Influence of Bleeding on Color, Texture, and Chemical Quality of Frozen Pirarucu from Sustainable Management in Amazon, Brazil.

Food Science & Nutrition Research Pub Date : 2022-06-30 DOI:10.33425/2641-4295.1054

Teixeira Fernanda N, Bassil Pamela E, L. C.S., Sandes Paula H, Martins Mayara X, Salim Ana Paula A.A, M. B, Mársico Eliane T, Toledo Bruno S, Kurihara Leonardo, Campos-Silva João Vitor, B. C., da Costa Antônio A.D, Ferreira Micheli S

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Abstract

The influence of bleeding on color, texture profile, and chemical quality of frozen pirarucu loins were investigated. The loins were obtained from eighteen (n=18) pirarucu carcasses from animals slaughtered by bleeding (BLE; n = 9) or without bleeding (NON-BLE; n = 9). The loins were sliced and assigned randomly for 1 and 12 months at -20ºC to analyze pH, water holding capacity, instrumental color, and texture profile BLE samples exhibited higher L* values (P < 0.05), whereas BLE and NON-BLE exhibited similar (P > 0.05) pH, a* values, b* values, and color stability at months 1 and 12. NON-BLE samples demonstrated greater (P < 0.05) hardness and chewiness at month 1, whereas similar (P > 0.05) springiness and cohesiveness were observed in BLE and NON-BLE samples at months 1 and 12. During storage, Both samples (BLE and NON-BLE) demonstrated a decrease (P < 0.05) in pH and water holding capacity; and an increase (P < 0.05) in lightness, hardness, and chewiness. Also, BLE and NON-BLE exhibited stable (P > 0.05) redness, yellowness, color stability, and cohesiveness. NON-BLE samples exhibited a decrease (P < 0.05) in springiness from the 1st to the 12th month of frozen storage. Bleeding positively influenced the quality of frozen pirarucu.

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出血对巴西亚马逊地区可持续经营冷冻食人鱼色泽、质地和化学品质的影响。

研究了放血对冷冻鱼腰肉色泽、质地及化学品质的影响。腰肉取自18具(n=18)出血屠宰的食人鲳尸体(BLE;n = 9)或无出血(NON-BLE;n = 9)。在-20ºC条件下，将腰肉切片并随机分配1和12个月，分析BLE样品在1和12个月时具有较高的L*值(P < 0.05)，而BLE和NON-BLE样品在1和12个月时具有相似的pH值、a*值、b*值和颜色稳定性(P > 0.05)。非BLE样品在第1个月表现出更大的硬度和嚼劲(P < 0.05)，而BLE和NON-BLE样品在第1个月和第12个月的弹性和内聚性相似(P > 0.05)。在贮藏过程中，低BLE和非BLE样品的pH值和持水量均下降(P < 0.05);重量、硬度、嚼劲均显著增加(P < 0.05)。BLE和NON-BLE具有稳定的红度、黄度、颜色稳定性和黏结性(P > 0.05)。非ble样品在冷冻保存第1 ~ 12个月期间弹性下降(P < 0.05)。出血对冷冻琵琶鱼的质量有积极影响。

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Food Science & Nutrition Research

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