Effect of refrigeration time on the lipid oxidation and fatty acid profiles of catfish (<em>Arius maculatus</em>) commercialized in Cameroon

N. Tenyang; H. M. Womeni; B. Tiencheu; P. Villeneuve; M. Linder

doi:10.3989/gya.0335161

Autores/as

N. Tenyang University of Maroua, Faculty of Science, Department of Biological Sciences - University of Dschang, Faculty of Science, Department of Biochemistry https://orcid.org/0000-0002-6957-8092
H. M. Womeni University of Dschang, Faculty of Science, Department of Biochemistry https://orcid.org/0000-0001-6893-2865
B. Tiencheu University of Dschang, Faculty of Science, Department of Biochemistry - University of Buea, Faculty of Science, Department of Biochemistry https://orcid.org/0000-0001-8209-2954
P. Villeneuve Laboratoire d’Ingénierie des Biomolécules, ENSAIA-INPL https://orcid.org/0000-0003-1685-1494
M. Linder Laboratoire de Lipotechnie, CIRAD, UMR IATE https://orcid.org/0000-0002-8658-6828

DOI:

https://doi.org/10.3989/gya.0335161

Palabras clave:

Ácidos grasos poliinsaturados, FTIR Spectroscopy, Oxidación de los lípidos, Pez gato, Refrigeración

Resumen

El efecto de la refrigeración a 4 °C durante 9 días sobre la calidad y estabilidad del aceite de pez gato se evaluó mediante el cambio en la composición de ácidos grasos por cromatografía de gases (CG), los índices analíticos comúnmente utilizados (acidez y peróxidos) así como mediante análisis por espectroscopia de infrarrojo por transformada de Fourier (FTIR). Los resultados mostraron que el deterioro de los lípidos, la hidrólisis y la oxidación ocurrieron durante el almacenamiento en frío (4 °C). La refrigeración indujo a lipolisis de triglicéridos por lipasas y fosfolipasas. También se vio afectada la composición de ácidos grasos, la pérdida progresiva de insaturación se controló mediante la disminución de la banda de absorbancia a 301cm^-1 en los espectros FTIR y el valor más bajo se observó en el músculo a los 9 días de refrigeración. Los ácidos eicosapentaenoico C20:5ω3 (EPA) y docosahexaenoico C22:6ω3 (DHA) fueron los ácidos grasos poliinsaturados más afectados durante la refrigeración. Se encontró que la refrigeración durante menos de 5 días era la mejor condición para la conservación del pez gato.

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