Fatty acid composition and influence of temperature on the lipid stability of Arapaima gigas meat

Fatty acid composition and influence of temperature on the lipid stability of Arapaima gigas meat

Abstract The nutritional quality and lipid stability of Arapaima gigas fillets were investigated. A total of 27.32 kg of A. gigas fillets were obtained and the proximate composition and fatty acid profile immediately determined. In addition, the lipid oxidation parameters were analyzed during 15 an...

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Bibliographic Details
Main Authors: Nathália Miranda Coutinho, Anna Carolina Vilhena da Cruz Silva Canto, Eliane Teixeira Mársico, Flávio Alves da Silva, Luiz Antônio Moura Keller, Carlos Adam Conte-Junior, Maria Lúcia Guerra Monteiro
Format: Article
Language:English
Published: Instituto de Tecnologia de Alimentos (ITAL) 2019-04-01
Series:Brazilian Journal of Food Technology
Subjects:
Pirarucu
Freshwater fish
Proximate composition
Lipid quality indices
Lipid oxidation
Gas chromatography
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100408&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100408&lng=en&tlng=en

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