Quantification of fatty acids in salmon fillets conserved by different methods
Lipid contents and the composition of fatty acids of fillets from Chilean salmon (Salmo salar) were determined under different conservation methods: fresh salmon, frozen salmon, water-conserved canned salmon and frozen salmon in long-term storage. Fatty acid contents were determined by gas chromatog...
| Published in: | Acta Scientiarum. Technology |
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| Main Authors: | , , , , , |
| Format: | Article in Journal/Newspaper |
| Language: | English Portuguese |
| Published: |
Universidade Estadual de Maringá
2017
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| Subjects: | |
| Online Access: | https://doi.org/10.4025/actascitechnol.v39i4.30220 https://doaj.org/article/83444316645744d8bd8d3bce73298489 |
| Summary: | Lipid contents and the composition of fatty acids of fillets from Chilean salmon (Salmo salar) were determined under different conservation methods: fresh salmon, frozen salmon, water-conserved canned salmon and frozen salmon in long-term storage. Fatty acid contents were determined by gas chromatography. The fillets had high lipid levels, ranging between 9.71 and 12.86%. All samples presented high levels of monounsaturated fatty acids, between 363.69 and 425.30 mg g-1 of total lipids, followed by polyunsaturated fatty acids (294.46 - 342.45 mg g-1 of total lipids) and saturated fatty acids (203.32 - 223.17 mg g-1 of total lipids). Although samples revealed different lipid contents, all proved to be great sources of omega-3 fatty acids, regardless of the manner of conservation. |
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