Chemical composition of commercial tambaqui (Colossoma macropomum) cuts in different body weight classes (Amazon: Brazil)
Autor(a) principal: | |
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Data de Publicação: | 2021 |
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/13464 |
Resumo: | It is important to know the nutritional composition of the fish, especially the nutritional value of the commercial cuts most consumed by the population. The aimed of this study was to evaluate the chemical composition of commercial tambaqui (Colossoma macropomum) cuts in different classes of body weight. The sample collections were carried out in processing units in two municipalities in the state of Rondônia, Brazil. The Data on 200 fish were recorded, with weight ranging from 1000 to 4700 g. Five classes of body weight were established, class 1 - below 1.2 kg; class 2 - from 1.21 to 1.8 kg; class 3 - from 1.81 to 2.4 kg; class 4 - from 2.41 to 3.5 kg; class 5 - over 3.5kg. The commercial cuts were lyophilized and intended for chemical analysis. The Kruskal-Wallis test (α=0.05) was used to compare the averages. The composition of commercial cuts was different in weight classes (p<0.05). The filet presented more representative values in mineral matter, crude protein and total lipids and lower humidity for class 4 (from 2.41 to 3.5 kg). The classes 1 and 5 (below 1.2 and over 3.5 kg) were different (p<0.05) in relation to the lipid and moisture content in the commercial filet and rib cuts. The tambaqui steak in class 4 have a higher lipid content compared to the average of the lightest body weight classes, 9.99 vs 4.50%, in addition to having a lower moisture content (p<0.05). The tambaqui band was different (p<0.05) in relation to nutritional components between body weight classes, with class 4 being richer in minerals, crude protein and lipids in dry matter. Therefore, the class 4 was the most efficient (p<0.05) for production and commercialization. Because the tambaquis with body weight between 2.4 to 3.5 kg stood out in relation to the nutritional components in the different commercial cuts. |
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Chemical composition of commercial tambaqui (Colossoma macropomum) cuts in different body weight classes (Amazon: Brazil)Composición química de cortes comerciales de gamitana (Colossoma macropomum) en diferentes clases de peso corporal (Amazonía: Brasil)Composição química de cortes comerciais de tambaqui (Colossoma macropomum) em diferentes classes de peso corporal (Amazônia: Brasil)Avaliação bromatológicaAtributos nutricionaisComposição nutricionalPiscicultura.Atributos nutricionalesComposición nutricionalEvaluación bromatológicaPiscicultura.Bromatological evaluationFish farmingNutritional atributesNutritional composition.It is important to know the nutritional composition of the fish, especially the nutritional value of the commercial cuts most consumed by the population. The aimed of this study was to evaluate the chemical composition of commercial tambaqui (Colossoma macropomum) cuts in different classes of body weight. The sample collections were carried out in processing units in two municipalities in the state of Rondônia, Brazil. The Data on 200 fish were recorded, with weight ranging from 1000 to 4700 g. Five classes of body weight were established, class 1 - below 1.2 kg; class 2 - from 1.21 to 1.8 kg; class 3 - from 1.81 to 2.4 kg; class 4 - from 2.41 to 3.5 kg; class 5 - over 3.5kg. The commercial cuts were lyophilized and intended for chemical analysis. The Kruskal-Wallis test (α=0.05) was used to compare the averages. The composition of commercial cuts was different in weight classes (p<0.05). The filet presented more representative values in mineral matter, crude protein and total lipids and lower humidity for class 4 (from 2.41 to 3.5 kg). The classes 1 and 5 (below 1.2 and over 3.5 kg) were different (p<0.05) in relation to the lipid and moisture content in the commercial filet and rib cuts. The tambaqui steak in class 4 have a higher lipid content compared to the average of the lightest body weight classes, 9.99 vs 4.50%, in addition to having a lower moisture content (p<0.05). The tambaqui band was different (p<0.05) in relation to nutritional components between body weight classes, with class 4 being richer in minerals, crude protein and lipids in dry matter. Therefore, the class 4 was the most efficient (p<0.05) for production and commercialization. Because the tambaquis with body weight between 2.4 to 3.5 kg stood out in relation to the nutritional components in the different commercial cuts.Es importante conocer la composición nutricional del pescado, especialmente el valor nutricional de los cortes comerciales más consumidos por la población. El objetivo de este estudio fue evaluar la composición química de cortes comerciales de tambaqui (Colossoma macropomum) de diferentes clases de peso. Las recolecciones de muestras se llevaron a cabo en unidades de procesamiento en dos municipios del estado de Rondônia, Brasil. Se registraron datos sobre 200 peces, con un peso que oscilaba entre 1000 y 4700 g. Se establecieron cinco clases de peso corporal, clase 1: menos de 1,2 kg; clase 2 - de 1,21 a 1,8 kg; clase 3 - de 1,81 a 2,4 kg; clase 4 - de 2,41 a 3,5 kg; clase 5 - más de 3,5 kg. Los cortes comerciales fueron liofilizados y destinados al análisis químico. Se utilizó la prueba de Kruskal-Wallis (α=0.05) para comparar las medias. La composición de los cortes comerciales fue diferente en las clases de peso (p<0.05). El filete presentó valores más representativos en materia mineral, proteína cruda y lípidos totales y menor humedad para la clase 4 (de 2,41 a 3,5 kg). Las clases 1 y 5 (por debajo de 1,2 y más de 3,5 kg) fueron diferentes (p<0,05) en relación con el contenido de lípidos y humedad en los cortes comerciales de filetes y costillas. Las rodajas de tambaqui de clase 4 tienen un contenido de lípidos más alto que el promedio de las clases de peso corporal más livianas, 9.99 vs 4.50%, además de tener un contenido de humedad menor (p<0.05). La banda de tambaqui fue diferente (p<0.05) en relación a los componentes nutricionales entre las clases de peso corporal, siendo la clase 4 más rica en minerales, proteína cruda y lípidos en materia seca. Por lo tanto, la clase 4 fue la más eficiente (p<0.05) para producción y comercialización. Porque los tambaquis que pesaban entre 2,4 a 3,5 kg se destacaron en relación a los componentes nutricionales en los diferentes cortes comerciales.É importante conhecer a composição nutricional do pescado, principalmente o valor nutritivo dos cortes comerciais mais consumidos pela população. O objetivo deste estudo foi avaliar a composição química de cortes comerciais de tambaqui (Colossoma macropomum) de diferentes classes de peso corporal. As coletas amostrais foram realizadas em unidades de processamento em dois municípios do estado de Rondônia, Brasil. Foram registrados os dados de 200 peixes, com peso variando de 1000 a 4700 g. Foram estabelecidas cinco classes de peso corporal, classe 1 - abaixo de 1,2 kg; classe 2 - de 1,21 a 1,8 kg; classe 3 - de 1,81 a 2,4 kg; classe 4 - de 2,41 a 3,5 kg; classe 5 - acima de 3,5kg. Os cortes comerciais foram liofilizados e destinados à análise química. O teste de Kruskal-Wallis (α=0,05) foi utilizado para comparar as médias. A composição dos cortes comerciais foi diferente nas classes de peso (p<0,05). O filé apresentou valores mais representativos em matéria mineral, proteína bruta e lipídios totais e menor umidade para a classe 4 (de 2,41 a 3,5 kg). As classes 1 e 5 (abaixo de 1,2 e acima de 3,5 kg) foram diferentes (p<0,05) em relação ao teor de lipídios e umidade nos cortes comerciais de filé e costela. A posta de tambaqui da classe 4 apresenta maior teor de lipídios em relação à média das classes de peso corporal mais leve, 9,99 vs 4,50%, além de apresentar menor teor de umidade (p<0,05). A banda do tambaqui foi diferente (p<0,05) em relação aos componentes nutricionais entre as classes de peso corporal, sendo a classe 4 mais rica em minerais, proteína bruta e lipídios na matéria seca. Portanto, a classe 4 foi a mais eficiente (p<0,05) para produção e comercialização. Porque os tambaquis com peso entre 2,4 a 3,5 kg se destacaram em relação aos componentes nutricionais nos diferentes cortes comerciais.Research, Society and Development2021-03-24info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1346410.33448/rsd-v10i3.13464Research, Society and Development; Vol. 10 No. 3; e45510313464Research, Society and Development; Vol. 10 Núm. 3; e45510313464Research, Society and Development; v. 10 n. 3; e455103134642525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/13464/12244Copyright (c) 2021 Jucilene Cavali; Carla Taveira Nunes; Jerônimo Vieira Dantas Filho; Beatriz Andrade Nóbrega; Rute Bianchini Pontuschka; Renato Zanella; Márcia Cristina Araújo Santana; Maria Luiza Rodrigues de Souza; Marlos Oliveira Portohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCavali, JucileneNunes, Carla Taveira Dantas Filho, Jerônimo Vieira Nóbrega, Beatriz Andrade Pontuschka, Rute Bianchini Zanella, RenatoSantana, Márcia Cristina Araújo Souza, Maria Luiza Rodrigues de Porto, Marlos Oliveira 2021-03-28T12:03:35Zoai:ojs.pkp.sfu.ca:article/13464Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:34:47.946718Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Chemical composition of commercial tambaqui (Colossoma macropomum) cuts in different body weight classes (Amazon: Brazil) Composición química de cortes comerciales de gamitana (Colossoma macropomum) en diferentes clases de peso corporal (Amazonía: Brasil) Composição química de cortes comerciais de tambaqui (Colossoma macropomum) em diferentes classes de peso corporal (Amazônia: Brasil) |
title |
Chemical composition of commercial tambaqui (Colossoma macropomum) cuts in different body weight classes (Amazon: Brazil) |
spellingShingle |
Chemical composition of commercial tambaqui (Colossoma macropomum) cuts in different body weight classes (Amazon: Brazil) Cavali, Jucilene Avaliação bromatológica Atributos nutricionais Composição nutricional Piscicultura. Atributos nutricionales Composición nutricional Evaluación bromatológica Piscicultura. Bromatological evaluation Fish farming Nutritional atributes Nutritional composition. |
title_short |
Chemical composition of commercial tambaqui (Colossoma macropomum) cuts in different body weight classes (Amazon: Brazil) |
title_full |
Chemical composition of commercial tambaqui (Colossoma macropomum) cuts in different body weight classes (Amazon: Brazil) |
title_fullStr |
Chemical composition of commercial tambaqui (Colossoma macropomum) cuts in different body weight classes (Amazon: Brazil) |
title_full_unstemmed |
Chemical composition of commercial tambaqui (Colossoma macropomum) cuts in different body weight classes (Amazon: Brazil) |
title_sort |
Chemical composition of commercial tambaqui (Colossoma macropomum) cuts in different body weight classes (Amazon: Brazil) |
author |
Cavali, Jucilene |
author_facet |
Cavali, Jucilene Nunes, Carla Taveira Dantas Filho, Jerônimo Vieira Nóbrega, Beatriz Andrade Pontuschka, Rute Bianchini Zanella, Renato Santana, Márcia Cristina Araújo Souza, Maria Luiza Rodrigues de Porto, Marlos Oliveira |
author_role |
author |
author2 |
Nunes, Carla Taveira Dantas Filho, Jerônimo Vieira Nóbrega, Beatriz Andrade Pontuschka, Rute Bianchini Zanella, Renato Santana, Márcia Cristina Araújo Souza, Maria Luiza Rodrigues de Porto, Marlos Oliveira |
author2_role |
author author author author author author author author |
dc.contributor.author.fl_str_mv |
Cavali, Jucilene Nunes, Carla Taveira Dantas Filho, Jerônimo Vieira Nóbrega, Beatriz Andrade Pontuschka, Rute Bianchini Zanella, Renato Santana, Márcia Cristina Araújo Souza, Maria Luiza Rodrigues de Porto, Marlos Oliveira |
dc.subject.por.fl_str_mv |
Avaliação bromatológica Atributos nutricionais Composição nutricional Piscicultura. Atributos nutricionales Composición nutricional Evaluación bromatológica Piscicultura. Bromatological evaluation Fish farming Nutritional atributes Nutritional composition. |
topic |
Avaliação bromatológica Atributos nutricionais Composição nutricional Piscicultura. Atributos nutricionales Composición nutricional Evaluación bromatológica Piscicultura. Bromatological evaluation Fish farming Nutritional atributes Nutritional composition. |
description |
It is important to know the nutritional composition of the fish, especially the nutritional value of the commercial cuts most consumed by the population. The aimed of this study was to evaluate the chemical composition of commercial tambaqui (Colossoma macropomum) cuts in different classes of body weight. The sample collections were carried out in processing units in two municipalities in the state of Rondônia, Brazil. The Data on 200 fish were recorded, with weight ranging from 1000 to 4700 g. Five classes of body weight were established, class 1 - below 1.2 kg; class 2 - from 1.21 to 1.8 kg; class 3 - from 1.81 to 2.4 kg; class 4 - from 2.41 to 3.5 kg; class 5 - over 3.5kg. The commercial cuts were lyophilized and intended for chemical analysis. The Kruskal-Wallis test (α=0.05) was used to compare the averages. The composition of commercial cuts was different in weight classes (p<0.05). The filet presented more representative values in mineral matter, crude protein and total lipids and lower humidity for class 4 (from 2.41 to 3.5 kg). The classes 1 and 5 (below 1.2 and over 3.5 kg) were different (p<0.05) in relation to the lipid and moisture content in the commercial filet and rib cuts. The tambaqui steak in class 4 have a higher lipid content compared to the average of the lightest body weight classes, 9.99 vs 4.50%, in addition to having a lower moisture content (p<0.05). The tambaqui band was different (p<0.05) in relation to nutritional components between body weight classes, with class 4 being richer in minerals, crude protein and lipids in dry matter. Therefore, the class 4 was the most efficient (p<0.05) for production and commercialization. Because the tambaquis with body weight between 2.4 to 3.5 kg stood out in relation to the nutritional components in the different commercial cuts. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-03-24 |
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/13464 10.33448/rsd-v10i3.13464 |
url |
https://rsdjournal.org/index.php/rsd/article/view/13464 |
identifier_str_mv |
10.33448/rsd-v10i3.13464 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/13464/12244 |
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. 10 No. 3; e45510313464 Research, Society and Development; Vol. 10 Núm. 3; e45510313464 Research, Society and Development; v. 10 n. 3; e45510313464 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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1797052672491126784 |