Análises mecânicas e físico-químicas de couros de tilápia, cachara e salmão.

The objective was to compare the physicochemical and mechanical analysis of the Nile tilapia, cachara and salmon leather under the same skin processing technique. The tilapia, salmão and cachara skins were obtained from the processing unit Smart fish (Rolândia-PR), Tomita e Tomita (Maringá-PR) and Embrapa (Corumbá-MS), respectively. After removing the skins from the fish, they were subjected to freezing for their transport and storage until the time of performing the tanning process. The hides for tanning were thawed, stripped and subjected to the same processing technique and processed into leather. The leather tilapia showed the greatest thickness, tensile strength, and tensile strength, while the salmon had the highest tear resistance (105.69 N/mm). Cachara leather results were lower than those of the leather of tilapia and salmon concerning their elongation percentage. Salmon leather showed the best chromium oxide percentage (2.6%), while this was 2.0% for tilapia and 1.8% for cachara, the values were below the recommended for tanned leathers with salt chrome. Extractable substances in dichloromethane for salmon were the most referenced (14.5%), while the rest were above the recommended amount, requiring adjustments in the formulation to obtain best quality leathers. [ABSTRACT FROM AUTHOR]