Composição e análise sensorial de truta-fário selvagem e de aquacultura (Salmo trutta) e de truta-arco-íris de aquacultura (Oncorhynchus mykiss)

• Autor(a) principal: Rodrigues, Sandra
• Data de Publicação: 2019
• Outros Autores: Hungulo, Sílvia Laurinda Rafael, Pereira, Etelvina, Teixeira, Amílcar, Teixeira, Alfredo, Geraldes, Ana Maria
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10198/20986
• topic: Trout; Body composition; Fatty acid composition; Sensory quality

Body composition (total crude protein, lipid, ash, dry matter and moisture) and fatty acid profiles were compared between wild and farmed brown trout and between farmed rainbow trout. Farmed brown trout contained the highest amount of crude protein, whereas farmed rainbow trout contained higher levels of crude lipid. Thirty six fatty acids were found, including sixteen saturated fatty acids (SFA), nine monounsaturated fatty acids (MUFA) and eleven polyunsaturated fatty acids (PUFA). The most abundant SFA in all fish were palmitic acid and stearic acid. However, the most abundant fatty acids in all trout samples were MUFA and PUFA. MUFA were the most abundant fatty acid in farmed brown trout because of the high abundance of oleic acid in this samples. PUFA were predominating in the samples of wild brown trout and of rainbow trout. Linoleic acid was the most abundant fatty acid found in the rainbow trout. Significantly higher amounts of docosahexaenoic acid, α-linolenic acid, arachidonic acid, eicosapentaenoic and docosahexaenoic acid were observed in the wild trout samples. Sensory quality evaluation, by a consumers’ panel, revealed all samples were equally well accepted.