Processing yield and chemical composition of rainbow trout (Oncorhynchus mykiss) with regard to body weight
作者： Maria Luiza Rodrigues de Souza , Elisabete Maria Macedo-Viegas , Jener Alexandre Sampaio Zuanon , Maria Regina Barbieri de Carvalho , Elenice Souza dos Reis Goes
DOI: 10.4025/ACTASCIANIMSCI.V37I2.24165
关键词: Fish products 、 Rainbow trout 、 Biology 、 Completely randomized design 、 Food composition data 、 Food quality 、 Chemical composition 、 Fish fillet 、 Food science 、 Fillet (mechanics)
摘要: The influence of weight (W) category the rainbow trout on processing yield and chemical composition entire eviscerated fish fillet was analyzed. A completely randomized design employed for variables (W1 = 300 to 370 g W2 371 440) coupled a 2 x factorial scheme forms presentation: whole fish). W1 showed higher (83.00%) head (13.27%), but lower viscera (17.00%), when compared W2. We did not affect abdominal muscle yield, with or without skin, skin percentage residues. There were significant differences between W moisture 72.30% 71.15%) lipids (CP1 7.96% CP2 9.04%) rates. Fillet contents (73.74%) crude protein (19.05%) (p < 0.01) than (69.71% 17.81%, respectively). Ash (2.15%) lipid (10.48%) rates those fillets (1.16% 6.52%, slaughter weighing their are more adequate market.
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