کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1190312 963529 2007 11 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Fatty acid composition of three freshwater fishes under different storage and cooking processes
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Fatty acid composition of three freshwater fishes under different storage and cooking processes
چکیده انگلیسی

Fatty acid composition of common carp (Cyprinus carpio), Nile tilapia (Oreochromis niloticus) and tambacu, a hybrid of tambaqui (Colossoma macropomum) and pacu (Piaractus mesopotamicus), was evaluated by gas chromatography. Raw, roasted and steamed fishes with and without skin were analyzed fresh and after 15, 30 and 45 storage days at −20 °C. Total lipid content was 9.3 g/100 g in carp, 0.79 g/100 g in tilapia and 1.3 g/100 g in tambacu with skin, with reductions of about 63%, 39% and 71% in the fishes without skin, respectively. The carp showed a high content of monounsaturated fatty acids (about 50%). In tilapia, palmitic and oleic acids were present in larger proportion, 26.55% and 23.86%, respectively. In tambacu, the fatty acid profile was 37% saturated, 34% monounsaturated and 21% polyunsaturated. Fatty acid composition did not present wide variations due to storage time and preparation, indicating that the storage and cooking methods used did not interfere in fatty acid composition.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 103, Issue 4, 2007, Pages 1080–1090
نویسندگان
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