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Effect of slaughter weight on the quality of Nile tilapia fillets

2020Journal article Open access
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dc.contributor.authorMorais, Carlos Adriano Rocha Silva
dc.contributor.authorSantana, Thaís Pacheco
dc.contributor.authorSantos, Camilo Azevedo
dc.contributor.authorPassetti, Rodrigo Augusto Cortêz
dc.contributor.authorMelo, José Fernando Bibiano
dc.contributor.authorMacedo, Francisco de Assis Fonseca de
dc.contributor.authorVieira, Jodnes Sobreira
dc.contributor.authorTeixeira, Alfredo
dc.contributor.authorDel Vesco, Ana Paula
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2020-06-22T10:53:14Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2020-06-22T10:53:14Z
dc.date.issued2020
dc.description.abstractThe 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.
dc.description.sponsorshipThis work was supported by the Conselho Nacional de Desenvolvimento Científico e Tecnológico – CNPq, Brazil. This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – Brazil (CAPES) – Finance Code 001.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationMorais, Carlos Adriano Rocha Silva; Santana, Thaís Pacheco; Santos, Camilo Azevedo; Passetti, Rodrigo Augusto Cortez; Melo, José Fernando Bibiano; Macedo, Francisco de Assis Fonseca de; Vieira, Jodnes Sobreira; Teixeira, A.; Del Vesco, Ana Paula (2020). Effect of slaughter weight on the quality of Nile tilapia fillets. Aquaculture. ISSN 0044-8486. 520, p. 1-6en_EN
dc.identifier.doi10.1016/j.aquaculture.2020.734941en_EN
dc.identifier.issn0044-8486
dc.identifier.urihttp://hdl.handle.net/10198/22363
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectCalpain expressionen_EN
dc.subjectCalpastatin expressionen_EN
dc.subjectMeat qualityen_EN
dc.subjectOreochromis niloticusen_EN
dc.subjectRyanodine receptorsen_EN
dc.titleEffect of slaughter weight on the quality of Nile tilapia filletsen_EN
dc.typejournal article
dspace.entity.typePublication
person.familyNameTeixeira
person.givenNameAlfredo
person.identifier958487
person.identifier.ciencia-id2A1A-FF0C-185B
person.identifier.orcid0000-0003-4607-4796
person.identifier.ridG-4118-2011
person.identifier.scopus-author-id56195849200
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
relation.isAuthorOfPublication27cc89a2-6661-4d8d-a727-21109c04a74e
relation.isAuthorOfPublication.latestForDiscovery27cc89a2-6661-4d8d-a727-21109c04a74e

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