Composição e estabilidade lipídica da farinha de espinhaço de tilapia

Abstract

RESUMOEspinhaços de tilápias (Oreochromis niloticus) são partes do peixe de composição desconhecida. A composição lipídica dos espinhaços não é citada na literatura, bem como a estabilidade da farinha do espinhaço durante o armazenamento. Nesse sentido, realizou se estudo de processamento dos espinhaços envolvendo etapas de cocção, trituração, secagem, peneiramento e armazenamento da farinha. A farinha ficou armazenada sob refrigeração por um período de 90 dias, sendo sua qualidade monitorada por meio da composição em ácidos graxos, índice de acidez e análises microbiológicas. Os resultados da composição centesimal foram de 14,2% (umidade), 40,8% (proteína), 18,3% (resíduo mineral fixo) e 25,3% de lipídios totais. Nos lipídios totais foi identificado um total de 24 ácidos graxos, com predominância dos ácidos graxos (porcentagem média) de 27.4% (ácido palmítico, 16:0), 35,15% (ácido oléico, 18:1n-9) e 11,82% (ácido linoléico, 18:2n-6) e, em menor proporção: 0,88% (ácido alfa-linolênico, 18:3n-3), 0,08% (ácido eicosapentaenóico, 20:5n-3) e 0,59 (ácido docosahexaenóico, 22:6n-3). Durante os 90 dias de armazenamento, foram observadas algumas alterações no índice de acidez e composição de alguns ácidos graxos, no entanto, para 60 dias de armazenamento, não foram observadas alterações na composição de nenhum ácido graxo, do índice de acidez e nas análises microbiológicas.Termos para indexação: Tilápia, farinha, espinhaço, ácidos graxos, armazenamento. ABSTRACTThe composition of the tilapia (Oreochromis niloticus) fishbone is unknown. Lipid composition fishbone is not cited in the literature, and neither is the stability of the flour of the fishbone during storage. We studied the processing of fishbone cooking, grinding, drying, sieving and the storage of the flour. The flour was stored in a refrigerator for a period of 90 days, and its quality was monitored through fatty acid composition, acid index and microbiology control. The results of the proximate composition were of 14.2% (moisture), 40.8% (protein), 18.3% (ash), and 25.3% total lipids. In the total lipids identified 24 fatty acids were identified, with predominance of the fatty acids (medium percentage) of 27.4% (palmitic acid, 16:0), 35.15% (oleic acmid, 18:1n-9) and 11.82% (linoleic acid , 18:2n-6) and, in smaller proportion: 0.88% (alpha-linolenic acid, 18:3n-3), 0.08% (eicosapentaenoic acid, 20:5n-3) and 0.59 (docosahexaenoic acid, 22:6n-3). During the 90 days of storage some alterations were observed in the acid index and composition of some fatty acids, however, for 60 days of storage no alterations were observed in the fatty acids composition, acid index, and microbiology control.

<b>Formulation of fish waste meal for human nutrition

“…The same was observed for the sum of polyunsaturated fatty acids (Pufa) and for the sum of n-3 series fatty acids (Table 3). Petenuci et al (2010) found a total of 24 fatty acids in tilapia carcass meal, and likewise this study, the predominant fatty acid was oleic acid (18:1n-9), with 35.15%, followed by palmitic (16:0) and linoleic (18:2n-6) acids, with contents of 27.4 and 11.82%, respectively. These fatty acids were also predominant in the lipid fraction of tilapia-head meals (Stevanato et al, 2007).…”

“…The highest protein content and the lowest ash content were observed for tuna meal, which can be explained due to the use of fish torsos in the meal elaboration, once these torsos showed more meat and fewer bones, when compared to carcasses used in the other meals. Petenuci et al (2010), were 14.2% moisture, 40.8% protein content, 18.3% ash, and for lipid content was 25.3%. In the present study, the tilapia carcass meal presented higher contents of ash and protein.…”

“…Even the lowest value, 0.66, presented by tilapia meal, is not inferior to 0.40, the value that indicates that the product is unhealthy (Wood et al, 2003). The value of Pufa/SFA ratio found for tilapia-head meal was 0.47 (Stevanato et al, 2007) while Petenuci et al (2010) found 0.41 in tilapia-carcass meal.…”

Several techniques for the preparation of flour from carcasses of the Pantanal alligator (Caiman crocodilus yacare)

“…Tilapia fishbone flour registered values of 14.2% moisture, 40.8% crude protein, 25.3% total lipids, and 18.3% fixed mineral residues (Petenuci et al, 2010). According to Franco et al (2013), flour from tilapia carcasses provided 2.5% moisture, 45.32% crude protein, 6.93% ether extract, and 38.03% ashes.…”

“…Similar to fish meat, the processing of alligator carcasses produces a great amount of residues that are normally directed to animal feed. However, they may also be used in food for human consumption (Stevanato et al, 2007;Franco et al, 2009;Petenuci et al, 2010;Godoy et al, 2013) by including them in several food products. Due to the nutritional quality of the prime matter, the manufacture of flours from the carcasses of the Pantanal alligator may add value to the production chain of the species.…”