3 documents found, page 1 of 1
Physicochemical properties, mineral and fatty acids composition of Jackfruit se...
Hajj, Vagno França; Lopes, Ana Paula; Visentainer, Jesui Vergilio; Petenuci, Maria Eugênia; Fonseca, Gustavo GracianoJackfruit seeds are usually discarded as waste. Therefore, this work aimed at obtaining the Jackfruit seeds flour of two varieties (soft and firm) from Brazilian Midwest and to evaluate its physicochemical characteristics, mineral and fatty acids composition (FA). Seeds were dried at 45°C for 72h and ground (40-mesh). Both flours revealed high protein content, varying from 13.43% to 16.28%. It also revealed exc...
Nutritional and lipid profiles of the dorsal and ventral muscles of wild pirarucu
Cortegano, Carlos Andre Amaringo; Godoy, Leandro Cesar; Petenuci, Maria Eugênia; Visentainer, Jesuí Vergílio; Affonso, Elizabeth GusmãoThe objective of this work was to analyze the proximate and fatty acid composition of the dorsal and ventral muscles of wild pirarucu (Arapaima gigas) captured from a Brazilian Amazonian lake. Dorsal and ventral muscles were dissected out, freeze-dried, vacuum-packed, and had the proximate and fatty acid composition analyzed. Ash, total proteins, and lipids were inversely proportional to moisture and had higher...
Quantification of fatty acids in salmon fillets conserved by different methods
Gonçalves, Renata Menoci; Montanher, Paula Fernandes; Carbonera, Fabiana; Petenuci, Maria Eugênia; Silveira, Roberta da; Visentainer, Jesuí VergílioLipid contents and the composition of fatty acids of fillets from Chilean salmon (Salmo salar) were determined under different conservation methods: fresh salmon, frozen salmon, water-conserved canned salmon and frozen salmon in long-term storage. Fatty acid contents were determined by gas chromatography. The fillets had high lipid levels, ranging between 9.71 and 12.86%. All samples presented high levels of m...