Authors: Teixeira Fernanda N, Bassil Pamela E, Lima Loíse C.S, Sandes Paula H, Martins Mayara X, Salim Ana Paula A.A, Mano Sérgio B, Mársico Eliane T, Toledo Bruno S, Kurihara Leonardo, Campos-Silva João Vitor, Barros Ana Paula C, da Costa Antônio A.D, Ferreira Micheli S.
The influence of bleeding on color, texture profile, and chemical quality of frozen pirarucu loins were investigated. The loins were obtained from eighteen (n=18) pirarucu carcasses from animals slaughtered by bleeding (BLE; n = 9) or without bleeding (NON-BLE; n = 9). The loins were sliced and assigned randomly for 1 and 12 months at -20ºC to analyze pH, water holding capacity, instrumental color, and texture profile BLE samples exhibited higher L* values (P < 0.05), whereas BLE and NON-BLE exhibited similar (P > 0.05) pH, a* values, b* values, and color stability at months 1 and 12. NON-BLE samples demonstrated greater (P < 0.05) hardness and chewiness at month 1, whereas similar (P > 0.05) springiness and cohesiveness were observed in BLE and NON-BLE samples at months 1 and 12. During storage, Both samples (BLE and NON-BLE) demonstrated a decrease (P < 0.05) in pH and water holding capacity; and an increase (P < 0.05) in lightness, hardness, and chewiness. Also, BLE and NON-BLE exhibited stable (P > 0.05) redness, yellowness, color stability, and cohesiveness. NON-BLE samples exhibited a decrease (P < 0.05) in springiness from the 1st to the 12th month of frozen storage. Bleeding positively influenced the quality of frozen pirarucu.
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