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

Abstract

The aimed of this study was to evaluate the mineral composition in commercial cuts of tambaqui (Colossoma macropomum) and pirarucu (Arapaima gigas). Were compared to the minimum values of daily consumption of minerals recommended by the World Health Organization (WHO). The experimental design was completely randomized, with processing performed in triplicate. Data were submitted to ANOVA. If ANOVA appeared statistically significant (α=0.05), the means were compared by Tukey’s Test. There was a difference (p<0.05) between commercial cuts of the tambaqui for different minerals. Tambaqui ribs and band presented the highest values of total iron 1.08 ± 0.12 mg/100g compared to other commercial cuts. The mineral elements Na+, K+, Ca2+ and Mg2+ expressed the highest values for the tambaqui steak, 301.00 ± 80.58, 457.00 ± 129.33, 36.00 ± 4.36 and 46.90 ± 4.68 mg/100g, respectively. There was a difference (p<0.05) between commercial cuts of the pirarucu for different minerals. The mineral elements Total Iron, Na+, K+ and Ca2+ expressed the highest values for pirarucu loin, 0.80 ± 0.07, 406.00 ± 117.50, 529.30 ± 130.58 and 32.00 ± 5.12 mg/100g, respectively. However, Mg2+ expressed a higher value for pirarucu tail fillet 37.10 ± 4.99 mg/100g. The tambaqui steak and pirarucu loin were the cuts that best met the minimum needs for mineral supply.

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

“…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.…”

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

“…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…”

“…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).…”

“…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).…”

“…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).…”