Composição, Conservação e utilização do curimbata, Prochilodus scrofa, Steindachner 1881

AUTOR(ES)
DATA DE PUBLICAÇÃO

1980

RESUMO

The present study was undertaken to obtain some information about "curimbatá " , Prochilodus scrofa Steindachner 1881, in terms of its chemical composition, its shelf-life when stored in ice and its use in the preparation of fish burgers. It is hoped that the results would lead to better utilization of this fish. The proximate composition, based on 6 samples of 1 to 8 fish, collected at different times and places, was: moisture, 76,5 ± 2,1%, protein, 2 0,4 ± 1,0%; lipids, 2,3 ± 1 ,2% and ash, 1 ,3 ± 0,0%. Thirty-six fatty acids were detected by gas chromatography, of which the principal components were: palmitic (32,6 ± 2,27%), oleic (23,1 ± 2 ,4%) , palmitoleic (14,1 ±1,3%), stearic (7,8 ± 0,8%), linolenic (7,6 ± 1,6%) and linoleic (5,4 ± 1,7%). The amino acid composition, determined by ion exchange chromatography of the acid hydrolysate, revealed that "curimbatá" is a good source of the essential amino acids , being especially rich in lysine and methionine (11,88 and 2,96gAA/16gN, respectively). The shelf-life of the fish stored in ice, studied in two trials, was found to be around 15-20 days. The sensory evaluation of the raw fish (appearance, odor of the gills and texture to touch) was very useful in following the deterioration of the fish during storage. Sensory evaluation of the cooked fish appeared to be less sensitive as an idicator of the state of freshness. None of the chemical determinations (TVB, TBA, FFA and Qualitative test) utilized was found to be a reliable index of freshness. Evisceration, accomplished under commercial conditions, did not extend the shelf-life of the fish. The fishburgers, prepared from "curimbatá" fillets seasoned with common condiments, demonstrated high acceptability and good stability during storage. The fishburgers prepared from raw fillets and those prepared from a mixture of fresh and semi-cooked fillets did not differ significantly, except for the better appearance of the raw product present by the latter.

ASSUNTO(S)

peixe congelado produtos pesqueiros pescados peixe - analise

ACESSO AO ARTIGO

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