Características morfométricas, rendimentos no processamento e composição centesimal da carne do barbado
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://hdl.handle.net/11449/113248 |
Resumo: | This study was carried out to evaluate the morphometric characteristics, the yield and the centesimal composition of different cuts of the Barbado's (Pinirampus pirinampu) flesh, captured in the Itaipu Reservoir. Were used 55 animals randomly distributed into three classes of body weight [less than 620 g (n = 15), between 620 and 1.120 g (n = 16) and greater than de 1.120 g (n = 24)]. Were measured the standard length (SL), the total length (TL), the head length (HL), the head height (HH), the trunk length (TRL), the trunk height (TH) and width of the trunk (WT). Then were established the morphometric relationships: (HL/SL), (HL/HH), (SL/TL), (WT/TRL), (WT/TH) (TH/TRL). Afterwards were measured the flesh's cut yield and the residue waste yield called: trunk (TC), fillet (FILLET), abdominal fillet (AF), head (HEAD), viscera (VISC), fin, spine and skin (SKSF). The levels of moisture, ash, fat and crude protein from FILLET and AF were determined. The body weight affected (P<0.05) the WT/TRL, WT/TH, TH/TRL, TR, FILLET, HEAD and SKSF, however didn't affected the centesimal parameters. In conclusion, the Barbado (Pinirampus pirinampu) has allometric growth and the flesh processing from fishes with more than 620 g provides better yields of edible parts. In addition, the chemical composition of meat suggests its potential for use in the manufacture of artisanal or industrial products. |
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Características morfométricas, rendimentos no processamento e composição centesimal da carne do barbadoMorphometric characteristics, yields of processing and centesimal composition of barbado's fleshAdding valuemeat's cutfilletfishfisheryfish technologyThis study was carried out to evaluate the morphometric characteristics, the yield and the centesimal composition of different cuts of the Barbado's (Pinirampus pirinampu) flesh, captured in the Itaipu Reservoir. Were used 55 animals randomly distributed into three classes of body weight [less than 620 g (n = 15), between 620 and 1.120 g (n = 16) and greater than de 1.120 g (n = 24)]. Were measured the standard length (SL), the total length (TL), the head length (HL), the head height (HH), the trunk length (TRL), the trunk height (TH) and width of the trunk (WT). Then were established the morphometric relationships: (HL/SL), (HL/HH), (SL/TL), (WT/TRL), (WT/TH) (TH/TRL). Afterwards were measured the flesh's cut yield and the residue waste yield called: trunk (TC), fillet (FILLET), abdominal fillet (AF), head (HEAD), viscera (VISC), fin, spine and skin (SKSF). The levels of moisture, ash, fat and crude protein from FILLET and AF were determined. The body weight affected (P<0.05) the WT/TRL, WT/TH, TH/TRL, TR, FILLET, HEAD and SKSF, however didn't affected the centesimal parameters. In conclusion, the Barbado (Pinirampus pirinampu) has allometric growth and the flesh processing from fishes with more than 620 g provides better yields of edible parts. In addition, the chemical composition of meat suggests its potential for use in the manufacture of artisanal or industrial products.Univ Estadual Oeste Parana UNIOESTE, Programa Posgrad Recursos Pesqueiros & Engn Pesca, BR-85903000 Toledo, PR, BrazilUniv Estadual Paulista Julio de Mesquita Filho CA, Ctr Aquicultura, Programa Posgrad Aquicultura, BR-14884900 Jaboticabal, SP, BrazilUniv Estadual Oeste Parana, Programa Posgrad Recursos Pesqueiros & Engn Pesca, BR-85903000 Toledo, PR, BrazilUniv Estadual Paulista Julio de Mesquita Filho CA, Ctr Aquicultura, Programa Posgrad Aquicultura, BR-14884900 Jaboticabal, SP, BrazilInst PescaUniversidade Estadual do Oeste do Paraná (UNIOESTE)Universidade Estadual Paulista (Unesp)Univ Estadual Oeste ParanaAdames, Mauricio SpagnoloKrause, Ricardo AndreiDamasceno, Danielle Zanerato [UNESP]Piana, Pitagoras AugustoSilva de Oliveira, Jose DilsonBombardelli, Robie Allan2014-12-03T13:11:33Z2014-12-03T13:11:33Z2014-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article251-260application/pdfftp://ftp.sp.gov.br/ftppesca/40_2-251-260.pdfBoletim do Instituto de Pesca. São Paulo: Inst Pesca, v. 40, n. 2, p. 251-260, 2014.0046-9939http://hdl.handle.net/11449/113248WOS:000339045700010WOS000339045700010.pdfWeb of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPporBoletim do Instituto de Pesca0.3480,220info:eu-repo/semantics/openAccess2024-04-09T15:10:26Zoai:repositorio.unesp.br:11449/113248Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T13:45:24.149740Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Características morfométricas, rendimentos no processamento e composição centesimal da carne do barbado Morphometric characteristics, yields of processing and centesimal composition of barbado's flesh |
title |
Características morfométricas, rendimentos no processamento e composição centesimal da carne do barbado |
spellingShingle |
Características morfométricas, rendimentos no processamento e composição centesimal da carne do barbado Adames, Mauricio Spagnolo Adding value meat's cut fillet fish fishery fish technology |
title_short |
Características morfométricas, rendimentos no processamento e composição centesimal da carne do barbado |
title_full |
Características morfométricas, rendimentos no processamento e composição centesimal da carne do barbado |
title_fullStr |
Características morfométricas, rendimentos no processamento e composição centesimal da carne do barbado |
title_full_unstemmed |
Características morfométricas, rendimentos no processamento e composição centesimal da carne do barbado |
title_sort |
Características morfométricas, rendimentos no processamento e composição centesimal da carne do barbado |
author |
Adames, Mauricio Spagnolo |
author_facet |
Adames, Mauricio Spagnolo Krause, Ricardo Andrei Damasceno, Danielle Zanerato [UNESP] Piana, Pitagoras Augusto Silva de Oliveira, Jose Dilson Bombardelli, Robie Allan |
author_role |
author |
author2 |
Krause, Ricardo Andrei Damasceno, Danielle Zanerato [UNESP] Piana, Pitagoras Augusto Silva de Oliveira, Jose Dilson Bombardelli, Robie Allan |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual do Oeste do Paraná (UNIOESTE) Universidade Estadual Paulista (Unesp) Univ Estadual Oeste Parana |
dc.contributor.author.fl_str_mv |
Adames, Mauricio Spagnolo Krause, Ricardo Andrei Damasceno, Danielle Zanerato [UNESP] Piana, Pitagoras Augusto Silva de Oliveira, Jose Dilson Bombardelli, Robie Allan |
dc.subject.por.fl_str_mv |
Adding value meat's cut fillet fish fishery fish technology |
topic |
Adding value meat's cut fillet fish fishery fish technology |
description |
This study was carried out to evaluate the morphometric characteristics, the yield and the centesimal composition of different cuts of the Barbado's (Pinirampus pirinampu) flesh, captured in the Itaipu Reservoir. Were used 55 animals randomly distributed into three classes of body weight [less than 620 g (n = 15), between 620 and 1.120 g (n = 16) and greater than de 1.120 g (n = 24)]. Were measured the standard length (SL), the total length (TL), the head length (HL), the head height (HH), the trunk length (TRL), the trunk height (TH) and width of the trunk (WT). Then were established the morphometric relationships: (HL/SL), (HL/HH), (SL/TL), (WT/TRL), (WT/TH) (TH/TRL). Afterwards were measured the flesh's cut yield and the residue waste yield called: trunk (TC), fillet (FILLET), abdominal fillet (AF), head (HEAD), viscera (VISC), fin, spine and skin (SKSF). The levels of moisture, ash, fat and crude protein from FILLET and AF were determined. The body weight affected (P<0.05) the WT/TRL, WT/TH, TH/TRL, TR, FILLET, HEAD and SKSF, however didn't affected the centesimal parameters. In conclusion, the Barbado (Pinirampus pirinampu) has allometric growth and the flesh processing from fishes with more than 620 g provides better yields of edible parts. In addition, the chemical composition of meat suggests its potential for use in the manufacture of artisanal or industrial products. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-12-03T13:11:33Z 2014-12-03T13:11:33Z 2014-01-01 |
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 |
ftp://ftp.sp.gov.br/ftppesca/40_2-251-260.pdf Boletim do Instituto de Pesca. São Paulo: Inst Pesca, v. 40, n. 2, p. 251-260, 2014. 0046-9939 http://hdl.handle.net/11449/113248 WOS:000339045700010 WOS000339045700010.pdf |
identifier_str_mv |
ftp://ftp.sp.gov.br/ftppesca/40_2-251-260.pdf Boletim do Instituto de Pesca. São Paulo: Inst Pesca, v. 40, n. 2, p. 251-260, 2014. 0046-9939 WOS:000339045700010 WOS000339045700010.pdf |
url |
http://hdl.handle.net/11449/113248 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
Boletim do Instituto de Pesca 0.348 0,220 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
251-260 application/pdf |
dc.publisher.none.fl_str_mv |
Inst Pesca |
publisher.none.fl_str_mv |
Inst Pesca |
dc.source.none.fl_str_mv |
Web of Science 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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1808128272959012864 |