Chemical composition of commercial tambaqui (Colossoma macropomum) cuts in different body weight classes (Amazon: Brazil)

Márcia Cristina Araújo Santana,Jucilene Cavali,Beatriz Andrade Nóbrega,Rute Bianchini Pontuschka,Carla Taveira Nunes,Renato Zanella,Marlos Oliveira Porto,Jerônimo Vieira Dantas Filho,Maria Luiza Rodrigues de Souza

doi:10.33448/rsd-v10i3.13464

Abstract

It is important to know the nutritional composition of the fish, especially the nutritional value of the commercial cuts most consumed by the population. The aimed of this study was to evaluate the chemical composition of commercial tambaqui (Colossoma macropomum) cuts in different classes of body weight. The sample collections were carried out in processing units in two municipalities in the state of Rondônia, Brazil. The Data on 200 fish were recorded, with weight ranging from 1000 to 4700 g. Five classes of body weight were established, class 1 - below 1.2 kg; class 2 - from 1.21 to 1.8 kg; class 3 - from 1.81 to 2.4 kg; class 4 - from 2.41 to 3.5 kg; class 5 - over 3.5kg. The commercial cuts were lyophilized and intended for chemical analysis. The Kruskal-Wallis test (α=0.05) was used to compare the averages. The composition of commercial cuts was different in weight classes (p<0.05). The filet presented more representative values in mineral matter, crude protein and total lipids and lower humidity for class 4 (from 2.41 to 3.5 kg). The classes 1 and 5 (below 1.2 and over 3.5 kg) were different (p<0.05) in relation to the lipid and moisture content in the commercial filet and rib cuts. The tambaqui steak in class 4 have a higher lipid content compared to the average of the lightest body weight classes, 9.99 vs 4.50%, in addition to having a lower moisture content (p<0.05). The tambaqui band was different (p<0.05) in relation to nutritional components between body weight classes, with class 4 being richer in minerals, crude protein and lipids in dry matter. Therefore, the class 4 was the most efficient (p<0.05) for production and commercialization. Because the tambaquis with body weight between 2.4 to 3.5 kg stood out in relation to the nutritional components in the different commercial cuts.

Highlights

The fish is an excellent food, from a nutritional and economic point of view, and can be considered a functional food (Botelho et al, 2017)
The aimed of this study was to evaluate the chemical composition of commercial filet, ribs, steak and band of tambaqui (Colossoma macropomum) commercial cuts in different classes of body weight marketed in the Western Amazon
The chemical composition of the tambaqui filet was different between weight classes (p

Summary

Introduction

The fish is an excellent food, from a nutritional and economic point of view, and can be considered a functional food (Botelho et al, 2017) It is one of the main sources of animal protein for the world population (FAO, 2018). The fish meat in general is rich in amino acids (Sales and Maia, 2013), and an important source of fatty acids, proteins and minerals (Lima et al, 2018). It has characteristics such as easy digestibility due to proteins of high biological value (Batalha et al, 2017). Its nutritional values vary in 1 to 2% of minerals, 15 to 24% of protein, 0.1 to 22% of fat and 70 to 85% of moisture (Oliveira et al, 2019; Dantas Filho et al, 2021)

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Discussion

Conclusion