1Journal Vitae | https://revistas.udea.edu.co/index.php/vitaeVolume 30 | Number 01 | Article 349015
Characterization of fillets of Amazon and real hybrid sorubins
JOURNAL VITAE
School of Pharmaceutical and
Food Sciences
ISSN 0121-4004 | ISSNe 2145-2660
University of Antioquia
Medellin, Colombia
Filliations
1Laboratory of Food Technology, Faculty
of Engineering, Federal University
of Grande Dourados, Dourados -
MS, Brazil
2 Faculty of Natural Resource Sciences,
School of Health, Business and
Natural Sciences, University of
Akureyri, Akureyri, Iceland
*Corresponding
Gustavo Graciano Fonseca
gustavo@unak.is
Received: 15 March 2022
Accepted: 06 March 2022
Published: 12 March 2023
Characterization of fillets of Amazon and
real hybrid sorubins
Caracterización de filetes de sorubinas híbridas amazónica y real
Angela Dulce Cavenaghi-Altemio 1, Adriane Macedo 1,
Andressa Piccoli Chaves 1
, Gustavo Graciano Fonseca 2*
ABSTRACT
Background: Many fish hybrids (i.e., obtained by crossing two species) are produced rather
than pure species because of their better growth rate and/or acceptance of formulated feed.
However, few studies evaluate and compare their meats and acceptance, including, e.g., for
the Amazon hybrid sorubim (Pseudoplatystoma reticulatum x Leiarius marmoratus) and the real
hybrid sorubim (Pseudoplatystoma corruscans x L. marmoratus). Objective: Thus, this work
aimed to evaluate the physical, chemical, microbiological, and sensory characteristics of fillets
from the Amazon and real hybrid sorubins. Method: Proximate composition, instrumental
color, water holding capacity, cooking losses, and shear force were measured. Microbiological
analyses of the fillets were carried out for Salmonella sp. and Staphylococcus aureus to ensure
food safety during sensory analysis. Results: Fillets presented excellent quality, classified
in category A (lipids below 5% and proteins between 15 and 20%). There was no significant
difference (p>0.05) between the evaluated fillets for several parameters: the average water
holding capacities were 33.72 and 34.67%, the cooking losses were 14.93 and 13.41%, the
shear forces were 2.21 and 1.74 kgf, and the luminosities were 49.61 and 45.04 for the fillets
of Amazonian hybrid sorubim and real hybrid sorubim, respectively. Discussion: There was
an evident relationship between water-holding capacities and shear forces. Amazonian hybrid
sorubim fillets presented lower intensity of red. However, there was no sensory difference
between the hybrids, and both had an acceptance rate above 80%. Conclusion: The
hybridization does not alter the characteristics of the fish fillets.
Keywords: fish product, acceptance, sensory analysis, proximate composition, physical
properties, Pseudoplatystoma reticulatum, Leiarius marmoratus
ORIGINAL RESEARCH
Published 12 March 2023
Doi: https://doi.org/10.17533/udea.vitae.v30n1a349015
Characterization of fillets of Amazon and real hybrid sorubins
JOURNAL VITAE
School of Pharmaceutical and
Food Sciences
ISSN 0121-4004 | ISSNe 2145-2660
University of Antioquia
Medellin, Colombia
Filliations
1Laboratory of Food Technology, Faculty
of Engineering, Federal University
of Grande Dourados, Dourados -
MS, Brazil
2 Faculty of Natural Resource Sciences,
School of Health, Business and
Natural Sciences, University of
Akureyri, Akureyri, Iceland
*Corresponding
Gustavo Graciano Fonseca
gustavo@unak.is
Received: 15 March 2022
Accepted: 06 March 2022
Published: 12 March 2023
Characterization of fillets of Amazon and
real hybrid sorubins
Caracterización de filetes de sorubinas híbridas amazónica y real
Angela Dulce Cavenaghi-Altemio 1, Adriane Macedo 1,
Andressa Piccoli Chaves 1
, Gustavo Graciano Fonseca 2*
ABSTRACT
Background: Many fish hybrids (i.e., obtained by crossing two species) are produced rather
than pure species because of their better growth rate and/or acceptance of formulated feed.
However, few studies evaluate and compare their meats and acceptance, including, e.g., for
the Amazon hybrid sorubim (Pseudoplatystoma reticulatum x Leiarius marmoratus) and the real
hybrid sorubim (Pseudoplatystoma corruscans x L. marmoratus). Objective: Thus, this work
aimed to evaluate the physical, chemical, microbiological, and sensory characteristics of fillets
from the Amazon and real hybrid sorubins. Method: Proximate composition, instrumental
color, water holding capacity, cooking losses, and shear force were measured. Microbiological
analyses of the fillets were carried out for Salmonella sp. and Staphylococcus aureus to ensure
food safety during sensory analysis. Results: Fillets presented excellent quality, classified
in category A (lipids below 5% and proteins between 15 and 20%). There was no significant
difference (p>0.05) between the evaluated fillets for several parameters: the average water
holding capacities were 33.72 and 34.67%, the cooking losses were 14.93 and 13.41%, the
shear forces were 2.21 and 1.74 kgf, and the luminosities were 49.61 and 45.04 for the fillets
of Amazonian hybrid sorubim and real hybrid sorubim, respectively. Discussion: There was
an evident relationship between water-holding capacities and shear forces. Amazonian hybrid
sorubim fillets presented lower intensity of red. However, there was no sensory difference
between the hybrids, and both had an acceptance rate above 80%. Conclusion: The
hybridization does not alter the characteristics of the fish fillets.
Keywords: fish product, acceptance, sensory analysis, proximate composition, physical
properties, Pseudoplatystoma reticulatum, Leiarius marmoratus
ORIGINAL RESEARCH
Published 12 March 2023
Doi: https://doi.org/10.17533/udea.vitae.v30n1a349015
2Journal Vitae | https://revistas.udea.edu.co/index.php/vitae Volume 30 | Number 01 | Article 349015Angela Dulce Cavenaghi-Altemio, Adriane Macedo, Andressa Piccoli Chaves, Gustavo Graciano Fonseca
INTRODUCTION
The world faces the critical challenge of feeding the
growing population with an improved nutritional
quality of the food produced, and fish is one of
the main candidates (1), as it is one of the most
important animal sources of food for a healthy diet.
It is rich in amino acids, unsaturated fatty acids,
vitamins, and trace metals, beyond easily digested
due to lack of connective tissue (2).
The surubim is a group of fish species that
belongs to the Family Pimelodidae, the genus
Pseudoplatystoma, and the order of Siluriformes,
which includes many species of catfish or leather
fish that are distributed on all continents (3, 4). This
group is highly valued and has great production. In
addition, it has high commercial value due to its light
color, firm texture, and pleasant taste (5, 6).
For better performance, Brazilian fish farming has
increasingly used the hybridization technique, a
cross between animals of different species or strains
(7). An example of hybridization produced in various
regions of the country is the Amazon hybrid sorubim
(cachandia, cachadia or jundiara), obtained from
the cross between Pseudoplatystoma reticulatum
(cachara) female and Leiarius marmoratus (Amazon
jundia) male (8,9), and the real hybrid sorubim
(pintado real), in turn, is the result of the cross
between Pseudoplatystoma corruscans (pintado)
and the L. marmoratus (10,11).
The characteristics of the fish, including chemical
and physical compositions, depend mainly on the
species. However, variations for the same species
can be explained due to environmental conditions
(water volume, temperature and quality, food
availability and/or feeding, system, region, and
season of the capture/production), physiological
conditions (age, sex, behavior), besides genetic
modifications (12, 13, 14).
There are few studies on the evaluation of meat from
hybrid sorubins. Thus, this work aimed to evaluate
the physical, chemical, microbiological, and sensory
characteristics of fillets from the Amazon River and
real hybrid sorubins.
MATERIAL AND METHODS
Fish fillets
Amazon hybrid sorubim (Pseudoplatystoma
reticulatum x Leiarius marmoratus) and real
hybrid sorubim (Pseudoplatystoma corruscans
x Leiarius marmoratus; patent: 850140179843)
fishes were supplied from two local fish farms at
the municipalities of Itaporã and Dourados, Mato
Grosso do Sul (MS), Brazil, respectively. They were
transported to the Laboratory of Food Technology
from the Federal University of Grande Dourados,
Dourados, MS, Brazil, where 15 exemplars with
12 months of age of each hybrid sorubim were
slaughtered by thermonarcosis and filleted under
refrigerated conditions.
RESUMEN
Antecedentes: Muchos híbridos de peces (i.e., obtenidos al cruzar dos especies) se producen en lugar de especies puras debido
a su mejor tasa de crecimiento y/o aceptación de alimentos formulados. Sin embargo, pocos estudios evalúan y comparan sus
carnes y aceptación, incluyendo, p. ej., para lo surubí híbrido amazónico (Pseudoplatystoma reticulatum x Leiarius marmoratus)
y lo surubí híbrido real (Pseudoplatystoma corruscans x L. marmoratus). Objetivo: Así, el objetivo de este trabajo fue evaluar las
características físicas, químicas, microbiológicas y sensoriales de filetes sorubines híbridos amazónico y real. Método: Se midió
composición proximal, color instrumental, capacidad de retención de agua, pierdas por cocción y fuerza de corte. Se realizaron
análisis microbiológicos de los filetes para Salmonella sp. y Staphylococcus aureus para garantizar la seguridad alimentaria
durante el análisis sensorial. Resultados: Los filetes presentaron una excelente calidad, siendo clasificados en la categoría A
(lípidos por debajo del 5% y proteínas entre 15 y 20%). No hubo diferencia significativa (p>0.05) entre los filetes evaluados para
varios parámetros: las capacidades de retención de agua fueron 33.72 y 34.67%, las pierdas por cocción fueron 14.93 y 13.41%,
las fuerzas de corte fueron 2.21 y 1.74 kgf y las luminosidades fueron 49.61 y 45.04 para los filetes de sorubim híbrido amazónico
y sorubim híbrido real, respectivamente. Discusión: Hubo una relación evidente entre las capacidades de retención de agua y
las fuerzas de corte. Los filetes de sorubim híbridos amazónicos presentaron menor intensidad de rojo. Sin embargo, no hubo
diferencia sensorial entre los híbridos, y ambos tuvieron una tasa de aceptación superior al 80%. Conclusión: La hibridación
no altera las características de los filetes de pescado.
PALABRAS CLAVE: producto pesquero, aceptación, análisis sensorial, composición proximal, propiedades físicas,
Pseudoplatystoma reticulatum; Leiarius marmoratus
INTRODUCTION
The world faces the critical challenge of feeding the
growing population with an improved nutritional
quality of the food produced, and fish is one of
the main candidates (1), as it is one of the most
important animal sources of food for a healthy diet.
It is rich in amino acids, unsaturated fatty acids,
vitamins, and trace metals, beyond easily digested
due to lack of connective tissue (2).
The surubim is a group of fish species that
belongs to the Family Pimelodidae, the genus
Pseudoplatystoma, and the order of Siluriformes,
which includes many species of catfish or leather
fish that are distributed on all continents (3, 4). This
group is highly valued and has great production. In
addition, it has high commercial value due to its light
color, firm texture, and pleasant taste (5, 6).
For better performance, Brazilian fish farming has
increasingly used the hybridization technique, a
cross between animals of different species or strains
(7). An example of hybridization produced in various
regions of the country is the Amazon hybrid sorubim
(cachandia, cachadia or jundiara), obtained from
the cross between Pseudoplatystoma reticulatum
(cachara) female and Leiarius marmoratus (Amazon
jundia) male (8,9), and the real hybrid sorubim
(pintado real), in turn, is the result of the cross
between Pseudoplatystoma corruscans (pintado)
and the L. marmoratus (10,11).
The characteristics of the fish, including chemical
and physical compositions, depend mainly on the
species. However, variations for the same species
can be explained due to environmental conditions
(water volume, temperature and quality, food
availability and/or feeding, system, region, and
season of the capture/production), physiological
conditions (age, sex, behavior), besides genetic
modifications (12, 13, 14).
There are few studies on the evaluation of meat from
hybrid sorubins. Thus, this work aimed to evaluate
the physical, chemical, microbiological, and sensory
characteristics of fillets from the Amazon River and
real hybrid sorubins.
MATERIAL AND METHODS
Fish fillets
Amazon hybrid sorubim (Pseudoplatystoma
reticulatum x Leiarius marmoratus) and real
hybrid sorubim (Pseudoplatystoma corruscans
x Leiarius marmoratus; patent: 850140179843)
fishes were supplied from two local fish farms at
the municipalities of Itaporã and Dourados, Mato
Grosso do Sul (MS), Brazil, respectively. They were
transported to the Laboratory of Food Technology
from the Federal University of Grande Dourados,
Dourados, MS, Brazil, where 15 exemplars with
12 months of age of each hybrid sorubim were
slaughtered by thermonarcosis and filleted under
refrigerated conditions.
RESUMEN
Antecedentes: Muchos híbridos de peces (i.e., obtenidos al cruzar dos especies) se producen en lugar de especies puras debido
a su mejor tasa de crecimiento y/o aceptación de alimentos formulados. Sin embargo, pocos estudios evalúan y comparan sus
carnes y aceptación, incluyendo, p. ej., para lo surubí híbrido amazónico (Pseudoplatystoma reticulatum x Leiarius marmoratus)
y lo surubí híbrido real (Pseudoplatystoma corruscans x L. marmoratus). Objetivo: Así, el objetivo de este trabajo fue evaluar las
características físicas, químicas, microbiológicas y sensoriales de filetes sorubines híbridos amazónico y real. Método: Se midió
composición proximal, color instrumental, capacidad de retención de agua, pierdas por cocción y fuerza de corte. Se realizaron
análisis microbiológicos de los filetes para Salmonella sp. y Staphylococcus aureus para garantizar la seguridad alimentaria
durante el análisis sensorial. Resultados: Los filetes presentaron una excelente calidad, siendo clasificados en la categoría A
(lípidos por debajo del 5% y proteínas entre 15 y 20%). No hubo diferencia significativa (p>0.05) entre los filetes evaluados para
varios parámetros: las capacidades de retención de agua fueron 33.72 y 34.67%, las pierdas por cocción fueron 14.93 y 13.41%,
las fuerzas de corte fueron 2.21 y 1.74 kgf y las luminosidades fueron 49.61 y 45.04 para los filetes de sorubim híbrido amazónico
y sorubim híbrido real, respectivamente. Discusión: Hubo una relación evidente entre las capacidades de retención de agua y
las fuerzas de corte. Los filetes de sorubim híbridos amazónicos presentaron menor intensidad de rojo. Sin embargo, no hubo
diferencia sensorial entre los híbridos, y ambos tuvieron una tasa de aceptación superior al 80%. Conclusión: La hibridación
no altera las características de los filetes de pescado.
PALABRAS CLAVE: producto pesquero, aceptación, análisis sensorial, composición proximal, propiedades físicas,
Pseudoplatystoma reticulatum; Leiarius marmoratus
3Journal Vitae | https://revistas.udea.edu.co/index.php/vitaeVolume 30 | Number 01 | Article 349015
Characterization of fillets of Amazon and real hybrid sorubins
Figure 1. Amazon hybrid sorubim (A) and real hybrid sorubim (B).
Chemical analyzes
Moisture, crude protein, and crude ash contents of
the fillets were determined in triplicate according
to the methods described elsewhere (15). Moisture
was determined by the oven drying method at 105°C
until constant weight (method 950.46B), protein by
the Kjeldhal method (method 928.08), and ash by
using the muffle oven technique (method 920.153).
The lipid content was obtained in triplicate by
the extraction method with cold organic solvent
(16). The carbohydrate content was estimated by
difference. Fillets were categorized based on their
lipid and protein content using a scale of A (low
lipid (<5%), high protein (15-20%)), B (medium lipid
(5-15%), high protein (15-20%)), C (high lipid (>15%),
low protein(<15%)), D (low lipid (<5%), very high
protein (>20%)), and D (low lipid (<5%), low protein
(<15%)) (17).
Physical analysis
Instrumental colour
The color [CIE L*(lightness), a* (redness), b*
(yellowness)] of the fillets was evaluated using a
colorimeter (Minolta Chroma Meter CR 410), with
measurements standardized regarding the white
calibration plate (18).
Water holding capacity (WHC)
An aliquot of 2 g of fish fillet was weighed and placed
in polyvinyl chloride (PVC) with a pre-weighed
filter paper. The tube was then subjected to 2.5 kg
pressure for 5 min. through a PVC tube filled internally
with sand. The weight of the wet filter paper was then
taken. The WHC of the fish fillet was calculated as
the amount of sample remaining after compressing
and expressed as the percentage of retained water
in relation to the initial weight of the sample (19).
Cooking losses (CL)
A preheated electric oven at 163°C was used to
determine the cooking losses. Samples of fillets were
weighed, placed in trays, and taken to the oven until
a temperature above 71°C in their geometric center,
monitored with an Omron digital thermometer MC-
343. Finally, the samples were removed from the
oven and allowed to cool (25°C); they were weighed
again to calculate the loss percentage (20).
Shear force (SF)
Texture analysis of the cooked fillets was conducted
using a texture analyzer Model TA.HDI 25 (Stable
Micro Systems, Surrey, England) calibrated with a
standard weight of 5 kg. Cylindrical samples of 25 x
30 mm were cut transversely to the direction of the
muscle fibers, placed in the texture analyzer, and
submitted to a cutting/shearing test (speed of 1.0
mm/s, distance of 30 mm) using a Warner-Bratzler
shear blade (1 mm thick) to determine the shear
force, which indicated the firmness of the sample.
A minimum of 10 replicates of each treatment were
analyzed (21).
Characterization of fillets of Amazon and real hybrid sorubins
Figure 1. Amazon hybrid sorubim (A) and real hybrid sorubim (B).
Chemical analyzes
Moisture, crude protein, and crude ash contents of
the fillets were determined in triplicate according
to the methods described elsewhere (15). Moisture
was determined by the oven drying method at 105°C
until constant weight (method 950.46B), protein by
the Kjeldhal method (method 928.08), and ash by
using the muffle oven technique (method 920.153).
The lipid content was obtained in triplicate by
the extraction method with cold organic solvent
(16). The carbohydrate content was estimated by
difference. Fillets were categorized based on their
lipid and protein content using a scale of A (low
lipid (<5%), high protein (15-20%)), B (medium lipid
(5-15%), high protein (15-20%)), C (high lipid (>15%),
low protein(<15%)), D (low lipid (<5%), very high
protein (>20%)), and D (low lipid (<5%), low protein
(<15%)) (17).
Physical analysis
Instrumental colour
The color [CIE L*(lightness), a* (redness), b*
(yellowness)] of the fillets was evaluated using a
colorimeter (Minolta Chroma Meter CR 410), with
measurements standardized regarding the white
calibration plate (18).
Water holding capacity (WHC)
An aliquot of 2 g of fish fillet was weighed and placed
in polyvinyl chloride (PVC) with a pre-weighed
filter paper. The tube was then subjected to 2.5 kg
pressure for 5 min. through a PVC tube filled internally
with sand. The weight of the wet filter paper was then
taken. The WHC of the fish fillet was calculated as
the amount of sample remaining after compressing
and expressed as the percentage of retained water
in relation to the initial weight of the sample (19).
Cooking losses (CL)
A preheated electric oven at 163°C was used to
determine the cooking losses. Samples of fillets were
weighed, placed in trays, and taken to the oven until
a temperature above 71°C in their geometric center,
monitored with an Omron digital thermometer MC-
343. Finally, the samples were removed from the
oven and allowed to cool (25°C); they were weighed
again to calculate the loss percentage (20).
Shear force (SF)
Texture analysis of the cooked fillets was conducted
using a texture analyzer Model TA.HDI 25 (Stable
Micro Systems, Surrey, England) calibrated with a
standard weight of 5 kg. Cylindrical samples of 25 x
30 mm were cut transversely to the direction of the
muscle fibers, placed in the texture analyzer, and
submitted to a cutting/shearing test (speed of 1.0
mm/s, distance of 30 mm) using a Warner-Bratzler
shear blade (1 mm thick) to determine the shear
force, which indicated the firmness of the sample.
A minimum of 10 replicates of each treatment were
analyzed (21).
4Journal Vitae | https://revistas.udea.edu.co/index.php/vitae Volume 30 | Number 01 | Article 349015Angela Dulce Cavenaghi-Altemio, Adriane Macedo, Andressa Piccoli Chaves, Gustavo Graciano Fonseca
Microbiological analysis
To assess the microbiological analysis of the fillets,
duplicate 25 g samples were aseptically transferred
into a stomacher bag containing 100 ml of sterile
distilled water containing 0.1% peptone (1% for
Salmonella sp. determination). Samples were
homogenized for 1 min. Ten-fold serial dilutions
were prepared using sterile 0.1 peptone solution
(9 ml) and spread plated (0.1 ml) in duplicate onto
broths and/or agars for detection of typical colonies,
biochemical confirmation, and identification, and
plate counting for Salmonella sp. and Staphylococcus
aureus, to ensure the food safety of the judges during
the sensory analysis, according to the methodology
described elsewhere (22).
Sensory analysis
Sensory analyses of the fillets were conducted by 30
untrained panelists aged 18 to 55 years. A vertically
structured nine-point hedonic scale of a mixed
category (9= extremely like; 1= extremely dislike)
was used to evaluate attributes such as color, odor,
texture, taste, and overall acceptance. Fillets were
immersed in water without added salt and cooked
in a microwave oven at maximum power until the
product reached an internal temperature of 60°C for
5-6 min. Then they were cut with edges of approx.
10 x 10 x 20 mm, stored in a styrofoam box coated
with aluminum foil for temperature maintenance,
and presented in monadic form, randomly coded
with three digits. The consumption frequency was
rated on the same sheet, using a 5-point scale (5 =
weekly; 4 = 2 to 4 times a week; 3 = fortnightly; 2 =
monthly; and 1 = rarely) (23). The acceptance index
(AI) was calculated using the following equation:
AI = (average of the attributed grades/maximum
attributed grade) x 100. The sample was considered
accepted if the value was greater than 70% (24).
Statistical analysis
Results were evaluated by analysis of variance
(ANOVA), and the Tukey test was utilized to compare
means at a 5% significance level. The presence of
significant correlations was performed by Pearson’s
correlation test. All analyses were conducted
using the Statistica 7.0 software (StatSoft, Tulsa,
USA) from data obtained at least in triplicates,
and the results were presented by the mean ±
standard deviation. Sensory characteristics and the
frequency of consumption results were expressed
as percentages.
RESULTS
Microbiological analyses of the fillets indicated
Staphylococcus aureus at 1.5 x 101 CFU g -1 for
Amazon hybrid sorubim and 1.5 x 101 CFU g -1 for real
hybrid sorubim. Salmonella sp. was absent for both
fish fillets. Both fillets were classified in category A
(lipids below 5% and proteins between 15 and 20%).
Table 1 shows the results of the proximate
composition analysis carried out for the fillets.
There was no significant difference between any of
the parameters of the proximate composition. There
was also no significant difference (p>0.05) between
them for average water holding capacity (WHC),
cooking losses (CL), and shear force (SF) (Table
1). A correlation between these parameters was
calculated from data obtained for moisture WHC and
CL (Table 1). The obtained value of 0.997 indicates
that WHC, CL, and moisture are closely correlated.
Table 2 presents the results for the instrumental
color. For the luminosity (L), there was no significant
difference (p>0.05) between the Amazonian hybrid
sorubim and the real hybrid sorubim. In relation
to the parameter a* (redness), the Amazon hybrid
sorubim differed significantly (p<0.05) from the
real hybrid sorubim. Regarding the parameter
b* (yellowness), the fillets studied also differed
significantly (p<0.05) from each other (Table 2).
Table 2 also presents the average scores for the
acceptance test, acceptance indexes (color, taste,
texture, and odor sensory attributes), and the
overall acceptance of the hybrid sorubim fillets.
No significant difference was observed (p>0.05)
between the Amazonian and real hybrid sorubim
fillets for any of the sensorial attributes evaluated.
The average values obtained ranged from 7
(moderately like) to 8 (very much like). In addition,
no undesirable tastes and odors were detected by
the judges.
Microbiological analysis
To assess the microbiological analysis of the fillets,
duplicate 25 g samples were aseptically transferred
into a stomacher bag containing 100 ml of sterile
distilled water containing 0.1% peptone (1% for
Salmonella sp. determination). Samples were
homogenized for 1 min. Ten-fold serial dilutions
were prepared using sterile 0.1 peptone solution
(9 ml) and spread plated (0.1 ml) in duplicate onto
broths and/or agars for detection of typical colonies,
biochemical confirmation, and identification, and
plate counting for Salmonella sp. and Staphylococcus
aureus, to ensure the food safety of the judges during
the sensory analysis, according to the methodology
described elsewhere (22).
Sensory analysis
Sensory analyses of the fillets were conducted by 30
untrained panelists aged 18 to 55 years. A vertically
structured nine-point hedonic scale of a mixed
category (9= extremely like; 1= extremely dislike)
was used to evaluate attributes such as color, odor,
texture, taste, and overall acceptance. Fillets were
immersed in water without added salt and cooked
in a microwave oven at maximum power until the
product reached an internal temperature of 60°C for
5-6 min. Then they were cut with edges of approx.
10 x 10 x 20 mm, stored in a styrofoam box coated
with aluminum foil for temperature maintenance,
and presented in monadic form, randomly coded
with three digits. The consumption frequency was
rated on the same sheet, using a 5-point scale (5 =
weekly; 4 = 2 to 4 times a week; 3 = fortnightly; 2 =
monthly; and 1 = rarely) (23). The acceptance index
(AI) was calculated using the following equation:
AI = (average of the attributed grades/maximum
attributed grade) x 100. The sample was considered
accepted if the value was greater than 70% (24).
Statistical analysis
Results were evaluated by analysis of variance
(ANOVA), and the Tukey test was utilized to compare
means at a 5% significance level. The presence of
significant correlations was performed by Pearson’s
correlation test. All analyses were conducted
using the Statistica 7.0 software (StatSoft, Tulsa,
USA) from data obtained at least in triplicates,
and the results were presented by the mean ±
standard deviation. Sensory characteristics and the
frequency of consumption results were expressed
as percentages.
RESULTS
Microbiological analyses of the fillets indicated
Staphylococcus aureus at 1.5 x 101 CFU g -1 for
Amazon hybrid sorubim and 1.5 x 101 CFU g -1 for real
hybrid sorubim. Salmonella sp. was absent for both
fish fillets. Both fillets were classified in category A
(lipids below 5% and proteins between 15 and 20%).
Table 1 shows the results of the proximate
composition analysis carried out for the fillets.
There was no significant difference between any of
the parameters of the proximate composition. There
was also no significant difference (p>0.05) between
them for average water holding capacity (WHC),
cooking losses (CL), and shear force (SF) (Table
1). A correlation between these parameters was
calculated from data obtained for moisture WHC and
CL (Table 1). The obtained value of 0.997 indicates
that WHC, CL, and moisture are closely correlated.
Table 2 presents the results for the instrumental
color. For the luminosity (L), there was no significant
difference (p>0.05) between the Amazonian hybrid
sorubim and the real hybrid sorubim. In relation
to the parameter a* (redness), the Amazon hybrid
sorubim differed significantly (p<0.05) from the
real hybrid sorubim. Regarding the parameter
b* (yellowness), the fillets studied also differed
significantly (p<0.05) from each other (Table 2).
Table 2 also presents the average scores for the
acceptance test, acceptance indexes (color, taste,
texture, and odor sensory attributes), and the
overall acceptance of the hybrid sorubim fillets.
No significant difference was observed (p>0.05)
between the Amazonian and real hybrid sorubim
fillets for any of the sensorial attributes evaluated.
The average values obtained ranged from 7
(moderately like) to 8 (very much like). In addition,
no undesirable tastes and odors were detected by
the judges.
5Journal Vitae | https://revistas.udea.edu.co/index.php/vitaeVolume 30 | Number 01 | Article 349015
Characterization of fillets of Amazon and real hybrid sorubins
The correlation between the shear force (SF, Table
1) and the texture attribute (Table 2) was 0.96 for the
real hybrid sorubim fillets and 0.99 for the Amazonian
hybrid sorubim fillets. All the sensory attributes of
the fillets of both hybrids sorubins were accepted
regarding the acceptance index. The frequencies
ranged from 87.33% for real hybrid sorubim fillets
in the “flavor” and “texture” attributes and 80.67%
for the Amazonian hybrid sorubim in the “color”
attribute. The judges were also asked to respond
on the frequencies of fish consumption (Figure 2A)
and sorubim consumption (Figure 2B).
Table 1. Proximate composition, and physical properties of the fillets of Amazon (Pseudoplatystoma reticulatum) x Leiarius marmoratus)
and real (Pseudoplatystoma spp. x Leiarius marmoratus) hybrid sorubins.
Sorubim Proximate composition (%) Physical properties
Moisture Protein Lipids Ash Carbohydrates WHC (%) CL (%) SF (kgf)
Amazon 74.80a ± 1.63 18.50a ± 0.30 2.61 a ± 0.18 1.03 a ± 0.07 3.06a ± 0.42 33.72a ± 6.14 14.93 a ± 1.72 2.21a ± 1.76
Real 76.42a ± 1.78 17.59a ± 0.90 3.57 a ± 0.04 1.26 a ± 0.01 1.16a ± 0.37 34.67a ± 2.04 13.41 a ± 1.32 1.74a ± 0.95
WHC: water holding capacity; CL: cooking losses; SF: shear force. Means with the same letter in the same column do not differ statistically at 5% (p>0.05).
Table 2. Instrumental color, and sensory analysis of the fillets of Amazon (Pseudoplatystoma reticulatum) x Leiarius marmoratus) and
real (Pseudoplatystoma spp. x Leiarius marmoratus) hybrid sorubins.
Sorubim Instrumental color Sensory analysis
L* a* b* Color Taste Texture Odor Overall acceptance
Amazon 49.61a ± 1.10 0.21b ± 0.30 6.34a ± 0.81 7.26a ± 1.22 (80.67) 7.81a ± 0.91 (86.78) 7.77a ± 0.90 (86.33) 7.53a ± 1.62 (83.67) 7.79a ± 0.74 (86.56)
Real 45.04a ± 4.43 6.29a ± 0.27 1.72b ± 0.75 7.49a ± 1.24 (83.22) 7.86a ± 1.01 (87.33) 7.86a ± 0.99 (87.33) 7.49a ± 1.37 (83.22) 7.84a ± 0.90 (87.11)
L*: lightness); a*: redness, b*: yellowness. Means with the same letter in the same column do not differ statistically at 5% (p>0.05). Values in parenthesis are referred
to the acceptance index (%).
Figure 2. Frequency of consumption (%) of fish (A) and hybrid sorubins (B).
Characterization of fillets of Amazon and real hybrid sorubins
The correlation between the shear force (SF, Table
1) and the texture attribute (Table 2) was 0.96 for the
real hybrid sorubim fillets and 0.99 for the Amazonian
hybrid sorubim fillets. All the sensory attributes of
the fillets of both hybrids sorubins were accepted
regarding the acceptance index. The frequencies
ranged from 87.33% for real hybrid sorubim fillets
in the “flavor” and “texture” attributes and 80.67%
for the Amazonian hybrid sorubim in the “color”
attribute. The judges were also asked to respond
on the frequencies of fish consumption (Figure 2A)
and sorubim consumption (Figure 2B).
Table 1. Proximate composition, and physical properties of the fillets of Amazon (Pseudoplatystoma reticulatum) x Leiarius marmoratus)
and real (Pseudoplatystoma spp. x Leiarius marmoratus) hybrid sorubins.
Sorubim Proximate composition (%) Physical properties
Moisture Protein Lipids Ash Carbohydrates WHC (%) CL (%) SF (kgf)
Amazon 74.80a ± 1.63 18.50a ± 0.30 2.61 a ± 0.18 1.03 a ± 0.07 3.06a ± 0.42 33.72a ± 6.14 14.93 a ± 1.72 2.21a ± 1.76
Real 76.42a ± 1.78 17.59a ± 0.90 3.57 a ± 0.04 1.26 a ± 0.01 1.16a ± 0.37 34.67a ± 2.04 13.41 a ± 1.32 1.74a ± 0.95
WHC: water holding capacity; CL: cooking losses; SF: shear force. Means with the same letter in the same column do not differ statistically at 5% (p>0.05).
Table 2. Instrumental color, and sensory analysis of the fillets of Amazon (Pseudoplatystoma reticulatum) x Leiarius marmoratus) and
real (Pseudoplatystoma spp. x Leiarius marmoratus) hybrid sorubins.
Sorubim Instrumental color Sensory analysis
L* a* b* Color Taste Texture Odor Overall acceptance
Amazon 49.61a ± 1.10 0.21b ± 0.30 6.34a ± 0.81 7.26a ± 1.22 (80.67) 7.81a ± 0.91 (86.78) 7.77a ± 0.90 (86.33) 7.53a ± 1.62 (83.67) 7.79a ± 0.74 (86.56)
Real 45.04a ± 4.43 6.29a ± 0.27 1.72b ± 0.75 7.49a ± 1.24 (83.22) 7.86a ± 1.01 (87.33) 7.86a ± 0.99 (87.33) 7.49a ± 1.37 (83.22) 7.84a ± 0.90 (87.11)
L*: lightness); a*: redness, b*: yellowness. Means with the same letter in the same column do not differ statistically at 5% (p>0.05). Values in parenthesis are referred
to the acceptance index (%).
Figure 2. Frequency of consumption (%) of fish (A) and hybrid sorubins (B).
6Journal Vitae | https://revistas.udea.edu.co/index.php/vitae Volume 30 | Number 01 | Article 349015Angela Dulce Cavenaghi-Altemio, Adriane Macedo, Andressa Piccoli Chaves, Gustavo Graciano Fonseca
DISCUSSION
Chemical analysis
The proximate composition of the fillets was in
good agreement with the literature for fillets
of, e.g., Pseudoplatystoma corruscans (74.06%
moisture, 19.28% proteins, 4.85% lipids, 1.22%
ash) (4) or (77.26% moisture, 17.90% proteins,
3.30% lipids, 1.01% ash) (25), Pseudoplatystoma
fascinatum (70.58% moisture, 18.50% proteins,
10.03% lipids, 0.76% ash) (25), Pseudoplatystoma
sp. (64.83% moisture, 20.63% proteins, 1.64%
lipids, 1.81% ash) (26), Leiarius marmoratus (at flood
station) (74.71% moisture, 17.69% proteins, 4.86%
lipids, 1.03% ash) (14).
Physical analyses
Literature reports 61.46 and 63.59% of WHC for
fillets of Pseudoplatystoma spp. reared in cages
and fishponds, respectively (27), 59.95 and 60.62%
after 0 and 24h of resting time before slaughter in
a holding pound, respectively (28), and proximately
68% for fillets of Pseudoplatystoma sp. obtained
from the local commerce (29). Thus, genetic
and nutritional characteristics may be the main
responsible for these differences (30), more than
factors such as stress and manipulation during fish
capture and slaughter (28).
The literature reports an average of 24.5% of CL
for fillets of Pseudoplatystoma sp., which was
related to the loss of succulence (29). It means that
the samples lose more water (due to the greater
CL), and the structure becomes more rigid and
harder. The greater the water immobilized by the
meat structure, the higher the water retained,
which influences the tenderness (succulence) of the
sample. This can occur due to differences in heating
time and temperature for the same species during
processing. However, different isoelectric points and
differentiated exposure of active sites in hydrophilic
domains of muscle proteins during heating might
explain differences in CL between species at the
same process conditions (31), as evaluated here.
It occurs because at the isoelectric point, the net
charge of the protein is zero and protein-protein
interactions are dominant. Thus, the closer to
this point, the lower the WHC. Consequently, the
increase in the WHC would promote a reduction in
the CL of the product (32). So, the similarity in the
results can be explained by the close relationship
between the parental species of the hybrids (all
catfish species) (7-11).
The SF values were a little higher than the results
reported elsewhere for fillets of Pseudoplatystoma
spp. reared in cages (1.06 kgf) and fishponds (0.78 kgf)
(24) and fillets of Pseudoplatystoma sp. obtained
from the local commerce (approx. 0.66 kgf) (29).
Analyzing all these results, it also becomes evident
that there is a relation between WHC and SF, as the
fillets of Amazonian hybrid sorubim and the real
hybrid sorubim presented lower WHC and higher
SF compared to the fillets of Pseudoplatystoma spp.
(27). In agreement, the fillets of Pseudoplatystoma
sp. presented the highest WHC and the lowest SF
values (29). In this case, it can also be justified by
the genetic similarity of hybrids.
The values of L were closely related to that reported
for fillets of Pseudoplatystoma spp. reared in
cages (48.73) and fishponds (49.09) (27). However,
the luminosity of fillets of Pseudoplatystoma sp.
obtained from the local commerce was superior
(approximately 60), which is highly appreciated by
consumers (29). The observed differences for a*
and b* were a feature that has called attention since
both hybrids presented similar values for all other
parameters.
Microbiological and sensory analyses
The fillets for considered safe for the sensory analyses
because the results followed the international
standards, which determine that these products must
be free of Salmonella sp. and the levels of positive
coagulase staphylococci < 1.0 × 102 CFU g –1 (33).
The correlation value obtained between the shear
force and the texture attribute indicated a high
correlation between these parameters. These
data are important because the meat texture is
an extremely important quality attribute for the
consumer as it defines the commercial value of the
product (34).
The obtained acceptance indexes (AI), above 70%,
indicated that products were considered sensorially
accepted (24).
The frequencies of fish consumption observed were
in accordance with the estimative of the Brazilian
Ministry of Fisheries and Aquaculture, which
indicate consumption of fish in Brazil below that
recommended by the World Health Organization (35).
CONCLUSIONS
In general, the proximate composition and physical
analysis showed the fillets of hybrids as of excellent
DISCUSSION
Chemical analysis
The proximate composition of the fillets was in
good agreement with the literature for fillets
of, e.g., Pseudoplatystoma corruscans (74.06%
moisture, 19.28% proteins, 4.85% lipids, 1.22%
ash) (4) or (77.26% moisture, 17.90% proteins,
3.30% lipids, 1.01% ash) (25), Pseudoplatystoma
fascinatum (70.58% moisture, 18.50% proteins,
10.03% lipids, 0.76% ash) (25), Pseudoplatystoma
sp. (64.83% moisture, 20.63% proteins, 1.64%
lipids, 1.81% ash) (26), Leiarius marmoratus (at flood
station) (74.71% moisture, 17.69% proteins, 4.86%
lipids, 1.03% ash) (14).
Physical analyses
Literature reports 61.46 and 63.59% of WHC for
fillets of Pseudoplatystoma spp. reared in cages
and fishponds, respectively (27), 59.95 and 60.62%
after 0 and 24h of resting time before slaughter in
a holding pound, respectively (28), and proximately
68% for fillets of Pseudoplatystoma sp. obtained
from the local commerce (29). Thus, genetic
and nutritional characteristics may be the main
responsible for these differences (30), more than
factors such as stress and manipulation during fish
capture and slaughter (28).
The literature reports an average of 24.5% of CL
for fillets of Pseudoplatystoma sp., which was
related to the loss of succulence (29). It means that
the samples lose more water (due to the greater
CL), and the structure becomes more rigid and
harder. The greater the water immobilized by the
meat structure, the higher the water retained,
which influences the tenderness (succulence) of the
sample. This can occur due to differences in heating
time and temperature for the same species during
processing. However, different isoelectric points and
differentiated exposure of active sites in hydrophilic
domains of muscle proteins during heating might
explain differences in CL between species at the
same process conditions (31), as evaluated here.
It occurs because at the isoelectric point, the net
charge of the protein is zero and protein-protein
interactions are dominant. Thus, the closer to
this point, the lower the WHC. Consequently, the
increase in the WHC would promote a reduction in
the CL of the product (32). So, the similarity in the
results can be explained by the close relationship
between the parental species of the hybrids (all
catfish species) (7-11).
The SF values were a little higher than the results
reported elsewhere for fillets of Pseudoplatystoma
spp. reared in cages (1.06 kgf) and fishponds (0.78 kgf)
(24) and fillets of Pseudoplatystoma sp. obtained
from the local commerce (approx. 0.66 kgf) (29).
Analyzing all these results, it also becomes evident
that there is a relation between WHC and SF, as the
fillets of Amazonian hybrid sorubim and the real
hybrid sorubim presented lower WHC and higher
SF compared to the fillets of Pseudoplatystoma spp.
(27). In agreement, the fillets of Pseudoplatystoma
sp. presented the highest WHC and the lowest SF
values (29). In this case, it can also be justified by
the genetic similarity of hybrids.
The values of L were closely related to that reported
for fillets of Pseudoplatystoma spp. reared in
cages (48.73) and fishponds (49.09) (27). However,
the luminosity of fillets of Pseudoplatystoma sp.
obtained from the local commerce was superior
(approximately 60), which is highly appreciated by
consumers (29). The observed differences for a*
and b* were a feature that has called attention since
both hybrids presented similar values for all other
parameters.
Microbiological and sensory analyses
The fillets for considered safe for the sensory analyses
because the results followed the international
standards, which determine that these products must
be free of Salmonella sp. and the levels of positive
coagulase staphylococci < 1.0 × 102 CFU g –1 (33).
The correlation value obtained between the shear
force and the texture attribute indicated a high
correlation between these parameters. These
data are important because the meat texture is
an extremely important quality attribute for the
consumer as it defines the commercial value of the
product (34).
The obtained acceptance indexes (AI), above 70%,
indicated that products were considered sensorially
accepted (24).
The frequencies of fish consumption observed were
in accordance with the estimative of the Brazilian
Ministry of Fisheries and Aquaculture, which
indicate consumption of fish in Brazil below that
recommended by the World Health Organization (35).
CONCLUSIONS
In general, the proximate composition and physical
analysis showed the fillets of hybrids as of excellent
7Journal Vitae | https://revistas.udea.edu.co/index.php/vitaeVolume 30 | Number 01 | Article 349015
Characterization of fillets of Amazon and real hybrid sorubins
quality, classified in category A. Amazonian hybrid
sorubim fillets presented lower intensity of red and
higher intensity of yellow. However, there was no
statistical difference for the evaluated chemical and
sensory attributes, including the overall acceptance,
which means that the hybridization does not alter
the characteristics of the fish fillets and that both
hybrids are suitable for commercialization.
CONFLICTS OF INTEREST
The authors declare no conflict of interest in the
present investigation.
ACKNOWLEDGMENT
The authors gratefully acknowledge the Brazilian
research funding agencies CNPq (National Council
for Scientific and Technological Development),
FUNDECT (Mato Grosso do Sul State Foundation for
the Support and Development of Education, Science
and Technology) and CAPES (Federal Agency for the
Support and Improvement of Higher Education) for
their financial support.
AUTHOR CONTRIBUTIONS
Adriane Macedo and Andressa Piccoli Chaves carried
out the experiments. Angela Dulce Cavenaghi-
Altemio supervised the conduction of the research.
Gustavo Graciano Fonseca wrote the manuscript. All
authors contributed to the discussions.
REFERENCES
[1] Kobayashi M, Msangi S, Batka M, Vannuccini S, Dey MM,
Anderson JL. Fish to 2030: The role and opportunity for
aquaculture. Aquacul Econom Manag. 2015;19:282–300. https://
doi.org/10.1080/13657305.2015.994240
[2] Can MF, Günlü A, Can HY. Fish consumption preferences and
factors influencing it. Food Sci Technol. 2015;35:339–46. https://
doi.org/10.1590/1678-457X.6624
[3] Crepaldi DV, Faria PMC, Teixeira EA, Ribeiro LP, Costa ÂAP, de
Melo DC, Cintra APR, Prado SA, Costa FAA, Drumond ML, Lopes
VE, de Moraes VE. The Brazilian catfish in Brazil aquaculture. Rev
Bras Reprod Anim. 2006;30:150–8.
[4] Frascá-Scorvo CMD, Baccarin AE, Vidotti RM, Romagosa E,
Scorvo-Filho JD, Ayroza LMS. Influence of stoking densities,
intensive and semi-intensive rearing systems on carcass yield,
nutritional quality of the fillet and organoleptic characteristics
of pintado Pseudoplatystoma corruscans. Bol Inst Pesca.
2008;34:511–8.
[5] Faustino F, Nakaghi LSO, Marques C, Ganeco LN, Makino LC.
Structural and ultrastructural characterization of the embryonic
development of Pseudoplatystoma spp. hybrids. Int J Develop
Biol. 2010;54:723–30. https://doi.org/10.1387/ijdb.082826ff
[6] Silva RS, Santos BMM, Pizato S, Fonseca GG, Cortez-Vega WR.
Evaluation of protein isolate obtained from byproducts of hybrid
sorubim (Pseudoplatystoma reticulatum x Pseudoplatystoma
corruscans). J Bioener Food Sci. 2018;5:1-11. https://doi.
org/10.18067/jbfs.v5i1.226
[7] Hashimoto DT, Prado FD, Foresti F, Porto-Foresti F. Molecular
identification of intergenus crosses involving catfish hybrids: risks
for aquaculture production. Neotrop Ichthyol. 2016;14:e150139.
https://doi.org/10.1590/1982-0224-20150139
[8] Hashimoto DT, Senhorini JA, Foresti F, Por to-Foresti F.
Interspecific fish hybrids in Brazil: management of genetic
resources for sustainable use. Reviews Aquacul. 2012;4:108–18.
https://doi.org/10.1111/j.1753-5131.2012.01067.x
[9] do Prado FD, Mourao AAF, Foresti F, Senhorini JA, Porto-Foresti
F. First cytogenetic characterization of the Amazon catfish Leiarius
marmoratus (Gill, 1870) and its hybrid with Pseudoplatystoma
reticulatum (Eigenmann & Eigenmann, 1889). Caryologia,
2021;74:127-33. https://doi.org/10.36253/caryologia-1149
[10] Pacu Project. 2008. http://www.projetopacu.com.br/pintado-real/
[11] Pache MCB, Sant’Ana DA, Rezende FPC, Porto JVA, Rozales
JVA, Weber VAM, Oliveira Junior AS, Garcia V, Naka MH, Pistori
H. Non-intrusively estimating the live body biomass of pintado
real ® fingerlings: A feature selection approach. Ecol Inform.
2022;68:101509. https://doi.org/10.1016/j.ecoinf.2021.101509
[12] Jonsson B, Jonsson N, Finstad AG. Effects of temperature
and food quality on age and size at maturity in ectotherms: an
experimental test with Atlantic salmon. J Anim Ecol, 2013;82:201–
10. https://doi.org/10.1111/j.1365-2656.2012.02022.x
[13] Menegazzo ML, Petenuci ME, Fonseca GG. Production and
characterization of crude and refined oils obtained from the
co-products of Nile tilapia and hybrid sorubim processing.
Food Chem. 2014;157:10 0 – 4. ht tps://doi.org/10.1016/j.
foodchem.2014.01.121
[14] Souza AFL, Petenuci ME, Camparim R, Visentainer JV, da Silva
AJI. Effect of seasonal variations on fatty acid composition and
nutritional profiles of siluriformes fish species from the amazon
basin. Food Res Int. 2020;132:109051. https://doi.org/10.1016/j.
foodres.2020.109051
[15] AOAC 2012. Association of Official Analytical Chemists (19 th ed.).
Gaithersburg, MD, USA.
[16] Bligh EG, Dyer JW. A rapid method of total lipid extraction and
purification. Can J Biochem Physiol. 1959;37:911–7. https://doi.
org/10.1139/o59-099
[17] Stansby ME, Olcott HS. Composition of Fish. Industrial Fishery
Technology (p. 339–349). In Stansby ME, editor. Reinhold
Publishing Corporation, Chapman and Hall, London, UK. 1963.
[18] Jiménez A, Gutiérrez GC. Métodos para Medir Propiedades
Físicas en Industrias de Alimentos. In: Alvarado JD and Aguilera
JM, editors. Editorial Acribia S.A., Zaragoza, Spain. 2001.
[19] Cañeque V, Sañudo C. Metodología para el Estúdio de la Calidad
de la Canal y de la Carne en Rumiantes. Instituto Nacional de
Investigación y Tecnología y Alimentaria. Madrid, Spain. 2000.
[20] AMSA. American Meat Science Association. Research Guidelines
for Cookery, Sensory Evaluation, and Instrumental Tenderness
Measurements of Meat. Champaign, IL, USA. 2015.
[21] Cortez-Vega WR, Fonseca GG, Feisther VA, Silva TF, Prentice C.
Evaluation of frankfurters obtained from croaker (Micropogonias
furnieri) surimi and mechanically deboned chicken meat surimi-
like material. CyTA – J Food. 2013;11:27–36. https://doi.org/10.1
080/19476337.2012.680199
Characterization of fillets of Amazon and real hybrid sorubins
quality, classified in category A. Amazonian hybrid
sorubim fillets presented lower intensity of red and
higher intensity of yellow. However, there was no
statistical difference for the evaluated chemical and
sensory attributes, including the overall acceptance,
which means that the hybridization does not alter
the characteristics of the fish fillets and that both
hybrids are suitable for commercialization.
CONFLICTS OF INTEREST
The authors declare no conflict of interest in the
present investigation.
ACKNOWLEDGMENT
The authors gratefully acknowledge the Brazilian
research funding agencies CNPq (National Council
for Scientific and Technological Development),
FUNDECT (Mato Grosso do Sul State Foundation for
the Support and Development of Education, Science
and Technology) and CAPES (Federal Agency for the
Support and Improvement of Higher Education) for
their financial support.
AUTHOR CONTRIBUTIONS
Adriane Macedo and Andressa Piccoli Chaves carried
out the experiments. Angela Dulce Cavenaghi-
Altemio supervised the conduction of the research.
Gustavo Graciano Fonseca wrote the manuscript. All
authors contributed to the discussions.
REFERENCES
[1] Kobayashi M, Msangi S, Batka M, Vannuccini S, Dey MM,
Anderson JL. Fish to 2030: The role and opportunity for
aquaculture. Aquacul Econom Manag. 2015;19:282–300. https://
doi.org/10.1080/13657305.2015.994240
[2] Can MF, Günlü A, Can HY. Fish consumption preferences and
factors influencing it. Food Sci Technol. 2015;35:339–46. https://
doi.org/10.1590/1678-457X.6624
[3] Crepaldi DV, Faria PMC, Teixeira EA, Ribeiro LP, Costa ÂAP, de
Melo DC, Cintra APR, Prado SA, Costa FAA, Drumond ML, Lopes
VE, de Moraes VE. The Brazilian catfish in Brazil aquaculture. Rev
Bras Reprod Anim. 2006;30:150–8.
[4] Frascá-Scorvo CMD, Baccarin AE, Vidotti RM, Romagosa E,
Scorvo-Filho JD, Ayroza LMS. Influence of stoking densities,
intensive and semi-intensive rearing systems on carcass yield,
nutritional quality of the fillet and organoleptic characteristics
of pintado Pseudoplatystoma corruscans. Bol Inst Pesca.
2008;34:511–8.
[5] Faustino F, Nakaghi LSO, Marques C, Ganeco LN, Makino LC.
Structural and ultrastructural characterization of the embryonic
development of Pseudoplatystoma spp. hybrids. Int J Develop
Biol. 2010;54:723–30. https://doi.org/10.1387/ijdb.082826ff
[6] Silva RS, Santos BMM, Pizato S, Fonseca GG, Cortez-Vega WR.
Evaluation of protein isolate obtained from byproducts of hybrid
sorubim (Pseudoplatystoma reticulatum x Pseudoplatystoma
corruscans). J Bioener Food Sci. 2018;5:1-11. https://doi.
org/10.18067/jbfs.v5i1.226
[7] Hashimoto DT, Prado FD, Foresti F, Porto-Foresti F. Molecular
identification of intergenus crosses involving catfish hybrids: risks
for aquaculture production. Neotrop Ichthyol. 2016;14:e150139.
https://doi.org/10.1590/1982-0224-20150139
[8] Hashimoto DT, Senhorini JA, Foresti F, Por to-Foresti F.
Interspecific fish hybrids in Brazil: management of genetic
resources for sustainable use. Reviews Aquacul. 2012;4:108–18.
https://doi.org/10.1111/j.1753-5131.2012.01067.x
[9] do Prado FD, Mourao AAF, Foresti F, Senhorini JA, Porto-Foresti
F. First cytogenetic characterization of the Amazon catfish Leiarius
marmoratus (Gill, 1870) and its hybrid with Pseudoplatystoma
reticulatum (Eigenmann & Eigenmann, 1889). Caryologia,
2021;74:127-33. https://doi.org/10.36253/caryologia-1149
[10] Pacu Project. 2008. http://www.projetopacu.com.br/pintado-real/
[11] Pache MCB, Sant’Ana DA, Rezende FPC, Porto JVA, Rozales
JVA, Weber VAM, Oliveira Junior AS, Garcia V, Naka MH, Pistori
H. Non-intrusively estimating the live body biomass of pintado
real ® fingerlings: A feature selection approach. Ecol Inform.
2022;68:101509. https://doi.org/10.1016/j.ecoinf.2021.101509
[12] Jonsson B, Jonsson N, Finstad AG. Effects of temperature
and food quality on age and size at maturity in ectotherms: an
experimental test with Atlantic salmon. J Anim Ecol, 2013;82:201–
10. https://doi.org/10.1111/j.1365-2656.2012.02022.x
[13] Menegazzo ML, Petenuci ME, Fonseca GG. Production and
characterization of crude and refined oils obtained from the
co-products of Nile tilapia and hybrid sorubim processing.
Food Chem. 2014;157:10 0 – 4. ht tps://doi.org/10.1016/j.
foodchem.2014.01.121
[14] Souza AFL, Petenuci ME, Camparim R, Visentainer JV, da Silva
AJI. Effect of seasonal variations on fatty acid composition and
nutritional profiles of siluriformes fish species from the amazon
basin. Food Res Int. 2020;132:109051. https://doi.org/10.1016/j.
foodres.2020.109051
[15] AOAC 2012. Association of Official Analytical Chemists (19 th ed.).
Gaithersburg, MD, USA.
[16] Bligh EG, Dyer JW. A rapid method of total lipid extraction and
purification. Can J Biochem Physiol. 1959;37:911–7. https://doi.
org/10.1139/o59-099
[17] Stansby ME, Olcott HS. Composition of Fish. Industrial Fishery
Technology (p. 339–349). In Stansby ME, editor. Reinhold
Publishing Corporation, Chapman and Hall, London, UK. 1963.
[18] Jiménez A, Gutiérrez GC. Métodos para Medir Propiedades
Físicas en Industrias de Alimentos. In: Alvarado JD and Aguilera
JM, editors. Editorial Acribia S.A., Zaragoza, Spain. 2001.
[19] Cañeque V, Sañudo C. Metodología para el Estúdio de la Calidad
de la Canal y de la Carne en Rumiantes. Instituto Nacional de
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[22] USDA/FSIS. USDA/FSIS Microbiology Laboratory Guidebook. 3 rd
ed. United States Department of Agriculture. Food Safety and
Inspection Service. Washington, DC, USA. 1998.
[23] Cavenaghi-Altemio AD, Hashinokuti AA, Albuquerque DM,
Fonseca GG. Transglutaminase addition increases quality and
acceptation of sausages obtained from mechanically separated
meat of hybrid sorubins. Emir J Food Agricul. 2018;30:952–8.
https://doi.org/10.9755/ejfa.2018.v30.i11.1860
[24] Stone HS, Sidel JL. Sensory Evaluation Practices (3 rd ed.).
Academic Press, San Diego, CA, USA. 2004.
[25] Ramos Filho MM, Ramos MIL, Hiane PA, Souza EMT. Lipid profile
of four species of fish from the Pantanal region of Mato Grosso
do Sul. Food Sci Technol. 2008;28:361–5. https://doi.org/10.1590/
S0101-20612008000200014
[26] Burkert D, Andrade DR, Sirol RN, Salaro AL, Rasguido JEA,
Quirino CR. Processing yield and chemical composition of fillets
of surubim reared in net cages. Rev Bras Zootec. 2008;37:1137–
43. https://doi.org/10.1590/S1516-35982008000700001.
[27] Fantini LE, de Lara JAF, Delbem ÁCB, Ushizima TT, Povh JA,
de Campos CM. Quality attributes and properties of surubim
(Pseudoplatystoma spp.) meat. Semin: Ciên Agrár. 2015;36:3957–
64. https://doi.org/10.5433/1679-0359.2015v36n6p3957
[28] Fantini LE, Rodrigues RA, Honorato CA, Goes ESR, Ferraz
ALJ, de Lara JAF, Hanson T, de Campos CM. Resting time
before slaughter restores homeostasis, increases rigor mortis
time and fillet quality of surubim Pseudoplatystoma spp.
PLoS One. 2020;15:e0233636. https://doi.org/10.1371/journal.
pone.0233636
[29] Honorato CA, Caneppele A, Matoso JC, Prado MR, Siqueira
MS, Souza LRO. Physical characterization of fillets of surubi
(Pseudoplatystoma sp.), pacu (Piaractus mesopotamicus) and
pirarucu (Arapaimas gigas). Arq Ciên Vet Zoolog. 2014;17:237–42.
https://doi.org/10.25110/arqvet.v17i4.2014.5023
[30] Warner RD, Greenwood PL, Ferguson DM. Control of Meat
Quality. Understanding Genetic and Environmental Effects for
Assurance of Meat Quality. In Joo ST, editor. Research Signposts:
Kerala, India, 2011.
[31] Ofstad R, Kidman S, Myklebust R, Olsen R, Hermansson AM.
Factors influencing liquid-holding capacity and structural
changes during heating of comminuted cod (Gadus morhual
L.) muscle. LWT - Food Sci Technol. 1996;9:173–83. https://doi.
org/10.1006/fstl.1996.0024
[32] Jeong Y, Han Y. Effect on the emulsification stability and quality
of emulsified sausages added with wanggasi-chunnyuncho
(Opuntia humifusa f. jeollaensis) fruit powders. Food Sci Anim
Resour. 2019;39:953–65. https://doi.org/10.5851/kosfa.2019.e85
[33] ICMSF. Microorganisms in Foods: Use of Data for Assessing
Process Control and Product Acceptance. International
Commission on Microbiological Specifications for Foods.
Springer: New York, NY, USA, 2011.
[34] Jain D, Pathare PB, Manikantan MR. Evaluation of texture
parameters of Rohu fish (Labeorohita) during iced storage.
J Food Eng. 20 07;81:336 – 40. ht tps://doi.org/10.1016/j.
jfoodeng.2006.11.006
[35] FAO. Food and Agriculture Organization. The State of World Fisheries
and Aquaculture 2018 - Meeting the Sustainable Development Goals.
Rome, Italy. Licence: CC BY-NC-SA 3.0 IGO. 2018.