Variações na textura, conteúdo lipídico e fibras musculares de corvinas de três tamanhos comerciais diferentes, capturadas no inverno e no verão / Seasonal variations in texture, fat content and muscle cellularity in meagre, Argyrosomus regius, of three different commercial sizes

Teresa Gama Pereira, Luís Carvalho, Ana Grade, Pedro Pousão-Ferreira, Amparo Gonçalves


A corvina é uma espécie com elevado potencial para aquacultura intensiva na região do Mediterrâneo. O consumo de alimento desta espécie é extremamente afetado pela temperatura da água e diminui nos meses de inverno. Neste estudo foi analisada a qualidade de corvinas com três tamanhos diferentes: 800, 1500 e 2500 g, capturadas no inverno e no verão. Os resultados obtidos indicam que a estação do ano afeta as caraterísticas morfométricas, conteúdo lipídico (2.5 para 4.3 % e 3.1 para 4.5 % em corvinas de 1500 e 2500 g, respetivamente, no inverno e no verão) e índice hepatossomático (1.3 para 2.8 % e 1.6 to 2.6 % em corvinas de 1500 e 2500 g, respetivamente, no inverno e no verão). As propriedades texturais do filete não foram afetadas mas foi encontrada uma correlação negativa entre a coesividade e o conteúdo de gordura do filete de corvinas de 1500 g. As fibras musculares também foram avaliadas e não foram encontradas diferenças na área das fibras embora a densidade de fibras tenha sido maior no verão do que no inverno (400 para 598 fibras/mm2 e 287 para 413 fibras/mm2 em corvinas de 1500 e 2500 g, respetivamente, no inverno e no verão). Esta diferença poderá estar associada a um aumento do recrutamento das fibras musculares durante o período de inverno, o que é sugerido pela distribuição das áreas das fibras medidas na corvina de 1500 g. Em conclusão, este estudo mostra que a época da captura da corvina pode afetar os diferentes atributos da qualidade do filete deste peixe.


Corvina, fibras musculares, textura e gordura

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