Analysis of the chemical properties of salted cobia (Rachycentron canadum)
| Autor: | Eliana de Fátima Marques de Mesquita, Juliana de Lima Brandão Guimarães, Eduardo da Silva Machado, Giselle Eler Amorim Dias, Juliana Tomaz Pacheco Latini, Flávia Aline Andrade Calixto |
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| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
nutritional composition Nutritional quality brine salting 01 natural sciences functional food 0404 agricultural biotechnology Brining 010608 biotechnology T1-995 TX341-641 Food science Technology (General) Cobia biology Nutrition. Foods and food supply Chemistry Salting 04 agricultural and veterinary sciences biology.organism_classification 040401 food science lipid profile functional Aquaculture of cobia Fish Composition (visual arts) Refrigeration temperature Food Science Biotechnology |
| Zdroj: | Food Science and Technology, Vol 40, Iss suppl 2, Pp 722-727 (2020) Food Science and Technology v.40 suppl.2 2020 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology, Issue: ahead, Published: 17 JUL 2020 Food Science and Technology, Volume: 40 Supplement 2, Pages: 722-727, Published: 17 JUL 2020 |
| ISSN: | 1678-457X 0101-2061 |
| Popis: | Aquaculture of cobia (Rachycentron canadum) is still incipient in Brazil, as well as the sale of its meat. However, there is a market demand for this product in the state of Rio de Janeiro. The salting process for the meat of cultivated cobia is a way of preserving and marketing the product for the growers. Thus, the present study aimed to assess the chemical properties of salted cobia meat. Market-sized cobia grown in net-tanks located in Baía de Ilha Grande, Angra dos Reis, Rio de Janeiro, Brazil were used. The fish were eviscerated (gutted), beheaded and lightly flattened. The fillets “charutos” were then subjected to brine salting for 6 days, immersed in saturated brine at refrigeration temperature. After the preparation of the product, analyzes of percent composition, chloride content and lipid profile were performed. The product had high concentrations of protein (20.16%), lipids (19.88%) and 6.56% of total chloride. Lipid profile assessment showed significant percentages of palmitic (6.66%) and oleic (4.99%) acids. Therefore, it is concluded that the salted meat of cobia has good nutritional quality, and the product is a source of palmitic and oleic acids that help preventing cardiovascular diseases and lowering cholesterol levels. |
| Databáze: | OpenAIRE |
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