Fatty acid composition and influence of temperature on the lipid stability of Arapaima gigas meat

Abstract The nutritional quality and lipid stability of Arapaima gigas fillets were investigated. A total of 27.32 kg of A. gigas fillets were obtained and the proximate composition and fatty acid profile immediately determined. In addition, the lipid oxidation parameters were analyzed during 15 and...

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Veröffentlicht in:	Brazilian Journal of Food Technology 2019, Vol.22, p.1-10
Hauptverfasser:	Coutinho, Nathália Miranda, Canto, Anna Carolina Vilhena da Cruz Silva, Mársico, Eliane Teixeira, Silva, Flávio Alves da, Keller, Luiz Antônio Moura, Conte-Junior, Carlos Adam, Monteiro, Maria Lúcia Guerra
Format:	Artikel
Sprache:	eng
Schlagworte:	Arapaima gigas Composition Fatty acid composition Fatty acids Fillets Fish Freshwater fish Gas chromatography Lipid oxidation Lipid peroxidation Lipid quality indices Lipids Malondialdehyde Meat Meat quality Nutrition Oxidation Peroxide Pirarucu Polyunsaturated fatty acids Proteins Proximate composition Stability Storage Temperature
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