced fish (MF) which can be used in the preparation of sausages. The objective of this study was to assess the quality of sausages prepared with 0, 20, 40, 60, 80 and 100% of MF from Nile tilapia filleting waste during storage at 0±0.3ºC. Alterations in the instrumental color (L*, a* and b*), lipid oxidation (TBARS), total volatile nitrogenous bases (TVB-N), pH, microbiological condition (pathogenic bacteria and aerobic psychrotrophic bacteria), and sensory attributes (color, odor, flavor, texture and overall acceptability) were evaluated for up to 40 days. The addition of MF to sausages increased TBARS values and decreases TVB-N, L*, a* and b* values. Acceptability of color attribute decreased with increasing MF; best flavor, texture and overall acceptability scores were registered for sausages containing 40 and 60% MF; best odor was registered for 100% MF. Pathogenic microorganisms were not detected, but decrease in pH and proliferation of aerobic psychrotrophic bacteria which, however, did not compromise sensory evaluation of sausages were registered throughout storage. Sausages prepared with MF from tilapia filleting waste have a shelf-life of 40 days when stored at 0±0.3ºC, and the maximum recommended MF inclusion to maintain good sensory quality is 60%. Key words: Fish sausage, lipid oxidation, filleting waste, shelf-life, sensory acceptability Qualidade de salsichas elaboradas com carne mecanicamente separada de tilápias do Nilo e armazenadas sob refrigeração RESUMO: O rendimento de filetagem da tilápia do Nilo, Oreochromis niloticus, Linnaeus, é considerado baixo (30%) gerando conseqüentemente uma grande quantidade de resíduos que podem causar perdas econômicas e problemas ambientais. Estes resíduos podem ser utilizados para a obtenção de carne mecanicamente separada (CMS) e utilizado na elaboração de salsichas. Avaliou-se a qualidade de salsichas elaboradas com 0, 20, 40, 60, 80 e 100% de inclusão de CMS de resíduos de filetagem de tilápias do Nilo armazenadas a 0±0,3ºC. As alterações de cor instrumental (L*, a* e b*), oxidação lipídica (TBARS), bases nitrogenadas voláteis totais (TVB-N), pH, microbiológicas (bactérias patogênicas e aeróbias psicrotróficas) e sensoriais (cor, odor, sabor, textura e aceitação global) foram avaliadas por até 40 dias. A adição de CMS em salsichas causou aumento nos valores de TBARS e diminuição nos valores de BNV, L*, a* e b*. A aceitação do atributo cor diminuiu com o incremento de CMS. O melhor sabor, textura e aceitação global foram obtidos em salsichas que continham 40 e 60% de CMS, e o odor com 100% de CMS. Não foi detectada presença de bactérias patogênicas. Durante o período de estocagem houve diminuição no pH e multiplicação das bactérias aeróbias psicrotróficas, porém não comprometendo na avaliação sensorial das salsichas. Portanto, sal...
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
customersupport@researchsolutions.com
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.