Processing yield and chemical composition of rainbow trout (Oncorhynchus mykiss) with regard to body weight
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , , , |
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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Repositório Institucional da UNESP |
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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 |
|
_version_ |
1808129433525026816 |