Revue: | Brazilian archives of biology and technology |
Base de datos: | PERIÓDICA |
Número de sistema: | 000372697 |
ISSN: | 1516-8913 |
Autores: | Chávez Mendoza, Celia1 García Macías, José Arturo2 Alarcón Rojo, Alma Delia2 Ortega Gutiérrez, Juan Angel2 Holguín-Licón, Celia2 Corral Flores, Gabriela2 |
Instituciones: | 1Centro de Investigación en Alimentación y Desarrollo A.C., Unidad Delicias, Delicias, Chihuahua. México 2Universidad Autónoma de Chihuahua, Facultad de Zootecnia y Ecología, Chihuahua. México |
Año: | 2014 |
Periodo: | Ene-Feb |
Volumen: | 57 |
Número: | 1 |
Paginación: | 138-144 |
País: | Brasil |
Idioma: | Inglés |
Tipo de documento: | Artículo |
Enfoque: | Experimental |
Resumen en inglés | 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 |
Disciplinas: | Química |
Palabras clave: | Química de alimentos, Congelamiento, Almacenamiento, Filetes de pescado, Trucha arcoiris, Oncorhynchus mykiss, Perfil, Acidos grasos |
Keyword: | Chemistry, Food chemistry, Freezing, Storage, Fish fillets, Rainbow trout, Oncorhynchus mykiss, Profile, Fatty acids |
Texte intégral: | Texto completo (Ver PDF) |