Yield and Characterization of the Centesimal Composition of Amazonian Estuarine Fish

Abstract

Fish, as one of the fishery resources, is an important constituent of the diet of the Amazon population, as it is the source of several nutritional components. The present work aimed to characterize the centesimal composition of Plagioscion squamosissimus fillet (n = 10) and Macrobrachium amazonicum meat (n = 82), species acquired in the estuarine region of the state of Amapá, Brazil. Carcass yield, as well as protein, water content, lipids and ashes was determined according to the methodologies proposed by the Adolf Lutz Institute, as well as carbohydrate and caloric determinations. The analyses were performed in triplicate per sample. After comparing with the literature, it was possible to conclude that P. squamosissimus presented a fillet yield of 31.11% ± 0.61%, high protein content (15.99 ± 1.26 g/100 g) and humidity (79.40 ± 1.10 g/100 g), moderate contents of mineral residues (1.10 ± 0.07 g/100 g) and carbohydrates (0.96 ± 0.90 g/100 g), low lipid contents (2.29 ± 0.65 g/100 g), as well as low caloric values (385,018.12 J/100 g) and M. amazonicum a meat yield of 44.12% ± 8.34%, high levels of protein (22.81 ± 1.72 g/100 g), carbohydrates (1.92 ± 1.61 g/100 g) and mineral residues (1.76 ± 0.78 g/100 g), moderate water content (73.38 ± 0.78 g/100 g), low lipid levels (0.43 ± 0.08 g/100 g), as well as low caloric values (440,786.3 J/100 g). The results obtained in this work can serve as a subsidy in nutritional diets for humans, thus allowing an adequate dietary use of these species.

Dietary Fruit By-Products Improve the Physiological Status of Nile Tilapias (Oreochromis niloticus) and the Quality of Their Meat

“…The control of the oxidative stress promoted by dietary phenolic compounds and carotenoids can also be identified by the lower amount of carbohydrates found in the fillets of fish fed with the fruit by-products, denoting less need for glycogen accumulation as an energy resource to act in stressful situations [ 91 , 92 ]. The moisture and mineral salt contents agreed with data found in the literature, which range from 64% to 90% [ 93 , 94 ] and 1% to 2% [ 95 ], respectively.…”