FATTY ACID PROFILE OF FROZEN FILLETS OF COBIA (<i>Rachycentron canadum</i>) STUNNED BY ELECTRONARCOSIS
DOI:
https://doi.org/10.20950/1678-2305.2020.46.1.536Keywords:
electric shock, storage, meat quality, Rachycentron canadumAbstract
The objective of this research was to evaluate the effect of desensitisation by electronarcosis on the changes to the fatty acid profile of cobia (Rachycentron canadum) fillets stored at low sub-zero temperature. For stunning, 50, 100 and 150 V were used for 120 s and then exsanguination was performed, followed by storage at í 18 °C for 180 days. A total of 47 fatty acids were detected in cobia fillet samples, and most of the quantified fatty acids differed (p < 0.05) between treatments and storage times. The n6/n3 ratio did not differ (p > 0.05) among treatments; however, the n6/n3 ratio and Σhypocholesterolaemic fatty acids Æ©hypercholesterolaemic fatty acids ratio were significantly affected by the storage times and their outcomes. In general, the electronarcosis intensities used to numb cobia did not promote differences during the frozen storage of the fillets for most of the analysed variables but a significant effect of the storage time was noted within the treatments, with meat quality loss observed over time.
References
Alizadeh, E.; Chapleau, M.L.; Le-Bail, A. 2007. Effect of different freezing processes on the microstructure of Atlantic salmon (Salmo salar) fillets. Innovative Food Science & Emerging Technologies, 8(4): 493-499. http://dx.doi.org/10.1016/j.ifset.2006.12.003.
Folch, J.; Lees, M.; Sloane-Stanley, G.H. 1957. A simple method for the isolation and purification of total lipids from animal tissues. The Journal of Biological Chemistry, 226(1): 497-509.
Leathard, A. 1994. Going inter-professional í working together for health and welfare. London: Routledge. 231p.
Lines, J.A.; Robb, D.H.; Kestin, S.C.; Crook, S.C.; Benson, T. 2003. Electric stunning: a humane slaughter method for trout. Aquacultural Engineering, 28(3): 141-154. http://dx.doi.org/10.1016/S0144-8609(03)00021-9.
Mohanty, B.P.; Mahanty, A.; Ganguly, S.; Mitra, T.; Karunakaran, D.; Anandan, R. 2019. Nutritional composition of food fishes and their importance in providing food and nutritional security. Food Chemistry, 293: 561-570.
Morrison, W.R.; Smith, L.M. 1964. Preparation of fatty acid methyl esters and dimethylacetals from lipids with born fluoride-methanol. Journal of Lipid Research, 5(4): 600-608.
Nazemroaya, S.; Sahari, M.A.; Rezaei, M. 2009. Effect of frozen storage on fatty acid composition and changes in lipid content of Scomberomorus commersoni and Carcharhinus dussumieri. Journal of Applied Ichthyology, 25(1): 91-95. http://dx.doi.org/10.1111/j.1439-0426.2008.01176.x.
Ogawa, M.; Maia, E.L. 1999. Manual de pesca: ciência e tecnologia do pescado. São Paulo: Livraria Varela. 430p.
Price, J.F.; Schweiggert, B.S. 1976. Ciência de la carne y de los productos carnicos. Zaragoza: Acribia. 668p.
Ramos Filho, M. M.; Ramos, M. I. L.; Hiane, P. A.; Souza, E.M.T. 2008. Perfil lipídico de quatros espécies de peixes da região pantaneira de Mato Grosso do Sul. Ciência Tecnologia dos Alimentos, 28(4): 361-365.
Roth, B.; Grimsbí¸, E.; Slinde, E.; Foss, A.; Stien, L.H.; Nortvedt, R. 2012. Crowding, pumping and stunning of Atlantic salmon, the subsequent effect on pH and rigor mortis. Aquaculture (Amsterdam, Netherlands), 326-329: 178-180.
Santos-Silva, J.; Bessa, R.J.B.; Santos-Silva, F. 2002. Effects of genotype, feeding system and slaughter weigt on the quality of light lambs. II. Fatty acid composition of meat. Livestock Production Science, 77(2): 187-194. http://dx.doi.org/10.1016/S0301-6226(02)00059-3.
Secci, G.; Parisi, G. 2016. From farm to fork: lipid oxidation in fish products. A review. Italian Journal of Animal Science, 15(1): 124-136. http://dx.doi.org/10.1080/1828051X.2015.1128687.
Shaffer, R.V.; Nakamura, E.L. 1989. Synopsis of biological data on the cobia, Rachycentron canadum (Pisces: Rachycentridae). Rome: FAO Fisheries. 153p. NOAA Technical Report NMFS 82.
Sone, I.; Skí¥ra, T.; Olsen, S.H. 2019. Factors influencing post-mortem quality, safety and storage stability of mackerel species: a review. European Food Research and Technology, 245(4): 775-791.
Sousa Bentes, A.; Souza, H.A.L.; Simões, M.G.; Mendonça, X.M.F.D. 2009. Caracterização física e química e perfi l lipídico de três espécies de peixes amazônicos. Revista Brasileira de Tecnologia Agroindustrial, 3(3): 97-108. http://dx.doi.org/10.3895/S1981-36862009000200011.
Su, M.S.; Chien, Y.H.; Liao, I.C. 2000. Potential of marine cage aquaculture in Taiwan: cobia culture. In: International Symposium on Cage Aquaculture in Asia, Tungkang, Pintung, 1, Taiwan, 2-6 nov 1999. Proceedings… Cidade: AFS; WAS-SC.
Suárez-Mahecha, H.; Francisco, A.D.; Beirão, L.H.; Block, J.M.; Saccol, A. 2002. Importí¢ncia de ácidos graxos poliinsaturados presentes em peixes de cultivo e de ambiente natural para a nutrição humana. Boletim do Instituto de Pesca, 28(1): 101-110.
Tonial, I.B.; Bravo, C.E.C.; Souza, N.E.; Matsushita, M.; Furuya, W.M.; Visentainer, J.V. 2011. Qualidade nutricional dos lipídios de tilápias (Oreochromis niloticus) alimentadas com ração suplementada com óleo de soja. Revista Alimentos e Nutrição, 22(1): 103-112.
Ulbricht, T.L.V.; Southgate, D.A.T. 1991. Coronary heart disease: seven dietary factors. Lancet, 338: 985-992.
Folch, J.; Lees, M.; Sloane-Stanley, G.H. 1957. A simple method for the isolation and purification of total lipids from animal tissues. The Journal of Biological Chemistry, 226(1): 497-509.
Leathard, A. 1994. Going inter-professional í working together for health and welfare. London: Routledge. 231p.
Lines, J.A.; Robb, D.H.; Kestin, S.C.; Crook, S.C.; Benson, T. 2003. Electric stunning: a humane slaughter method for trout. Aquacultural Engineering, 28(3): 141-154. http://dx.doi.org/10.1016/S0144-8609(03)00021-9.
Mohanty, B.P.; Mahanty, A.; Ganguly, S.; Mitra, T.; Karunakaran, D.; Anandan, R. 2019. Nutritional composition of food fishes and their importance in providing food and nutritional security. Food Chemistry, 293: 561-570.
Morrison, W.R.; Smith, L.M. 1964. Preparation of fatty acid methyl esters and dimethylacetals from lipids with born fluoride-methanol. Journal of Lipid Research, 5(4): 600-608.
Nazemroaya, S.; Sahari, M.A.; Rezaei, M. 2009. Effect of frozen storage on fatty acid composition and changes in lipid content of Scomberomorus commersoni and Carcharhinus dussumieri. Journal of Applied Ichthyology, 25(1): 91-95. http://dx.doi.org/10.1111/j.1439-0426.2008.01176.x.
Ogawa, M.; Maia, E.L. 1999. Manual de pesca: ciência e tecnologia do pescado. São Paulo: Livraria Varela. 430p.
Price, J.F.; Schweiggert, B.S. 1976. Ciência de la carne y de los productos carnicos. Zaragoza: Acribia. 668p.
Ramos Filho, M. M.; Ramos, M. I. L.; Hiane, P. A.; Souza, E.M.T. 2008. Perfil lipídico de quatros espécies de peixes da região pantaneira de Mato Grosso do Sul. Ciência Tecnologia dos Alimentos, 28(4): 361-365.
Roth, B.; Grimsbí¸, E.; Slinde, E.; Foss, A.; Stien, L.H.; Nortvedt, R. 2012. Crowding, pumping and stunning of Atlantic salmon, the subsequent effect on pH and rigor mortis. Aquaculture (Amsterdam, Netherlands), 326-329: 178-180.
Santos-Silva, J.; Bessa, R.J.B.; Santos-Silva, F. 2002. Effects of genotype, feeding system and slaughter weigt on the quality of light lambs. II. Fatty acid composition of meat. Livestock Production Science, 77(2): 187-194. http://dx.doi.org/10.1016/S0301-6226(02)00059-3.
Secci, G.; Parisi, G. 2016. From farm to fork: lipid oxidation in fish products. A review. Italian Journal of Animal Science, 15(1): 124-136. http://dx.doi.org/10.1080/1828051X.2015.1128687.
Shaffer, R.V.; Nakamura, E.L. 1989. Synopsis of biological data on the cobia, Rachycentron canadum (Pisces: Rachycentridae). Rome: FAO Fisheries. 153p. NOAA Technical Report NMFS 82.
Sone, I.; Skí¥ra, T.; Olsen, S.H. 2019. Factors influencing post-mortem quality, safety and storage stability of mackerel species: a review. European Food Research and Technology, 245(4): 775-791.
Sousa Bentes, A.; Souza, H.A.L.; Simões, M.G.; Mendonça, X.M.F.D. 2009. Caracterização física e química e perfi l lipídico de três espécies de peixes amazônicos. Revista Brasileira de Tecnologia Agroindustrial, 3(3): 97-108. http://dx.doi.org/10.3895/S1981-36862009000200011.
Su, M.S.; Chien, Y.H.; Liao, I.C. 2000. Potential of marine cage aquaculture in Taiwan: cobia culture. In: International Symposium on Cage Aquaculture in Asia, Tungkang, Pintung, 1, Taiwan, 2-6 nov 1999. Proceedings… Cidade: AFS; WAS-SC.
Suárez-Mahecha, H.; Francisco, A.D.; Beirão, L.H.; Block, J.M.; Saccol, A. 2002. Importí¢ncia de ácidos graxos poliinsaturados presentes em peixes de cultivo e de ambiente natural para a nutrição humana. Boletim do Instituto de Pesca, 28(1): 101-110.
Tonial, I.B.; Bravo, C.E.C.; Souza, N.E.; Matsushita, M.; Furuya, W.M.; Visentainer, J.V. 2011. Qualidade nutricional dos lipídios de tilápias (Oreochromis niloticus) alimentadas com ração suplementada com óleo de soja. Revista Alimentos e Nutrição, 22(1): 103-112.
Ulbricht, T.L.V.; Southgate, D.A.T. 1991. Coronary heart disease: seven dietary factors. Lancet, 338: 985-992.
Downloads
Published
2020-05-14
Issue
Section
Scientific Article
