Multivariate study of Nile tilapia byproducts enriched with omega-3 and dried with different methods
| Autor: | Aline Kirie Gohara, Jesuí Vergílio Visentainer, Márcia Fernandes Nishiyama, Ricardo Pereira Ribeiro, Ana Beatriz Zanqui, Makoto Matsushita, Nilson Evelázio de Souza, Aloisio Henrique Pereira de Souza, Sandra Terezinha Marques Gomes |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
food.ingredient lyophilization lcsh:TX341-641 Biology fatty acids 03 medical and health sciences Freeze-drying Nile tilapia 0404 agricultural biotechnology food Linseed oil principal components analysis lcsh:Technology (General) Food science chemistry.chemical_classification 030109 nutrition & dietetics Tilapia 04 agricultural and veterinary sciences Metabolism biology.organism_classification 040401 food science chemistry Docosahexaenoic acid lcsh:T1-995 Composition (visual arts) omega-3 lcsh:Nutrition. Foods and food supply Food Science Biotechnology Polyunsaturated fatty acid |
| Zdroj: | Food Science and Technology, Iss 0 (2016) Food Science and Technology, Volume: 36, Issue: 1, Pages: 18-23, Published: 19 JAN 2016 Food Science and Technology v.36 n.1 2016 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
| Popis: | The present work aimed at studying the effect of different drying methods applied to tilapia byproducts (heads, viscera and carcasses) fed with flaxseed, verifying the contents of omega-3 fatty acids. Two diets were given to the tilapia: a control and a flaxseed formulation, over the course of 60 days. After this period, they were slaughtered and their byproducts (heads, viscera and carcasses) were collected. These fish parts were analyzed in natura, lyophilized and oven dried. Byproducts from tilapia fed with flaxseed presented docosapentaenoic, eicopentaenoic and docosahexanoic fatty acids as a result of the enzymatic metabolism of the fish. The byproducts from the oven drying process had lower levels of polyunsaturated fatty acids. In the multivariate analysis, the byproducts from fish fed with flaxseed had a greater composition of fatty acids. The addition of flaxseed in fish diets, as well as the utilization of their byproducts, may become a good business strategy. Additionally, the byproducts may be dried to facilitate transport and storage. |
| Databáze: | OpenAIRE |
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