Ciência Rural (Oct 2008)
Qualidade da polpa da carpa Húngara transportada viva ou no gelo Hungarian carp minced quality transported live or on ice
Abstract
No presente trabalho foi estudado o efeito do método de transporte (peixe vivo ou no gelo) na qualidade da polpa da carpa húngara Cyprinus carpio proveniente de cultivos em que eram alimentadas com ração, dejetos de suínos ou dejetos de frangos. A polpa foi moída, embalada a vácuo em embalagem de polietileno e conservada sob refrigeração 2±1°C. Foram realizadas análises de rendimento de carcaça e composição proximal do músculo. As análises de BVT (bases voláteis totais), pH, IP (índice de peróxidos) e TBA (ácido tiobarbitúrico) da polpa foram realizadas no 1°, 4°, 7°, 15° e 30° dias de conservação. O rendimento da polpa das carpas cultivadas com dejetos de suínos e transportadas no gelo foi estatisticamente superior às transportadas vivas, atingindo 41,5%. As alimentadas com ração e com dejetos de frango não revelaram efeitos dos métodos de transporte (P>0,05). As principais frações nutritivas (proteínas e lipídios) não mostraram efeitos (P>0,05) do método de transporte avaliado. As BVT, pH, IP e TBA evidenciaram interações (PThe objective of this research was to evaluate the effect of rearing method (fed on dry diet, pig manure, or chicken manure) and the method of transport (live fish or on ice) on the quality of minced meat of Hungarian carp Cyprinus carpio. In order to obtain the minced meat, the muscle was triturated, vacuum wrapped in polyethylene packing and conserved under refrigeration 2±1°C. Analyses of carcass yield and muscle proximal composition were carried out. The effect of storage time (1, 4, 7, 15, and 30 days) was analyzed in terms of TVB (total volatile bases), pH, PI (peroxides value) and TBA (thiobarbituric acid). Carcass yield of the carps cultivated on pig manure and transported on ice was statistically higher than those transported alive, reaching 41.5%. However, there was no significant difference of carcass yield of carps fed on dry diet or chicken manure independent of the transport method (P>0.05). Protein and lipid content were not significantly different (P>0.05) when considering the transport methods. TVB, pH, PI and TBA showed interactions (P<0.05) between rearing methods and the transport methods. TVB and pH were in accordance to the values stipulated by the Brazilian legislation. PI and TBA were low (maximum of 14.73mg peroxide kg-1 and 0.480mg malonaldeyd kg-1, respectively), showing that the minced meat can be preserved longer than 30 days. Quality of the minced meat was not affected by the transport method.
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