Open AccessChemical composition of commercial cuts of pirarucu (Arapaima gigas) processed in different weight classes in the Western Amazon The tropical fish are a food source rich in nutrients, including proteins of high biological value. The fish is present in s
Author(s) -
Jucilene Cavali,
Carla Taveira Nunes,
Jerônimo Vieira Dantas Filho,
Beatriz Andrade Nóbrega,
Rute Bianchini Pontuschka,
Maria Luiza Rodrigues de Souza,
Marlos Oliveira Porto
Publication year - 2021
Publication title -
revista ibero-americana de ciências ambientais
Language(s) - English
Resource type - Journals
ISSN - 2179-6858
DOI - 10.6008/cbpc2179-6858.2021.004.0048
Subject(s) - nutrient , composition (language) , dry matter , biology , dry weight , zoology , amazon rainforest , fish <actinopterygii> , food science , commercialization , chemical composition , fishery , ecology , chemistry , botany , philosophy , linguistics , organic chemistry , political science , law
The tropical fish are a food source rich in nutrients, including proteins of high biological value. The fish is present in society's eating habits due to its numerous benefits. Therefore, it is important to know the nutritional components present in the musculature of the fish, this will promote its commercialization and reach more demanding markets, in addition to promoting public health and well-being through its regular consumption. The aimed of this study was to evaluate the chemical composition of commercial cuts of pirarucu (Arapaima gigas) processed in different weight classes. The sample collections were carried out in fish processing units in the state of Rondônia, Brazil. The data were obtained from 77 fish in five weight classes and their commercial cuts evaluated for chemical composition. The Kruskal-Wallis test (α=0.05) was used to compare the averages. The crude protein content of filet mignon increased (p 0.05) between the weight classes for mineral content and total lipids. The total lipid levels did not vary between weight classes (p>0.05). The moisture content decreased with increasing body weight. Among the weight ranges with good commercialization, class 4 stands out (14.1 to 18 kg). Among the weight ranges with good commercialization, class 4 (14.1 to 18 kg) stands out, since it presented satisfactory values of proteins and lipids and a good percentage of mineral matter. In other words, it was the most efficient category for production and marketing.