Body composition and sensory quality of wild and farmed brown-trout (Salmo trutta) and of farmed rainbow-trout (Oncorhynchus mykiss)
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/18561 |
Resumo: | 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 (18.39%), whereas farmed rainbow trout contained higher levels of crude lipid (2.35%). 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 high abundance of oleic acid in this samples (35.46g / 100g fatty acids). PUFA were predominating in the samples of wild brown trout and of rainbow trout 56.16 and 56.29g/100g fatty acids, respectively). Linoleic acid was the most abundant fatty acid reported in the rainbow trout (47.17g/100g fatty acids). Significantly higher amounts of docosahexaenoic acid, α-linolenic acid, arachidonic acid and eicosapentaenoic acid were observed in the wild trout samples. Wild brown trout contained significantly more docosahexaenoic acid, α-linolenic acid, Eicosapentaenoic acidArachidonic acid. Sensory quality evaluation, by a consumers’ panel, revealed all samples were equally well accepted. |
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Body composition and sensory quality of wild and farmed brown-trout (Salmo trutta) and of farmed rainbow-trout (Oncorhynchus mykiss)Composição corporal e qualidad sensorial de truta-fário selvagem e cultivada (Salmo trutta) e de trutaarco-íris cultivada (Oncorhynchus mykissBody compositionFatty acid compositionOncorhynchus mykissSalmo truttaSensory qualityBody 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 (18.39%), whereas farmed rainbow trout contained higher levels of crude lipid (2.35%). 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 high abundance of oleic acid in this samples (35.46g / 100g fatty acids). PUFA were predominating in the samples of wild brown trout and of rainbow trout 56.16 and 56.29g/100g fatty acids, respectively). Linoleic acid was the most abundant fatty acid reported in the rainbow trout (47.17g/100g fatty acids). Significantly higher amounts of docosahexaenoic acid, α-linolenic acid, arachidonic acid and eicosapentaenoic acid were observed in the wild trout samples. Wild brown trout contained significantly more docosahexaenoic acid, α-linolenic acid, Eicosapentaenoic acidArachidonic acid. Sensory quality evaluation, by a consumers’ panel, revealed all samples were equally well accepted.A composição corporal (teores de proteína, gordura total, cinzas, matéria seca e humidade) e os perfis de ácidos gordos da trutafário (selvagem e proveniente de aquacultura) e da truta-arco-íris (cultivada) foram comparados. A truta-fário cultivada continha a maior quantidade de proteína bruta (18,39%), enquanto a truta arco-íris possuía teores mais elevados de lípidos (2,35%). Foram detectados 36 ácidos graxos, incluindo 16 ácidos graxos saturados (SFA), nove ácidos graxos monoinsaturados (MUFA) e 11 ácidos graxos poliinsaturados (PUFA). Os SFA mais abundantes foram o ácido palmítico e o ácido esteárico. No entanto, os ácidos graxos mais abundantes em todas as amostras de truta foram os MUFA e os PUFA. A grande abundância de ácido oleico existente nas amostras de truta-fário cultivada (35,46g/100g de ácidos graxos) faz com que os MUFA sejam os ácidos graxos mais abundantes nesta variedade de truta (42,43g/100g de ácidos graxos) Nas amostras de truta-fário selvagem e nas de truta arco-íris predominaram os PUFA (56,16 e 56,29g/100g de ácidos graxos, respetivamente), sendo o ácido linoleico o mais abundante na truta-arco-íris (47,17g/100g de ácidos graxos). Nas amostras trutafário selvagem foram observadas quantidades significativamente mais elevadas de ácido docosahexaenóico, ácido α-linolênico, ácido acidoaraquidônico e ácido eicosapentaenóico. Todas as amostras foram igualmente bem aceitas por um painel de consumidores.Biblioteca Digital do IPBGeraldes, Ana MariaHungulo, Sílvia Laurinda RafaelPereira, EtelvinaTeixeira, AmílcarTeixeira, AlfredoRodrigues, Sandra2018-01-19T10:00:00Z20182018-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/18561engGeraldes, Ana Maria; Hungulo, Sílvia Rafael; Pereira, Etelvina; Teixeira, Amílcar; Teixeira, Alfredo; Rodrigues, Sandra (2018) - Body composition and sensory quality of wild and farmed brown-trout (Salmo trutta) and of farmed rainbow-trout (Oncorhynchus mykiss). Ciencia Rural. ISSN 0103-8478. 48, p. 1.70103-847810.1590/0103-8478cr20180190info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:42:36Zoai:bibliotecadigital.ipb.pt:10198/18561Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:08:53.656939Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Body composition and sensory quality of wild and farmed brown-trout (Salmo trutta) and of farmed rainbow-trout (Oncorhynchus mykiss) Composição corporal e qualidad sensorial de truta-fário selvagem e cultivada (Salmo trutta) e de trutaarco-íris cultivada (Oncorhynchus mykiss |
title |
Body composition and sensory quality of wild and farmed brown-trout (Salmo trutta) and of farmed rainbow-trout (Oncorhynchus mykiss) |
spellingShingle |
Body composition and sensory quality of wild and farmed brown-trout (Salmo trutta) and of farmed rainbow-trout (Oncorhynchus mykiss) Geraldes, Ana Maria Body composition Fatty acid composition Oncorhynchus mykiss Salmo trutta Sensory quality |
title_short |
Body composition and sensory quality of wild and farmed brown-trout (Salmo trutta) and of farmed rainbow-trout (Oncorhynchus mykiss) |
title_full |
Body composition and sensory quality of wild and farmed brown-trout (Salmo trutta) and of farmed rainbow-trout (Oncorhynchus mykiss) |
title_fullStr |
Body composition and sensory quality of wild and farmed brown-trout (Salmo trutta) and of farmed rainbow-trout (Oncorhynchus mykiss) |
title_full_unstemmed |
Body composition and sensory quality of wild and farmed brown-trout (Salmo trutta) and of farmed rainbow-trout (Oncorhynchus mykiss) |
title_sort |
Body composition and sensory quality of wild and farmed brown-trout (Salmo trutta) and of farmed rainbow-trout (Oncorhynchus mykiss) |
author |
Geraldes, Ana Maria |
author_facet |
Geraldes, Ana Maria Hungulo, Sílvia Laurinda Rafael Pereira, Etelvina Teixeira, Amílcar Teixeira, Alfredo Rodrigues, Sandra |
author_role |
author |
author2 |
Hungulo, Sílvia Laurinda Rafael Pereira, Etelvina Teixeira, Amílcar Teixeira, Alfredo Rodrigues, Sandra |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Geraldes, Ana Maria Hungulo, Sílvia Laurinda Rafael Pereira, Etelvina Teixeira, Amílcar Teixeira, Alfredo Rodrigues, Sandra |
dc.subject.por.fl_str_mv |
Body composition Fatty acid composition Oncorhynchus mykiss Salmo trutta Sensory quality |
topic |
Body composition Fatty acid composition Oncorhynchus mykiss Salmo trutta Sensory quality |
description |
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 (18.39%), whereas farmed rainbow trout contained higher levels of crude lipid (2.35%). 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 high abundance of oleic acid in this samples (35.46g / 100g fatty acids). PUFA were predominating in the samples of wild brown trout and of rainbow trout 56.16 and 56.29g/100g fatty acids, respectively). Linoleic acid was the most abundant fatty acid reported in the rainbow trout (47.17g/100g fatty acids). Significantly higher amounts of docosahexaenoic acid, α-linolenic acid, arachidonic acid and eicosapentaenoic acid were observed in the wild trout samples. Wild brown trout contained significantly more docosahexaenoic acid, α-linolenic acid, Eicosapentaenoic acidArachidonic acid. Sensory quality evaluation, by a consumers’ panel, revealed all samples were equally well accepted. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-01-19T10:00:00Z 2018 2018-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/18561 |
url |
http://hdl.handle.net/10198/18561 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Geraldes, Ana Maria; Hungulo, Sílvia Rafael; Pereira, Etelvina; Teixeira, Amílcar; Teixeira, Alfredo; Rodrigues, Sandra (2018) - Body composition and sensory quality of wild and farmed brown-trout (Salmo trutta) and of farmed rainbow-trout (Oncorhynchus mykiss). Ciencia Rural. ISSN 0103-8478. 48, p. 1.7 0103-8478 10.1590/0103-8478cr20180190 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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