Evaluation of muscle cuts of pirarucu (Arapaima gigas) and sous vide product characterization and quality parameters

Hernández, Enrique Pino; Carvalho, Rubens Côrte Real de; Alves, Rafaela Carvalho; Joele, Maria Regina Sarkis Peixoto; Silva, Natácia da Silva e; Silva, Elen V Costa da; Lourenço, Lúcia de Fátima Henriques

doi:10.1016/j.ijgfs.2020.100200

Cited by 15 publications

(12 citation statements)

References 18 publications

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“…Therefore, the development of fish farming in Brazil is due to factors such as investments in the production and processing sector, the increase in research, together with the vast available water resources [3]. And among the cultivated native fish species, the paiche Arapaima gigas Schinz, 1822 (Osteoglossiformes: Arapaimidae) has been gaining great interest, due to its meat quality and excellent acceptance by consumers [4].…”

Section: Introductionmentioning

confidence: 99%

Tanned leather of the paiche Arapaima gigas Schinz, 1822 (Arapaimidae) with extracts of vegetable origin to replace chromium salts

et al. 2022

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With the intensification of fish farming, the amount of residues also increased. One of the by-products generated is leather. However, several factors influence its quality, among them, the types of tanning used. Paiche (Arapaima gigas) is the largest freshwater fish in the world, and therefore has great potential in the use of leather, in addition to being one of the most cultivated fish in the Rondônia state. The aimed was to evaluate the physicomechanical resistance, histological and morphological aspects in different directions of the fibers of the paiche to evaluate the tanning with chromium oxide and vegetable tannin. Paiches with an average weight of 12.0 kg were used, skins were made and tanned using chromium and vegetable tannin as techniques. After tanning, 20 specimens were removed in longitudinal, transverse and diagonal directions to the fish body, to determine resistance in dynamometer and leather for histological analysis, scanning electron microscopy and physical-chemical analysis. The average thickness of the specimens of the leathers ranged 1.79mm to 2.82mm, in addition, there was no interaction between the type of tanning agent and the directions obtained for strength, traction and elongation. Regarding the progressive tearing test, there was also no interaction effect. However, the defined factors had relevant differences for the maximum and average amount applied, and the leathers tanned with vegetable tannin expanded to larger dimensions 110.19 and 85.52 N. According to the images obtained by histology and scanning microscopy, they presented that in the longitudinal and transverse direction the collagen fibers are presented in layers parallel to the leather surface and in the diagonal direction the interlacing is more intense, that is, in addition to the overlapping layers intercalated thinner, close to the surface, fiber bundles can also be seen crossing each other. It is concluded that leathers tanned with vegetable tannin have less resistance than leathers tanned with chromium salts for traction to rupture and greater resistance to tear.

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Section: Introductionmentioning

confidence: 99%

Tanned leather of the paiche Arapaima gigas Schinz, 1822 (Arapaimidae) with extracts of vegetable origin to replace chromium salts

et al. 2022

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“…In another study, evaluation of the microbiological quality of SV‐treated muscle cuts of pirarucu showed the absence of Salmonella spp. and sulfite‐reducing clostridia, and a maximum count of 3.5 log CFU g −1 for mesophilic and 2.67 log MPN g −1 coliforms 44 . Furthermore, a decrease in total mesophilic aerobic bacteria count of ~2 log CFU g −1 was observed for turkey cutlet samples prepared at 65, 70, 75 °C × 20, 40, 60 min cooking temperature–time combinations 25 .…”

Section: Effects Of Sv Processing On Food‐contaminating Organismsmentioning

confidence: 91%

Sous vide processing: a viable approach for the assurance of microbial food safety

et al. 2022

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As consumer needs change, innovative food processing techniques are being developed that have minimal impact on food quality and ensure its microbiological safety. Sous vide (SV) is an emerging technology of cooking foods in vacuum pouches at specific temperatures, which results in even heat distribution. Presented here is an overview of the current state of the art in the application of SV techniques for processing and preserving foods. Unlike the conventional thermal food processing approach, the precise nature of the SV method improves food quality, nutrition and shelf-life while destroying microorganisms. Foods processed by SV are usually subjected to temperatures between 50 and 100 °C. Although sufficient for food preparation/ processing, its effectiveness in eliminating microbial pathogens, including viruses, parasites, vegetative and spore forms of bacteria, is limited. However, the inactivation of spore-forming microbes can be enhanced by combining the technique with other non-thermal methods that exert negligible impact on the nutritional, flavour and sensory characteristics of foods. In addition to exploring the mechanism of action of SV technology, the challenges related to its implementation in the food industry are also discussed. SV method potential, applications, and impacts on spore-forming microbes and spore inactivation are explored in this review. Through the debate and discussion presented, further research and industrial applications of this food processing method could be guided.

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“…SV is gentler than traditional cooking methods and enables effective retention of nutrients in aquatic products (Estévez et al, 2011;Tacon & Metian, 2013). Pino-Hernández et al (2020) revealed that cooking of pirarucu (Arapaima gigas) by SV (60 °C, 9.48 min) led to a very good retention of all nutrients (≥60%), especially of proteins. In addition, when tilapia meat was heated by SV at 45 °C, degree of protein oxidation increased (Ko et al, 2007).…”

Section: Impact On Protein and Fat Contents In Aquatic Food Productsmentioning

confidence: 99%

Application of sous vide cooking to aquatic food products: a review

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et al. 2022

Food Sci. Technol

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With the development of cooking technology towards a more quantitative science, consumers have begun to consider cooking as no longer limited to traditional methods. Through continuous recognition, the concept of molecular cooking has gradually entered the mainstream. In addition to the traditional way of conceiving cooking, and on the premise of ensuring food safety and adequate nutrition, food components considered at the molecular level and the use of modern cooking equipment in the preparation of innovative dishes can be combined by employing physical, chemical, and biological strategies. The sous vide (SV) cooking method refers to cooking using precisely controlled temperature and time of vacuum-packed food, which results in a food that is safe, nutritious, convenient, and easy to prepare. As a result, healthy SV preparations are widely accepted among families as well as single and elderly people. This technology has been widely used in catering, food retail, and health food market. In this review, important aspects of the origin and development of SV technology as well as its impact on the quality of aquatic products are discussed. In addition, current existing problems, and prospects to better promote SV technology in aquatic product processing are highlighted. Collectively, this review provides references for the application of SV cooking technology to the industrial processing of aquatic products.

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Evaluation of muscle cuts of pirarucu (Arapaima gigas) and sous vide product characterization and quality parameters

Cited by 15 publications

References 18 publications

Tanned leather of the paiche Arapaima gigas Schinz, 1822 (Arapaimidae) with extracts of vegetable origin to replace chromium salts

Tanned leather of the paiche Arapaima gigas Schinz, 1822 (Arapaimidae) with extracts of vegetable origin to replace chromium salts

Sous vide processing: a viable approach for the assurance of microbial food safety

Application of sous vide cooking to aquatic food products: a review

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