{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,10]],"date-time":"2026-04-10T02:58:05Z","timestamp":1775789885330,"version":"3.50.1"},"reference-count":37,"publisher":"Public Library of Science (PLoS)","issue":"1","license":[{"start":{"date-parts":[[2022,1,21]],"date-time":"2022-01-21T00:00:00Z","timestamp":1642723200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Programa Nacional de Coopera\u00e7\u00e3o Acad\u00eamica na Amaz\u00f4nia"}],"content-domain":{"domain":["www.plosone.org"],"crossmark-restriction":false},"short-container-title":["PLoS ONE"],"abstract":"<jats:p>With the intensification of fish farming, the amount of residues also increased. One of the by-products generated is leather. However, several factors influence its quality, among them, the types of tanning used. Paiche (<jats:italic>Arapaima gigas<\/jats:italic>) is the largest freshwater fish in the world, and therefore has great potential in the use of leather, in addition to being one of the most cultivated fish in the Rond\u00f4nia state. The aimed was to evaluate the physicomechanical resistance, histological and morphological aspects in different directions of the fibers of the paiche to evaluate the tanning with chromium oxide and vegetable tannin. Paiches with an average weight of 12.0 kg were used, skins were made and tanned using chromium and vegetable tannin as techniques. After tanning, 20 specimens were removed in longitudinal, transverse and diagonal directions to the fish body, to determine resistance in dynamometer and leather for histological analysis, scanning electron microscopy and physical-chemical analysis. The average thickness of the specimens of the leathers ranged 1.79mm to 2.82mm, in addition, there was no interaction between the type of tanning agent and the directions obtained for strength, traction and elongation. Regarding the progressive tearing test, there was also no interaction effect. However, the defined factors had relevant differences for the maximum and average amount applied, and the leathers tanned with vegetable tannin expanded to larger dimensions 110.19 and 85.52 N. According to the images obtained by histology and scanning microscopy, they presented that in the longitudinal and transverse direction the collagen fibers are presented in layers parallel to the leather surface and in the diagonal direction the interlacing is more intense, that is, in addition to the overlapping layers intercalated thinner, close to the surface, fiber bundles can also be seen crossing each other. It is concluded that leathers tanned with vegetable tannin have less resistance than leathers tanned with chromium salts for traction to rupture and greater resistance to tear.<\/jats:p>","DOI":"10.1371\/journal.pone.0261781","type":"journal-article","created":{"date-parts":[[2022,1,21]],"date-time":"2022-01-21T18:44:05Z","timestamp":1642790645000},"page":"e0261781","update-policy":"https:\/\/doi.org\/10.1371\/journal.pone.corrections_policy","source":"Crossref","is-referenced-by-count":9,"title":["Tanned leather of the paiche Arapaima gigas Schinz, 1822 (Arapaimidae) with extracts of vegetable origin to replace chromium salts"],"prefix":"10.1371","volume":"17","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-2069-4543","authenticated-orcid":true,"given":"Jucilene","family":"Cavali","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1135-6443","authenticated-orcid":true,"given":"Maria Luiza Rodrigues","family":"de Souza","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Patr\u00edcia","family":"Silva de Oliveira Kanarski","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Melina Franco","family":"Coradini","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5965-9438","authenticated-orcid":true,"given":"Jer\u00f4nimo","family":"Vieira Dantas Filho","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"340","published-online":{"date-parts":[[2022,1,21]]},"reference":[{"key":"pone.0261781.ref001","doi-asserted-by":"crossref","first-page":"67","DOI":"10.1590\/bjft.2014.010","article-title":"Sensorial, physicochemical and microbiological assessment of pirarucu (Arapaima gigas, Schinz 1822) during ice storage","volume":"17","author":"PR Oliveira","year":"2014","journal-title":"Brazilian Journal of Food Technology"},{"key":"pone.0261781.ref002","doi-asserted-by":"crossref","first-page":"e13820","DOI":"10.1111\/jfpp.13820","article-title":"Effects of different frying techniques on the color, fatty acid profile, and lipid oxidation of Arapaima gigas","volume":"42","author":"ECS Vieira","year":"2018","journal-title":"Journal of Food Processing and Preservation"},{"key":"pone.0261781.ref003","first-page":"100611","article-title":"Aquaculture in Brazil: past, present and future","volume":"19","author":"WC Valenti","year":"2021","journal-title":"Aquaculture Research"},{"key":"pone.0261781.ref004","doi-asserted-by":"crossref","first-page":"100200","DOI":"10.1016\/j.ijgfs.2020.100200","article-title":"Evaluation of muscle cuts of pirarucu (Arapaima gigas) and sous vide product characterization and quality parameters","volume":"20","author":"E Pino-Hern\u00e1ndez","year":"2020","journal-title":"International Journal of Gastronomy and Food Science"},{"key":"pone.0261781.ref005","first-page":"535","article-title":"Effect of retanning techniques on the resistance of Nile tilapia (Oreochromis niloticus L.) leather. 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