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Publicação
Bioacessibilidade de ácidos gordos em salmão e corvina de aquacultura
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Orientador(es)
Resumo(s)
This work investigates the effect of a drastic cooking treatment in chemical composition, particularly, on lipid profile of two species of farmed fish, salmon and meagre, and quantifies the percentage of each fatty acid bioacessibility on these two species in each culinary treatment. To this end, are used methodologies for extracting total lipids (TL), based on the techniques of Bligh & Dyer (1959), for thin layer chromatography and the transesterification of fatty acid methyl esters (FAME - Fatty Acid Methyl Esters).
It is verified that the culinary treatment promotes the moisture loss and, consequent, concentration of the fatty acids from the food, although this effect is not uniform for all fatty acids or to both species concerned.
Regarding the bioaccessibility it turns out that the fatty acids more bioaccessible on the salmon, are the polyunsaturated fatty acids with a percentage of 67.40% to 60.72% in raw and grilled and within these, docosahexanoic acid is the most bioaccessíble with a percentage of 92.30% in raw salmon and 60.22% on grilled salmon.
In the meagre, the fatty acids more bioaccessible are the saturated, with 86.51% in raw and 56.28% in raw and grilled, thus revealing the consumption of salmon is more healthier
Descrição
Mestrado em Engenharia Alimentar - Processamento de Alimentos - Instituto Superior de Agronomia
Palavras-chave
salmon meagre polyunsaturated fatty acids bioacessibility aquaculture thin layer chromatography
Contexto Educativo
Citação
Chaveiro, N.R.E. - Bioacessibilidade de ácidos gordos em salmão e corvina de aquacultura. Lisboa: ISA, 2013