Nutritional, sensorial, and microbiological quality of canned pirarucu fillets from wild fishing and pisciculture
Autor(a) principal: | |
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Data de Publicação: | 2024 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/44968 |
Resumo: | Pirarucu (Arapaima gigas) is one of the largest freshwater fish in the world. Dried salted fillet of pirarucu is the main product commercialized in northern Brazil, whereas frozen and smoked fillets are less frequently available. The present study aimed to produce canned pirarucu from wild fishing and pisciculture to add value, encourage fish consumption, and diversify canned fish products, as well as to subsequently evaluate the microbiological quality and physicochemical and sensorial characteristics these products. The fillets were sanitized in chlorine solution, immersed in brine (3% refined salt), drained, cut, and packed in cans. Thereafter, 2% hot brine was added, and the cans were subjected to exhaustion, seaming, thermal treatment, and cooling. The containers that revealed no bulging, pinholes, or leaks, and pH<0.2, measured both before and after incubations, indicated that the samples were commercially sterile. The canned fillets presented limited ash content variability, and no significant difference was observed in the moisture, lipid, or protein content. Moreover, sensory tests revealed that the canned fillet prepared with pirarucu from pisciculture was preferred over those prepared with wild-caught fish in terms of texture, flavour, and overall impression attributes, thereby directly reflecting a positive purchase intention for the product. Furthermore, canned pirarucu, whether originating from wild fishing or pisciculture, is a product with high nutritional value and sanitary quality, valuable sensory acceptance, and extended shelf life. |
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Nutritional, sensorial, and microbiological quality of canned pirarucu fillets from wild fishing and piscicultureCalidad nutricional, sensorial y microbiológica del filete de pirarucú conservado procedente de la pesca y la pisciculturaQualidade nutricional, sensorial e microbiológica de conserva de filé de pirarucu proveniente da pesca e da pisciculturaArapaima gigasConservaciónTratamiento térmicoValor agregado.Arapaima gigasConservaçãoTratamento térmicoValor agregado.Arapaima gigasConservationHeat treatmentValue-added.Pirarucu (Arapaima gigas) is one of the largest freshwater fish in the world. Dried salted fillet of pirarucu is the main product commercialized in northern Brazil, whereas frozen and smoked fillets are less frequently available. The present study aimed to produce canned pirarucu from wild fishing and pisciculture to add value, encourage fish consumption, and diversify canned fish products, as well as to subsequently evaluate the microbiological quality and physicochemical and sensorial characteristics these products. The fillets were sanitized in chlorine solution, immersed in brine (3% refined salt), drained, cut, and packed in cans. Thereafter, 2% hot brine was added, and the cans were subjected to exhaustion, seaming, thermal treatment, and cooling. The containers that revealed no bulging, pinholes, or leaks, and pH<0.2, measured both before and after incubations, indicated that the samples were commercially sterile. The canned fillets presented limited ash content variability, and no significant difference was observed in the moisture, lipid, or protein content. Moreover, sensory tests revealed that the canned fillet prepared with pirarucu from pisciculture was preferred over those prepared with wild-caught fish in terms of texture, flavour, and overall impression attributes, thereby directly reflecting a positive purchase intention for the product. Furthermore, canned pirarucu, whether originating from wild fishing or pisciculture, is a product with high nutritional value and sanitary quality, valuable sensory acceptance, and extended shelf life.El pirarucú es uno de los peces de agua dulce más grandes del mundo. En el norte de Brasil, la manta seca salada es el principal producto procesado, siendo menos frecuentes los filetes congelados y ahumados. Con el objetivo de agregar valor e incentivar el consumo de la especie, y diversificar los productos pesqueros enlatados, el objetivo de este trabajo fue desarrollar conservas de pirarucú provenientes de la pesca y piscicultura y evaluar los productos en cuanto a sus características físico-químicas y sensoriales y calidad microbiológica. Los filetes fueron desinfectados en una solución clorada, sumergidos en salmuera (3% de sal refinada), escurridos, cortados y envasados en latas. Luego se añadió el líquido de cobertura (2% de salmuera) y las latas fueron sometidas a procesos de agotamiento, prensado, tratamiento térmico y enfriamiento. Los paquetes no presentaron hinchazón, microagujeros ni fugas y los resultados obtenidos al medir el pH inicial y después de las incubaciones (menos de 0,2), indicaron que las muestras eran comercialmente estériles. Las conservas mostraron poca variabilidad en el contenido de cenizas y ninguna diferencia significativa en el contenido de humedad, lípidos y proteínas. Las pruebas sensoriales indicaron que la conserva elaborada con pirarucú procedente de piscicultura fue preferida a la conserva elaborada con pirarucú procedente de pesca en términos de textura, sabor e impresión general, reflejando directamente una intención positiva de compra del producto. El pirarucú en conserva, procedente de la pesca o piscicultura, es un producto de calidad nutricional y sanitaria, buena aceptación sensorial y mayor vida útil.O pirarucu é um dos maiores peixes de água doce do mundo. Na região Norte do Brasil, a manta salgada seca é o principal produto processado, sendo encontrados com menor frequência os filés congelados e os defumados. Com o intuito de agregar valor e incentivar o consumo da espécie, e diversificar os produtos de peixes enlatados, o objetivo deste trabalho foi desenvolver conservas de pirarucu da pesca e da piscicultura e avaliar os produtos quanto às suas características físico-químicas e sensoriais e qualidade microbiológica. Os filés foram higienizados em solução clorada, imersos em salmoura (3% sal refinado), drenados, cortados e acondicionados em latas. Em seguida, adicionou-se o líquido de cobertura (salmoura a 2%) e as foram latas submetidas aos processos de exaustão, recravação, tratamento térmico e resfriamento. As embalagens não apresentaram estufamento, microfuros ou vazamentos e os resultados obtidos na medição do pH inicial e após as incubações (inferior a 0,2), indicaram que as amostras estavam comercialmente estéreis. As conservas apresentaram pequena variabilidade no teor de cinzas e nenhuma diferença significativa nos teores de umidade, lipídeos e proteínas. Os testes sensoriais indicaram que a conserva elaborada com o pirarucu da piscicultura foi preferida à conserva elaborada com o pirarucu da pesca nos atributos textura, sabor e impressão global, refletindo diretamente numa intenção positiva de compra do produto. A conserva de pirarucu, proveniente da pesca ou da piscicultura, é um produto de qualidade nutricional e sanitária, boa aceitação sensorial e maior vida útil.Research, Society and Development2024-02-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/4496810.33448/rsd-v13i2.44968Research, Society and Development; Vol. 13 No. 2; e4513244968Research, Society and Development; Vol. 13 Núm. 2; e4513244968Research, Society and Development; v. 13 n. 2; e45132449682525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/44968/35926Copyright (c) 2024 Alessandra Ferraiolo de Freitas; Renata Torrezan; Rafaella de Andrade Mattietto; Janine Passos Lima; Daniela de Grandi Castro Freitas de Sáhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessFreitas, Alessandra Ferraiolo de Torrezan, RenataMattietto, Rafaella de Andrade Lima, Janine Passos Sá, Daniela de Grandi Castro Freitas de 2024-03-04T09:47:20Zoai:ojs.pkp.sfu.ca:article/44968Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-03-04T09:47:20Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Nutritional, sensorial, and microbiological quality of canned pirarucu fillets from wild fishing and pisciculture Calidad nutricional, sensorial y microbiológica del filete de pirarucú conservado procedente de la pesca y la piscicultura Qualidade nutricional, sensorial e microbiológica de conserva de filé de pirarucu proveniente da pesca e da piscicultura |
title |
Nutritional, sensorial, and microbiological quality of canned pirarucu fillets from wild fishing and pisciculture |
spellingShingle |
Nutritional, sensorial, and microbiological quality of canned pirarucu fillets from wild fishing and pisciculture Freitas, Alessandra Ferraiolo de Arapaima gigas Conservación Tratamiento térmico Valor agregado. Arapaima gigas Conservação Tratamento térmico Valor agregado. Arapaima gigas Conservation Heat treatment Value-added. |
title_short |
Nutritional, sensorial, and microbiological quality of canned pirarucu fillets from wild fishing and pisciculture |
title_full |
Nutritional, sensorial, and microbiological quality of canned pirarucu fillets from wild fishing and pisciculture |
title_fullStr |
Nutritional, sensorial, and microbiological quality of canned pirarucu fillets from wild fishing and pisciculture |
title_full_unstemmed |
Nutritional, sensorial, and microbiological quality of canned pirarucu fillets from wild fishing and pisciculture |
title_sort |
Nutritional, sensorial, and microbiological quality of canned pirarucu fillets from wild fishing and pisciculture |
author |
Freitas, Alessandra Ferraiolo de |
author_facet |
Freitas, Alessandra Ferraiolo de Torrezan, Renata Mattietto, Rafaella de Andrade Lima, Janine Passos Sá, Daniela de Grandi Castro Freitas de |
author_role |
author |
author2 |
Torrezan, Renata Mattietto, Rafaella de Andrade Lima, Janine Passos Sá, Daniela de Grandi Castro Freitas de |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Freitas, Alessandra Ferraiolo de Torrezan, Renata Mattietto, Rafaella de Andrade Lima, Janine Passos Sá, Daniela de Grandi Castro Freitas de |
dc.subject.por.fl_str_mv |
Arapaima gigas Conservación Tratamiento térmico Valor agregado. Arapaima gigas Conservação Tratamento térmico Valor agregado. Arapaima gigas Conservation Heat treatment Value-added. |
topic |
Arapaima gigas Conservación Tratamiento térmico Valor agregado. Arapaima gigas Conservação Tratamento térmico Valor agregado. Arapaima gigas Conservation Heat treatment Value-added. |
description |
Pirarucu (Arapaima gigas) is one of the largest freshwater fish in the world. Dried salted fillet of pirarucu is the main product commercialized in northern Brazil, whereas frozen and smoked fillets are less frequently available. The present study aimed to produce canned pirarucu from wild fishing and pisciculture to add value, encourage fish consumption, and diversify canned fish products, as well as to subsequently evaluate the microbiological quality and physicochemical and sensorial characteristics these products. The fillets were sanitized in chlorine solution, immersed in brine (3% refined salt), drained, cut, and packed in cans. Thereafter, 2% hot brine was added, and the cans were subjected to exhaustion, seaming, thermal treatment, and cooling. The containers that revealed no bulging, pinholes, or leaks, and pH<0.2, measured both before and after incubations, indicated that the samples were commercially sterile. The canned fillets presented limited ash content variability, and no significant difference was observed in the moisture, lipid, or protein content. Moreover, sensory tests revealed that the canned fillet prepared with pirarucu from pisciculture was preferred over those prepared with wild-caught fish in terms of texture, flavour, and overall impression attributes, thereby directly reflecting a positive purchase intention for the product. Furthermore, canned pirarucu, whether originating from wild fishing or pisciculture, is a product with high nutritional value and sanitary quality, valuable sensory acceptance, and extended shelf life. |
publishDate |
2024 |
dc.date.none.fl_str_mv |
2024-02-12 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/44968 10.33448/rsd-v13i2.44968 |
url |
https://rsdjournal.org/index.php/rsd/article/view/44968 |
identifier_str_mv |
10.33448/rsd-v13i2.44968 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/44968/35926 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 13 No. 2; e4513244968 Research, Society and Development; Vol. 13 Núm. 2; e4513244968 Research, Society and Development; v. 13 n. 2; e4513244968 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052637576691712 |