PRODUCTION OF TILAPIA IN BIOFLOC WITH DIFFERENT SALT CONDICTIONS: AN EVALUATION OF BODY COMPOSITION AND ORGANOLEPTIC PROPERTIES
DOI:
https://doi.org/10.20950/1678-2305.2020.46.1.537Keywords:
Oreochromis niloticus, sensorial analysis, food preference, gustative memoryAbstract
Biofloc systems for aquaculture production are excellent options to attend the increasing demand for fish. Despite the advantages, these systems lead to accumulation of nitrogenous residues that need to be avoided, which can be achieved by the addition of salts to the water. However, salts may interfere with the body composition and the organoleptic properties of fish. Therefore, we evaluate the body composition and acceptability of tilapia fillets produced under different salt conditions. Body composition was measured by moisture, ethereal extract, crude protein and minerals, and tested by Permutational Multivariate Analysis of Variance (PERMANOVA). To infer on acceptability, a sensorial analysis was performed to produce preference scales of aroma, appearance, texture, flavor and off-flavor attributes. These were summarized with Principal Coordinates Analysis and tested by PERMANOVA. The body composition shows no significance difference between salts conditions. However, the organoleptic properties according to the participants were peculiar and showed lower influence of the salt condition. In the order of preference, the most accepted fish was cultivated in a conventional system (ponds without salinity). Therefore, salt conditions in biofloc systems did not significantly change the body composition of the fish, but subtle reduced their acceptability.
References
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Boscolo, W.R.; Signor, A.A.; Coldebella, A.; Bueno, G.W.; Feiden, A. 2010. Rações orgí¢nicas suplementadas com farinha de resíduos de peixe para juvenis da tilápia do Nilo (Oreochromis niloticus). Ciência Agronômica, 41(4): 686-692. http://dx.doi.org/10.1590/S1806-66902010000400024.
Bosisio, F.; Rezende, K.F.O.; Barbieri, E. 2017. Alterations in the hematological parameters of Juvenile Nile Tilapia (Oreochromis niloticus) submitted to different salinities. Pan-American Journal of Aquatic Sciences, 12(2): 146-154.
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Corrêia, C.F.; Tachibana, L.; Leonardo, A.F.; Baccarin, A.E. 2013. Rendimento de carcaça, composição do filé e análise sensorial do Robalo-peva de rio e do mar. Boletim do Instituto de Pesca, 39(4): 401-410.
Delwiche, J. 2004. The impact of perceptual interactions on perceived flavor. Food Quality and Preference, 15(2): 137-146. http://dx.doi.org/10.1016/S0950-3293(03)00041-7.
Dutcosky, S.D. 2011. Análise sensorial de alimentos. 3rd ed. Curitiba, PR: Champagnat. 426 p.
FAO í Food and Agriculture Organization of the United Nations. 2018. The state of world fisheries and aquaculture 2018 - meeting the sustainable development goals. Rome: FAO.
Gaviglio, A.; Demartini, E.; Mauracher, C.; Pirani, A. 2014. Consumer perception of different species and presentation forms of fish: An empirical analysis in Italy. Food Quality and Preference, 36: 33-49. http://dx.doi.org/10.1016/j.foodqual.2014.03.002.
Hargreaves, J.A. 2013. Biofloc production systems for aquaculture. Southern Regional Aquaculture Center, 4503: 1-11.
Lease, H.; Hendrie, G.A.; Poelman, A.A.M.; Delahunty, C.; Cox, D.N. 2016. A Sensory-Diet database: A tool to characterize the sensory qualities of diets. Food Quality and Preference, 49: 20-32. http://dx.doi.org/10.1016/j.foodqual.2015.11.010.
Lemos, C.H.P.; Ribeiro, C.V.D.M.; Oliveira, C.P.B.; Couto, R.D.; Copatti, C.D. 2018. Effects of interaction between pH and stocking density on the growth, hematological and biochemical responses of Nile tilapia juveniles. Aquaculture, 495: 62-67. http://dx.doi.org/10.1016/j.aquaculture.2018.05.037.
Lima, E.C.R.; Souza, R.L.; Wambach, X.F.; Silva, U.L.; Correia, E.S. 2015. Cultivo da tilápia do Nilo Oreochromis niloticus em sistema de bioflocos com diferentes densidades de estocagem. Revista Brasileira de Saúde e Produção Animal, 16(4): 948-957. http://dx.doi.org/10.1590/S1519-99402015000400018.
Lima, L.C.; Ribeiro, L.P.; Leite, R.C.; Melo, D.C. 2006. Estresse em peixes. Revista Brasileira de Reprodução Animal, 30(3/4): 113-117.
Martin, C.; Issanchou, S. 2019. Nutrient sensing: What can we learn from different tastes about the nutrient contents in today s foods? Food Quality and Preference, 71: 185-196. http://dx.doi.org/10.1016/j.foodqual.2018.07.003.
Martin, M.; Visalli, M.; Lange, C.; Schlich, P.; Issanchou, S. 2014. Creation of a food taste database using an in-home "taste†profile method. Food Quality and Preference, 36: 70-80. http://dx.doi.org/10.1016/j.foodqual.2014.03.005.
Martins, T.R.; Santos, V.B.; Peres, P.V.; Silva, T.T. 2009. Variação da composição química corporal de tilápias (Oreochromis niloticus) com o crescimento. Colloquium Vitae, 1(2): 117-122. http://dx.doi.org/10.5747/cv.2009.v01.n2.v017.
McCunne, B.; Grace, J.B. 2002. Analysis of ecological communities. Gleneden Beach Oregon: MjM Software Design. 300p.
Mizubuti, I.Y.; Pinto, A.P.; Pereira, E.S.; Ramos, B.M.O. 2009. Métodos laboratoriais de avaliação de alimentos para animais. Londrina, PR: Eduel. 228p.
Olsen, S.O.; Heide, M.; Dopico, D.C.; Toften, K. 2008. Explaining intention to consume a new fish product: A cross-generational and cross-cultural comparison. Food Quality and Preference, 19, 618-627. https://doi.org/10.1016/j.foodqual.2008.04.007.
Pascke, M.S.; Lanzendorf, F.N. 2017. Diferença entre peixes de água salgada e peixes de água doce. Revista Maiêutica, 5(1): 57-68.
Petit, C.E.F.; Hollowood, T.A.; Wulfert, F.; Hort, J. 2007. Colourí coolantí aroma interactions and the impact of congruency and exposure on flavor perception. Food Quality and Preference, 18(6): 880-889. http://dx.doi.org/10.1016/j.foodqual.2007.02.003.
Pieniak, Z.; Verbeke, W.; Scholderer, J.; Brunso, K.; Olsen, S.O. 2007. European consumers’ use of and trust in information sources about fish. Food Quality and Preference, 18(8): 1050-1063. http://dx.doi.org/10.1016/j.foodqual.2007.05.001.
Poinot, P.; Arvisenet, G.; Ledauphin, J.; Gaillard, J.L.; Prost, C. 2013. How can aromaí related crossí modal interactions be analyzed? A review of current methodologies. Food Quality and Preference, 28(1): 304-316. http://dx.doi.org/10.1016/j.foodqual.2012.10.007.
Ribeiro, P.A.P.; Rosa, P.V.; Vieira, J.S.; Gonçalves, A.C.S.; Freitas, R.T.F. 2011. Perfil lipídico e composição química de tilápias nilóticas em diferentes condições de cultivo. Revista Brasileira de Saúde e Produção Animal, 12(1): 199-208.
Sanceda, N.G.; Sanceda, M.F.; Encanto, V.S.; Kurata, T.; Arakawaa, N. 1994. Sensory evaluation of fish sauces. Food Quality and Preference, 5(3): 179-184. https://doi.org/10.1016/0950-3293(94)90033-7.
Santos, V.B.; Martins, T.R.; Freitas, R.T.F. 2012. Composição corporal de linhagens de Tilápia do Nilo (Oreochomis niloticus) em diferentes classes de comprimento. Ciência Animal Brasileira, 13(4): 396-405. http://dx.doi.org/10.5216/cab.v13i4.6226.
Schuler, D.J.; Boardman, G.D.; Kuhn, D.D.; Flick, G.J. 2010. Acute toxicity of ammonia and nitrite to Pacific white shrimp, Litopenaeus vannamei, at low salinities. Journal of the World Aquaculture Society, 41(3): 438-446. http://dx.doi.org/10.1111/j.1749-7345.2010.00385.x.
Souza, S.M.G.; Mathies, V.D.; Fioravanzo, R.F. 2012. Off-flavor por geosmina e 2-Metilisoborneol na aquicultura. Semina: Ciências Agrárias, 33(2): 835-846. http://dx.doi.org/10.5433/1679-0359.2012v33n2p835.
Spence, C. 2015. Multisensory flavor perception. Cell, 161: 24-35. http://dx.doi.org/10.1016/j.cell.2015.03.007.
Thabet, R.; Ayadi, H.; koken, M.; Leignel, V. 2017. Homeostatic responses of crustaceans to salinity changes. Hydrobiologia, 799: 1-20. http://dx.doi.org/10.1007/s10750-017-3232-1.
Van Dongen, M.V.; Van Den Berg, M.C.; Vink, N.; Kok, F.J.; Graaf, C. 2012. Taste í nutrient relationships in commonly consumed foods. British Journal of Nutrition, 108(1): 140-147. http://dx.doi.org/10.1017/S0007114511005277.
Anderson, M.J. 2001. A new method for non-parametric multivariate analysis of variance. Austral Ecology, 26(1): 32-46. http://dx.doi.org/10.1111/j.1442-9993.2001.01070.pp.x.
Avnimelech, Y. 2009. Biofloc technology: a practical guidebook. 3rd ed. Baton Rouge, Louisiana: World Aquaculture Society. 258p.
Azevedo, A.V.; Feiden, A.; Grandi, A.M.; Deparis, A.; Debona, F.M.V.; Frigo, K.D.A.; Sividanes, V.P.; Silva, A.M. 2016. Análise de rendimento industrial da tilápia do Nilo (Oreochromis niloticus, Linnaeus, 1758). Acta Iguazu, 5(3): 111-127.
Baldisserotto, B. 2013. Fisiologia de peixes aplicada a piscicultura. 3rd ed. Santa Maria, RS: UFSM. 350p.
Boscolo, W.R.; Signor, A.A.; Coldebella, A.; Bueno, G.W.; Feiden, A. 2010. Rações orgí¢nicas suplementadas com farinha de resíduos de peixe para juvenis da tilápia do Nilo (Oreochromis niloticus). Ciência Agronômica, 41(4): 686-692. http://dx.doi.org/10.1590/S1806-66902010000400024.
Bosisio, F.; Rezende, K.F.O.; Barbieri, E. 2017. Alterations in the hematological parameters of Juvenile Nile Tilapia (Oreochromis niloticus) submitted to different salinities. Pan-American Journal of Aquatic Sciences, 12(2): 146-154.
Brasil, 2001. Resolução RDC nº 12. Dispõe sobre Padrão Microbiológico para Alimentos. Diário Oficial da União, Brasília, 10 de janeiro de 2001. 48p.
Chambers, J.M.; Cleveland, W.S.; Kleiner, B.; Tukey, P.A. 1983. Graphical methods for data analysis. Belmont: Chapman and Hall. 410 p.
Coa, F.; De Medeiros, A.M.Z.; Barbieri, E. 2017. Record of nile tilapia in the Mandira River, Cananéia, São Paulo State. Boletim do Instituto de Pesca, 43(1): 87-91. http://dx.doi.org/10.20950/1678-2305.2017v43n1p87.
Corrêia, C.F.; Tachibana, L.; Leonardo, A.F.; Baccarin, A.E. 2013. Rendimento de carcaça, composição do filé e análise sensorial do Robalo-peva de rio e do mar. Boletim do Instituto de Pesca, 39(4): 401-410.
Delwiche, J. 2004. The impact of perceptual interactions on perceived flavor. Food Quality and Preference, 15(2): 137-146. http://dx.doi.org/10.1016/S0950-3293(03)00041-7.
Dutcosky, S.D. 2011. Análise sensorial de alimentos. 3rd ed. Curitiba, PR: Champagnat. 426 p.
FAO í Food and Agriculture Organization of the United Nations. 2018. The state of world fisheries and aquaculture 2018 - meeting the sustainable development goals. Rome: FAO.
Gaviglio, A.; Demartini, E.; Mauracher, C.; Pirani, A. 2014. Consumer perception of different species and presentation forms of fish: An empirical analysis in Italy. Food Quality and Preference, 36: 33-49. http://dx.doi.org/10.1016/j.foodqual.2014.03.002.
Hargreaves, J.A. 2013. Biofloc production systems for aquaculture. Southern Regional Aquaculture Center, 4503: 1-11.
Lease, H.; Hendrie, G.A.; Poelman, A.A.M.; Delahunty, C.; Cox, D.N. 2016. A Sensory-Diet database: A tool to characterize the sensory qualities of diets. Food Quality and Preference, 49: 20-32. http://dx.doi.org/10.1016/j.foodqual.2015.11.010.
Lemos, C.H.P.; Ribeiro, C.V.D.M.; Oliveira, C.P.B.; Couto, R.D.; Copatti, C.D. 2018. Effects of interaction between pH and stocking density on the growth, hematological and biochemical responses of Nile tilapia juveniles. Aquaculture, 495: 62-67. http://dx.doi.org/10.1016/j.aquaculture.2018.05.037.
Lima, E.C.R.; Souza, R.L.; Wambach, X.F.; Silva, U.L.; Correia, E.S. 2015. Cultivo da tilápia do Nilo Oreochromis niloticus em sistema de bioflocos com diferentes densidades de estocagem. Revista Brasileira de Saúde e Produção Animal, 16(4): 948-957. http://dx.doi.org/10.1590/S1519-99402015000400018.
Lima, L.C.; Ribeiro, L.P.; Leite, R.C.; Melo, D.C. 2006. Estresse em peixes. Revista Brasileira de Reprodução Animal, 30(3/4): 113-117.
Martin, C.; Issanchou, S. 2019. Nutrient sensing: What can we learn from different tastes about the nutrient contents in today s foods? Food Quality and Preference, 71: 185-196. http://dx.doi.org/10.1016/j.foodqual.2018.07.003.
Martin, M.; Visalli, M.; Lange, C.; Schlich, P.; Issanchou, S. 2014. Creation of a food taste database using an in-home "taste†profile method. Food Quality and Preference, 36: 70-80. http://dx.doi.org/10.1016/j.foodqual.2014.03.005.
Martins, T.R.; Santos, V.B.; Peres, P.V.; Silva, T.T. 2009. Variação da composição química corporal de tilápias (Oreochromis niloticus) com o crescimento. Colloquium Vitae, 1(2): 117-122. http://dx.doi.org/10.5747/cv.2009.v01.n2.v017.
McCunne, B.; Grace, J.B. 2002. Analysis of ecological communities. Gleneden Beach Oregon: MjM Software Design. 300p.
Mizubuti, I.Y.; Pinto, A.P.; Pereira, E.S.; Ramos, B.M.O. 2009. Métodos laboratoriais de avaliação de alimentos para animais. Londrina, PR: Eduel. 228p.
Olsen, S.O.; Heide, M.; Dopico, D.C.; Toften, K. 2008. Explaining intention to consume a new fish product: A cross-generational and cross-cultural comparison. Food Quality and Preference, 19, 618-627. https://doi.org/10.1016/j.foodqual.2008.04.007.
Pascke, M.S.; Lanzendorf, F.N. 2017. Diferença entre peixes de água salgada e peixes de água doce. Revista Maiêutica, 5(1): 57-68.
Petit, C.E.F.; Hollowood, T.A.; Wulfert, F.; Hort, J. 2007. Colourí coolantí aroma interactions and the impact of congruency and exposure on flavor perception. Food Quality and Preference, 18(6): 880-889. http://dx.doi.org/10.1016/j.foodqual.2007.02.003.
Pieniak, Z.; Verbeke, W.; Scholderer, J.; Brunso, K.; Olsen, S.O. 2007. European consumers’ use of and trust in information sources about fish. Food Quality and Preference, 18(8): 1050-1063. http://dx.doi.org/10.1016/j.foodqual.2007.05.001.
Poinot, P.; Arvisenet, G.; Ledauphin, J.; Gaillard, J.L.; Prost, C. 2013. How can aromaí related crossí modal interactions be analyzed? A review of current methodologies. Food Quality and Preference, 28(1): 304-316. http://dx.doi.org/10.1016/j.foodqual.2012.10.007.
Ribeiro, P.A.P.; Rosa, P.V.; Vieira, J.S.; Gonçalves, A.C.S.; Freitas, R.T.F. 2011. Perfil lipídico e composição química de tilápias nilóticas em diferentes condições de cultivo. Revista Brasileira de Saúde e Produção Animal, 12(1): 199-208.
Sanceda, N.G.; Sanceda, M.F.; Encanto, V.S.; Kurata, T.; Arakawaa, N. 1994. Sensory evaluation of fish sauces. Food Quality and Preference, 5(3): 179-184. https://doi.org/10.1016/0950-3293(94)90033-7.
Santos, V.B.; Martins, T.R.; Freitas, R.T.F. 2012. Composição corporal de linhagens de Tilápia do Nilo (Oreochomis niloticus) em diferentes classes de comprimento. Ciência Animal Brasileira, 13(4): 396-405. http://dx.doi.org/10.5216/cab.v13i4.6226.
Schuler, D.J.; Boardman, G.D.; Kuhn, D.D.; Flick, G.J. 2010. Acute toxicity of ammonia and nitrite to Pacific white shrimp, Litopenaeus vannamei, at low salinities. Journal of the World Aquaculture Society, 41(3): 438-446. http://dx.doi.org/10.1111/j.1749-7345.2010.00385.x.
Souza, S.M.G.; Mathies, V.D.; Fioravanzo, R.F. 2012. Off-flavor por geosmina e 2-Metilisoborneol na aquicultura. Semina: Ciências Agrárias, 33(2): 835-846. http://dx.doi.org/10.5433/1679-0359.2012v33n2p835.
Spence, C. 2015. Multisensory flavor perception. Cell, 161: 24-35. http://dx.doi.org/10.1016/j.cell.2015.03.007.
Thabet, R.; Ayadi, H.; koken, M.; Leignel, V. 2017. Homeostatic responses of crustaceans to salinity changes. Hydrobiologia, 799: 1-20. http://dx.doi.org/10.1007/s10750-017-3232-1.
Van Dongen, M.V.; Van Den Berg, M.C.; Vink, N.; Kok, F.J.; Graaf, C. 2012. Taste í nutrient relationships in commonly consumed foods. British Journal of Nutrition, 108(1): 140-147. http://dx.doi.org/10.1017/S0007114511005277.
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2020-05-12
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