|
|
|
|
|
| BRITO,Bruna Mergulhão de; LIRA,Giselda Macena; PINHEIRO,Ariane Gleyse Azevedo; SANTANA,Cláudia Maria Alexandre da Silva; AMARAL,Isabela Luna. |
| Abstract With the objective of evaluating the influence of the heat treatment on the chemical composition of fish refried with interesterified margarine, the white hake (Cynoscion leiarchus), fresh and braised forms, was determined its centesimal composition, calorific value and fatty acid profile. Cooking with interesterified margarine resulted in a reduction of 12% in protein content and 7.5% in ash content. The lipid content increased after frying (112%). As well as total saturated fatty acids (82.8%), monounsaturated fatty acids (858%) and polyunsaturated fatty acids (567%). There was a 33% reduction in total arachidonic and 48% in total DHA, in the braised hake with interesterified margarine in relation to fresh hake. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cynoscion leiarchus; Centesimal composition; Fatty acids. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600640 |
| |
|
|
| LIRA,Giselda Macena; LOPEZ,Ana Maria Queijeiro; NANES,Gabriela Marques de Farias; SILVA,Fernanda Geny Calheiros. |
| Abstract The impact of white onion as a natural antioxidant on the lipid profile of “Vila Franca” shrimp (Litopenaeus schmitti Burkenroad, 1938), during storage under freezing, was evaluated by changes in the composition of fatty acids, carotenoids, centesimal composition and phenols. The lipid content in the shrimp samples in natura and with white onion was dimmed after 45 days of storage under freezing. At zero time and during storage, lower levels of fatty acids were detected in the shrimp with addition of white onion. There was a reduction in the total carotenoid content of fresh and white onion shrimp samples after 45 days of storage, corresponding to 30% and 43%, respectively. After 90 days of storage, was detected a loss of 28%, in the samples with... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fish; Vegetables; Fatty acids; Centesimal composition; Phenols. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600535 |
| |
|
|
|
