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CARACTERÍSTICAS FÍSICAS E BIOQUÍMICAS DO FILÉ DE Pangasius bocourti CULTIVADO EM BOM JARDIM, ESTADO DO MARANHÃO, BRASIL

2024; Volume: 12; Issue: 2 Linguagem: Inglês

10.46732/actafish.2024.12.2.12-22

2357-8068

Diego Aurélio dos Santos Cunha, Alline Vieira Coelho, Lyssandra Kelly Silva Ferreira, Elaine Cristina Batista dos Santos, Audálio Torres-Junior,

Meat and Animal Product Quality

The present study aims to evaluate the quality of whole panga skin fillet (Pangasius bocourti) stored on ice for 25 days, using total volatile base and pH values as quality indicators; and physical measurements such as color, water loss during cooking and water retention capacity. 80 specimens of P. bocourti were used and analyzed during the 1st, 4th, 8th, 12th, 16th, 19th, 22nd and 25th day stored on ice, where 10 specimens were Acta of Fisheries and Aquatic Resources Cunha et al. (2024), ActaPesca 12(2), 12-22 DOI 10.46732/Actafish.2024.12.2.12-22 13 used for each day. On the 1st day, the fillets presented total volatile nitrogen bases (N-BVT) of 15.65 mgN.100g-1 , which progressively increased and reached 30.10 mgN.100g -1 on the 25th day of storage on ice. The initial pH of P. bocourti fillets was 6.76 (± 0.05) and reached a pH of 6.96 (± 0.09) on the 25th day of storage, presenting organoleptic characteristics unacceptable for human consumption. The fillets initially expressed a reddish and yellowish appearance for the female fillet and redness for the male fillets. The luminosity indicated that the fillets initially had a slightly translucent appearance for female fillets and slightly opaque appearance for male fillets, and at the end of the storage period the fillets were excessively opaque for both sexes. The water retention capacity on the 1st day was 77.83% and 70.16% on the 25th day of storage. The water loss due to initial cooking was 16.9% and 22.9% on the 25th day of storage. However, fresh P. bocourti fillets stored on ice remained suitable for human consumption until the 12th day of storage, with concentrations of total volatile nitrogenous bases (N-BVT) and pH within the limit established by Brazilian legislation.