Physicochemical and sensory characterization of three different portions from commercial pirarucu (Arapaima gigas) fillets

• Autor(a) principal: Santos,Júlia de Souza Lira
• Data de Publicação: 2018
• Outros Autores: Mársico,Eliane Teixeira, Cinquini,Miguel Antônio, Silva,Flávio Alves da, Conte Junior,Carlos Adam, Monteiro,Maria Lúcia Guerra
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Brazilian Journal of Food Technology
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100451
• topic: Freshwater fish; Proximate composition; Instrumental analyses; Colour; Texture; Acceptability

Abstract The objective of the present study was to investigate the relevant physicochemical and sensory parameters of three different Arapaima gigas muscle portions. Cranial, medial and caudal portions were analysed regarding their proximate compositions, instrumental colour and texture parameters, and sensory evaluations. The medial and caudal portions exhibited the greatest (P < 0.05) lipid contents and energy values and the lowest (P < 0.05) moisture and carbohydrate levels. The protein contents were similar (P > 0.05) for the different muscle portions. Before cooking, the medial and caudal portions displayed the greatest (P < 0.05) values for lightness, redness, hardness and chewiness. After cooking, no differences ( P > 0.05) were observed between the different muscle portions for the instrumental colour parameters, while the medial portion exhibited lower (P < 0.05) values for hardness and chewiness as compared to the caudal portion. The cranial portion received the lowest (P < 0.05) scores for flavour and overall liking. Thus the Arapaima gigas medial and caudal muscle portions presented the greatest potentials to satisfy the consumer requirements.