Morphometric characteristics, yields of processing and centesimal composition of barbado's flesh

Abstract

This study was carried out to evaluate the morphometric characteristics, the yield and the centesimal composition of different cuts of the barbado´s (Pinirampus pirinampu) flesh captured in the Itaipu Reservoir. A total of 55 animals were used, randomly distributed into three classes of body weight [less than 620 g (n = 15), between 620 and 1.120 g (n = 16) and greater than de 1.120 g (n = 24)]. It was measured the standard length (SL), the total length (TL), the head length (HL), the head height (HH), the trunk length (TRL), the trunk height (TH) and width of the trunk (WT). Then, the following morphometric relationships were established: (HL/SL), (HL/HH), (SL/TL), (WT/TRL), (WT/TH) and (TH/TRL). Afterwards, it was measured the flesh´s cut yield and the residue waste yield called: trunk (TC), fillet (FILLET), abdominal fillet (AF), head (HEAD), viscera (VISC), and fin, spine and skin (SKSF). The levels of moisture, ash, fat and crude protein from FILLET and AF were determined. The body weight affected (P<0.05) the WT/TRL, WT/TH, TH/TRL, TR, FILLET, HEAD and SKSF, however, did not affected the centesimal parameters. In conclusion, the barbado (Pinirampus pirinampu) has allometric growth and the flesh processing from fishes with more than 620 g provides better yields of edible parts. In addition, the chemical composition of meat suggests its potential for use in the manufacture of artisanal or industrial products.