Multivariate study of Nile tilapia byproducts enriched with omega-3 and dried with different methods

• Autor(a) principal: ZANQUI,Ana Beatriz
• Data de Publicação: 2016
• Outros Autores: SOUZA,Aloisio Henrique Pereira de, GOHARA,Aline Kirie, NISHIYAMA,Márcia Fernandes, RIBEIRO,Ricardo Pereira, SOUZA,Nilson Evelázio de, VISENTAINER,Jesuí Vergílio, GOMES,Sandra Terezinha Marques, MATSUSHITA,Makoto
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100018
• topic: fatty acids; omega-3; lyophilization; principal components analysis

Abstract The present work aimed at studying the effect of different drying methods applied to tilapia byproducts (heads, viscera and carcasses) fed with flaxseed, verifying the contents of omega-3 fatty acids. Two diets were given to the tilapia: a control and a flaxseed formulation, over the course of 60 days. After this period, they were slaughtered and their byproducts (heads, viscera and carcasses) were collected. These fish parts were analyzed in natura, lyophilized and oven dried. Byproducts from tilapia fed with flaxseed presented docosapentaenoic, eicopentaenoic and docosahexanoic fatty acids as a result of the enzymatic metabolism of the fish. The byproducts from the oven drying process had lower levels of polyunsaturated fatty acids. In the multivariate analysis, the byproducts from fish fed with flaxseed had a greater composition of fatty acids. The addition of flaxseed in fish diets, as well as the utilization of their byproducts, may become a good business strategy. Additionally, the byproducts may be dried to facilitate transport and storage.