| Registro completo |
| Provedor de dados: |
BABT
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| País: |
Brazil
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| Título: |
Comparison of fatty acid content of fresh and frozen fillets of rainbow trout (Oncorhynchus mykiss) Walbaum
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| Autores: |
Chávez-Mendoza,Celia
García-Macías,José Arturo
Alarcón-Rojo,Alma Delia
Ortega-Gutiérrez,Juan Ángel
Holguín-Licón,Celia
Corral-Flores,Gabriela
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| Data: |
2014-02-01
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| Ano: |
2014
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| Palavras-chave: |
Frozen storage
Rainbow trout
Fatty acid profile
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| Resumo: |
The aim of this study was to evaluate and compare the percentage content of fatty acids (FA) of 54 rainbow trout fresh and frozen fillets. Frozen fillets were stored at -15ºC for 45 and 90 days. Saturated (SFA), monounsaturated (MUFA), polyunsaturated (PUFA), omega-6 (n-6) and omega-3 (n-3) fatty acids were determined by gas chromatograph coupled to mass spectrometry. The results indicated that during frozen storage, SFA and MUFA content increased by 32.63 and 9.25%, respectively, while PUFA content decreased by 25.3%, n-6 by 12.4% and n-3 by 32.55%. These changes were more significant (P ≤ 0.05) during the first 45 d of storage. It was concluded that the frozen storage had a negative impact on meat quality of rainbow trout due to the reduction of PUFA, n-3/n-6, polyene index and PUFA/ SFA and the increase of the SFA, and atherogenic and thrombogenic indexes, which meant a substantial loss of nutritional value in the fillets of rainbow trout.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000100015
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| Editor: |
Instituto de Tecnologia do Paraná - Tecpar
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| Relação: |
10.1590/S1516-89132014000100015
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| Formato: |
text/html
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| Fonte: |
Brazilian Archives of Biology and Technology v.57 n.1 2014
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| Direitos: |
info:eu-repo/semantics/openAccess
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