|
|
|
|
|
| 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 |
| |
|
|
| Méndez-Zamora,Gerardo; García-Macías,José Arturo; Santellano-Estrada,Eduardo; Chávez-Martínez,América; Durán-Meléndez,Lorenzo Antonio; Silva-Vázquez,Ramón; Quintero-Ramos,Armando. |
| The aim of this study was to evaluate the influence of different concentrations of inulin and pectin as fat substitutes on the chemical composition, texture, and sensory acceptance of frankfurter sausages. Six treatments were evaluated to test fat replacement: control (T0); low fat control (T1); low fat with 15% inulin (T2); low fat with 30% inulin (T3); low fat with 7.5% inulin and 7.5% pectin (T4); and low fat with 15% inulin and 15% pectin (T5). The addition of fibers increased the yield (T3 and T5; 98.96%), and the color parameters were slightly reduced (T3). Moisture (61.14%) and ashes (6.96%) of sausages with inulin and pectin were higher (T5), while shear force, hardness, fracturability, gumminess, and chewiness (T3 and T5) were slightly lower than... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fibers; Texture; Sensory acceptance; Color; Fat substitutes. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100025 |
| |
|
|
|
