Influence of seasonality on the development and quality of wild Pimelodus britskii fillet

ABSTRACT

The present study aimed to evaluate the morphometric and yield characteristics and the chemical composition of Pimelodus britskii in two seasons (winter or summer) to provide information for its industrialization and commercial use. For this trial, 72 individuals were collected from either winter or summer. The fish were distributed to three length classes (<20 cm, 20 to 23 cm, >23 cm), for a total of 24 fish per class. Evaluation of total weight, total and standard length, head length and height, and the relationships between these characteristics were recorded. Clean trunk and fillet yields, visceral fat percentage, and head weight percentage were also evaluated in this study. Chemical composition of the fillets was analyzed for dry matter, crude protein, lipid content, and ash. The fatty acid profile of fillets from fish caught in the winter was higher in this study: 24:0, 14:1 n − 5, 16:1 n − 7, 18:1 n − 9, 24:1 n − 9, 18:2 n − 6, 18:3 n − 3, 20:4 n − 6, 20:5 n − 3, and 22:6 n − 3 (P < .05). Seasonality affected total weight, head weight, visceral fat percentage, and fillet yields (P < .05). The fatty acid profile of P. britskii (increased n − 3/n − 6 lipids) caught during the winter shows great potential for human consumption. The results show that seasonality can affect the morphological characteristics and chemical composition of P. britskii.

KEYWORDS:

• Neotropical fish
• fatty acids
• chemical composition

Disclosure statement

No potential conflict of interest was reported by the authors.