Chemical composition of different muscle zones in pirarucu (Arapaima gigas)
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFPA |
Texto Completo: | http://repositorio.ufpa.br/jspui/handle/2011/8763 |
Resumo: | Identifying potential patterns in pirarucu (Arapaima gigas) composition, as a function of the different fish muscle zones (dorse, venter, ventrecha and tail), was the main objective of this research. For such, the different pirarucu muscle zones were evaluated, in order to obtain proximate composition and minerals content. It was also determined amino acids and fatty acids contents in fish muscle. The dorsal, ventral and tail muscle zones presented similar moisture (76.5-78.2%), protein (17.8-18.9%), total lipids (1.0-1.5%) and ash (0.9-1.2%) contents. On the other hand, the ventrecha zone presented 25.8% of protein and the major total lipids content (17.1%). The main minerals found in fish muscle were K (183.5-288.6 mg/100 g muscle) and Na (65.1-175.5 mg/100 g). Glutamic acid (3027.6 mg/100 g muscle) was the main amino acid found in fish muscle, which presented 48% of essential amino acids in the protein fraction. Lipids content showed 57.3% of unsaturated fatty acids and 42.7% of saturated fatty acids. |
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2017-06-28T18:38:07Z2017-06-28T18:38:07Z2017-04MARTINS, Mayara Galvão ; MARTINS, Déborah Elena Galvão ; PENA, Rosinelson da Silva. Chemical composition of different muscle zones in pirarucu (Arapaima gigas). Food Sci. Technol (Campinas), Campinas, 2017. Disponível em: <http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017005010106&lng=pt&nrm=iso>. Acesso em: 28 jun. 2017. Epub 27-Abr-2017. <http://dx.doi.org/10.1590/1678-457x.30116>.1678-457Xhttp://repositorio.ufpa.br/jspui/handle/2011/8763Identifying potential patterns in pirarucu (Arapaima gigas) composition, as a function of the different fish muscle zones (dorse, venter, ventrecha and tail), was the main objective of this research. For such, the different pirarucu muscle zones were evaluated, in order to obtain proximate composition and minerals content. It was also determined amino acids and fatty acids contents in fish muscle. The dorsal, ventral and tail muscle zones presented similar moisture (76.5-78.2%), protein (17.8-18.9%), total lipids (1.0-1.5%) and ash (0.9-1.2%) contents. On the other hand, the ventrecha zone presented 25.8% of protein and the major total lipids content (17.1%). The main minerals found in fish muscle were K (183.5-288.6 mg/100 g muscle) and Na (65.1-175.5 mg/100 g). Glutamic acid (3027.6 mg/100 g muscle) was the main amino acid found in fish muscle, which presented 48% of essential amino acids in the protein fraction. Lipids content showed 57.3% of unsaturated fatty acids and 42.7% of saturated fatty acids.porUniversidade Federal do ParáUFPABrasilFood Science and Technology (Campinas)Composição químicaPirarucuAnálise mineralAminoácidosÁcidos graxosComposição químicaTecnologia de alimentosChemical composition of different muscle zones in pirarucu (Arapaima gigas)info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article16MARTINS, Mayara GalvãoMARTINS, Déborah Elena GalvãoPENA, Rosinelson da Silvainfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFPAinstname:Universidade Federal do Pará (UFPA)instacron:UFPACC-LICENSElicense_urllicense_urltext/plain; charset=utf-849http://repositorio.ufpa.br/oai/bitstream/2011/8763/2/license_url4afdbb8c545fd630ea7db775da747b2fMD52license_textlicense_texttext/html; charset=utf-80http://repositorio.ufpa.br/oai/bitstream/2011/8763/3/license_textd41d8cd98f00b204e9800998ecf8427eMD53license_rdflicense_rdfapplication/rdf+xml; charset=utf-80http://repositorio.ufpa.br/oai/bitstream/2011/8763/4/license_rdfd41d8cd98f00b204e9800998ecf8427eMD54LICENSElicense.txtlicense.txttext/plain; charset=utf-81866http://repositorio.ufpa.br/oai/bitstream/2011/8763/5/license.txt43cd690d6a359e86c1fe3d5b7cba0c9bMD55ORIGINALArtigo_ChemicalCompositionDifferent.pdfArtigo_ChemicalCompositionDifferent.pdfapplication/pdf781944http://repositorio.ufpa.br/oai/bitstream/2011/8763/1/Artigo_ChemicalCompositionDifferent.pdf2c31a894dd4271877903e19cdbfd8540MD51TEXTArtigo_ChemicalCompositionDifferent.pdf.txtArtigo_ChemicalCompositionDifferent.pdf.txtExtracted texttext/plain32861http://repositorio.ufpa.br/oai/bitstream/2011/8763/6/Artigo_ChemicalCompositionDifferent.pdf.txte663935c9d460f91f063713239e07a3eMD562011/87632017-10-16 09:27:22.431oai:repositorio.ufpa.br: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ório InstitucionalPUBhttp://repositorio.ufpa.br/oai/requestriufpabc@ufpa.bropendoar:21232017-10-16T12:27:22Repositório Institucional da UFPA - Universidade Federal do Pará (UFPA)false |
dc.title.pt_BR.fl_str_mv |
Chemical composition of different muscle zones in pirarucu (Arapaima gigas) |
title |
Chemical composition of different muscle zones in pirarucu (Arapaima gigas) |
spellingShingle |
Chemical composition of different muscle zones in pirarucu (Arapaima gigas) MARTINS, Mayara Galvão Composição química Pirarucu Análise mineral Aminoácidos Ácidos graxos Composição química Tecnologia de alimentos |
title_short |
Chemical composition of different muscle zones in pirarucu (Arapaima gigas) |
title_full |
Chemical composition of different muscle zones in pirarucu (Arapaima gigas) |
title_fullStr |
Chemical composition of different muscle zones in pirarucu (Arapaima gigas) |
title_full_unstemmed |
Chemical composition of different muscle zones in pirarucu (Arapaima gigas) |
title_sort |
Chemical composition of different muscle zones in pirarucu (Arapaima gigas) |
author |
MARTINS, Mayara Galvão |
author_facet |
MARTINS, Mayara Galvão MARTINS, Déborah Elena Galvão PENA, Rosinelson da Silva |
author_role |
author |
author2 |
MARTINS, Déborah Elena Galvão PENA, Rosinelson da Silva |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
MARTINS, Mayara Galvão MARTINS, Déborah Elena Galvão PENA, Rosinelson da Silva |
dc.subject.por.fl_str_mv |
Composição química Pirarucu Análise mineral Aminoácidos Ácidos graxos Composição química Tecnologia de alimentos |
topic |
Composição química Pirarucu Análise mineral Aminoácidos Ácidos graxos Composição química Tecnologia de alimentos |
description |
Identifying potential patterns in pirarucu (Arapaima gigas) composition, as a function of the different fish muscle zones (dorse, venter, ventrecha and tail), was the main objective of this research. For such, the different pirarucu muscle zones were evaluated, in order to obtain proximate composition and minerals content. It was also determined amino acids and fatty acids contents in fish muscle. The dorsal, ventral and tail muscle zones presented similar moisture (76.5-78.2%), protein (17.8-18.9%), total lipids (1.0-1.5%) and ash (0.9-1.2%) contents. On the other hand, the ventrecha zone presented 25.8% of protein and the major total lipids content (17.1%). The main minerals found in fish muscle were K (183.5-288.6 mg/100 g muscle) and Na (65.1-175.5 mg/100 g). Glutamic acid (3027.6 mg/100 g muscle) was the main amino acid found in fish muscle, which presented 48% of essential amino acids in the protein fraction. Lipids content showed 57.3% of unsaturated fatty acids and 42.7% of saturated fatty acids. |
publishDate |
2017 |
dc.date.accessioned.fl_str_mv |
2017-06-28T18:38:07Z |
dc.date.available.fl_str_mv |
2017-06-28T18:38:07Z |
dc.date.issued.fl_str_mv |
2017-04 |
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.citation.fl_str_mv |
MARTINS, Mayara Galvão ; MARTINS, Déborah Elena Galvão ; PENA, Rosinelson da Silva. Chemical composition of different muscle zones in pirarucu (Arapaima gigas). Food Sci. Technol (Campinas), Campinas, 2017. Disponível em: <http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017005010106&lng=pt&nrm=iso>. Acesso em: 28 jun. 2017. Epub 27-Abr-2017. <http://dx.doi.org/10.1590/1678-457x.30116>. |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufpa.br/jspui/handle/2011/8763 |
dc.identifier.issn.pt_BR.fl_str_mv |
1678-457X |
identifier_str_mv |
MARTINS, Mayara Galvão ; MARTINS, Déborah Elena Galvão ; PENA, Rosinelson da Silva. Chemical composition of different muscle zones in pirarucu (Arapaima gigas). Food Sci. Technol (Campinas), Campinas, 2017. Disponível em: <http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017005010106&lng=pt&nrm=iso>. Acesso em: 28 jun. 2017. Epub 27-Abr-2017. <http://dx.doi.org/10.1590/1678-457x.30116>. 1678-457X |
url |
http://repositorio.ufpa.br/jspui/handle/2011/8763 |
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por |
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por |
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Food Science and Technology (Campinas) |
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openAccess |
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Universidade Federal do Pará |
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UFPA |
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Brasil |
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Universidade Federal do Pará |
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