Analysis of the thermal and physicochemical properties of unsaturated fatty acid concentrates from cobia (<em>Rachycentron canadum</em>) and Argentine croaker (<em>Umbrina canosai</em>) waste

L. R. Nobre; M. L. Monte; P. P. Silva; J. I. Engelmann; R. S. Pohndorf; L. A.A. Pinto

doi:10.3989/gya.1046182

Autores/as

L. R. Nobre School of Chemistry and Food, Federal University of Rio Grande https://orcid.org/0000-0002-6848-7447
M. L. Monte School of Chemistry and Food, Federal University of Rio Grande https://orcid.org/0000-0003-3944-4672
P. P. Silva School of Chemistry and Food, Federal University of Rio Grande https://orcid.org/0000-0001-7933-4959
J. I. Engelmann School of Chemistry and Food, Federal University of Rio Grande https://orcid.org/0000-0001-7244-8195
R. S. Pohndorf Department of Agroindustrial Science and Technology, Federal University of Pelotas https://orcid.org/0000-0002-3498-8542
L. A.A. Pinto School of Chemistry and Food, Federal University of Rio Grande https://orcid.org/0000-0002-4477-0686

DOI:

https://doi.org/10.3989/gya.1046182

Palabras clave:

Aceite de pescado, Complejación con urea, UFA

Resumen

Se han realizado varios estudios para obtener concentrados de ácidos grasos insaturados (UFA), debido a su importancia nutricional para su posterior aplicación en alimentos. El objetivo de este trabajo fue obtener concentrados de UFA de aceite de cobia decolorado (Rachycentron canadum) y de corvina argentina (Umbine canosai) por complejación con urea, y evaluar sus propiedades fisicoquímicas y térmicas durante el procesamiento. Los ácidos grasos que se encontraron en mayores cantidades en los aceites crudos y decolorados de cobia y corvina argentina fueron palmítico, oleico y linoleico. Los porcentajes más altos de UFA estaban presentes en los aceites extraídos de las visceras, alrededor del 69% y 63% para la cobia y la corvina argentina, respectivamente, y después de la formación de complejos con urea, los porcentajes de UFA presentes en ambos concentrados fueron alrededor del 88%. A través de los termogramas se pudo observar que los concentrados de UFA tuvieron una disminución del 50% de su temperatura máxima de degradación.

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