Abstract

PEDROSA, Elisabete et al. Study of the Edible Portion of Some Fishes. Nutrícias [online]. 2014, n.20, pp.20-24. ISSN 2182-7230.

Introduction: The edible portion term corresponds to the amount of the product which can be fully used for eating, in other words, devoid of materials that are rejected for being unusable. For the fish its calculation is of high importance. Objectives: Calculate the values of edible portion of some fishes used by a catering company. Methodology: We selected 12 food products and for each one there were analyzed 5 samples and the edible part was calculated. The data were processed using the IBM ® SPSS ® software. Results: We obtained values of edible portion of 89% for the grenadier, 81% for salmon, 77% for hake, 77% for white hake, 76% for fresh codfish, 73% for the tails of hake, 69% for haddock, 67% for red fish, 67% for black scabbard fish, 66% for ling fish, 54% for mackerel and 48% for plaice. The differences between the percentage of edible part for fish are statistically significant (p<0.05). Conclusions: There were obtained different edible portions for each food product studied. The percentage of edible part should be used for each individual food product, avoiding, whenever is possible, the use of universal values aiming to optimize calculations in order to impair stocks rupture as well as food waste in food services.

Keywords : Edible portion; Fish; Catering unit.

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