Quantification of fatty acids in salmon fillets conserved by different methods
| Autor: | Renata Menoci Gonçalves, Paula Fernandes Montanher, Fabiana Carbonera, Maria Eugênia Petenuci, Roberta da Silveira, Jesuí Vergílio Visentainer |
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| Jazyk: | English<br />Portuguese |
| Rok vydání: | 2017 |
| Předmět: | |
| Zdroj: | Acta Scientiarum: Technology, Vol 39, Iss 4, Pp 403-407 (2017) |
| Druh dokumentu: | article |
| ISSN: | 1806-2563 1807-8664 |
| DOI: | 10.4025/actascitechnol.v39i4.30220 |
| Popis: | Lipid contents and the composition of fatty acids of fillets from Chilean salmon (Salmo salar) were determined under different conservation methods: fresh salmon, frozen salmon, water-conserved canned salmon and frozen salmon in long-term storage. Fatty acid contents were determined by gas chromatography. The fillets had high lipid levels, ranging between 9.71 and 12.86%. All samples presented high levels of monounsaturated fatty acids, between 363.69 and 425.30 mg g-1 of total lipids, followed by polyunsaturated fatty acids (294.46 - 342.45 mg g-1 of total lipids) and saturated fatty acids (203.32 - 223.17 mg g-1 of total lipids). Although samples revealed different lipid contents, all proved to be great sources of omega-3 fatty acids, regardless of the manner of conservation. |
| Databáze: | Directory of Open Access Journals |
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