Chemical, physical, microbiological and sensory analyzes of fillets of hybrid sorubins
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/17579 |
Resumo: | Sorubim fillets are products with great commercial potential that meet the current preferences for fish consumption. Hybrids of these species have gaining popularity for industrial fish farming. The aim of this work was to characterize fillets obtained from the crosses between Pseudoplatystoma corruscans and Pseudoplatystoma reticulatum (dot and comma hybrid sorubim) and the crosses between Pseudoplatystoma spp. x Leiarius marmoratus (real hybrid sorubim) in terms of physical, chemical, microbiological, and sensory analyzes. The fillets of real hybrid sorubim presented high moisture (77.90%) and protein (17.20%) and low lipid (3.20%) contents compared to the dot and comma hybrid sorubim (75.66, 21.36, and 1.90%, respectively). The variation in the constitution of the real hybrid sorubim had affected other parameters, e.g. it increased the texture evaluated in terms of shear strength (0.58 kgf, against 0.46 kgf for the dot and comma hybrid sorubim fillet), and the reduced sensory acceptation / purchase intention, which are related to the reduced fat content. Purchase intention analysis indicated that the filets of dot and comma hybrid sorubim would be purchased by 95% of the population, while the fillets of the real hybrid sorubim would be purchased for less than 80% of the population. |
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Chemical, physical, microbiological and sensory analyzes of fillets of hybrid sorubinsAnálisis químicos, físicos, microbiológicos y sensoriales de filetes de sorubins híbridosAnálises química, física, microbiológica e sensorial de filés de sorubins híbridosProximate compositionColourTextureAcceptation.Composición aproximaColorTexturaAceptación.Composição proximalCorTexturaAceitação.Sorubim fillets are products with great commercial potential that meet the current preferences for fish consumption. Hybrids of these species have gaining popularity for industrial fish farming. The aim of this work was to characterize fillets obtained from the crosses between Pseudoplatystoma corruscans and Pseudoplatystoma reticulatum (dot and comma hybrid sorubim) and the crosses between Pseudoplatystoma spp. x Leiarius marmoratus (real hybrid sorubim) in terms of physical, chemical, microbiological, and sensory analyzes. The fillets of real hybrid sorubim presented high moisture (77.90%) and protein (17.20%) and low lipid (3.20%) contents compared to the dot and comma hybrid sorubim (75.66, 21.36, and 1.90%, respectively). The variation in the constitution of the real hybrid sorubim had affected other parameters, e.g. it increased the texture evaluated in terms of shear strength (0.58 kgf, against 0.46 kgf for the dot and comma hybrid sorubim fillet), and the reduced sensory acceptation / purchase intention, which are related to the reduced fat content. Purchase intention analysis indicated that the filets of dot and comma hybrid sorubim would be purchased by 95% of the population, while the fillets of the real hybrid sorubim would be purchased for less than 80% of the population.Los filetes de sorubim son productos con gran potencial comercial que responden a las preferencias actuales de consumo de pescado. Los híbridos de estas especies están ganando popularidad en la piscicultura industrial. El objetivo de este trabajo fue caracterizar los filetes obtenidos de los cruces entre Pseudoplatystoma corruscans y Pseudoplatystoma reticulatum (sorubim híbrido punto y coma) y los cruces entre Pseudoplatystoma spp. x Leiarius marmoratus (sorubim híbrido real) en términos de análisis físicos, químicos, microbiológicos y sensoriales. Los filetes de sorubim híbrido real presentaron alto contenido de humedad (77,90%) y proteína (17,20%) y bajo contenido de lípidos (3,20%) en comparación con el sorubim híbrido punto y coma (75,66, 21,36 y 1,90%, respectivamente). La variación en la constitución del sorubim híbrido real había afectado otros parámetros, por ejemplo aumentó la textura evaluada en términos de resistencia al cizallamiento (0,58 kgf, contra 0,46 kgf para el filete de sorubim híbrido punto y coma), y la menor aceptación sensorial / intención de compra, que están relacionadas con la reducción del contenido de grasa. El análisis de intención de compra indicó que los filetes de sorubim híbrido punto y coma serían comprados por 95% de la población, mientras que los filetes del sorubim híbrido real serían comprados por menos del 80% de la población.Os filés de sorubins são produtos com grande potencial comercial que atendem às preferências atuais de consumo de pescado. Os híbridos dessas espécies estão ganhando popularidade na piscicultura industrial. O objetivo deste trabalho foi caracterizar os filés obtidos a partir dos cruzamentos entre Pseudoplatystoma corruscans e Pseudoplatystoma reticulatum (sorubim híbrido ponto e vírgula) e os cruzamentos entre Pseudoplatystoma spp. x Leiarius marmoratus (híbrido de sorubim real) em termos de análises físicas, químicas, microbiológicas e sensoriais. Os filés de sorubim híbrido real apresentaram alto teor de umidade (77,90%) e proteína (17,20%) e baixo teor de lipídios (3,20%) em relação ao sorubim híbrido ponto e vírgula (75,66, 21,36 e 1,90%, respectivamente). A variação na constituição do sorubim híbrido real afetou outros parâmetros, por exemplo aumentou a textura avaliada em termos de resistência ao cisalhamento (0,58 kgf, contra 0,46 kgf para o filé de sorubim híbrido ponto e vírgula) e a redução da aceitação sensorial / intenção de compra, que estão relacionados ao reduzido teor de gordura. A análise da intenção de compra indicou que os filés de sorubim híbrido ponto e vírgula seriam comprados por 95% da população, enquanto os filés de sorubim híbrido real seriam comprados por menos de 80% da população.Research, Society and Development2021-08-22info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1757910.33448/rsd-v10i11.17579Research, Society and Development; Vol. 10 No. 11; e15101117579Research, Society and Development; Vol. 10 Núm. 11; e15101117579Research, Society and Development; v. 10 n. 11; e151011175792525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/17579/17247Copyright (c) 2021 Angela Dulce Cavenaghi-Altemio; Aline Silva Lima; Jully Medeiros de Azevedo; Thomas Manzato Francisco; Gustavo Graciano Fonsecahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCavenaghi-Altemio, Angela DulceLima, Aline SilvaAzevedo, Jully Medeiros de Francisco, Thomas Manzato Fonseca, Gustavo Graciano 2021-10-23T19:01:11Zoai:ojs.pkp.sfu.ca:article/17579Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:37:53.722309Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Chemical, physical, microbiological and sensory analyzes of fillets of hybrid sorubins Análisis químicos, físicos, microbiológicos y sensoriales de filetes de sorubins híbridos Análises química, física, microbiológica e sensorial de filés de sorubins híbridos |
title |
Chemical, physical, microbiological and sensory analyzes of fillets of hybrid sorubins |
spellingShingle |
Chemical, physical, microbiological and sensory analyzes of fillets of hybrid sorubins Cavenaghi-Altemio, Angela Dulce Proximate composition Colour Texture Acceptation. Composición aproxima Color Textura Aceptación. Composição proximal Cor Textura Aceitação. |
title_short |
Chemical, physical, microbiological and sensory analyzes of fillets of hybrid sorubins |
title_full |
Chemical, physical, microbiological and sensory analyzes of fillets of hybrid sorubins |
title_fullStr |
Chemical, physical, microbiological and sensory analyzes of fillets of hybrid sorubins |
title_full_unstemmed |
Chemical, physical, microbiological and sensory analyzes of fillets of hybrid sorubins |
title_sort |
Chemical, physical, microbiological and sensory analyzes of fillets of hybrid sorubins |
author |
Cavenaghi-Altemio, Angela Dulce |
author_facet |
Cavenaghi-Altemio, Angela Dulce Lima, Aline Silva Azevedo, Jully Medeiros de Francisco, Thomas Manzato Fonseca, Gustavo Graciano |
author_role |
author |
author2 |
Lima, Aline Silva Azevedo, Jully Medeiros de Francisco, Thomas Manzato Fonseca, Gustavo Graciano |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Cavenaghi-Altemio, Angela Dulce Lima, Aline Silva Azevedo, Jully Medeiros de Francisco, Thomas Manzato Fonseca, Gustavo Graciano |
dc.subject.por.fl_str_mv |
Proximate composition Colour Texture Acceptation. Composición aproxima Color Textura Aceptación. Composição proximal Cor Textura Aceitação. |
topic |
Proximate composition Colour Texture Acceptation. Composición aproxima Color Textura Aceptación. Composição proximal Cor Textura Aceitação. |
description |
Sorubim fillets are products with great commercial potential that meet the current preferences for fish consumption. Hybrids of these species have gaining popularity for industrial fish farming. The aim of this work was to characterize fillets obtained from the crosses between Pseudoplatystoma corruscans and Pseudoplatystoma reticulatum (dot and comma hybrid sorubim) and the crosses between Pseudoplatystoma spp. x Leiarius marmoratus (real hybrid sorubim) in terms of physical, chemical, microbiological, and sensory analyzes. The fillets of real hybrid sorubim presented high moisture (77.90%) and protein (17.20%) and low lipid (3.20%) contents compared to the dot and comma hybrid sorubim (75.66, 21.36, and 1.90%, respectively). The variation in the constitution of the real hybrid sorubim had affected other parameters, e.g. it increased the texture evaluated in terms of shear strength (0.58 kgf, against 0.46 kgf for the dot and comma hybrid sorubim fillet), and the reduced sensory acceptation / purchase intention, which are related to the reduced fat content. Purchase intention analysis indicated that the filets of dot and comma hybrid sorubim would be purchased by 95% of the population, while the fillets of the real hybrid sorubim would be purchased for less than 80% of the population. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-08-22 |
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/17579 10.33448/rsd-v10i11.17579 |
url |
https://rsdjournal.org/index.php/rsd/article/view/17579 |
identifier_str_mv |
10.33448/rsd-v10i11.17579 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/17579/17247 |
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. 11; e15101117579 Research, Society and Development; Vol. 10 Núm. 11; e15101117579 Research, Society and Development; v. 10 n. 11; e15101117579 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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1797052787029180416 |