Influência de processos de cocção no perfil de ácidos graxos dos filés de merluza (Merluccius hubbsi) e pescadabranca (Cynoscion leiarchus)

Detalhes bibliográficos
Autor(a) principal: Claudia Antonia Alcantara Amaral
Data de Publicação: 2014
Tipo de documento: Tese
Idioma: por
Título da fonte: Repositório Institucional da UFMG
Texto Completo: http://hdl.handle.net/1843/BUOS-BAPJAZ
Resumo: It was determined the fatty acid profile in raw hake fillet (Merluccius hubbsi) and smooth weakfish (Cynoscion leiachurs) and subjected to different cooking methods: stewed, grilled and baked in conventional oven and using combined oven and microwave oven. In the raw fish, twenty-six fatty acids were identified. It is generally noticed that the cooking methods that best preserved most of the MUFA and PUFA are related to treatments that used wet heat specially the oleic acids, DHA and EPA. Concerning the EPA acid, it is perceived that the lower contents were for GRI, MIW and GCO methods and for DHA were the GRI, BEO and MIW treatments, that is, using both dry heat and microwaves. The treatments promoted a significant reduction (p <0.05) lower when compared to the crude samples in the majority of the fatty acids, being the ones that more preserved the fatty acids, including the 3 acids, were those that used humid heat, independent of the species of fish studied. For the indexes of atherogenicity (IA) and thrombogenicity (IT) and the ratio between the hypocholesterolemic and hypocholesterolemic acids (HIPO/HIPER), it is noticed that as the values in the ration H/H increase there is a decrease of the values of IA and IT, being desirable under the nutritional aspect. The HIPO/HIPER ratios were better for the BCO and SCO methods, which differed from RAW (p < 0.05). In the multivariate analysis, it can be perceived that the fatty acids profiles resulted from the different conditions of the thermal treatments, such as time and cooking temperature. Taking the importance of fatty acids to health into account, the results of this study indicate the necessity of identifying thermal treatments that best preserve the nutritional characteristics of food, being essential to highlight that the ideal thermal treatments for this study were steam combined oven.
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spelling Influência de processos de cocção no perfil de ácidos graxos dos filés de merluza (Merluccius hubbsi) e pescadabranca (Cynoscion leiarchus)CG-EMPeixeÁcidos GraxosCocçãoAlimentosPeixe Tratamento térmicoPeixeIt was determined the fatty acid profile in raw hake fillet (Merluccius hubbsi) and smooth weakfish (Cynoscion leiachurs) and subjected to different cooking methods: stewed, grilled and baked in conventional oven and using combined oven and microwave oven. In the raw fish, twenty-six fatty acids were identified. It is generally noticed that the cooking methods that best preserved most of the MUFA and PUFA are related to treatments that used wet heat specially the oleic acids, DHA and EPA. Concerning the EPA acid, it is perceived that the lower contents were for GRI, MIW and GCO methods and for DHA were the GRI, BEO and MIW treatments, that is, using both dry heat and microwaves. The treatments promoted a significant reduction (p <0.05) lower when compared to the crude samples in the majority of the fatty acids, being the ones that more preserved the fatty acids, including the 3 acids, were those that used humid heat, independent of the species of fish studied. For the indexes of atherogenicity (IA) and thrombogenicity (IT) and the ratio between the hypocholesterolemic and hypocholesterolemic acids (HIPO/HIPER), it is noticed that as the values in the ration H/H increase there is a decrease of the values of IA and IT, being desirable under the nutritional aspect. The HIPO/HIPER ratios were better for the BCO and SCO methods, which differed from RAW (p < 0.05). In the multivariate analysis, it can be perceived that the fatty acids profiles resulted from the different conditions of the thermal treatments, such as time and cooking temperature. Taking the importance of fatty acids to health into account, the results of this study indicate the necessity of identifying thermal treatments that best preserve the nutritional characteristics of food, being essential to highlight that the ideal thermal treatments for this study were steam combined oven.Foi determinado o perfil dos ácidos graxos em filé de merluza (Merluccius hubbsi) e filé de pescada-branca (Cynoscion leiachurs) crus e submetidos aos métodos de cocção ensopado, grelhado e assado em modo convencional e utilizando forno combinado e micro-ondas. Nos peixes cru identificaram-se vinte e seis ácidos graxos. Percebe-se em geral, que os tratamentos de cocção que melhor preservaram a maioria dos AGM e AGP estão relacionados aos tratamentos que utilizaram calor úmido, principalmente os ácidos oleico, DHA e EPA. Em relação ao ácido EPA nota-se que os menores teores foram para os tratamentos GRE, MIC e GFC e para o DHA foram os tratamentos GRE, AFE e MIC, ou seja, ambos calor seco e micro-ondas. Os tratamentos promoveram uma redução significativamente (p < 0,05) menor quando comparado às amostras cruas na maioria dos ácidos graxos, sendo os que mais preservaram os ácidos graxos, incluindo os ácidos 3, foram aqueles que utilizaram calor úmido, independente da espécie de peixe estudada. Para os índices de aterogenicidade (IA), trombogenicidade (IT) e a razão entre os ácidos hipocolesterolêmicos e hipercolesterolêmicos (HIPO/HIPER), nota-se que à medida que ocorre um aumento dos valores da razão entre HIPO/HIPER ocorre uma diminuição dos valores de IA e IT, sendo desejável sob o aspecto nutricional. As razões HIPO/HIPER foram melhores para os métodos AFC e EFC, os quais diferiram do CRU (p < 0,05). Na análise multivariada, percebe-se que os perfis de ácidos graxos resultaram das diferentes condições dos tratamentos térmicos, como tempo e temperatura de cocção. Considerando-se a importância nutricional dos ácidos graxos à saúde, os resultados deste estudo indicam a necessidade de identificar tratamentos térmicos que melhor preservam as características nutricionais dos alimentos, sendo importante ressaltar que, em geral, os melhores tratamentos térmicos foram os processados utilizando forno combinado a vapor.Universidade Federal de Minas GeraisUFMGRoberto Goncalves JunqueiraMauricio Xavier CoutrimClaudia Antonia Alcantara Amaral2019-08-12T13:58:22Z2019-08-12T13:58:22Z2014-12-19info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisapplication/pdfhttp://hdl.handle.net/1843/BUOS-BAPJAZinfo:eu-repo/semantics/openAccessporreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMG2019-11-14T21:03:04Zoai:repositorio.ufmg.br:1843/BUOS-BAPJAZRepositório InstitucionalPUBhttps://repositorio.ufmg.br/oairepositorio@ufmg.bropendoar:2019-11-14T21:03:04Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false
dc.title.none.fl_str_mv Influência de processos de cocção no perfil de ácidos graxos dos filés de merluza (Merluccius hubbsi) e pescadabranca (Cynoscion leiarchus)
title Influência de processos de cocção no perfil de ácidos graxos dos filés de merluza (Merluccius hubbsi) e pescadabranca (Cynoscion leiarchus)
spellingShingle Influência de processos de cocção no perfil de ácidos graxos dos filés de merluza (Merluccius hubbsi) e pescadabranca (Cynoscion leiarchus)
Claudia Antonia Alcantara Amaral
CG-EM
Peixe
Ácidos Graxos
Cocção
Alimentos
Peixe Tratamento térmico
Peixe
title_short Influência de processos de cocção no perfil de ácidos graxos dos filés de merluza (Merluccius hubbsi) e pescadabranca (Cynoscion leiarchus)
title_full Influência de processos de cocção no perfil de ácidos graxos dos filés de merluza (Merluccius hubbsi) e pescadabranca (Cynoscion leiarchus)
title_fullStr Influência de processos de cocção no perfil de ácidos graxos dos filés de merluza (Merluccius hubbsi) e pescadabranca (Cynoscion leiarchus)
title_full_unstemmed Influência de processos de cocção no perfil de ácidos graxos dos filés de merluza (Merluccius hubbsi) e pescadabranca (Cynoscion leiarchus)
title_sort Influência de processos de cocção no perfil de ácidos graxos dos filés de merluza (Merluccius hubbsi) e pescadabranca (Cynoscion leiarchus)
author Claudia Antonia Alcantara Amaral
author_facet Claudia Antonia Alcantara Amaral
author_role author
dc.contributor.none.fl_str_mv Roberto Goncalves Junqueira
Mauricio Xavier Coutrim
dc.contributor.author.fl_str_mv Claudia Antonia Alcantara Amaral
dc.subject.por.fl_str_mv CG-EM
Peixe
Ácidos Graxos
Cocção
Alimentos
Peixe Tratamento térmico
Peixe
topic CG-EM
Peixe
Ácidos Graxos
Cocção
Alimentos
Peixe Tratamento térmico
Peixe
description It was determined the fatty acid profile in raw hake fillet (Merluccius hubbsi) and smooth weakfish (Cynoscion leiachurs) and subjected to different cooking methods: stewed, grilled and baked in conventional oven and using combined oven and microwave oven. In the raw fish, twenty-six fatty acids were identified. It is generally noticed that the cooking methods that best preserved most of the MUFA and PUFA are related to treatments that used wet heat specially the oleic acids, DHA and EPA. Concerning the EPA acid, it is perceived that the lower contents were for GRI, MIW and GCO methods and for DHA were the GRI, BEO and MIW treatments, that is, using both dry heat and microwaves. The treatments promoted a significant reduction (p <0.05) lower when compared to the crude samples in the majority of the fatty acids, being the ones that more preserved the fatty acids, including the 3 acids, were those that used humid heat, independent of the species of fish studied. For the indexes of atherogenicity (IA) and thrombogenicity (IT) and the ratio between the hypocholesterolemic and hypocholesterolemic acids (HIPO/HIPER), it is noticed that as the values in the ration H/H increase there is a decrease of the values of IA and IT, being desirable under the nutritional aspect. The HIPO/HIPER ratios were better for the BCO and SCO methods, which differed from RAW (p < 0.05). In the multivariate analysis, it can be perceived that the fatty acids profiles resulted from the different conditions of the thermal treatments, such as time and cooking temperature. Taking the importance of fatty acids to health into account, the results of this study indicate the necessity of identifying thermal treatments that best preserve the nutritional characteristics of food, being essential to highlight that the ideal thermal treatments for this study were steam combined oven.
publishDate 2014
dc.date.none.fl_str_mv 2014-12-19
2019-08-12T13:58:22Z
2019-08-12T13:58:22Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/doctoralThesis
format doctoralThesis
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1843/BUOS-BAPJAZ
url http://hdl.handle.net/1843/BUOS-BAPJAZ
dc.language.iso.fl_str_mv por
language por
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.publisher.none.fl_str_mv Universidade Federal de Minas Gerais
UFMG
publisher.none.fl_str_mv Universidade Federal de Minas Gerais
UFMG
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFMG
instname:Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
instname_str Universidade Federal de Minas Gerais (UFMG)
instacron_str UFMG
institution UFMG
reponame_str Repositório Institucional da UFMG
collection Repositório Institucional da UFMG
repository.name.fl_str_mv Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)
repository.mail.fl_str_mv repositorio@ufmg.br
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