Comparison of fatty acid content of fresh and frozen fillets of rainbow trout (Oncorhynchus mykiss) Walbaum

Brazilian Archives of Biology and Technology

Celia Chávez-mendoza²  José Arturo García-macías¹  Alma Delia Alarcón-rojo¹  Juan Ángel Ortega-gutiérrez¹  Celia Holguín-licón¹  Gabriela Corral-flores¹ 

[1] ,Centro de Investigación en Alimentación y Desarrollo A.CChihuahua,México

关键词: frozen storage;    rainbow trout;    fatty acid profile;   

DOI  :  10.1590/S1516-89132014000100015

来源: SciELO

【 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 -15ºC 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.

【 授权许可】

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