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 8 publications

(7 citation statements)

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“…Tropical fish are excellent suppliers of n-3 and n-6, which are polyunsaturated lipids. That is why bromatological studies indicate the consumption of cooked fish to reduce LDL-cholesterol, maintaining the presence of HDL-cholesterol in the bloodstream (Martins and Oetterer, 2011;Hautrive et al, 2012;Franco et al, 2018;Siqueira et al, 2018).…”

Section: Discussionmentioning

confidence: 99%

Proximate composition, energy value, and lipid quality in loin in different weight classes of pirarucu (Arapaima gigas) from fish farming

Rocha,

Baldi,

Souza

et al. 2023

Bol. Inst. Pesca

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The study aimed to determine the fatty acids profile, omegas, and lipid quality in loin in different weight classes of pirarucu (Arapaima gigas). A total of six pirarucu loin samples were used and sent to the laboratory by weight class, 1 (< 8 kg), 2 (8.1 to 11 kg), 3 (11.1 to 14 kg), 4 (14.1 to 18 kg), 5 (18.1 to 23 kg), 6 (23.1 to 32 kg), and 7 (> 32 kg). The experimental design was completely randomized, with processing conducted out in triplicate. Data were submitted to analysis of variance (ANOVA) to assess differences in pirarucu loin between weight classes. When ANOVA was statistically significant (α = 0.05), the averages were compared using Tukey’s test. Weight class 7 showed higher values of mineral matter = 1.43, crude protein = 28.93, and energy = 526.35 KJ∙100g-1. However, weight class 2 showed a higher value of total lipids, 2.60, and moisture, 78.19. The pirarucu loin showed essential fatty acids, EPA, DHA, AA, and ALA, while weight classes 4 and 5 had the highest percentages of PUFAs. However, all weight classes expressed high values in omegas 3, 6, 7, and 9. There is no need to market heavier fish, as pirarucu loin in lighter weight classes 3 and 4 already meet the nutritional demand of the market.

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Section: Discussionmentioning

confidence: 99%

Proximate composition, energy value, and lipid quality in loin in different weight classes of pirarucu (Arapaima gigas) from fish farming

Rocha,

Baldi,

Souza

et al. 2023

Bol. Inst. Pesca

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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%

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

Cited by 8 publications

References 0 publications

Proximate composition, energy value, and lipid quality in loin in different weight classes of pirarucu (Arapaima gigas) from fish farming

Proximate composition, energy value, and lipid quality in loin in different weight classes of pirarucu (Arapaima gigas) from fish farming

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

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