SciELO - Scientific Electronic Library Online

 
vol.57 issue1Hydrolysis of insoluble fish protein residue from whitemouth croaker (Micropogonias furnieri) by fungiStability of phenolic compounds and antioxidant capacity of regular and decaffeinated coffees author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Journal

Article

Indicators

Related links

Share


Brazilian Archives of Biology and Technology

Print version ISSN 1516-8913

Abstract

CHAVEZ-MENDOZA, Celia et al. Comparison of fatty acid content of fresh and frozen fillets of rainbow trout (Oncorhynchus mykiss) Walbaum. Braz. arch. biol. technol. [online]. 2014, vol.57, n.1, pp.103-109. ISSN 1516-8913.  http://dx.doi.org/10.1590/S1516-89132014000100015.

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.

Keywords : frozen storage; rainbow trout; fatty acid profile.

        · text in English     · English ( pdf )

 

Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License