Fatty acid composition of three freshwater fishes under different storage and cooking processes

• Autor(a) principal: Castro, Fátima Aparecida Ferreira de
• Data de Publicação: 2007
• Outros Autores: Sant’Ana, Helena Maria Pinheiro, Campos, Flávia Milagres, Costa, Neuza Maria Brunoro, Silva, Marco Túlio Coelho, Salaro, Ana Lúcia, Franceschini, Sylvia do Carmo Castro
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: https://doi.org/10.1016/j.foodchem.2006.10.002; http://www.locus.ufv.br/handle/123456789/23356
• topic: Common carp; Nile tilapia; Tambacu; Fatty acids; Storage conditions; Processing

Fatty acid composition of common carp (Cyprinus carpio), Nile tilapia (Oreochromis niloticus) and tambacu, a hybrid of tambaqui (Colossoma macropomum) and pacu (Piaractus mesopotamicus), was evaluated by gas chromatography. Raw, roasted and steamed fishes with and without skin were analyzed fresh and after 15, 30 and 45 storage days at −20 °C. Total lipid content was 9.3 g/100 g in carp, 0.79 g/100 g in tilapia and 1.3 g/100 g in tambacu with skin, with reductions of about 63%, 39% and 71% in the fishes without skin, respectively. The carp showed a high content of monounsaturated fatty acids (about 50%). In tilapia, palmitic and oleic acids were present in larger proportion, 26.55% and 23.86%, respectively. In tambacu, the fatty acid profile was 37% saturated, 34% monounsaturated and 21% polyunsaturated. Fatty acid composition did not present wide variations due to storage time and preparation, indicating that the storage and cooking methods used did not interfere in fatty acid composition.