Abstract
Abstract The objective of the present study was to investigate the relevant physicochemical and sensory parameters of three different Arapaima gigas muscle portions. Cranial, medial and caudal portions were analysed regarding their proximate compositions, instrumental colour and texture parameters, and sensory evaluations. The medial and caudal portions exhibited the greatest (P < 0.05) lipid contents and energy values and the lowest (P < 0.05) moisture and carbohydrate levels. The protein contents were similar (P > 0.05) for the different muscle portions. Before cooking, the medial and caudal portions displayed the greatest (P < 0.05) values for lightness, redness, hardness and chewiness. After cooking, no differences ( P > 0.05) were observed between the different muscle portions for the instrumental colour parameters, while the medial portion exhibited lower (P < 0.05) values for hardness and chewiness as compared to the caudal portion. The cranial portion received the lowest (P < 0.05) scores for flavour and overall liking. Thus the Arapaima gigas medial and caudal muscle portions presented the greatest potentials to satisfy the consumer requirements.
Highlights
The global demand for fresh and chilled fish has increased in recent years (FAO, 2016)
Roy et al (2012) reported that lipid accumulation in the muscle is related to the type of fibre, where slow-twitch oxidative fibres contain higher lipid contents than fast-twitch glycolytic fibres. This may explain the lower lipid content observed in the cranial muscle portion, suggesting that the A. gigas medial and caudal muscle portions are composed mainly of red fibres
Scarce data on the proximate compositions of the cranial, medial and caudal portions of Arapaima gigas are available, but the results presented agree with previous studies found in the literature (FOGAÇA et al, 2011; OLIVEIRA et al, 2014)
Summary
The global demand for fresh and chilled fish has increased in recent years (FAO, 2016). The pirarucu (Arapaima gigas) has received great attention due to its high weight gain and carcass yield, representing an excellent potential for global aquaculture production. The high carcass yield generates a large fillet, diverging from. Physicochemical and sensory characterization of three different portions from commercial pirarucu (Arapaima gigas) fillets Santos, J. Current consumer patterns and impairing retail displays. Arapaima gigas presents adequate sensorial qualities (FOGAÇA et al, 2011)
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