FATTY ACID PROFILE OF FROZEN FILLETS OF COBIA (<i>Rachycentron canadum</i>) STUNNED BY ELECTRONARCOSIS
The objective of this research was to evaluate the effect of desensitisation by electronarcosis on the changes to the fatty acid profile of cobia (Rachycentron canadum) fillets stored at low sub-zero temperature. For stunning, 50, 100 and 150 V were used for 120 s and then exsanguination was perfor...
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| Format: | Article |
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Instituto de Pesca
2020-05-01
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| Series: | Boletim do Instituto de Pesca |
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| Online Access: | https://institutodepesca.org/index.php/bip/article/view/1431 |
| _version_ | 1797214596019257344 |
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| author | Fúlvio Viegas Santos Teixeira MELO Giuliana PARISI José Fernando Bibiano MELO Manoel Adriano CRUZ NETO Anderson Miranda SOUZA Elisabete Maria Macedo VIEGAS |
| author_facet | Fúlvio Viegas Santos Teixeira MELO Giuliana PARISI José Fernando Bibiano MELO Manoel Adriano CRUZ NETO Anderson Miranda SOUZA Elisabete Maria Macedo VIEGAS |
| author_sort | Fúlvio Viegas Santos Teixeira MELO |
| collection | DOAJ |
| description |
The objective of this research was to evaluate the effect of desensitisation by electronarcosis on the changes to the fatty acid profile of cobia (Rachycentron canadum) fillets stored at low sub-zero temperature. For stunning, 50, 100 and 150 V were used for 120 s and then exsanguination was performed, followed by storage at í 18 °C for 180 days. A total of 47 fatty acids were detected in cobia fillet samples, and most of the quantified fatty acids differed (p < 0.05) between treatments and storage times. The n6/n3 ratio did not differ (p > 0.05) among treatments; however, the n6/n3 ratio and Σhypocholesterolaemic fatty acids Æ©hypercholesterolaemic fatty acids ratio were significantly affected by the storage times and their outcomes. In general, the electronarcosis intensities used to numb cobia did not promote differences during the frozen storage of the fillets for most of the analysed variables but a significant effect of the storage time was noted within the treatments, with meat quality loss observed over time.
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| first_indexed | 2024-04-24T11:16:41Z |
| format | Article |
| id | doaj.art-013f483203ba4f7ab1366195faf889f5 |
| institution | Directory Open Access Journal |
| issn | 1678-2305 |
| language | English |
| last_indexed | 2024-04-24T11:16:41Z |
| publishDate | 2020-05-01 |
| publisher | Instituto de Pesca |
| record_format | Article |
| series | Boletim do Instituto de Pesca |
| spelling | doaj.art-013f483203ba4f7ab1366195faf889f52024-04-11T05:52:50ZengInstituto de PescaBoletim do Instituto de Pesca1678-23052020-05-01461FATTY ACID PROFILE OF FROZEN FILLETS OF COBIA (<i>Rachycentron canadum</i>) STUNNED BY ELECTRONARCOSISFúlvio Viegas Santos Teixeira MELO0Giuliana PARISI1José Fernando Bibiano MELO2Manoel Adriano CRUZ NETO3Anderson Miranda SOUZA4Elisabete Maria Macedo VIEGAS5Instituto Federal de Educação Ciência e Tecnologia BaianoUniversitá Degli Studi FirenzeUniversidade Federal do Vale do São FranciscoUniversidade Federal do Vale do São FranciscoUniversidade Federal do Vale do São FranciscoFaculdade de Zootecnia e Engenharia de Alimentos da Universidade de São Paulo (USP) The objective of this research was to evaluate the effect of desensitisation by electronarcosis on the changes to the fatty acid profile of cobia (Rachycentron canadum) fillets stored at low sub-zero temperature. For stunning, 50, 100 and 150 V were used for 120 s and then exsanguination was performed, followed by storage at í 18 °C for 180 days. A total of 47 fatty acids were detected in cobia fillet samples, and most of the quantified fatty acids differed (p < 0.05) between treatments and storage times. The n6/n3 ratio did not differ (p > 0.05) among treatments; however, the n6/n3 ratio and Σhypocholesterolaemic fatty acids Æ©hypercholesterolaemic fatty acids ratio were significantly affected by the storage times and their outcomes. In general, the electronarcosis intensities used to numb cobia did not promote differences during the frozen storage of the fillets for most of the analysed variables but a significant effect of the storage time was noted within the treatments, with meat quality loss observed over time. https://institutodepesca.org/index.php/bip/article/view/1431electric shockstoragemeat qualityRachycentron canadum |
| spellingShingle | Fúlvio Viegas Santos Teixeira MELO Giuliana PARISI José Fernando Bibiano MELO Manoel Adriano CRUZ NETO Anderson Miranda SOUZA Elisabete Maria Macedo VIEGAS FATTY ACID PROFILE OF FROZEN FILLETS OF COBIA (<i>Rachycentron canadum</i>) STUNNED BY ELECTRONARCOSIS Boletim do Instituto de Pesca electric shock storage meat quality Rachycentron canadum |
| title | FATTY ACID PROFILE OF FROZEN FILLETS OF COBIA (<i>Rachycentron canadum</i>) STUNNED BY ELECTRONARCOSIS |
| title_full | FATTY ACID PROFILE OF FROZEN FILLETS OF COBIA (<i>Rachycentron canadum</i>) STUNNED BY ELECTRONARCOSIS |
| title_fullStr | FATTY ACID PROFILE OF FROZEN FILLETS OF COBIA (<i>Rachycentron canadum</i>) STUNNED BY ELECTRONARCOSIS |
| title_full_unstemmed | FATTY ACID PROFILE OF FROZEN FILLETS OF COBIA (<i>Rachycentron canadum</i>) STUNNED BY ELECTRONARCOSIS |
| title_short | FATTY ACID PROFILE OF FROZEN FILLETS OF COBIA (<i>Rachycentron canadum</i>) STUNNED BY ELECTRONARCOSIS |
| title_sort | fatty acid profile of frozen fillets of cobia i rachycentron canadum i stunned by electronarcosis |
| topic | electric shock storage meat quality Rachycentron canadum |
| url | https://institutodepesca.org/index.php/bip/article/view/1431 |
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