Comparison of fatty acid content of fresh and frozen fillets of rainbow trout (Oncorhynchus mykiss) Walbaum

Comparison of fatty acid content of fresh and frozen fillets of rainbow trout (Oncorhynchus mykiss) Walbaum

The aim of this study was to evaluate and compare the percentage content of fatty acids (FA) of 54 rainbow trout fresh and frozen fillets. Frozen fillets were stored at -15ºC for 45 and 90 days. Saturated (SFA), monounsaturated (MUFA), polyunsaturated (PUFA), omega-6 (n-6) and omega-3 (n-3) fatty ac...

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Bibliographic Details
Main Authors: Celia Chávez-Mendoza, José Arturo García-Macías, Alma Delia Alarcón-Rojo, Juan Ángel Ortega-Gutiérrez, Celia Holguín-Licón, Gabriela Corral-Flores
Format: Article
Language:English
Published: Instituto de Tecnologia do Paraná (Tecpar) 2014-02-01
Series:Brazilian Archives of Biology and Technology
Subjects:
frozen storage
rainbow trout
fatty acid profile
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000100015&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000100015&lng=en&tlng=en

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