Analysis of the chemical properties of salted cobia (Rachycentron canadum)

Abstract Aquaculture of cobia (Rachycentron canadum) is still incipient in Brazil, as well as the sale of its meat. However, there is a market demand for this product in the state of Rio de Janeiro. The salting process for the meat of cultivated cobia is a way of preserving and marketing the product for the growers. Thus, the present study aimed to assess the chemical properties of salted cobia meat. Market-sized cobia grown in net-tanks located in Baía de Ilha Grande, Angra dos Reis, Rio de Janeiro, Brazil were used. The fish were eviscerated (gutted), beheaded and lightly flattened. The fillets “charutos” were then subjected to brine salting for 6 days, immersed in saturated brine at refrigeration temperature. After the preparation of the product, analyzes of percent composition, chloride content and lipid profile were performed. The product had high concentrations of protein (20.16%), lipids (19.88%) and 6.56% of total chloride. Lipid profile assessment showed significant percentages of palmitic (6.66%) and oleic (4.99%) acids. Therefore, it is concluded that the salted meat of cobia has good nutritional quality, and the product is a source of palmitic and oleic acids that help preventing cardiovascular diseases and lowering cholesterol levels.

摘要 巴西军曹鱼（Rachycentron canadum）的养殖及其肉品销售仍处于起步阶段，但在里约热内卢州，该产品仍存在市场需求。对养殖军曹鱼肉采用盐渍工艺，可为养殖者提供产品保鲜与市场化途径。据此，本研究旨在评估盐渍军曹鱼肉的化学特性。本研究使用了采自巴西里约热内卢州安格拉杜斯雷斯市伊尔哈格兰德湾网箱养殖的商品规格军曹鱼，试验鱼经去内脏（净膛）、去头及轻度压平处理后，将其“雪茄状”鱼片置于冷藏温度下的饱和盐水中盐渍6天。产品制备完成后，对其成分占比、氯化物含量及脂质谱进行了检测分析。结果显示，该产品的蛋白质（20.16%）、脂质（19.88%）及总氯化物（6.56%）含量均较高；脂质谱检测表明，其棕榈酸（6.66%）与油酸（4.99%）占比显著。综上，本研究认为盐渍军曹鱼肉具备优良的营养品质，且该产品富含棕榈酸与油酸，有助于预防心血管疾病并降低胆固醇水平。