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...

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Bibliographic Details
Published in:Acta Scientiarum. Technology
Main Authors: Gonçalves, Renata Menoci, Montanher, Paula Fernandes, Carbonera, Fabiana, Petenuci, Maria Eugênia, Silveira, Roberta da, Visentainer, Jesuí Vergílio
Format: Article in Journal/Newspaper
Language:English
Published: Universidade Estadual De Maringá 2017
Subjects:
omega-3 fatty acids
Salmo salar
total lipids
CIÊNCIA E TECNOLOGIA DE ALIMENTOS
QUÍMICA
FÍSICA
FÍSICO-QUÍM. BIOQ. DOS ALI. MAT. PRIMAS ALI
Online Access:http://eduemojs.uem.br/ojs/index.php/ActaSciTechnol/article/view/30220
https://doi.org/10.4025/actascitechnol.v39i4.30220
Description
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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