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metadata.dc.type: Artigo de Periódico
Issue Date: Apr-2017
metadata.dc.creator: MARTINS, Mayara Galvão
MARTINS, Déborah Elena Galvão
PENA, Rosinelson da Silva
Title: Chemical composition of different muscle zones in pirarucu (Arapaima gigas)
Citation: MARTINS, Mayara Galvão ; MARTINS, Déborah Elena Galvão ; PENA, Rosinelson da Silva. Chemical composition of different muscle zones in pirarucu (Arapaima gigas). Food Sci. Technol (Campinas), Campinas, 2017. Disponível em: <>. Acesso em: 28 jun. 2017. Epub 27-Abr-2017. <>.
Abstract: Identifying potential patterns in pirarucu (Arapaima gigas) composition, as a function of the different fish muscle zones (dorse, venter, ventrecha and tail), was the main objective of this research. For such, the different pirarucu muscle zones were evaluated, in order to obtain proximate composition and minerals content. It was also determined amino acids and fatty acids contents in fish muscle. The dorsal, ventral and tail muscle zones presented similar moisture (76.5-78.2%), protein (17.8-18.9%), total lipids (1.0-1.5%) and ash (0.9-1.2%) contents. On the other hand, the ventrecha zone presented 25.8% of protein and the major total lipids content (17.1%). The main minerals found in fish muscle were K (183.5-288.6 mg/100 g muscle) and Na (65.1-175.5 mg/100 g). Glutamic acid (3027.6 mg/100 g muscle) was the main amino acid found in fish muscle, which presented 48% of essential amino acids in the protein fraction. Lipids content showed 57.3% of unsaturated fatty acids and 42.7% of saturated fatty acids.
Keywords: Composição química
Análise mineral
Ácidos graxos
Composição química
Tecnologia de alimentos
Series/Report no.: Food Science and Technology (Campinas)
ISSN: 1678-457X Brasil
Publisher: Universidade Federal do Pará
metadata.dc.publisher.initials: UFPA
metadata.dc.rights: Acesso Aberto
Appears in Collections:Artigos Científicos - ITEC

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