PROCESSING YELD AND PROXIMATE COMPOSITION OF Rhamdia voulezi FILLETS
DOI:
https://doi.org/10.1590/cab.v16i4.21100Keywords:
Fish, AquacultureAbstract
The aim of this study was evaluate the effect of slaughter weight and sex on processing yield andon the proximate composition of Rhamdia voulezi. We calculated the percentage yield of the wholefish (carcass, clean trunk, abdominal muscle, fillet, edible parts, head, skin, gonads and visceral fatyield). There was no statistical difference in yields among weight classes (P>0.05). However, whenassessing the income between sexes we observed significant difference (P<0.05) for carcass, clean trunk, muscle and abdominal visceral fat yield, and males presented the highest values for theseitems. Females had higher (P<0.05) gonads yield. Crude protein, ashes and carbohydrates did notdiffer (P>0.05) among the classes, however, moisture, lipids and calories had significant difference(P<0.05) among the classes, and humidity decreased with increasing size of the fish, and lipid contentand calorific value were higher for fi sh weighing 301-400 g. We concluded R. voulezi with massbetween 100 and 400 g presents equal yield processing, and fish weighing 301-400 g have higherlipid content in the fillet.
Keywords: carcass yield; industrial use; native fish.
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