Efecto de un tratamiento previo con ácido ascórbico sobre el perfil de ácidos grasos de filetes de cobia (Rachycentron canadum) conservada en congelación
DOI:
https://doi.org/10.3989/gya.070711Palabras clave:
Ácido ascórbico, Ácidos grasos, Congelación, Nutrición, Oxidación, Rachycentron canadumResumen
Este estudio se centra en el valor nutricional lipídico de cobia (Rachycentron canadum) congelada. Para ello, se investiga el efecto que un tratamiento previo con ácido ascórbico (AA) puede tener sobre el perfil de ácidos grasos de filete de pescado durante su conservación en congelación (–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 conservación en congelación, se observó un descenso importante en grupos de ácidos grasos monoinsaturados, poliinsaturados y poliinsaturados de las serie n-3, así como en la relación n-3/n-6. Sin embargo, el tratamiento previo con AA produjo un efecto protector en estos parámetros, siendo mayor al aplicar AA en la concentración superior. La medida del índice de polienos reflejó un incremento de la oxidación lipídica durante la conservación en congelación; este incremento fue parcialmente inhibido como resultado del tratamiento previo con AA.
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