Perfil de ácidos graxos, ômegas e qualidade lipídica em cortes comerciais de tambaqui (Colossoma macropomum Cuvier, 1818) cultivado em tanques escavados

Autores

DOI:

https://doi.org/10.20950/1678-2305/bip.2022.48.e700

Palavras-chave:

Characiformes; essential fatty acids; fish farming; lipid quality indexes; Serrasalmidae.

Resumo

O objetivo do estudo foi determinar o perfil de ácidos graxos, ômegas e índices de qualidade lipídica em cortes comerciais de tambaqui (Colossoma macropomum). As coletas de amostras foram realizadas em duas indústrias de processamento de pescado localizadas no estado de Rondônia, Brasil. O delineamento experimental foi inteiramente casualizado, com processamento realizado em triplicata. Os dados foram submetidos à análise de variância (ANOVA) para avaliar diferenças entre cortes comerciais. Quando a ANOVA foi estatisticamente significativa (α = 0,05), as médias foram comparadas pelo teste de Tukey. Na composição dos ácidos graxos, houve diferença (p < 0,05) entre os cortes comerciais. O corte comercial com maiores percentagens de ácido graxo saturado (AGSs) foi a posta 47,050%, de ácido graxo monossaturado (AGMs) foi o filé 45,120% e de ácido graxo poli-insaturado (AGPs) foi a banda 19,050%. Esta também expressou os maiores valores de ômegas 3, 6, 7 e n-9. Os índices prescritos ∑AGPs/∑AGSs, ∑AGPs (n-6/∑n-3); índice de aterogenicidade; índice de trombogenicidade; razão entre ácidos graxos hipocolesterolêmicos e hipercolesterolêmicos mostram que os cortes comerciais possuem qualidade lipídica. As informações nutricionais são importantes para os processos de conservação e processamento e para o desenvolvimento de novos produtos no mercado, bem como orientam a forma de preparo, proporcionando assim segurança comercial para diferentes nichos de mercado.

Biografia do Autor

Jucilene Cavali, Universidade Federal de Rondônia (UNIR)

Graduação em Agronomia, Doutorado em Zootecnia, Professora do curso de Zootecnia (UNIR) e Pesquisadora do Programa de Pós-Graduação em Ciências Ambientais (UNIR).

Regiane Pandolfo Marmentini, Instituto Federal de Educação, Ciência e Tecnologia de Rondônia (IFRO)

Graduação em Engenharia de Alimentos, Mestrado em Ciências Ambientais e Professora no curso Técnico de Alimentos (IFRO).

Jerônimo Vieira Dantas Filho, Universidade Federal de Rondônia (UNIR)

Graduado em Engenharia de Pesca, Doutorado em Sanidade e Produção Animal (Área: Piscicultura), Bolsista de Pós-doutorado da CAPES pelo PROCAD/Am e colaborador no Programa de Pós-Graduação em Ciências Ambientais (UNIR).

Rute Bianchini Pontuschka, Universidade Federal de Rondônia (UNIR)

Doutorado em Ciência de Alimentos e Professora do curso de Engenharia de Pesca (UNIR).

Sandro de Vargas Schons, Universidade Federal de Rondônia (UNIR)

Graduação e Doutorado em Medicina Veterinária, Professor do curso de Medicina Veterinária (UNIR) e Pesquisador do Programa de Pós-Graduação em Ciências Ambientais (UNIR).

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2022-11-11

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