Yield, chemical composition, benzo(a)pyrene, microbiology and sensory of smoked pacu bands with and without skin

• Autor(a) principal: Silva, Adriana Ferreira da
• Data de Publicação: 2022
• Outros Autores: Oliveira, Gislaine Gonçalves, Fernandes, Vitoria Regina Takeuchi, Santos, Fabricio Vieira dos, Matiucci, Marcos Antonio, Feihrmann, Andresa Carla, Marengoni, Nilton, Khatlab, Angélica de Souza, Volpato, Josiane Aparecida, Cruz , Thaís Pereira da, Souza, Maria Luiza Rodrigues de
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Research, Society and Development
• Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/24630
• topic: Características organolépticas; Ahumado; Hidrocarburos aromáticos policíclicos.; Características organolépticas; Defumação; Hidrocarbonetos policíclicos aromáticos.; Organoleptic characteristics; Smoking; Polycyclic aromatic hydrocarbons.

Yield, chemical composition, benzo(a)pyrene, microbiology and sensory and bands of hot smoked pacu (Piaractus mesopotamicus) with and without skin were analyzed. Twenty pacu specimens with an average weight of 2,754 kg and an average of 796.2 grams of each band were used. The bands were: washed, immersed in brine, drained and then subjected to hot smoking. There was no significant difference in smoked weight and processing losses, showing that the samples were homogeneous. The bands with skin (48.39%) had a higher smoking yield compared to those without skin (44.91%), while the losses were 13.79% and 21.78%, respectively for the bands with and without skin. There was a reduction in the moisture content and, consequently, the concentration of other nutrients occurred. Protein went from 18.69% to 26.34% and 26.98% and ashes from 1.01% to 1.67% and 1.62%, respectively for pacu bands with and without skin, showing that there was only effect of smoking. While, for lipids (15.52% to 25.61% and 24.83%) and humidity (65.15% to 44.36% and 40.95%), in addition to the effect of smoking, the presence or absence of skin significantly interfered with these nutrients. There was a significant difference only for flavor, with the skinless bands considered tastier. The bands had low levels of benzo(a)pyrene and there was a reduction of coliforms at 35℃ from 2.3x101 NMP/g to <3 NMP/g, with skinless pacu bands being recommended, despite the lower yield in the smoking process.