Quality attributes and properties of surubim (Pseudoplatystoma spp.) meat
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Semina. Ciências Agrárias (Online) |
Texto Completo: | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/20152 |
Resumo: | The aim of this study was to evaluate the quality attributes and properties of fillets from surubins (Pseudoplatystoma spp.) reared in cages and fishponds. The design of the study was completely randomized, with two treatments (cage and fishpond) and 16 replicates each. The fillets from fishes reared in cage and fishpond had a mean total weight of 134.71 ± 33.11 g and 151.56 ± 18.56 g, respectively. The following parameters were analyzed: pH, water retention capacity (WRC), color (L* brightness), (a* red), (b* yellow), and shear force (SF). The data were subjected to analysis of variance and the means were compared by Tukey’s and Mann-Whitney (nonparametric) tests. Statistically significant differences (p<0.05) were observed for WRC, SF, and pH variables. Only for color attributes (L*), (a*), (b*), no statistically significant difference (p>0.05) was detected between the treatments. A lower pH (6.17 ± 0.23) was observed in fillets from surubins reared in cage. As this is close to the isoelectric point of myofibrillar proteins, it reduces their net charge and, consequently, their capacity to retain water. Lower WRC of fillets obtained from fishes reared in cage (61.46 ± 1.62%) implies loss of nutritional value through the exudate released which results in drier fillets and compromised tenderness. In fillets from cage production, SF (1.06 ± 0.22 kgf) was higher than those from fishpond, i.e., the higher the shear force, the lower the tenderness of the fillet. On the basis of the observation that fillets from fishes reared in fishponds were more tender, this study confirmed that the quality of surubin fillets is influenced by the production system. |
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Quality attributes and properties of surubim (Pseudoplatystoma spp.) meatAtributos de qualidade e propriedade da carne de surubins Pseudoplatystoma spp.AquacultureFilletShear forceSiluriformeTenderness.AqüiculturaFiléForça de cisalhamentoMaciezSiluriforme.The aim of this study was to evaluate the quality attributes and properties of fillets from surubins (Pseudoplatystoma spp.) reared in cages and fishponds. The design of the study was completely randomized, with two treatments (cage and fishpond) and 16 replicates each. The fillets from fishes reared in cage and fishpond had a mean total weight of 134.71 ± 33.11 g and 151.56 ± 18.56 g, respectively. The following parameters were analyzed: pH, water retention capacity (WRC), color (L* brightness), (a* red), (b* yellow), and shear force (SF). The data were subjected to analysis of variance and the means were compared by Tukey’s and Mann-Whitney (nonparametric) tests. Statistically significant differences (p<0.05) were observed for WRC, SF, and pH variables. Only for color attributes (L*), (a*), (b*), no statistically significant difference (p>0.05) was detected between the treatments. A lower pH (6.17 ± 0.23) was observed in fillets from surubins reared in cage. As this is close to the isoelectric point of myofibrillar proteins, it reduces their net charge and, consequently, their capacity to retain water. Lower WRC of fillets obtained from fishes reared in cage (61.46 ± 1.62%) implies loss of nutritional value through the exudate released which results in drier fillets and compromised tenderness. In fillets from cage production, SF (1.06 ± 0.22 kgf) was higher than those from fishpond, i.e., the higher the shear force, the lower the tenderness of the fillet. On the basis of the observation that fillets from fishes reared in fishponds were more tender, this study confirmed that the quality of surubin fillets is influenced by the production system.Objetivou-se avaliar os atributos de qualidade e propriedades da carne de surubins Pseudoplatystoma spp. produzidos em tanque-rede e viveiro. Adotou-se o delineamento inteiramente casualizado, com dois tratamentos (tanque-rede e viveiro) e 16 repetições cada. Os filés, produzidos em tanque-rede e viveiro, respectivamente, apresentavam peso total médio de 134,71 ± 33,11 g e 151,56 ± 18,56 g. Os parâmetros analisados foram: pH, capacidade de retenção de água (CRA), cor (L* luminosidade), (a* vermelho), (b* amarelo) e força de cisalhamento (FC). Os dados foram submetidos à análise de variância e as médias comparadas pelo teste de Tukey e Mann-Whitney (não paramétrico). Foram verificadas diferença estatística (p<0,05) para as variáveis CRA, FC e pH. Apenas para a variável cor (L*), (a*), (b*) não foi verificado diferença estatística (p>0,05) entre os tratamentos. Filés de surubins produzidos em tanque-rede apresentaram menor pH (6,17 ± 0,23), que, se aproxima do ponto isoelétrico das proteínas miofibrilares, reduzindo a sua carga líquida e, consequentemente, sua capacidade de reter água. A menor CRA da carne nos peixes produzidos em taque-rede (61,46 ± 1,62 %) implica perdas do valor nutritivo pelo exudato liberado, resultando em carne mais seca e com maciez comprometida. O resultado de FC da produção em tanque-rede (1,06 ± 0,22 kgf) foi maior em relação a produção em viveiro e, quanto maior a força dispensada menor é a maciez apresentada pelo corte de carne. A qualidade da carne de surubins é influenciada pelo sistema de criação. Os peixes produzidos em viveiros apresentaram carne mais macia. UEL2015-12-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionPesquisa relevante sobre qualidade de filés de peixesapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2015210.5433/1679-0359.2015v36n6p3957Semina: Ciências Agrárias; Vol. 36 No. 6 (2015); 3957-3964Semina: Ciências Agrárias; v. 36 n. 6 (2015); 3957-39641679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELenghttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/20152/17501http://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessFantini, Letícia EmilianiLara, Jorge Antonio Ferreira deDelbem, Ádina Cléia BotazzoUshizima, Thiago TetsuoPovh, Jayme AparecidoCampos, Cristiane Meldau de2022-12-05T12:01:17Zoai:ojs.pkp.sfu.ca:article/20152Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2022-12-05T12:01:17Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false |
dc.title.none.fl_str_mv |
Quality attributes and properties of surubim (Pseudoplatystoma spp.) meat Atributos de qualidade e propriedade da carne de surubins Pseudoplatystoma spp. |
title |
Quality attributes and properties of surubim (Pseudoplatystoma spp.) meat |
spellingShingle |
Quality attributes and properties of surubim (Pseudoplatystoma spp.) meat Fantini, Letícia Emiliani Aquaculture Fillet Shear force Siluriforme Tenderness. Aqüicultura Filé Força de cisalhamento Maciez Siluriforme. |
title_short |
Quality attributes and properties of surubim (Pseudoplatystoma spp.) meat |
title_full |
Quality attributes and properties of surubim (Pseudoplatystoma spp.) meat |
title_fullStr |
Quality attributes and properties of surubim (Pseudoplatystoma spp.) meat |
title_full_unstemmed |
Quality attributes and properties of surubim (Pseudoplatystoma spp.) meat |
title_sort |
Quality attributes and properties of surubim (Pseudoplatystoma spp.) meat |
author |
Fantini, Letícia Emiliani |
author_facet |
Fantini, Letícia Emiliani Lara, Jorge Antonio Ferreira de Delbem, Ádina Cléia Botazzo Ushizima, Thiago Tetsuo Povh, Jayme Aparecido Campos, Cristiane Meldau de |
author_role |
author |
author2 |
Lara, Jorge Antonio Ferreira de Delbem, Ádina Cléia Botazzo Ushizima, Thiago Tetsuo Povh, Jayme Aparecido Campos, Cristiane Meldau de |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Fantini, Letícia Emiliani Lara, Jorge Antonio Ferreira de Delbem, Ádina Cléia Botazzo Ushizima, Thiago Tetsuo Povh, Jayme Aparecido Campos, Cristiane Meldau de |
dc.subject.por.fl_str_mv |
Aquaculture Fillet Shear force Siluriforme Tenderness. Aqüicultura Filé Força de cisalhamento Maciez Siluriforme. |
topic |
Aquaculture Fillet Shear force Siluriforme Tenderness. Aqüicultura Filé Força de cisalhamento Maciez Siluriforme. |
description |
The aim of this study was to evaluate the quality attributes and properties of fillets from surubins (Pseudoplatystoma spp.) reared in cages and fishponds. The design of the study was completely randomized, with two treatments (cage and fishpond) and 16 replicates each. The fillets from fishes reared in cage and fishpond had a mean total weight of 134.71 ± 33.11 g and 151.56 ± 18.56 g, respectively. The following parameters were analyzed: pH, water retention capacity (WRC), color (L* brightness), (a* red), (b* yellow), and shear force (SF). The data were subjected to analysis of variance and the means were compared by Tukey’s and Mann-Whitney (nonparametric) tests. Statistically significant differences (p<0.05) were observed for WRC, SF, and pH variables. Only for color attributes (L*), (a*), (b*), no statistically significant difference (p>0.05) was detected between the treatments. A lower pH (6.17 ± 0.23) was observed in fillets from surubins reared in cage. As this is close to the isoelectric point of myofibrillar proteins, it reduces their net charge and, consequently, their capacity to retain water. Lower WRC of fillets obtained from fishes reared in cage (61.46 ± 1.62%) implies loss of nutritional value through the exudate released which results in drier fillets and compromised tenderness. In fillets from cage production, SF (1.06 ± 0.22 kgf) was higher than those from fishpond, i.e., the higher the shear force, the lower the tenderness of the fillet. On the basis of the observation that fillets from fishes reared in fishponds were more tender, this study confirmed that the quality of surubin fillets is influenced by the production system. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-12-09 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Pesquisa relevante sobre qualidade de filés de peixes |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/20152 10.5433/1679-0359.2015v36n6p3957 |
url |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/20152 |
identifier_str_mv |
10.5433/1679-0359.2015v36n6p3957 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/20152/17501 |
dc.rights.driver.fl_str_mv |
http://creativecommons.org/licenses/by-nc/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by-nc/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
UEL |
publisher.none.fl_str_mv |
UEL |
dc.source.none.fl_str_mv |
Semina: Ciências Agrárias; Vol. 36 No. 6 (2015); 3957-3964 Semina: Ciências Agrárias; v. 36 n. 6 (2015); 3957-3964 1679-0359 1676-546X reponame:Semina. Ciências Agrárias (Online) instname:Universidade Estadual de Londrina (UEL) instacron:UEL |
instname_str |
Universidade Estadual de Londrina (UEL) |
instacron_str |
UEL |
institution |
UEL |
reponame_str |
Semina. Ciências Agrárias (Online) |
collection |
Semina. Ciências Agrárias (Online) |
repository.name.fl_str_mv |
Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL) |
repository.mail.fl_str_mv |
semina.agrarias@uel.br |
_version_ |
1799306073260163072 |