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dc.contributor.authorPIRES, C. R. F.
dc.contributor.authorSILVA, C. D. M. da
dc.contributor.authorSOUSA, D. N. de
dc.contributor.authorCHICRALA, P. C. M. S.
dc.contributor.authorSANTOS, V. F. dos
dc.date.accessioned2024-01-31T13:32:55Z-
dc.date.available2024-01-31T13:32:55Z-
dc.date.created2024-01-31
dc.date.issued2023
dc.identifier.citationRevista de Ciencia y Tecnologia (RECyt), v. 25, n. 40, p. 50-56, 2023.
dc.identifier.issn1851-7587
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1161501-
dc.descriptionGiven the need to satisfy the demand for fish consumption, canned native fish has emerged as a market alternative, but it is necessary to determine the nutritional aspects of this product. The aim of this study was to characterise the lipid profile and evaluate the nutritional quality of matrinxã preserved in vegetable oil and compare these results with freshwater sardines obtained from the same type of processing and canning. Matrinxã species had higher protein content than sardines, but sardines had higher levels of moisture, lipids and total minerals. The predominant fatty acid in the canned fish samples was linoleic acid, followed by oleic acid and palmitic acid. In terms of nutritional quality, matrinxã showed higher indices of atherogenicity and thrombogenicity and lower values of the following ratios: hypocholesterolemic and hypercholesterolemic fatty acids; polyunsaturated/saturated and omega 6/omega 3 ratio in relation to sardines. In view of the results, it can be affirmed that Matrinxã, from a nutritional point of view, presents itself as a good alternative for the canned fish industry.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectPerfil lipídico
dc.subjectNative fish
dc.subjectNutritional quality
dc.titlePerfil lipídico y calidad nutricional de especies de pescado enlatadas en aceite vegetal: matrinxa (Brycon amazonicus) y sardina de agua dulce (Hemiodus unicamculatus).
dc.typeArtigo de periódico
dc.subject.thesagroPeixe
dc.subject.thesagroEficiência Nutricional
dc.subject.thesagroBrycon
dc.subject.thesagroHemiodus Unimaculatus
dc.subject.thesagroSardinha
dc.subject.thesagroMatrinxã
dc.subject.thesagroÓleo Vegetal
dc.subject.thesagroAlimento Enlatado
dc.subject.thesagroConsumo Alimentar
dc.subject.nalthesaurusBrycon amazonicus
dc.subject.nalthesaurusFatty acids
riaa.ainfo.id1161501
riaa.ainfo.lastupdate2024-01-31
dc.identifier.doihttps://doi.org/10.36995/j.recyt.2023.40.006
dc.contributor.institutionCAROLINE ROBERTA FREITAS PIRES, UNIVERSIDADE FEDERAL DO TOCANTINS; CAROLINE DANTAS MENDES DA SILVA, UNIVERSIDADE FEDERAL DO TOCANTINS; DIEGO NEVES DE SOUSA, CNPASA; PATRICIA COSTA M SOARES CHICRALA, CNPASA; VIVIANE FERREIRA DOS SANTOS, UNIVERSIDADE FEDERAL DO TOCANTINS.
Aparece nas coleções:Artigo em periódico indexado (CNPASA)

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