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| Format: | Artículo científico |
| Language: | en |
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Universidade Estadual de Maringá
2015
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| Online Access: | https://www.redalyc.org/articulo.oa?id=303138476001 |
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Table of Contents:
- Processing yield and chemical composition of rainbow trout (Oncorhynchus mykiss) with regard to body weight Maria Luiza Rodrigues de Souza Elisabete Maria Macedo-Viegas Jener Alexandre Sampaio Zuanon Maria Regina Barbieri de Carvalho Elenice Souza dos Reis Goes Agrociencias fish filleting Fillet yield chemical composition 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. 2015 artículo científico 1806-2636 https://www.redalyc.org/articulo.oa?id=303138476001 en http://www.redalyc.org/revista.oa?id=3031 Acta Scientiarum. Animal Sciences application/pdf Universidade Estadual de Maringá Acta Scientiarum. Animal Sciences (Brasil) Num.2 Vol.37