Fatty acid profile, omegas, and lipid quality in commercial cuts of tambaqui (Colossoma macropomum Cuvier, 1818) cultivated in excavated tanks

Abstract

This study aimed to determine the fatty acid profile, omegas, and lipid quality indices in commercial cuts of tambaqui (Colossoma macropomum). Samples were collected from two fish processing industries located in Rondônia state, Brazil. The experimental design was completely randomized, with processing performed in triplicate. Data were submitted for analysis of variance (ANOVA) to assess differences between commercial cuts. If ANOVA was statistically significant (α = 0.05), the averages were compared using Tukey's test. In the composition of fatty acids, there was a difference (p < 0.05) between commercial cuts. The commercial cuts with the highest percentages of saturated fatty acids (SFAs) steak at 47.050%, monounsaturated fatty acids (MUFAs) fillet at 45.120%, and polyunsaturated fatty acids (PUFAs) band at 19.050%. In addition, the band expresses the highest values of omegas 3, 6, 7, and n-9. The indices prescribed ∑PUFAs/∑SFAs, ∑PUFAs (n-6/∑n-3), atherogenicity index, thrombogenicity index, and ratio between hypocholesterolemic and hypercholesterolemic fatty acids, indicating that commercial cuts have lipid quality. Nutritional information is important for conservation and processing processes, the development of new products on the market, and guidance on the form of preparation, thus providing commercial security for different market niches.

Effect of hot smoking conditions on nutritional quality of Indian Mackerel and Pangasius fish Fillets

“…In a brief, it aids in the treatment of metabolic disorders. (Blanco and Soengas, 2021;Cavali et al, 2022;Frigolet andGutiérrez-Aguilar, 2017 andPassos et al, 2016). Also, n-9 Palmitoleic acid represents the dominant n-7 in both raw Indian mackerel and pangasius (2.77% and 1.54%, respectively).…”

“…Furthermore, it is crucial for the fish industries to determine the lipid profile of native fish as reviewed by several researchers (Hall, 1997;Pertiwi, et al, 2020;Silva et al, 1993 andSokamte et al, 2020). Many vegetable oils, including those from corn, soybeans, and olives, are abundant sources of n-6 series monounsaturated (MUFAs) and polyunsaturated (PUFAs), whereas fish oils are the sources of n-3 PUFAs (Cavali et al, 2022;Rodrigues et al, 2017). According to the literature, the effect of hot smoking on the percentage and content of various nutrients in fish varies depending on the species of fish, lipid content, and the smoking parameters 2015), heat treatments may cause a decrease in the amount of fatty acids in fish (Domiszewski, 2013;Golgolipour, et al, 2019;Leung, et al, 2018).…”

Fatty acid profile, omegas and lipid quality in commercial cuts of pirarucu (Arapaima gigas Schinz, 1822) cultivated in excavated tanks

“…The injection volume was in µL and the sample split ratio was 1: 100 (Cavali et al, 2022). The column temperature was programmed at a rate of 2ºC min.…”

Pesticide residues detected in Colossoma macropomum by the modified QuEChERS and GC-MS/MS methods

“…During the conduct of the study, from October to December 2019, the fish farms were a gain visited to collect samples of muscle fragments from dorsolateral portion of the tail of five specimens tambaqui per fish farm. It should be noted that the muscle tissue samples were taken only from fish with ideal weight for sale, 2.0 to 2.50 kg according to Cavali et al (2022) andDantas Filho et al (2022). Thus, a total of 29 fish farms were visited to remove muscle tissue (Table 1).…”