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| Zanqui,Ana Beatriz; Maruyama,Swami Arêa; Barilli,Deoclécio José; Ribeiro,Suellen Andressa Oenning; Gomes,Sandra Terezinha Marques; Visentainer,Jesuí Vergílio; Souza,Nilson Evelázio De; Boscolo,Wilson Rogério; Matsushita,Makoto. |
| The objective of this study was to investigate the fatty acid composition of Pimedolus maculatus fillets of fish fed with different diets. The fish were submitted to an adaptation period (over 30 days) and fed only a control diet (diet I). After this period, the fish were divided into two groups: one group received a diet enriched with flaxseed oil (diet II), and the other received a diet enriched with conjugated linoleic acid (CLA) (diet III). Subsequent collections were undertaken after 25 and 50 days. Compared to the control samples, fish fed diet II showed an increase in concentrations of total fatty acid omega-3 (n-3) in the fillets, with an improvement ratio of n-6/n-3. The incorporation of CLA into fish fed diet III was successful. Supplementing the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Polyunsaturated fatty acids; Gas chromatography; Fatty acids profile. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300023 |
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| Jesús,Marcelo Nunes de; Zanqui,Ana Beatriz; Valderrama,Patrícia; Tanamati,Augusto; Maruyama,Swami Arêa; Souza,Nilson Evelázio de; Matsushita,Makoto. |
| In this work, three freeze-dried (FD) egg products (whole egg (WE), egg yolk (EY) and egg white (EW)) were obtained and the acceptability of confections prepared with each was evaluated. Sensory analyses for confections were performed by hedonic testing with fifty panelists in each evaluation. The studied confections were: Condensed Milk Pudding (P), Quindim (Q) and Meringue (M). The results obtained for confections made with FD egg products were compared with the achieved through other formulations of the same desserts made with fresh (F) or spray-dried (SD) egg products. The sensory analysis results for confections made with FD egg products showed good acceptance by panelists. A principal component analysis of the sensory evaluation data was carried out... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Principal component analysis; Freeze-dried eggs; Confections; Sensory analysis; Egg products. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300025 |
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| Barilli,Deoclécio José; Santarosa,Mayara; Zanqui,Ana Beatriz; Boscolo,Wilson Rogério; Feiden,Aldi; Furuya,Wilson Massamitu; Gomes,Sandra Terezinha Marques; Visentainer,Jesuí Vergílio; Souza,Nilson Evelázio de; Matsushita,Makoto. |
| The objective of this study was to evaluate the incorporation of conjugated linoleic acid and α-linolenic acid in fillets of pacu fish raised in net cages and fed diets enriched with these acids. The fish were fed for 49 days, and at the end of this period the fatty acid content in the fillets was determined by gas chromatography. Concentrations of α-linolenic acid, eicosapentaenoic acid, and the total omega-3 (n-3) fatty acid in the fillets increased, improving the n-6/n-3 ratio. In addition, the incorporation of conjugated linoleic acid in the fish fillets proved well established. This study showed that the use of diets enriched with conjugated linoleic acid and α-linolenic acid results in the incorporation of these acids in the of pacu fish fillets,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Piaractus mesopotamicus; Fatty acids; Net cages. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100011 |
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