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Brazilian Archives of Biology and Technology

Print version ISSN 1516-8913


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.

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.

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