Perfil lipídico y calidad nutricional de especies de pescado enlatadas en aceite vegetal: matrinxa (Brycon amazonicus) y sardina de agua dulce (Hemiodus unicamculatus).
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
Texto Completo: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1161501 https://doi.org/10.36995/j.recyt.2023.40.006 |
Resumo: | Given the need to satisfy the demand for fish consumption, canned native fish has emerged as a market alternative, but it is necessary to determine the nutritional aspects of this product. The aim of this study was to characterise the lipid profile and evaluate the nutritional quality of matrinxã preserved in vegetable oil and compare these results with freshwater sardines obtained from the same type of processing and canning. Matrinxã species had higher protein content than sardines, but sardines had higher levels of moisture, lipids and total minerals. The predominant fatty acid in the canned fish samples was linoleic acid, followed by oleic acid and palmitic acid. In terms of nutritional quality, matrinxã showed higher indices of atherogenicity and thrombogenicity and lower values of the following ratios: hypocholesterolemic and hypercholesterolemic fatty acids; polyunsaturated/saturated and omega 6/omega 3 ratio in relation to sardines. In view of the results, it can be affirmed that Matrinxã, from a nutritional point of view, presents itself as a good alternative for the canned fish industry. |
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Perfil lipídico y calidad nutricional de especies de pescado enlatadas en aceite vegetal: matrinxa (Brycon amazonicus) y sardina de agua dulce (Hemiodus unicamculatus).Perfil lipídicoNative fishNutritional qualityPeixeEficiência NutricionalBryconHemiodus UnimaculatusSardinhaMatrinxãÓleo VegetalAlimento EnlatadoConsumo AlimentarBrycon amazonicusFatty acidsGiven the need to satisfy the demand for fish consumption, canned native fish has emerged as a market alternative, but it is necessary to determine the nutritional aspects of this product. The aim of this study was to characterise the lipid profile and evaluate the nutritional quality of matrinxã preserved in vegetable oil and compare these results with freshwater sardines obtained from the same type of processing and canning. Matrinxã species had higher protein content than sardines, but sardines had higher levels of moisture, lipids and total minerals. The predominant fatty acid in the canned fish samples was linoleic acid, followed by oleic acid and palmitic acid. In terms of nutritional quality, matrinxã showed higher indices of atherogenicity and thrombogenicity and lower values of the following ratios: hypocholesterolemic and hypercholesterolemic fatty acids; polyunsaturated/saturated and omega 6/omega 3 ratio in relation to sardines. In view of the results, it can be affirmed that Matrinxã, from a nutritional point of view, presents itself as a good alternative for the canned fish industry.CAROLINE ROBERTA FREITAS PIRES, UNIVERSIDADE FEDERAL DO TOCANTINS; CAROLINE DANTAS MENDES DA SILVA, UNIVERSIDADE FEDERAL DO TOCANTINS; DIEGO NEVES DE SOUSA, CNPASA; PATRICIA COSTA M SOARES CHICRALA, CNPASA; VIVIANE FERREIRA DOS SANTOS, UNIVERSIDADE FEDERAL DO TOCANTINS.PIRES, C. R. F.SILVA, C. D. M. daSOUSA, D. N. deCHICRALA, P. C. M. S.SANTOS, V. F. dos2024-01-31T13:32:55Z2024-01-31T13:32:55Z2024-01-312023info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleRevista de Ciencia y Tecnologia (RECyt), v. 25, n. 40, p. 50-56, 2023.1851-7587http://www.alice.cnptia.embrapa.br/alice/handle/doc/1161501https://doi.org/10.36995/j.recyt.2023.40.006enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2024-01-31T13:32:55Zoai:www.alice.cnptia.embrapa.br:doc/1161501Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542024-01-31T13:32:55falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542024-01-31T13:32:55Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Perfil lipídico y calidad nutricional de especies de pescado enlatadas en aceite vegetal: matrinxa (Brycon amazonicus) y sardina de agua dulce (Hemiodus unicamculatus). |
title |
Perfil lipídico y calidad nutricional de especies de pescado enlatadas en aceite vegetal: matrinxa (Brycon amazonicus) y sardina de agua dulce (Hemiodus unicamculatus). |
spellingShingle |
Perfil lipídico y calidad nutricional de especies de pescado enlatadas en aceite vegetal: matrinxa (Brycon amazonicus) y sardina de agua dulce (Hemiodus unicamculatus). PIRES, C. R. F. Perfil lipídico Native fish Nutritional quality Peixe Eficiência Nutricional Brycon Hemiodus Unimaculatus Sardinha Matrinxã Óleo Vegetal Alimento Enlatado Consumo Alimentar Brycon amazonicus Fatty acids |
title_short |
Perfil lipídico y calidad nutricional de especies de pescado enlatadas en aceite vegetal: matrinxa (Brycon amazonicus) y sardina de agua dulce (Hemiodus unicamculatus). |
title_full |
Perfil lipídico y calidad nutricional de especies de pescado enlatadas en aceite vegetal: matrinxa (Brycon amazonicus) y sardina de agua dulce (Hemiodus unicamculatus). |
title_fullStr |
Perfil lipídico y calidad nutricional de especies de pescado enlatadas en aceite vegetal: matrinxa (Brycon amazonicus) y sardina de agua dulce (Hemiodus unicamculatus). |
title_full_unstemmed |
Perfil lipídico y calidad nutricional de especies de pescado enlatadas en aceite vegetal: matrinxa (Brycon amazonicus) y sardina de agua dulce (Hemiodus unicamculatus). |
title_sort |
Perfil lipídico y calidad nutricional de especies de pescado enlatadas en aceite vegetal: matrinxa (Brycon amazonicus) y sardina de agua dulce (Hemiodus unicamculatus). |
author |
PIRES, C. R. F. |
author_facet |
PIRES, C. R. F. SILVA, C. D. M. da SOUSA, D. N. de CHICRALA, P. C. M. S. SANTOS, V. F. dos |
author_role |
author |
author2 |
SILVA, C. D. M. da SOUSA, D. N. de CHICRALA, P. C. M. S. SANTOS, V. F. dos |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
CAROLINE ROBERTA FREITAS PIRES, UNIVERSIDADE FEDERAL DO TOCANTINS; CAROLINE DANTAS MENDES DA SILVA, UNIVERSIDADE FEDERAL DO TOCANTINS; DIEGO NEVES DE SOUSA, CNPASA; PATRICIA COSTA M SOARES CHICRALA, CNPASA; VIVIANE FERREIRA DOS SANTOS, UNIVERSIDADE FEDERAL DO TOCANTINS. |
dc.contributor.author.fl_str_mv |
PIRES, C. R. F. SILVA, C. D. M. da SOUSA, D. N. de CHICRALA, P. C. M. S. SANTOS, V. F. dos |
dc.subject.por.fl_str_mv |
Perfil lipídico Native fish Nutritional quality Peixe Eficiência Nutricional Brycon Hemiodus Unimaculatus Sardinha Matrinxã Óleo Vegetal Alimento Enlatado Consumo Alimentar Brycon amazonicus Fatty acids |
topic |
Perfil lipídico Native fish Nutritional quality Peixe Eficiência Nutricional Brycon Hemiodus Unimaculatus Sardinha Matrinxã Óleo Vegetal Alimento Enlatado Consumo Alimentar Brycon amazonicus Fatty acids |
description |
Given the need to satisfy the demand for fish consumption, canned native fish has emerged as a market alternative, but it is necessary to determine the nutritional aspects of this product. The aim of this study was to characterise the lipid profile and evaluate the nutritional quality of matrinxã preserved in vegetable oil and compare these results with freshwater sardines obtained from the same type of processing and canning. Matrinxã species had higher protein content than sardines, but sardines had higher levels of moisture, lipids and total minerals. The predominant fatty acid in the canned fish samples was linoleic acid, followed by oleic acid and palmitic acid. In terms of nutritional quality, matrinxã showed higher indices of atherogenicity and thrombogenicity and lower values of the following ratios: hypocholesterolemic and hypercholesterolemic fatty acids; polyunsaturated/saturated and omega 6/omega 3 ratio in relation to sardines. In view of the results, it can be affirmed that Matrinxã, from a nutritional point of view, presents itself as a good alternative for the canned fish industry. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023 2024-01-31T13:32:55Z 2024-01-31T13:32:55Z 2024-01-31 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Revista de Ciencia y Tecnologia (RECyt), v. 25, n. 40, p. 50-56, 2023. 1851-7587 http://www.alice.cnptia.embrapa.br/alice/handle/doc/1161501 https://doi.org/10.36995/j.recyt.2023.40.006 |
identifier_str_mv |
Revista de Ciencia y Tecnologia (RECyt), v. 25, n. 40, p. 50-56, 2023. 1851-7587 |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1161501 https://doi.org/10.36995/j.recyt.2023.40.006 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
instacron_str |
EMBRAPA |
institution |
EMBRAPA |
reponame_str |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
collection |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
repository.name.fl_str_mv |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
cg-riaa@embrapa.br |
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1794503556867293184 |