PROCESSING YELD AND PROXIMATE COMPOSITION OF Rhamdia voulezi FILLETS

Abstract

The aim of this study was evaluate the effect of slaughter weight and sex on processing yield and on the proximate composition of Rhamdia voulezi. We calculated the percentage yield of the whole fish (carcass, clean trunk, abdominal muscle, fillet, edible parts, head, skin, gonads and visceral fat yield). There was no statistical difference in yields among weight classes (P>0.05). However, when assessing the income between sexes we observed significant difference (P0.05) 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 content and calorific value were higher for fish weighing 301-400 g. We oncluded R. voulezi with mass between 100 and 400 g presents equal yield processing, and fish weighing 301-400 g have higher lipid content in the fillet.

Keywords

• carcass yield
• industrial use
• native fish.