Seasonal influence on centesimal composition and yield of Amazonian fish

• Published in: Ciência e tecnologia de alimentos 2022, Vol.42
• Main Authors: BARAI, Alexandre Augusto, SOUZA, Antônio Fábio Lopes de, VIANA, Adriana Pontes, INHAMUNS, Antônio José
• Format: Article
• Language: Portuguese
• Subjects: FOOD SCIENCE & TECHNOLOGY
• ISSN: 1678-457X
• DOI: 10.1590/fst.55320

Abstract The objective of this study was to evaluate meat yield and centesimal composition of the Amazonian fish species, A. ocellatus, P. castelnaeana, and L. friderici, in the dry and flood seasonal cycles of rivers. In each seasonal cycle (flood and dry), a total of 60 fish were collected, comprising 20 specimens of each of the following species: A. ocellatus, P. castelnaeana, and L. friderici. Were evaluated the meat yield, cuts yield and centesimal composition of the fish samples. Meat yield in the clean body cuts and skinless filet varied between species and hydrological period. The results showed that seasonal variation influenced the centesimal composition and yield of the species studied, with significant differences between the cuts produced during processing. These findings highlight the need to apply a variety of technological processes to ensure efficient use of these species throughout the year. The total waste represented more than 50% of the whole fish, and the head size was directly proportional to the amount of waste generated. These results underscore the importance of waste utilization for animal and/or human nutrition.