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Processing yield and chemical composition of rainbow trout (Oncorhynchus mykiss) with regard to body weight 2
Souza, Maria Luiza Rodrigues de; Macedo-Viegas, Elisabete Maria; Zuanon, Jener Alexandre Sampaio; Carvalho, Maria Regina Barbieri de; Goes, Elenice Souza dos Reis.
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 =...
Tipo: Info:eu-repo/semantics/article Palavras-chave: 5.04.05.00-4 fillet yield; Filleting; Chemical composition; Fish..
Ano: 2015 URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/24165
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