Conservation and quality of grumatã (<i>Prochilodus lineatus</i>) fillets after different depuration periods and frozen storage

Kuroda, Caroline Naomi; Pretto, Alexandra; Camargo, Antonio Cleber da Silva; Stefanello, Cristiano Miguel; Rosa, Guilherme Masteloto da; Ferrigolo, Fernanda Rodrigues Goulart; Gollino, Gabriel de Paula; Ribeiro, Vanessa Bley; Bender, Ana Betine Beutinger

doi:10.1590/1809-6891v21e-62701

Brasil

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Ciência e Tecnologia de Alimentos • Ciênc. anim. bras. 21 • 2020 • https://doi.org/10.1590/1809-6891v21e-62701 linkcopy

Conservation and quality of grumatã (Prochilodus lineatus) fillets after different depuration periods and frozen storage

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Abstract

The aim of this study was to evaluate the physicochemical, microbiological, sensory and meat quality characteristics of grumatã fillets after different depuration (0, 48, 72 and 96 h) periods and frozen storage (0, 2, 4 and 6 months). The fish collected in a dam were distributed in tanks at a density of 3.8 kg m^{3 -1}. After depuration periods, all fish were filleted and the fillet samples stored (−18 °C) until analyses. Lower fat content was found in fish submitted to depuration for 48 and 96 h compared to the non-depurated and those depurated for 72 h. Muscle protein was preserved in 48 and 96 h treatments. Coagulase-positive Staphylococcus, coliforms at 45 °C and Salmonella spp. were not observed in the fillets, but aerobic mesophilic microorganisms and coliforms at 35 ºC were detected. Sensory analysis showed no significant differences in appearance, colour, texture, flavour attributes and overall acceptance. During frozen storage, pH, total volatile basic nitrogen (TVB-N), peroxide and thiobarbituric acid reactive substance (TBARS) values were evaluated in fillet samples every two months. The pH values increased up to four months of storage. The TVB-N values ranged in fillets from fish depurated for 48 and 96 h. Peroxide values increased from the fourth month of storage, with the highest values observed in the sixth month. For TBARS values, increased values were found in fillets from non-depurated fish and lower values in other depuration periods. Thus, depuration is more efficient in maintaining the quality of grumatã fillets in frozen storage.

Keywords: Off-flavor; Flavor; Odor; Lipid oxidation; Sensory analysis

Parameters (%)	Depuration (hours)
	0	48	72	96
Weight loss	-	6.94 ± 3.42	7.17 ±2.59	9.22 ± 2.67
Fillet yield	45.82 ± 2.25^b	36.53 ±2.61^a	40.16 ±2.57^a	37.40 ± 3.08^a
Dry matter	30.93 ± 4.12^bc	25.79 ± 1.04^a	33.22 ± 3.03^c	28.66 ± 1.03^ab
Ash^* * Results are expressed as percentage of dry matter. Different letters in the same row indicate significant differences between treatments by Tukey's test (p <0.05).	3.57± 0.46^a	4.66 ± 0.40^b	3.27 ± 0.29^a	4.27 ± 0.33^b
Crude protein^* * Results are expressed as percentage of dry matter. Different letters in the same row indicate significant differences between treatments by Tukey's test (p <0.05).	58.39 ± 2.66^a	77.66 ± 5-27^c	56.34 ± 2.45^a	66.03 ± 6.09^b
Fat^* * Results are expressed as percentage of dry matter. Different letters in the same row indicate significant differences between treatments by Tukey's test (p <0.05).	19.20±7.78^b	12.19 ±2.60^a	23.95 ± 2.92^c	14.56 ± 4.18^a

Parameters	Depuration (hours)
	0	48	72	96
Appearance	4.89 ± 1.39^a	4.84 ± 1.52^a	4.97 ± 1.49^a	4.86 ± 1.40^a
Color	4.90 ± 1.26^a	5.03 ± 1.32^a	5.01 ± 1.37^a	4.97 ± 1.27^a
Texture	5.27 ± 1.31^a	5.45 ± 0.97^a	5.52 ± 1.19^a	5.22 ± 1.25^a
Flavor	5.03 ± 1.35^a	5.42 ± 1.27^a	5.38 ± 1.33^a	5.18 ± 1.27^a
Overall acceptance	4.97 ± 1.42^a	5.25 ± 1.18^a	5.41 ± 1.16^a	5.12 ± 1.18^a

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Universidade Federal de Goiás Universidade Federal de Goiás, Escola de Veterinária e Zootecnia, Campus II, Caixa Postal 131, CEP: 74001-970, Tel.: (55 62) 3521-1568, Fax: (55 62) 3521-1566 - Goiânia - GO - Brazil
E-mail: revistacab@gmail.com

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[TFN1] Results are expressed as mean ± standard deviation (n = 4).

[TFN2] ^*
Results are expressed as percentage of dry matter. Different letters in the same row indicate significant differences between treatments by Tukey's test (p <0.05).