Title page for ETD etd-315812142975720


Type of Document Master's Thesis
Author Pullela, Sharma V. S.
URN etd-315812142975720
Title Aquaculture of Pacu (Piaractus mesopotamicus) and a Comparison of its Quality: Microbiological, Sensory, and Proximate Composition
Degree Master of Science
Department Food Science and Technology
Advisory Committee
Advisor Name Title
Coale, Charles W. Jr.
Fernandes, Custodio F.
Libey, George S.
Smith, Stephen A.
Flick, George J. Jr. Committee Chair
Keywords
  • pacu
  • aquaculture
  • microbiology
  • sensory
  • proximate composition
Date of Defense 1998-08-21
Availability unrestricted
Abstract

Abstract (Piaractus mesopotamicus) initially

weighing 72.0 g were fed three diets - a) 0.5%

vegetable (zucchini), b) commercial 32% (P32) and

c) commercial 36% (P36) protein diets for 24

weeks and their growth performance compared.

Processing yields and proximate composition were

determined following dressing of pacu. The

microbiological quality of pond cultured pacu was

compared to aquacultured hybrid striped bass,

tilapia, and rainbow trout grown in pond and

recirculating aquaculture systems. Sensorial analyses

for differences in flavor, preference, and color were

also determined. Protein concentration significantly

influenced the weights, lengths, specific growth rate,

feed conversion ratio, and protein efficiency ratio (p

< 0.05). Diet insignificantly influenced the processing

yields (p > 0.05). The moisture, protein and total

lipid contents were significantly affected (p < 0.05)

by the dietary protein. The indicative bacterial

quality differed significantly for pacu as well as the

water used for culturing pacu (p < 0.05) among

dietary treatments. Aquaculture production systems

significantly influenced the indicative and pathogenic

bacterial quality. Listeria monocytogenes,

Salmonella spp., Yersinia enterocolitica, and

Escherichia coli O157:H7 were not isolated from

any of the sampled fish. The qualitative and

quantitative results of Clostridium botulinum were

influenced by the production system (p < 0.05).

Flavor of pacu was comparable to that of hybrid

striped bass, tilapia, and rainbow trout, but superior

to catfish. Cooking significantly improved the color

of the ground fish fillets.

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