%0 Journal Article
%T Effect of previous ascorbic acid treatment on the fatty acid profile of cobia (Rachycentron canadum) fillets during frozen storage
%A Taheri
%A S.
%A Motallebi
%A A. A.
%A Fazlara
%A A.
%A Aftabsavar
%A Y.
%J Grasas y Aceites
%D 2012
%I Consejo Superior de Investigaciones Cient赤ficas
%R 10.3989/gya.070711
%X The present research focuses on the nutritional value of the lipid retention associated with frozen cobia (Rachycentron canadum). The effect of a previous soaking in an aqueous ascorbic acid (AA) solution on the fatty acid profile of fish fillets during a further frozen storage period (每18 ∼C) was investigated. Two different AA concentrations were tested (0.25% and 0.50%) and compared to control conditions. As a result of the frozen storage period (up to 6 months), marked decreases were found in the contents of fatty acid groups such as monounsaturated, polyunsaturated and n-3 polyunsaturated, as well as in the n-3/n-6 ratio. However, a preserving effect on such fatty acid parameters could be observed resulting from the previous AA treatment, which was greater when applying the 0.50% AA concentration. Assessment of the polyene index indicated an increased lipid oxidation development during the frozen storage time; this increase was partially inhibited by the previous AA soaking. Este estudio se centra en el valor nutricional lip赤dico de cobia (Rachycentron canadum) congelada. Para ello, se investiga el efecto que un tratamiento previo con 芍cido asc車rbico (AA) puede tener sobre el perfil de 芍cidos grasos de filete de pescado durante su conservaci車n en congelaci車n (每18 ∼C; seis meses). Se aplicaron dos concentraciones de AA (0.25% y 0.50%) que fueron comparadas con muestras control. Como resultado de la conservaci車n en congelaci車n, se observ車 un descenso importante en grupos de 芍cidos grasos monoinsaturados, poliinsaturados y poliinsaturados de las serie n-3, as赤 como en la relaci車n n-3/n-6. Sin embargo, el tratamiento previo con AA produjo un efecto protector en estos par芍metros, siendo mayor al aplicar AA en la concentraci車n superior. La medida del 赤ndice de polienos reflej車 un incremento de la oxidaci車n lip赤dica durante la conservaci車n en congelaci車n; este incremento fue parcialmente inhibido como resultado del tratamiento previo con AA.
%K Ascorbic acid
%K Fatty acids
%K Frozen storage
%K Nutrition
%K Oxidation
%K Rachycentron canadum
%K 芍cido asc車rbico
%K 芍cidos grasos
%K Congelaci車n
%K Nutrici車n
%K Oxidaci車n
%K Rachycentron canadum
%U http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1356/1353