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Effect of slaughter weight on the quality of Nile tilapia fillets

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Resumo:The objective of this work was to evaluate the influence of slaughter weight on the expression of calpastatin, mcalpain and the RyR3 gene, and on the chemical composition, morphometric measurements, fillet yield and sensorial characteristics of Nile tilapia fillets. In the experiment, 90 Nile tilapia were divided into three experimental treatments regarding slaughter weight (n = 30): in treatment 1, tilapia aged 140 days were slaughtered with an average body weight of 665 ± 85 g; in treatment 2, the animals were slaughtered at 182 days and weighed 1000 ± 177 g; and in treatment 3, they were slaughtered at 238 days and weighed 1325 ± 167 g. There was no significant difference (P > .05) between the treatments for the chemical composition and fillet yield. Fillets of tilapia slaughtered with a weight of 665 g presented higher expression of mcalpain and lower expression of calpastatin gene, lower pH values of the thawed fillet, lower drip and thawing loss, and lower shear force than animals slaughtered with the highest evaluated weight. Tilapias slaughtered at 665 g also presented higher flavor and general acceptance. These results show that slaughter weight may influence important aspects of the quality of Nile tilapia fillets and that the slaughter of Nile tilapia with a body weight of 665 g allows fillets that serve the consumer market to be obtained.
Autores principais:Morais, Carlos Adriano Rocha Silva
Outros Autores:Santana, Thaís Pacheco; Santos, Camilo Azevedo; Passetti, Rodrigo Augusto Cortêz; Melo, José Fernando Bibiano; Macedo, Francisco de Assis Fonseca de; Vieira, Jodnes Sobreira; Teixeira, Alfredo; Del Vesco, Ana Paula
Assunto:Calpain expression Calpastatin expression Meat quality Oreochromis niloticus Ryanodine receptors
Ano:2020
País:Portugal
Tipo de documento:artigo
Tipo de acesso:acesso aberto
Instituição associada:Instituto Politécnico de Bragança
Idioma:inglês
Origem:Biblioteca Digital do IPB

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