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Registro Completo |
Biblioteca(s): |
Embrapa Pantanal. |
Data corrente: |
08/12/2015 |
Data da última atualização: |
17/03/2016 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
FANTINI, L. E.; LARA, J. A. F. de; DELBEM, A. C. B.; USHIZIMA, T. T.; POVH, J. A.; CAMPOS, C. M. de. |
Afiliação: |
LETÍCIA EMILIANI FANTINI, UFMS; JORGE ANTONIO FERREIRA DE LARA, CPAP; ÁDINA CLÉIA BOTAZZO DELBEM, CNPq/FUNDECT; THIAGO TETSUO USHIZIMA, Empresa Mar & Terra Ind. e Com. de Pescado Ltda; JAYME APARECIDO POVH, UFMS; CRISTIANE MELDAU DE CAMPOS, UEMS. |
Título: |
Quality attributes and properties of surubim (Pseudoplatystoma spp.) meat. |
Ano de publicação: |
2015 |
Fonte/Imprenta: |
Semina: Ciências Agrárias, Londrina, v. 36, n. 6, p. 3957-3964, nov./dez. 2015. |
DOI: |
10.5433/1679-0359.2015v36n6p395 |
Idioma: |
Inglês |
Conteúdo: |
The aim of this study was to evaluate the quality attributes and properties of fillets from surubins (Pseudoplatystoma spp.) reared in cages and fishponds. The design of the study was completely randomized, with two treatments (cage and fishpond) and 16 replicates each. The fillets from fishes reared in cage and fishpond had a mean total weight of 134.71 ± 33.11 g and 151.56 ± 18.56 g, respectively. The following parameters were analyzed: pH, water retention capacity (WRC), color (L* brightness), (a* red), (b* yellow), and shear force (SF). The data were subjected to analysis of variance and the means were compared by Tukey?s and Mann-Whitney (nonparametric) tests. Statistically significant differences (p<0.05) were observed for WRC, SF, and pH variables. Only for color attributes (L*), (a*), (b*), no statistically significant difference (p>0.05) was detected between the treatments. A lower pH (6.17 ± 0.23) was observed in fillets from surubins reared in cage. As this is close to the isoelectric point of myofibrillar proteins, it reduces their net charge and, consequently, their capacity to retain water. Lower WRC of fillets obtained from fishes reared in cage (61.46 ± 1.62%) implies loss of nutritional value through the exudate released which results in drier fillets and compromised tenderness. In fillets from cage production, SF (1.06 ± 0.22 kgf) was higher than those from fishpond, i.e., the higher the shear force, the lower the tenderness of the fillet. On the basis of the observation that fillets from fishes reared in fishponds were more tender, this study confirmed that the quality of surubin fillets is influenced by the production system. MenosThe aim of this study was to evaluate the quality attributes and properties of fillets from surubins (Pseudoplatystoma spp.) reared in cages and fishponds. The design of the study was completely randomized, with two treatments (cage and fishpond) and 16 replicates each. The fillets from fishes reared in cage and fishpond had a mean total weight of 134.71 ± 33.11 g and 151.56 ± 18.56 g, respectively. The following parameters were analyzed: pH, water retention capacity (WRC), color (L* brightness), (a* red), (b* yellow), and shear force (SF). The data were subjected to analysis of variance and the means were compared by Tukey?s and Mann-Whitney (nonparametric) tests. Statistically significant differences (p<0.05) were observed for WRC, SF, and pH variables. Only for color attributes (L*), (a*), (b*), no statistically significant difference (p>0.05) was detected between the treatments. A lower pH (6.17 ± 0.23) was observed in fillets from surubins reared in cage. As this is close to the isoelectric point of myofibrillar proteins, it reduces their net charge and, consequently, their capacity to retain water. Lower WRC of fillets obtained from fishes reared in cage (61.46 ± 1.62%) implies loss of nutritional value through the exudate released which results in drier fillets and compromised tenderness. In fillets from cage production, SF (1.06 ± 0.22 kgf) was higher than those from fishpond, i.e., the higher the shear force, the lower the tenderness of the fillet. On the basis of t... Mostrar Tudo |
Palavras-Chave: |
Filé; Fillet; Força de cisalhamento; Maciez; Shear force; Siluriforme; Tenderness. |
Thesagro: |
Aquicultura; Peixe de água doce; Produção pesqueira. |
Thesaurus Nal: |
aquaculture; Fish meat; Fish products. |
Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
Marc: |
LEADER 02650naa a2200349 a 4500 001 2030910 005 2016-03-17 008 2015 bl uuuu u00u1 u #d 024 7 $a10.5433/1679-0359.2015v36n6p395$2DOI 100 1 $aFANTINI, L. E. 245 $aQuality attributes and properties of surubim (Pseudoplatystoma spp.) meat. 260 $c2015 520 $aThe aim of this study was to evaluate the quality attributes and properties of fillets from surubins (Pseudoplatystoma spp.) reared in cages and fishponds. The design of the study was completely randomized, with two treatments (cage and fishpond) and 16 replicates each. The fillets from fishes reared in cage and fishpond had a mean total weight of 134.71 ± 33.11 g and 151.56 ± 18.56 g, respectively. The following parameters were analyzed: pH, water retention capacity (WRC), color (L* brightness), (a* red), (b* yellow), and shear force (SF). The data were subjected to analysis of variance and the means were compared by Tukey?s and Mann-Whitney (nonparametric) tests. Statistically significant differences (p<0.05) were observed for WRC, SF, and pH variables. Only for color attributes (L*), (a*), (b*), no statistically significant difference (p>0.05) was detected between the treatments. A lower pH (6.17 ± 0.23) was observed in fillets from surubins reared in cage. As this is close to the isoelectric point of myofibrillar proteins, it reduces their net charge and, consequently, their capacity to retain water. Lower WRC of fillets obtained from fishes reared in cage (61.46 ± 1.62%) implies loss of nutritional value through the exudate released which results in drier fillets and compromised tenderness. In fillets from cage production, SF (1.06 ± 0.22 kgf) was higher than those from fishpond, i.e., the higher the shear force, the lower the tenderness of the fillet. On the basis of the observation that fillets from fishes reared in fishponds were more tender, this study confirmed that the quality of surubin fillets is influenced by the production system. 650 $aaquaculture 650 $aFish meat 650 $aFish products 650 $aAquicultura 650 $aPeixe de água doce 650 $aProdução pesqueira 653 $aFilé 653 $aFillet 653 $aForça de cisalhamento 653 $aMaciez 653 $aShear force 653 $aSiluriforme 653 $aTenderness 700 1 $aLARA, J. A. F. de 700 1 $aDELBEM, A. C. B. 700 1 $aUSHIZIMA, T. T. 700 1 $aPOVH, J. A. 700 1 $aCAMPOS, C. M. de 773 $tSemina: Ciências Agrárias, Londrina$gv. 36, n. 6, p. 3957-3964, nov./dez. 2015.
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Embrapa Pantanal (CPAP) |
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| Acesso ao texto completo restrito à biblioteca da Embrapa Tabuleiros Costeiros. Para informações adicionais entre em contato com cpatc.biblioteca@embrapa.br. |
Registro Completo
Biblioteca(s): |
Embrapa Tabuleiros Costeiros. |
Data corrente: |
09/01/2009 |
Data da última atualização: |
08/05/2013 |
Tipo da produção científica: |
Artigo de Divulgação na Mídia |
Autoria: |
SOUZA, O.; SOUZA, M. T. de C.; SANTOS, I. E. dos. |
Afiliação: |
Onaldo Souza, Embrapa Tabuleiros Costeiros; Mariah Tenório de Carvalho Souza, UFAL; Izabele Emiliano dos Santos, UFAL. |
Título: |
Efecto del tratamiento de la paja sobre la degrabilidad ruminal en corderos. |
Ano de publicação: |
2008 |
Fonte/Imprenta: |
In: PUBV ET, Publicações em Medicina Veterinária e Zootecnia, v. 2, n. 22, jun. 2008. |
Idioma: |
Espanhol |
Thesagro: |
Ruminante; Uréia. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00493nam a2200145 a 4500 001 1372672 005 2013-05-08 008 2008 bl uuuu u00u1 u #d 100 1 $aSOUZA, O. 245 $aEfecto del tratamiento de la paja sobre la degrabilidad ruminal en corderos.$h[electronic resource] 260 $aIn: PUBV ET, Publicações em Medicina Veterinária e Zootecnia, v. 2, n. 22, jun. 2008.$c2008 650 $aRuminante 650 $aUréia 700 1 $aSOUZA, M. T. de C. 700 1 $aSANTOS, I. E. dos
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