Artículos de revistas
Efecto de dos tipos de cocción sobre la composición química y perfil de ácidos grasos de filetes de corvina (Cysnoscion maracaiboensis)
Effect of two types of cooking methods on the chemical composition and fatty acids profile of corvine (Cysnoscion maracaiboensis)
Registro en:
0798-2259
199102ZU46
Autor
Izquierdo, Pedro
Torres Ferrari, Gabriel
González, Elizabeth
Barboza, Yasmina
Márquez Salas, Enrique J.
Allara, María
Institución
Resumen
La Corvina es una especie de pescado de elevado consumo en Venezuela. Debido a los hábitos alimentarios del venezolano es preparada principalmente frita en aceite vegetal. En el presente trabajo se investigó el efecto de dos tipos de cocción (al vapor y frita) sobre la composición química y el perfil de ácidos grasos de la Corvina. Se analizaron corvinas de similar peso y talla, a las cuales se les determinó el contenido de humedad, proteínas y cenizas, según la AOAC. La grasa se determinó por el método de Bligh y Dyer y el perfil de ácidos grasos mediante Cromatografía de Gases. En la Corvina cruda se encontró un porcentaje de humedad de 76,29%, 20,15% de proteínas y 2,23% de grasa. En la Corvina al vapor se obtuvo un incremento del porcentaje de humedad a diferencia de la Corvina frita en la cual se observaron pérdidas significativas de humedad e incremento del porcentaje de grasa. La Corvina cruda presentó un 25,53% de Ácidos Grasos Saturados (AGS) y 74,65% de Ácidos Grasos Insaturados (AGI). El tratamiento al vapor no produjo cambios significativos en el perfil de ácidos grasos del pescado, a diferencia de la Corvina frita que presentó un mayor contenido de AGS (68,18%) que de AGI (31,82%). 367 - 371 Bimestral The Corvina is a highly consumed fish in Venezuela. Due to the alimentary habits of Venezuelans this fish is mainly cooked fried in vegetable oil. In this research the Corvina’s proximal composition and the effect of two cooking methods (steamed and fried on the fatty acids profile were studied. Corvinas of similar weight and sizes were analyzed, proximal analysis: humidity, protein and ash were performed according to AOAC methodology. Fat was done using the Bligh and Dyer method. Fatty acids were determined by gas chromatography. Raw Corvinas content 76.29% of humidity, 20.15% of protein and 2.23% of fat. Steam cooked method produced an increment in the humidity of Corvinas. In fried Corvinas there was a significant decreased of humidity, while it was observed an increment in percentage of fats. Raw Corvina's fatty acid composition was 25.53% of Saturated Fatty Acids (SFA), in comparison to 74.65% of Unsaturated Fatty Acids (UFA). The steam cooking method made no significants changes in the fish's fatty acid composition, unlike fried Corvinas with a predominant SFA. It was concluded that fried corvinas showed significant differences in fatty acid profile and fat content in relation to raw and steam cooked corvinas, with higher SFA levels than they originally contain.