Comparative assessment of nutritional composition and physicochemical properties of fresh, freeze- dried and rehydrated rainbow trout <i>(Oncorhynchus mykiss</i> Walbaum, 1792) mince

CORAPCI, Bengunur; GUNERI, Nilgun

doi:10.1590/fst.08419

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Food Science and Technology

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Original Article • Food Sci. Technol 40 (Suppl. 1) • June 2020 • https://doi.org/10.1590/fst.08419 copy

Comparative assessment of nutritional composition and physicochemical properties of fresh, freeze- dried and rehydrated rainbow trout (Oncorhynchus mykiss Walbaum, 1792) mince

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Abstract

Freeze drying is known as the excellent drying method for heat sensitive food products. In this research was aimed to determination of nutritional composition and physicochemical properties of fresh, freeze- dried and rehydrated rainbow trout (Oncorhynchus mykiss) mince. Sample groups were established as fresh trout mince, freeze-dried trout mince and rehydrated trout mince after freeze-dried. Proximate composition, pH, water activity, colour measurement, rehydration ratio, fatty acid and amino acid profiles were determined in the samples. As a result; nutritional composition, total aminoacid amounts and total MUFA amounts were different in fresh, freeze dried and rehydrated samples. However; the difference between the total amount of PUFA in fresh and rehydrated samples were found insignificant statistically.

Keywords:
freeze drying; trout mince; nutrition composition; physicochemical properties

Amino acid (g/100 g)	Fresh	Freeze-dried	Rehydrated
Alanine	0.70 ± 0.02^a	2.82 ± 0.13^c	1.97 ± 0.02^b
Aspartic acid	2.26 ± 0.02^a	4.57 ± 0.01^c	2.98 ± 0.02^b
Methionine*	0.52 ± 0.00^a	2.53 ± 0.01^c	1.15 ± 0.00^b
Glutamic acid	2.43 ± 0.00^a	5.39 ± 2.79^c	2.81 ± 0.03^b
Phenylalanine*	0.63 ± 0.00^a	3.57 ± 0.01^c	1.64 ± 0.01^b
Lysine*	2.81 ± 0.00 ^a	6.04 ± 0.01^b	2.96 ± 0.03^a
Histidine*	0.65 ± 0.00^a	2.21 ± 0.02^c	1.04 ± 0.01^b
Tryosine	0.56 ± 0.00^a	2.93 ± 0.01^c	1.31 ± 0.01^b
Glycine	0.93 ± 0.00^a	4.20 ± 0.01^c	1.63 ± 0.02^b
Valine*	0.67 ± 0.00^a	3.32 ± 0.00^c	1.84 ± 0.01^b
Leucine*	1.30 ± 0.00^a	6.53 ± 0.04^c	3.12 ± 0.01^b
Isoleucine*	0.80 ± 0.00^a	4.65 ± 0.03^c	2.05 ± 0.02^b
Threonine*	1.50 ± 0.00^a	5.35 ± 0.01^c	2.46 ± 0.03^b
Serine	0.91 ± 0.00^a	2.93 ± 0.01^c	1.61 ± 0.01^b
Proline	0.91 ± 0.02^a	4.24 ± 0.09^b	1.41 ± 0.01^a
Arginine*	0.44 ± 0.00^b	0.61 ± 0.00^c	0.39 ± 0.00^a
Total amino acid	18.11 ± 0.00^c	61.96 ± 0.18^a	30.44 ± 0.31^b
Total essential amino acids (E)	9.35 ± 0.00^c	34.84 ± 0.13^a	16.69 ± 0.15^b
Total non-essential amino acids (NE)	8.76 ± 0.00^c	27.11 ± 0.04^a	13.75 ± 0.15^b
E/NE	1.06 ± 0.00^c	1.28 ± 0.00^a	1.21 ± 0.00^b

Fatty acids	Fresh	Freeze-dried	Rehydrated
C12:0	0.03 ± 0.02^a	0.04 ± 0.00^a	0.05 ± 0.00^a
C13:0	0.01 ± 0.00^a	0.01 ± 0.00^a	0.01 ± 0.00^a
C14:0	2.23 ± 0.01^a	2.13 ± 0.00^b	2.14 ± 0.00^b
C15:0	0.25 ± 0.00^a	0.26 ± 0.00^a	0.26 ± 0.00^a
C16:0	14.79 ± 0.08^a	14.32 ± 0.00^b	14.27 ± 0.00^b
C17:0	0.21 ± 0.00^a	0.26 ± 0.00^b	0.26 ± 0.00^b
C18:0	4.28 ± 0.00^a	4.41 ± 0.00^b	4.52 ± 0.00^c
C20:0	0.25 ± 0.00^a	0.32 ± 0.00^b	0.27 ± 0.00^a
C21:0	0.04 ± 0.00^a	0.01 ± 0.00^b	nd
C22:0	0.13 ± 0.00^a	0.14 ± 0.00^b	0.14 ±0.00^b
C23:0	0.01 ± 0.00^a	nd	0.02 ±0.00^b
C24:0	0.05 ± 0.00^a	0.06 ± 0.00^a	0.06 ±0.00^a
ƩSFA	22.30 ± 0.07^a	21.97 ± 0.00^a	22.01 ± 0.01^a
C14:1	0.03 ± 0.00^a	0.03 ± 0.00^a	0.03 ± 0.00^a
C16:1	3.98 ± 0.00^a	3.61 ± 0.00^b	3.58 ± 0.00^c
C18:1 n-9	30.02 ± 0.02^a	29.51 ± 0.01^b	30.09 ± 0.00^a
C20:1 n-9	1.83 ± 0.01^a	1.78 ± 0.00^b	1.86 ± 0.00^a
C22:1 n-9	0.19 ± 0.00^a	0.19 ± 0.01^a	0.21 ± 0.00^a
C24:1	0.19 ± 0.00^a	0.21 ± 0.00^b	0.21 ± 0.00^b
ƩMUFA	36.25 ± 0.02^a	35.35 ± 0.03^c	35.98 ± 0.00^b
C18:2 n-6 (omega-6)	21.96 ± 0.01^a	21.77 ± 0.03^b	21.79 ± 0.00^b
C18:3 n-3 (omega-3)	2.76 ± 0.01^a	2.66 ± 0.00^b	2.63 ± 0.00^b
C18:3 n-6	0.27 ± 0.00^a	0.34 ± 0.00^b	0.32 ± 0.00^c
C20:2	1.72 ± 0.00^a	1.76 ± 0.00^b	1.76 ± 0.00^b
C20:3 n-3 (omega-3)	0.23 ± 0.00^a	0.26 ± 0.00^b	0.23 ± 0.00^a
C20:3 n-6 cis	0.52 ± 0.00^a	0.61 ± 0.00^b	0.60 ± 0.00^b
C20:4 n-6	0.38 ± 0.00^a	0.47 ± 0.00^b	0.44 ± 0.00^c
C22:2	0.49 ± 0.01^a	0.49 ± 0.00^a	0.47 ± 0.00^a
C22:5 n-3	0.59 ± 0.00^a	0.68 ± 0.00^b	0.64 ± 0.00^c
C20:5 n-3 (EPA, omega-3)	1.20 ± 0.00^a	1.31 ± 0.01^b	1.19 ± 0.00^a
C22:6 n-3 (DHA, omega-3)	5.28 ± 0.04^a	5.81 ± 0.01^b	5.35 ± 0.00^a
ƩPUFA	35.41 ± 0.02^b	36.18 ± 0.05^a	35.44 ± 0.01^b
Ʃω-3	10.06 ± 0.01^b	10.74 ± 0.02^a	10.05 ± 0.01^b
Ʃω-6	23.13 ± 0.00^a	23.19 ± 0.02^a	23.15 ± 0.00^a
ω-3/ ω-6	0.43 ± 0.00^b	0.46 ± 0.00^a	0.43 ± 0.00^c

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[1] *Corresponding author: bengucorapci@hotmail.com