Influência do Método de Filetagem e Categorias de Peso sobre Rendimento de Carcaça, Filé e Pele da Tilápia do Nilo (Oreochromis niloticus)

• Autor(a) principal: De Souza, Maria Luiza Rodrigues
• Data de Publicação: 1999
• Outros Autores: Macedo-Viegas, Elisabete M. [UNESP], Kronka, Sérgio Do Nascimento [UNESP]
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://hdl.handle.net/11449/224378
• topic: Fillet processing; Fish processing; Fish production; Nile Tilapia; Oreochromis niloticus

The objective of this study was to evaluate the processing methods (F1= to remove skin with pliers and then to cut in fillets; F2= to cut in fillet and then to remove skin with knife and pliers help) and weight categories (W1=250-300 g; W2=301-350 g; W3=351-400 g and W4=401-450 g), on the carcass (CY), fillet (FY) and skin yield of Nile tilapia. Forty-eight fishes were used in a completely randomized design. There was effect for the processing method, being the F1 mean (56.43 and 36.67 %) higher to the F2 (53.46 and 32.89%) for CY and FY respectively. For the weight categories, W1 (56.49 and 37.34%) and W2 (56.34 and 36.40%) were superior as compared to W3 (53.27 and 31.98%) and W4 (53.71 and 33.42%), respectively for CY and FY. Crude skin percentage, clean and of fleshed were higher for F2, but there was no effect for weight categories. The F1 processing method promoted the best yield and skin results, and for the weight categories W1 and W2 higher yields.