Zonal distribution of fatty acids in albacore (Thunnus alalunga) triglycerides and their changes during cooking
Aubourg, Santiago P. | González Sotelo, Carmen | Gallardo, José Manuel
3 páginas, 5 tablas
Показать больше [+] Меньше [-]The a+ 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 a- and &compositions were observed in the three zones. Fatty acids like 16:0, 18:0, 181, 18:3, and 22:l showed a higher content in the a-position, while 22:6 content was far bigger in 0. Due to cooking it was observed that the composition at the &location suffered more modifications than the a-one. Depending on the zone of the muscle, significant variations were obtained for the main fatty acids.
Показать больше [+] Меньше [-]Financial support for the Research Project (Grant PR 84-0043) provided by the Comision Asesora de Investigacion Cientifica y Tecnica.
Показать больше [+] Меньше [-]Peer reviewed
Показать больше [+] Меньше [-]Библиографическая информация
Эту запись предоставил Instituto de Investigaciones Marinas