Processing yield and chemical composition of rainbow trout (Oncorhynchus mykiss) with regard to body weight

Detalhes bibliográficos
Autor(a) principal: Souza, Maria Luiza Rodrigues de
Data de Publicação: 2015
Outros Autores: Macedo-viegas, Elisabete Maria [UNESP], Zuanon, Jener Alexandre Sampaio, Carvalho, Maria Regina Barbieri de [UNESP], Goes, Elenice Souza dos Reis
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1807-86722015000200103&lng=pt&nrm=iso
http://hdl.handle.net/11449/127454
Resumo: The influence of weight (W) category of the rainbow trout on processing yield and chemical composition of the entire eviscerated fish and fish fillet was analyzed. A completely randomized design was employed for processing variables (W1 = 300 to 370 g and W2 = 371 to 440) coupled to a 2 x 2 factorial scheme for the chemical composition (W1 and W2 and forms of presentation: fillet and whole eviscerated fish). W1 showed higher yield for entire eviscerated fish (83.00%) and head (13.27%), but a lower yield for the viscera (17.00%), when compared to W2. We did not affect abdominal muscle yield, fillet with or without skin, skin percentage and residues. There were significant differences between W for moisture (W1 = 72.30% and W2 = 71.15%) and lipids (CP1 = 7.96% and CP2 = 9.04%) rates. Fillet moisture contents (73.74%) and crude protein (19.05%) were higher (p < 0.01) than for entire eviscerated fish (69.71% and 17.81%, respectively). Ash (2.15%) and lipid (10.48%) rates were higher (p < 0.01) for entire fish when compared to those of fillets (1.16% and 6.52%, respectively). The slaughter of fish weighing between 300 and 370 g and their fillets are more adequate for the market.
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spelling Processing yield and chemical composition of rainbow trout (Oncorhynchus mykiss) with regard to body weightRendimentos do processamento e composição química de truta arco-íris (Oncorhynchus mykiss) em relação ao peso corporalfillet yieldfilletingchemical compositionfish.beneficiamentofiletagemcomposiçãocentesimalpescadoThe influence of weight (W) category of the rainbow trout on processing yield and chemical composition of the entire eviscerated fish and fish fillet was analyzed. A completely randomized design was employed for processing variables (W1 = 300 to 370 g and W2 = 371 to 440) coupled to a 2 x 2 factorial scheme for the chemical composition (W1 and W2 and forms of presentation: fillet and whole eviscerated fish). W1 showed higher yield for entire eviscerated fish (83.00%) and head (13.27%), but a lower yield for the viscera (17.00%), when compared to W2. We did not affect abdominal muscle yield, fillet with or without skin, skin percentage and residues. There were significant differences between W for moisture (W1 = 72.30% and W2 = 71.15%) and lipids (CP1 = 7.96% and CP2 = 9.04%) rates. Fillet moisture contents (73.74%) and crude protein (19.05%) were higher (p < 0.01) than for entire eviscerated fish (69.71% and 17.81%, respectively). Ash (2.15%) and lipid (10.48%) rates were higher (p < 0.01) for entire fish when compared to those of fillets (1.16% and 6.52%, respectively). The slaughter of fish weighing between 300 and 370 g and their fillets are more adequate for the market.O objetivo deste trabalho foi analisar a influência da categoria de peso (CP) da truta arco-íris sobre o rendimento do processamento e a composição centesimal do peixe inteiro eviscerado e do filé. O delineamento foi inteiramente casualizado para as variáveis do processamento (CP1 = 300 a 370 g e CP2 = 371 a 440 g) e em esquema fatorial 2 x 2 para composição centesimal (CP1 e CP2 e formas de apresentação (filé e peixe inteiro eviscerado). CP1 apresentou superior rendimento do peixe inteiro eviscerado (83,00%) e cabeça (13,27%), porém inferior para vísceras (17,00%), quando comparados à CP2. A CP não influenciou no rendimento dos músculos abdominais, filé com pele e sem pele, porcentagem de pele e resíduos. Houve diferenças significativas entre as CP para os teores de umidade (CP1 = 72,30% e CP2 = 71,15%) e lipídios (CP1 = 7,96% e CP2 = 9,04%). A umidade (73,74%) e a proteína bruta (19,05%) dos filés foram superiores (p < 0,01) do que para peixes inteiros eviscerados (69,71% e 17,81%, respectivamente). Teores de cinzas (2,15%) e lipídios (10,48%) foram superiores (p < 0,01) para peixes inteiros em relação aos filés (1,16% e 6,52%, respectivamente). Sugere-se o abate dos peixes com peso entre 300 a 370 g e a apresentação em filé como mais adequada para o consumo.Universidade Estadual de Maringá Centro de Ciências Agrárias Departamento de ZootecniaUniversidade Estadual Paulista Centro de AquiculturaUniversidade Federal de Viçosa Centro de Ciências Biológicas e da Saúde Departamento de Biologia AnimalUniversidade Estadual Paulista Faculdade de Ciências Agrárias e Veterinárias Departamento de TecnologiaUniversidade Estadual de Maringá Centro de Ciências Agrárias Programa de Pós-graduação em Ciência de AlimentosUniversidade Estadual Paulista Centro de AquiculturaUniversidade Estadual Paulista Faculdade de Ciências Agrárias e Veterinárias Departamento de TecnologiaEditora da Universidade Estadual de Maringá - EDUEMUniversidade Estadual de Maringá (UEM)Universidade Estadual Paulista (Unesp)Universidade Federal de Viçosa (UFV)Souza, Maria Luiza Rodrigues deMacedo-viegas, Elisabete Maria [UNESP]Zuanon, Jener Alexandre SampaioCarvalho, Maria Regina Barbieri de [UNESP]Goes, Elenice Souza dos Reis2015-08-26T19:21:56Z2015-08-26T19:21:56Z2015-06-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article103-108application/pdfhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S1807-86722015000200103&lng=pt&nrm=isoActa Scientiarum. Animal Sciences, v. 37, n. 2, p. 103-108, 2015.1807-8672http://hdl.handle.net/11449/12745410.4025/actascianimsci.v37i2.24165S1807-86722015000200103S1807-86722015000200103.pdfSciELOreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengActa Scientiarum. Animal Sciencesinfo:eu-repo/semantics/openAccess2024-06-07T15:32:35Zoai:repositorio.unesp.br:11449/127454Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T22:30:25.337981Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Processing yield and chemical composition of rainbow trout (Oncorhynchus mykiss) with regard to body weight
Rendimentos do processamento e composição química de truta arco-íris (Oncorhynchus mykiss) em relação ao peso corporal
title Processing yield and chemical composition of rainbow trout (Oncorhynchus mykiss) with regard to body weight
spellingShingle Processing yield and chemical composition of rainbow trout (Oncorhynchus mykiss) with regard to body weight
Souza, Maria Luiza Rodrigues de
fillet yield
filleting
chemical composition
fish.
beneficiamento
filetagem
composição
centesimal
pescado
title_short Processing yield and chemical composition of rainbow trout (Oncorhynchus mykiss) with regard to body weight
title_full Processing yield and chemical composition of rainbow trout (Oncorhynchus mykiss) with regard to body weight
title_fullStr Processing yield and chemical composition of rainbow trout (Oncorhynchus mykiss) with regard to body weight
title_full_unstemmed Processing yield and chemical composition of rainbow trout (Oncorhynchus mykiss) with regard to body weight
title_sort Processing yield and chemical composition of rainbow trout (Oncorhynchus mykiss) with regard to body weight
author Souza, Maria Luiza Rodrigues de
author_facet Souza, Maria Luiza Rodrigues de
Macedo-viegas, Elisabete Maria [UNESP]
Zuanon, Jener Alexandre Sampaio
Carvalho, Maria Regina Barbieri de [UNESP]
Goes, Elenice Souza dos Reis
author_role author
author2 Macedo-viegas, Elisabete Maria [UNESP]
Zuanon, Jener Alexandre Sampaio
Carvalho, Maria Regina Barbieri de [UNESP]
Goes, Elenice Souza dos Reis
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual de Maringá (UEM)
Universidade Estadual Paulista (Unesp)
Universidade Federal de Viçosa (UFV)
dc.contributor.author.fl_str_mv Souza, Maria Luiza Rodrigues de
Macedo-viegas, Elisabete Maria [UNESP]
Zuanon, Jener Alexandre Sampaio
Carvalho, Maria Regina Barbieri de [UNESP]
Goes, Elenice Souza dos Reis
dc.subject.por.fl_str_mv fillet yield
filleting
chemical composition
fish.
beneficiamento
filetagem
composição
centesimal
pescado
topic fillet yield
filleting
chemical composition
fish.
beneficiamento
filetagem
composição
centesimal
pescado
description The influence of weight (W) category of the rainbow trout on processing yield and chemical composition of the entire eviscerated fish and fish fillet was analyzed. A completely randomized design was employed for processing variables (W1 = 300 to 370 g and W2 = 371 to 440) coupled to a 2 x 2 factorial scheme for the chemical composition (W1 and W2 and forms of presentation: fillet and whole eviscerated fish). W1 showed higher yield for entire eviscerated fish (83.00%) and head (13.27%), but a lower yield for the viscera (17.00%), when compared to W2. We did not affect abdominal muscle yield, fillet with or without skin, skin percentage and residues. There were significant differences between W for moisture (W1 = 72.30% and W2 = 71.15%) and lipids (CP1 = 7.96% and CP2 = 9.04%) rates. Fillet moisture contents (73.74%) and crude protein (19.05%) were higher (p < 0.01) than for entire eviscerated fish (69.71% and 17.81%, respectively). Ash (2.15%) and lipid (10.48%) rates were higher (p < 0.01) for entire fish when compared to those of fillets (1.16% and 6.52%, respectively). The slaughter of fish weighing between 300 and 370 g and their fillets are more adequate for the market.
publishDate 2015
dc.date.none.fl_str_mv 2015-08-26T19:21:56Z
2015-08-26T19:21:56Z
2015-06-01
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1807-86722015000200103&lng=pt&nrm=iso
Acta Scientiarum. Animal Sciences, v. 37, n. 2, p. 103-108, 2015.
1807-8672
http://hdl.handle.net/11449/127454
10.4025/actascianimsci.v37i2.24165
S1807-86722015000200103
S1807-86722015000200103.pdf
url http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1807-86722015000200103&lng=pt&nrm=iso
http://hdl.handle.net/11449/127454
identifier_str_mv Acta Scientiarum. Animal Sciences, v. 37, n. 2, p. 103-108, 2015.
1807-8672
10.4025/actascianimsci.v37i2.24165
S1807-86722015000200103
S1807-86722015000200103.pdf
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Acta Scientiarum. Animal Sciences
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 103-108
application/pdf
dc.publisher.none.fl_str_mv Editora da Universidade Estadual de Maringá - EDUEM
publisher.none.fl_str_mv Editora da Universidade Estadual de Maringá - EDUEM
dc.source.none.fl_str_mv SciELO
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
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