Abstract
Sorubim fillets are products with great commercial potential that meet the current preferences for fish consumption. Hybrids of these species have gaining popularity for industrial fish farming. The aim of this work was to characterize fillets obtained from the crosses between Pseudoplatystoma corruscans and Pseudoplatystoma reticulatum (dot and comma hybrid sorubim) and the crosses between Pseudoplatystoma spp. x Leiarius marmoratus (real hybrid sorubim) in terms of physical, chemical, microbiological, and sensory analyzes. The fillets of real hybrid sorubim presented high moisture (77.90%) and protein (17.20%) and low lipid (3.20%) contents compared to the dot and comma hybrid sorubim (75.66, 21.36, and 1.90%, respectively). The variation in the constitution of the real hybrid sorubim had affected other parameters, e.g. it increased the texture evaluated in terms of shear strength (0.58 kgf, against 0.46 kgf for the dot and comma hybrid sorubim fillet), and the reduced sensory acceptation / purchase intention, which are related to the reduced fat content. Purchase intention analysis indicated that the filets of dot and comma hybrid sorubim would be purchased by 95% of the population, while the fillets of the real hybrid sorubim would be purchased for less than 80% of the population.
Highlights
Fish is a food of excellent nutritional value due to its proteins of high biological value, vitamins and microbiological unsaturated fatty acids
The hybrids fishes generated by crosses between Pseudoplatystoma corruscans and Pseudoplatystoma reticulatum, popularly known as “dot and comma sorubim” or the crosses between Pseudoplatystoma spp. x Leiarius marmoratus, namely “real sorubim” are among the most commonly cultivated by several producers because they exhibit better growth performance than the pure species (Crepaldi et al 2006; Cavenaghi-Altemio et al, 2021)
The shear strength did not present a significant difference (p>0.05) between the dot and comma hybrid sorubim (0.58 kgf) and the real hybrid sorubim (0.46 kgf) (Table 2). These values were lower than the results reported elsewhere for fillets of farmed Pseudoplatystoma spp. (0.78 - 1.06 kgf) (Fantini et al, 2015) and fillets of Pseudoplatystoma sp. obtained from the commerce (0.66 kgf) (Honorato et al, 2014)
Summary
Fish is a food of excellent nutritional value due to its proteins of high biological value, vitamins and microbiological unsaturated fatty acids. The hybrids fishes generated by crosses between Pseudoplatystoma corruscans and Pseudoplatystoma reticulatum, popularly known as “dot and comma sorubim” or the crosses between Pseudoplatystoma spp. x Leiarius marmoratus, namely “real sorubim” are among the most commonly cultivated by several producers because they exhibit better growth performance than the pure species (Crepaldi et al 2006; Cavenaghi-Altemio et al, 2021). They are recognized by their sensory and market characteristics that are quite attractive for industrial fish farming. These characteristics meet the current and future preferences of the fish flesh market that make the surubim a product with great commercial potential (Hisano et al, 2013; Silva et al, 2018)
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