Produção Nacional
Revisado por pares
Optimising drying parameters to maximise omega-3 essential fatty acid yields in striped weakfish (Cynoscion striatus) industry waste
2011; Wiley; Volume: 46; Issue: 12 Linguagem: Inglês
10.1111/j.1365-2621.2011.02770.x
ISSN1365-2621
AutoresAna Carolina de Aguiar, Jesuí Vergílio Visentainer, Julián Martínez,
Tópico(s)Protein Hydrolysis and Bioactive Peptides
ResumoInternational Journal of Food Science & TechnologyVolume 46, Issue 12 p. 2475-2481 Original article Optimising drying parameters to maximise omega-3 essential fatty acid yields in striped weakfish (Cynoscion striatus) industry waste Ana Carolina de Aguiar, Ana Carolina de Aguiar EQA/UFSC, Chemical and Food Engineering Department, Universidade Federal de Santa Catarina, CP 476, CEP 88040-900 Florianópolis, SC, BrazilSearch for more papers by this authorJesuí Vergílio Visentainer, Jesuí Vergílio Visentainer DQI/UEM, Chemistry Department, Universidade Estadual de Maringá, Av. Colombo, 5790, CEP 87020-900, Maringá, PR, BrazilSearch for more papers by this authorJulian Martínez, Corresponding Author Julian Martínez DEA/FEA/UNICAMP, Food Engineering Department, Universidade Estadual de Campinas, R. Monteiro Lobato 80, 13083-862, Campinas, SP, Brazil Fax: +55 (19) 3521 4027;e-mail: [email protected]Search for more papers by this author Ana Carolina de Aguiar, Ana Carolina de Aguiar EQA/UFSC, Chemical and Food Engineering Department, Universidade Federal de Santa Catarina, CP 476, CEP 88040-900 Florianópolis, SC, BrazilSearch for more papers by this authorJesuí Vergílio Visentainer, Jesuí Vergílio Visentainer DQI/UEM, Chemistry Department, Universidade Estadual de Maringá, Av. Colombo, 5790, CEP 87020-900, Maringá, PR, BrazilSearch for more papers by this authorJulian Martínez, Corresponding Author Julian Martínez DEA/FEA/UNICAMP, Food Engineering Department, Universidade Estadual de Campinas, R. Monteiro Lobato 80, 13083-862, Campinas, SP, Brazil Fax: +55 (19) 3521 4027;e-mail: [email protected]Search for more papers by this author First published: 15 September 2011 https://doi.org/10.1111/j.1365-2621.2011.02770.xCitations: 6Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat Summary Fish processing produces high amounts of wastes with low commercial value. Nevertheless, this material could be valorised through the extraction of its polyunsaturated fatty acids. Therefore, the purpose of this study was to evaluate the drying process of striped weakfish (Cynoscion striatus) waste in an air-circulating oven, aiming to preserve the omega-3 content. The microbiological and chemical characteristics of the dried product were evaluated. In addition, the lipid quality of the Soxhlet-extracted oil from the dried material was analysed. The drying condition of 70 °C and 10 h was the most suitable, because it preserved 98.7% of the original content of omega-3. The dry material presented 14.7% of lipids and 58% of protein, and it was microbiologically safe. The Soxhlet extraction, in spite of using high temperature, did not promote the oxidation of polyunsaturated acids. The applied drying process, followed by Soxhlet extraction, yielded 7.6 g of omega-3 fatty acids per kg of fresh sample. These results indicate that this residue presents large potential for oil extraction. References Allen, J.C. & Hamilton, R.J. (1994). The chemistry of rancidity in foods. In: Rancidity in Foods (edited by J.C. Allen & R.J. Hamilton). Pp. 290. London: Springer. Anvisa (2001). Agência Nacional de Vigilância Sanitária. Resolução RDC n˚12, de 02 de janeiro de 2001. Regulamento técnico sobre padrões microbiológicos para alimentos, disponível em: http://www.anvisa.gov.br/legis/resol/12_01rdc.htm. Acesso em 12 June 2010. AOAC, Association of Official Analytical Chemists (1995). Official Methods of Analysis, 16th edn. Arlington, VA: AOAC. APHA, American Public Health Association (2001). Compedium of Methods of the Microbiological Examination of Foods, 4th edn. Washington DC: American Public Health Association. Arvanitoyannis, I.S. & Kassaveti, A. (2008a). Fish waste management: treatment methods and potential uses of treated waste. In: Waste Management for the Food Industries (edited by I.S. Arvanitoyannis). Pp. 1100. London: Academic Press an imprint of Elsevier. Arvanitoyannis, I.S. & Kassaveti, A. (2008b). Fish industry waste: treatments, environmental impacts, current and potential uses. International Journal of Food Science and Technology, 43, 726–745. Arvanitoyannis, I.S. & Ladas, D. (2008). Meat waste treatment methods and potential uses. International Journal of Food Science and Technology, 43, 543–559. Bligh, E.G. & Dyer, W.J. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, 37, 911–917. Crexi, V.T., Souza-Soares, L.A. & Pinto, L.A.A. (2009). Carp (Cyprinus carpio) oils obtained by fishmeal and ensilage processes: characteristics and lipid profiles. International Journal of Food Science and Technology, 44, 1642–1648. FAO (2005). Discards in the World's Marine Fisheries. An Update. FAO fisheries technical paper 470. Pp. 17. Rome: Food and Agricultural Organization of the United Nations. Gogus, U. & Smith, C. (2010). n-3 Omega fatty acids: a review of current knowledge. International Journal of Food Science and Technology, 45, 417–436. Grahame, W.G. (1996). Methods for preservation and extension of shelf life. International Journal of Food Microbiology, 33, 51–64. Hartman, L. & Lago, R.C.A. (1973). A rapid preparation of fatty acid methyl esters from lipids. Laboratory Practice, 22, 475–476. Instituto Adolfo Lutz (2005). Métodos físico-químicos para análise de alimentos. (IV Edição). Brasília: Instituto Adolfo Lutz. Joseph, J.D. & Ackman, R.G. (1992). Capillary column gas chromatography method for analysis of encapsulated fish oil ethyl esters: collaborative study. Journal of AOAC International, 75, 488–506. Kumar, H.S., Sunil, R., Venugopal, M.N., Karunasagar, I. & Karunasagar, I. (2003). Detection of Salmonella spp. in tropical seafood by polymerase chain reaction. International Journal of Food Microbiology, 88, 91–95. Maia, E.L. & Rodrigues-Amaya, D. (1993). Avaliação de um método simples e econômico para metilação de ácidos graxos com lipídios de diversas espécies de peixes. Revista do Instituto Adolfo Lutz, 53, 27–35. Melo Franco, B.D.G. & Landgraf, M. (1996). Microbiologia dos alimentos. Pp. 89–95. São Paulo: Atheneu. Montgomery, D.C. (2008). Fitting regression models. In: Design and Analysis of Experiments (edited by J. Foxman). Pp. 338. New York: John Wiley & Sons. Oyelese, O.A. (2007). Hypoxanthine levels, chemical studies and bacteria flora/count of frozen/thawed market simulated chub mackerel (Scomber japonicas) under cold storage temperature conditions. Research Journal of Applied Sciences, 2, 295–300. Pelzer, K.D. (1989). Salmonellosis. Journal of the American Veterinary Medical Association, 195, 456–463. Regulska-Ilow, B. & Ilow, R. (2002). Comparison of the effect of the microwave cooking and conventional cooking methods on the composition of fatty acids and fat quality indicators in herring. Nahrung/Food, 46, 383–388. Rubio-Rodríguez, N., de Diego, S.M., Beltrán, S., Jaime, I., Sanz, M.T. & Rovira, J. (2008). Supercritical fluid extraction of the omega-3 rich oil contained in hake (Merluccius capensis–Merluccius paradoxus) by-products: study of the influence of process parameters on the extraction yield and oil quality. The Journal of Supercritical Fluids, 47, 215–226. Rubio-Rodríguez, N., Beltrán, S., Jaime, I., de Diego, S.M., Sanz, M.T. & Carballido, J.R. (2010). Production of omega-3 polyunsaturated fatty acid concentrates: a review. Innovative Food Science and Emerging Technologies, 11, 1–12. Selmi, S., Bouriga, N., Cherif, M., Toujani, M. & Trabelsi, M. (2010). Effects of drying process on biochemical and microbiological quality of silverside (fish) Atherina lagunae. International Journal of Food Science and Technology, 45, 1161–1168. Shabarinath, S., Kumar, H.S., Khushiramani, R., Karunasagar, I. & Karunasagar, I. (2007). Detection and characterization of Salmonella associated with tropical seafood. International Journal of Food Microbiology, 114, 227–233. Simopoulos, A.P. (2002). Dossier: polyunsaturated fatty acids in biology and diseases: the importance of the ratio of omega-6/omega-3 essential fatty acids. Biomedicine & Pharmacotherapy, 56, 365–379. Statsoft (1995). Statistica 5.1 Software. Tulsa, USA: Statsoft. Stevanato, F.B., Cottica, S.M., Petenuci, M.E., Matsushita, M., Souza, N.E. & Visentainer, J.V. (2010). Evaluation of processing, preservation and chemical and fatty acid composition of Nile tilapia waste. Journal of Food Processing and Preservation, 34, 373–383. Undeland, I., Stading, M. & Lingnert, H. (1998). Influence of skinning on lipid oxidation in different horizontal layers of herring (Clupea harengus) during frozen storage. Journal of the Science of Food and Agriculture, 78, 441–450. Visentainer, J.V. & Franco, M.R.B. (2006). Ácidos graxos em óleos e gorduras: identificação e quantificação. Pp. 60–63. São Paulo: Varela. Visentainer, J.V., Noffs, M.A., Carvalho, P.O., Almeida, V.V., Oliveira, C.C. & Souza, N.E. (2007). Lipid content and fatty acid composition of 15 marine fish species from the Southeast coast of Brazil. Journal of the American Oil Chemists' Society, 84, 543–547. Vyncke, W. (1970). Direct determination of the thiobarbituric acid value in trichloroacetic acid extracts of fish as a measure of oxidative rancidity. Fette-Sefen Anstrichmittel, 12, 1084–1087. Citing Literature Volume46, Issue12December 2011Pages 2475-2481 ReferencesRelatedInformation
Referência(s)