Zonal distribution of fatty acids in albacore (Thunnus alalunga) triglycerides and their changes during cooking
Aubourg, S.P. | Sotelo, C.G. | Gallardo, J.M.
The alpha-beta distribution of fatty acids in albacore muscle triglycerides was studied. This analysis was achieved in cooked and uncooked samples in order to assert possible variations during processing. On the other hand, because of their different locations and also different exposures to steam during cooking, three zones of the muscle were considered. Great differences between the alpha- and beta-compositions were observed in the three zones. Fatty acids like 16:0, 18:0, 18:1, 18:3, and 22:1 showed a higher content in the alpha-position, while 22:6 content was far bigger in beta. Due to cooking it was observed that the composition at the beta-location suffered more modifications than the alpha-one. Depending on the zone of the muscle, significant variations were obtained for the main fatty acids.
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