Fatty acid composition and influence of temperature on the lipid stability of Arapaima gigas meat
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Food Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100408 |
Resumo: | Abstract The nutritional quality and lipid stability of Arapaima gigas fillets were investigated. A total of 27.32 kg of A. gigas fillets were obtained and the proximate composition and fatty acid profile immediately determined. In addition, the lipid oxidation parameters were analyzed during 15 and 90 days at 4 °C and –20 °C, respectively. The A. gigas fillets presented high protein (> 15%) and low lipid (< 2%) contents with elevated polyunsaturated fatty acid (PUFAs) contents (43.97%). The nutritional quality indices were the atherogenicity index (0.35), thrombogenicity index (0.28) and the hypocholesterolemic acid/ hypercholesterolemic acid ratio (2.37). Overall, an increase followed by a decrease was observed in the peroxide index (PI) and malondialdehyde content (MDA) results at both storage temperatures ( p < 0.05). The lipid profile exhibited great nutritional quality, however new conservation methods should be investigated for this matrix due to increased lipid oxidation during refrigerated and frozen storage. |
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Brazilian Journal of Food Technology |
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Fatty acid composition and influence of temperature on the lipid stability of Arapaima gigas meatPirarucuFreshwater fishProximate compositionLipid quality indicesLipid oxidationGas chromatographyAbstract The nutritional quality and lipid stability of Arapaima gigas fillets were investigated. A total of 27.32 kg of A. gigas fillets were obtained and the proximate composition and fatty acid profile immediately determined. In addition, the lipid oxidation parameters were analyzed during 15 and 90 days at 4 °C and –20 °C, respectively. The A. gigas fillets presented high protein (> 15%) and low lipid (< 2%) contents with elevated polyunsaturated fatty acid (PUFAs) contents (43.97%). The nutritional quality indices were the atherogenicity index (0.35), thrombogenicity index (0.28) and the hypocholesterolemic acid/ hypercholesterolemic acid ratio (2.37). Overall, an increase followed by a decrease was observed in the peroxide index (PI) and malondialdehyde content (MDA) results at both storage temperatures ( p < 0.05). The lipid profile exhibited great nutritional quality, however new conservation methods should be investigated for this matrix due to increased lipid oxidation during refrigerated and frozen storage.Instituto de Tecnologia de Alimentos - ITAL2019-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100408Brazilian Journal of Food Technology v.22 2019reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.13218info:eu-repo/semantics/openAccessCoutinho,Nathália MirandaCanto,Anna Carolina Vilhena da Cruz SilvaMársico,Eliane TeixeiraSilva,Flávio Alves daKeller,Luiz Antônio MouraConte-Junior,Carlos AdamMonteiro,Maria Lúcia Guerraeng2019-04-15T00:00:00Zoai:scielo:S1981-67232019000100408Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2019-04-15T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Fatty acid composition and influence of temperature on the lipid stability of Arapaima gigas meat |
title |
Fatty acid composition and influence of temperature on the lipid stability of Arapaima gigas meat |
spellingShingle |
Fatty acid composition and influence of temperature on the lipid stability of Arapaima gigas meat Coutinho,Nathália Miranda Pirarucu Freshwater fish Proximate composition Lipid quality indices Lipid oxidation Gas chromatography |
title_short |
Fatty acid composition and influence of temperature on the lipid stability of Arapaima gigas meat |
title_full |
Fatty acid composition and influence of temperature on the lipid stability of Arapaima gigas meat |
title_fullStr |
Fatty acid composition and influence of temperature on the lipid stability of Arapaima gigas meat |
title_full_unstemmed |
Fatty acid composition and influence of temperature on the lipid stability of Arapaima gigas meat |
title_sort |
Fatty acid composition and influence of temperature on the lipid stability of Arapaima gigas meat |
author |
Coutinho,Nathália Miranda |
author_facet |
Coutinho,Nathália Miranda Canto,Anna Carolina Vilhena da Cruz Silva Mársico,Eliane Teixeira Silva,Flávio Alves da Keller,Luiz Antônio Moura Conte-Junior,Carlos Adam Monteiro,Maria Lúcia Guerra |
author_role |
author |
author2 |
Canto,Anna Carolina Vilhena da Cruz Silva Mársico,Eliane Teixeira Silva,Flávio Alves da Keller,Luiz Antônio Moura Conte-Junior,Carlos Adam Monteiro,Maria Lúcia Guerra |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Coutinho,Nathália Miranda Canto,Anna Carolina Vilhena da Cruz Silva Mársico,Eliane Teixeira Silva,Flávio Alves da Keller,Luiz Antônio Moura Conte-Junior,Carlos Adam Monteiro,Maria Lúcia Guerra |
dc.subject.por.fl_str_mv |
Pirarucu Freshwater fish Proximate composition Lipid quality indices Lipid oxidation Gas chromatography |
topic |
Pirarucu Freshwater fish Proximate composition Lipid quality indices Lipid oxidation Gas chromatography |
description |
Abstract The nutritional quality and lipid stability of Arapaima gigas fillets were investigated. A total of 27.32 kg of A. gigas fillets were obtained and the proximate composition and fatty acid profile immediately determined. In addition, the lipid oxidation parameters were analyzed during 15 and 90 days at 4 °C and –20 °C, respectively. The A. gigas fillets presented high protein (> 15%) and low lipid (< 2%) contents with elevated polyunsaturated fatty acid (PUFAs) contents (43.97%). The nutritional quality indices were the atherogenicity index (0.35), thrombogenicity index (0.28) and the hypocholesterolemic acid/ hypercholesterolemic acid ratio (2.37). Overall, an increase followed by a decrease was observed in the peroxide index (PI) and malondialdehyde content (MDA) results at both storage temperatures ( p < 0.05). The lipid profile exhibited great nutritional quality, however new conservation methods should be investigated for this matrix due to increased lipid oxidation during refrigerated and frozen storage. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100408 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100408 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1981-6723.13218 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
dc.source.none.fl_str_mv |
Brazilian Journal of Food Technology v.22 2019 reponame:Brazilian Journal of Food Technology instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Brazilian Journal of Food Technology |
collection |
Brazilian Journal of Food Technology |
repository.name.fl_str_mv |
Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br |
_version_ |
1752128701773905920 |