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Comparison of fatty acid content of fresh and frozen fillets of rainbow trout (Oncorhynchus mykiss) Walbaum BABT
Chávez-Mendoza,Celia; García-Macías,José Arturo; Alarcón-Rojo,Alma Delia; Ortega-Gutiérrez,Juan Ángel; Holguín-Licón,Celia; Corral-Flores,Gabriela.
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,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Frozen storage; Rainbow trout; Fatty acid profile.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000100015
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