| Autor: |
Pires, D. R., de Morais, A. C. N., Coelho, C. C. S., Marinho, A. F., Góes, L. C. D. S. A., Augusta, I. M., Ferreira, F. S., Saldanha, T. |
| Předmět: |
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| Zdroj: |
International Food Research Journal; Feb2018, Vol. 25 Issue 1, p151-157, 7p |
| Abstrakt: |
The purpose of this study was to determine the chemical composition, cholesterol levels and fatty acids profile of legitimate white shrimp (Litopenaeus schimitti). Two lots of samples were collected in winter and spring in Ilha da Madeira, Itaguaí, Rio de Janeiro. Chemical composition was performed using the edible part of shrimps and data were analyzed by analysis of variance (ANOVA) and Tukey's test (p <0.05). According to the results, the moisture, protein, ash and lipids had an average value of 76.80 g 100 g-1, 18.37 g 100 g-1, 1.59g 100g-1 and 1.13 g 100g-1, respectively. Significant differences were observed for cholesterol levels (115.17; 401.05 g. 100g-1). Regarding the fatty acids profile, 18 compounds were observed. Palmitic (C16: 0) (134.86; 102.46 mg. 100g-1), docosahexaenoic (C22: 6n-3, DHA) (101.25; 97.43mg. 100g-1), and eicosapentaenoic (C20: 5n-3, EPA) (83.79; 80.55mg. 100g-1) acids were the prevalent fatty acids in both lots. White shrimp is a good source of proteins, with low lipids level and reduced caloric values. Polyunsaturated fatty acids were predominant and polyunsaturated/saturated fatty acids ratio was beneficial to health, demonstrating that white shrimp is a marine food of importance to human diet. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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