Avaliação física de filés de tilápia (Oreochromis niloticus)

Abstract

This study aimed to evaluate the physical parameters of Nile tilapia (Oreochromis niloticus) fillets, from differents methods of slaughter, kept in freezer storage for 96u hours. All the prameters were measured in triplicate. This study was composed by 23 samples of fish, separeted in: 9 samples from the method of exsanguination without earlier insensibilization with ice, immersed in cold water (1°C), called Treatment 1 (T1); and 14 samples from the method of exsanguination with earlier insensiblization with ice, immersed in cold water (1°C), called Treatment 2 (T2). The physical parameters evaluated were: pH, luminosity (L*), red intensity (a*), yellow intensity (b*), water holding capacity (CRA), cooking loss (PPC), shear force (FC), Éber reaction and Éber test. For the analysis of color, the parameters were evaluated in the side of skin and the side of viscera. The data collected were submited on analysis of variance (ANOVA) and compared to t-student test (0,05). Despite the shear force, all the others parameters presented satisfactory values. The treatments presented significantly differences (p<0,05) in the follow parameters: red intensity (a*), yellow intensity (b*) and water holding capacity (CRA). These parameters demonstrated higher values for the treatment 1. In conclusion, the method of exsanguination with earlier insensibility with ice provided lower values of red intensity, yellow intensity and water holding capacity. However, pH, luminosity, cooking loss and shear force did not present significant difference between treatments.