Perfil nutricional lipídico de achigã proveniente de várias albufeiras do Alentejo

• Autor(a) principal: Jorge, André F.
• Data de Publicação: 2019
• Outros Autores: Alexandre, Carlos M., Almeida, P.R., Machado, M. Graça, Gomes da Silva, Marco R., Lança, M.J.
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10174/26866
• topic: achigã; ácidos gordos; valor nutricional; albufeiras do alentejo

Currently there is an increase in the importance of recreational fisheries in reservoirs and some of these anglers maintain a regular consumption of some species such as the largemouth bass (Micropterus salmoides). The aim of this study was to determine the nutritional quality of the lipid profile of bass meat, in order to determine if its consumption could be considered a healthy practice in the Portuguese diet. For the chemical and nutritional characterization of black bass muscle, 100 animals were captured during winter season in five reservoirs located throughout the Alentejo region. The results suggest that the meat of largemouth bass presents a good nutritional quality in terms of lipid profile and may represent a healthy practice in the health of the consumers. Fish captured at Morgavel, representative of the reservoirs located in the littoral area, presents a distinct lipid profile of the animals from the remaining reservoirs, being richer in saturated fats and in the fatty acids of ω6 family.