Abstract
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 m3 -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.
Highlights
In Brazil, the growth of aquaculture is related to the demand for healthy foods, since fish meat has a high content of essential amino acids, high digestibility, polyunsaturated fatty acids and low cholesterol[1]
Geosmin and MIB are absorbed through the gills, intestines or skin of fish and can be accumulated in fat tissues[3]
The grumatã (Prochilodus lineatus) were collected in a dam located in the municipality of Uruguaiana, Rio Grande do Sul state, Brazil (29° 34’ 47.3” S; 56° 50’ 39.1” W), outside the reproductive period of the species
Summary
In Brazil, the growth of aquaculture is related to the demand for healthy foods, since fish meat has a high content of essential amino acids, high digestibility, polyunsaturated fatty acids and low cholesterol[1]. The availability of a fish species does not represent high acceptance and consumption by consumers. Due to the presence of intramuscular spines, an unpleasant meat flavour and an undesirable meat odour, there is low acceptance by consumers. Due to its detritivorous-iliophagous eating habit, the grumatã is known as ‘ground porridge’. Bacteria and fungi are part of its diet and responsible for geosmin and 2-methylisoborneol (MIB) production, compounds that cause a muddy and musty flavour, known as an off-flavour. The grumatã can be classified as a moderately fat species, due to the presence of fat ranging from 5–10%. This content can contribute to the muddy and musty flavour and undesirable odour from the meat[4]. As an alternative to soften the off-flavour, a depuration process can be applied, a step where fish are fasted in tanks with clean and running water before slaughter
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
