Composição centesimal, valor energético e qualidade lipídica em lombo em diferentes classes de peso de pirarucu (Arapaima gigas) proveniente da piscicultura
DOI:
https://doi.org/10.20950/1678-2305/bip.2023.49.e793Palavras-chave:
Ácidos graxos essenciais, Comercializar peixes menores, Piscicultura, Qualidade nutricionalResumo
O estudo teve como objetivo determinar o perfil de ácidos graxos, ômegas e qualidade lipídica em lombo em diferentes classes de peso de pirarucu (Arapaima gigas). Foram encaminhadas ao laboratório seis amostras de lombo de pirarucu por classe de peso, 1 (abaixo de 8 kg), 2 (de 8,1 a 11 kg), 3 (de 11,1 a 14 kg), 4 (de 14,1 a 18 kg), 5 (de 18,1 a 23 kg), 6 (de 23,1 a 32 kg) e 7 (acima de 32 kg). O delineamento experimental foi inteiramente casualizado, com processamento realizado em triplicata. Os dados foram submetidos à análise de variância (Anova) para avaliar diferenças no lombo entre as classes de peso. Quando a Anova foi estatisticamente significativa (α = 0,05), as médias foram comparadas pelo teste de Tukey. A classe de peso 7 apresentou valores mais elevados de matéria mineral, 1,43, proteína bruta, 28,93, e energia, 526,35 KJ∙100g-1, no entanto a classe de peso 2 apresentou maior valor de lipídios totais, 2,60, e umidade, 78,19. O lombo apresentou ácidos graxos essenciais, EPA, DHA, AA e ALA. As classes de peso 4 e 5 apresentaram os maiores percentuais de PUFAs, porém todas as classes de peso expressaram valores elevados em ômegas 3, 6, 7 e 9. Não há necessidade de comercializar peixes mais pesados, pois o lombo de pirarucu nas classes de peso 3 e 4 já atendem à demanda nutricional do mercado.
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Copyright (c) 2023 Ana Sabrina Coutinho Marques Rocha, Sheyla Cristina Vargas Baldi, Maria Luiza Rodrigues de Souza, Bruna Laurindo Rosa, Emerson Carlos Soares e Silva, Rute Bianchini Pontuschka, Jerônimo Vieira Dantas Filho, Jucilene Cavali
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