Physicochemical and sensory characterization of three different portions from commercial pirarucu (<i>Arapaima gigas</i>) fillets

Santos, Júlia de Souza Lira; Mársico, Eliane Teixeira; Cinquini, Miguel Antônio; Silva, Flávio Alves da; Conte Junior, Carlos Adam; Monteiro, Maria Lúcia Guerra

doi:10.1590/1981-6723.17817

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Brazilian Journal of Food Technology

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Original Article • Braz. J. Food Technol. 21 • 2018 • https://doi.org/10.1590/1981-6723.17817 copy

Physicochemical and sensory characterization of three different portions from commercial pirarucu (Arapaima gigas) fillets

Caracterização físico-química e sensorial de três diferentes porções de filés comerciais de pirarucu ( Arapaima gigas)

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The objective of the present study was to investigate the relevant physicochemical and sensory parameters of three different Arapaima gigas muscle portions. Cranial, medial and caudal portions were analysed regarding their proximate compositions, instrumental colour and texture parameters, and sensory evaluations. The medial and caudal portions exhibited the greatest (P < 0.05) lipid contents and energy values and the lowest (P < 0.05) moisture and carbohydrate levels. The protein contents were similar (P > 0.05) for the different muscle portions. Before cooking, the medial and caudal portions displayed the greatest (P < 0.05) values for lightness, redness, hardness and chewiness. After cooking, no differences ( P > 0.05) were observed between the different muscle portions for the instrumental colour parameters, while the medial portion exhibited lower (P < 0.05) values for hardness and chewiness as compared to the caudal portion. The cranial portion received the lowest (P < 0.05) scores for flavour and overall liking. Thus the Arapaima gigas medial and caudal muscle portions presented the greatest potentials to satisfy the consumer requirements.

Keywords:
Freshwater fish; Proximate composition; Instrumental analyses; Colour; Texture; Acceptability

Parameters	Muscle portions
Parameters	Cranial	Medial	Caudal
Protein (%)	16.52 ± 0.19^a	16.71 ± 0.01^a	16.60 ± 0.18^a
Lipid (%)	2.56 ± 0.19^b	5.61 ± 0.29^a	5.47 ± 0.19^a
Ash (%)	1.11 ± 0.03^a	1.07 ± 0.01^b	0.95 ± 0.02^c
Moisture (%)	78.26 ± 0.20^a	76.19 ± 0.33^b	76.52 ± 0.20^b
Carbohydrate (%)	1.55 ± 0.11^a	0.42 ± 0.12^b	0.46 ± 0.06^b
Energy value (kcal/100g)	95.32 ± 1.1 ^b	119.01 ± 0.57^a	117.47 ± 1.65^a

Parameters	Muscle portions
Parameters	Cranial	Medial	Caudal
Raw muscle
L*	64.24 ± 1.87^b	68.42 ± 3.75^a	68.44 ± 4.00^a
a*	3.66 ± 0.20^b	5.56 ± 0.52^a	6.10 ± 0.56^a
b*	8.62 ± 0.66^b	9.37 ± 0.93^b	11.85 ± 1.13^a
Cooked muscle
L*	77.39 ± 3.86^a	76.80 ± 3.37^a	73.51 ± 5.83^a
a*	2.87 ± 0.29^a	2.70 ± 0.36^a	2.75 ± 0.29^a
b*	12.66 ± 1.25^a	13.09 ± 1.30^a	13.07 ± 1.32^a
Raw muscle
Hardness (N)	24242.25 ± 3027.52^b	66040.60 ± 7405.37^a	62563.67 ± 2859.02^a
Chewiness (g × mm)	406.76 ± 29.22^b	1381.40 ± 164.43^a	1169.73 ± 146.90^a
Cohesiveness (g)	0.48 ± 0.04^a	0.43 ± 0.04^a	0.47 ± 0.04^a
Springiness (mm)	0.34 ± 0.02^b	0.48 ± 0.03^a	0.34 ± 0.01^b
Cooked muscle
Hardness (N)	13855.63 ± 776.32^a	8788.75 ± 536.97^b	12841.94 ± 850.09^a
Chewiness (g × mm)	381.47 ± 26.15^b	209.40 ± 19.14^c	464.17 ± 33.25^a
Cohesiveness (g)	0.44 ± 0.02^a	0.41 ± 0.01^a	0.47 ± 0.05^a
Springiness (mm)	0.76 ± 0.07^a	0.70 ± 0.04^a	0.80 ± 0.07^a

Attributes	Muscle portions
Attributes	Cranial	Medial	Caudal
Appearance	7.36 ± 1.28^a	7.34 ± 1.12^a	7.17 ± 1.27^a
Colour	7.36 ± 1.25^a	7.44 ± 1.20^a	7.16 ± 1.30^a
Aroma	7.36 ± 1.35^a	7.36 ± 1.30^a	7.04 ± 1.39^a
Flavour	7.11 ± 0.77^b	8.00 ± 0.79^a	8.14 ± 0.78^a
Texture	7.38 ± 1.44^a	7.56 ± 1.27^a	7.62 ± 1.29^a
Overall liking	7.02 ± 0.95^b	7.89 ± 0.71^a	7.87 ± 0.78^a
Purchase intention^¥	4.08 ± 0.80^a	4.10 ± 0.75^a	4.05 ± 0.76^a

Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178 Campinas - SP / Brasil, Tel 55 19 3743-1762 - Campinas - SP - Brazil
E-mail: bjftsec@ital.sp.gov.br

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[1] * Maria Lúcia Guerra Monteiro, Universidade Federal Fluminense (UFF), Departamento de Tecnologia de Alimentos, Rua Vital Brazil Filho, 64, Santa Rosa, CEP: 24230-340, Niterói/RJ - Brasil, e-mail: mariaguerra@id.uff.br