| Registro completo |
| Provedor de dados: |
Animal Sciences
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| País: |
Brazil
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| Título: |
Processing yield and chemical composition of rainbow trout (Oncorhynchus mykiss) with regard to body weight
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| Autores: |
Souza, Maria Luiza Rodrigues de
Macedo-Viegas, Elisabete Maria
Zuanon, Jener Alexandre Sampaio
Carvalho, Maria Regina Barbieri de
Goes, Elenice Souza dos Reis
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| Data: |
2015-05-21
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| Ano: |
2015
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| Palavras-chave: |
5.04.05.00-4 fillet yield
Filleting
Chemical composition
Fish.
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| 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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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/24165
10.4025/actascianimsci.v37i2.24165
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| Editor: |
Editora da Universidade Estadual de Maringá
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| Relação: |
http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/24165/pdf_79
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| Formato: |
application/pdf
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| Fonte: |
Acta Scientiarum. Animal Sciences; v. 37, n. 2 (2015); 103-108
Acta Scientiarum. Animal Sciences; v. 37, n. 2 (2015); 103-108
1807-8672
1806-2636
|
