Comparison of Fatty Acid Content of Fresh and Frozen Fillets of Rainbow Trout (Oncorhynchus mykiss) Walbaum

被引：22

作者：

Chavez-Mendoza, Celia ^{[1
]}

Arturo Garcia-Macias, Jose ^{[2
]}

Delia Alarcon-Rojo, Alma ^{[2
]}

Angel Ortega-Gutierrez, Juan ^{[2
]}

Holguin-Licon, Celia ^{[2
]}

Corral-Flores, Gabriela ^{[2
]}

机构：

[1] Ctr Invest Alimentac & Desarrollo AC, Unidad Delicias, Ciudad Delicias, Chihuahua, Mexico

[2] Univ Autonoma Chihuahua, Fac Zootecnia & Ecol, Chihuahua, Mexico

来源：

BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY | 2014年 / 57卷 / 01期

关键词：

frozen storage; rainbow trout; fatty acid profile; FISH; STORAGE; MUSCLE;

D O I：

10.1590/S1516-89132014000100015

中图分类号：

Q [生物科学];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

The aim of this study was to evaluate and compare the percentage content of fatty acids (FA) of 54 rainbow trout fresh and frozen fillets. Frozen fillets were stored at -15 degrees C for 45 and 90 days. Saturated (SFA), monounsaturated (MUFA), polyunsaturated (PUFA), omega-6 (n-6) and omega-3 (n-3) fatty acids were determined by gas chromatograph coupled to mass spectrometry. The results indicated that during frozen storage, SFA and MUFA content increased by 32.63 and 9.25%, respectively, while PUFA content decreased by 25.3%, n-6 by 12.4% and n-3 by 32.55%. These changes were more significant (P <= 0.05) during the first 45 d of storage. It was concluded that the frozen storage had a negative impact on meat quality of rainbow trout due to the reduction of PUFA, n-3/n-6, polyene index and PUFA/SFA and the increase of the SFA, and atherogenic and thrombogenic indexes, which meant a substantial loss of nutritional value in the fillets of rainbow trout.

引用

页码：103 / 109

页数：7

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