Análisis proximal y perfil de ácidos grasos de los tejidos musculares en diferentes partes del cuerpo del barbo de Crimea (Barbus tauricus Kessler, 1877)

• Esra Balikçi Yozgat Bozok University, Tourism Faculty, Gastronomy and Culinary Arts Department. Yozgat, Turkey
• Filiz Özcan Dicle University, Veterinary Faculty, Fisheries and Fisheries Diseases Department. Diyarbakır, Turkey

DOI: https://doi.org/10.52973/rcfcv-e33287

Palabras clave: Barbus tauricus, ácidos grasos, composición nutricional, EPA, DHA

Resumen

Este estudio tuvo como objetivo determinar el análisis proximal y el perfil de ácidos grasos del tejido muscular de todo el cuerpo (WM) y los músculos en diferentes partes del cuerpo, incluidas las regiones dorsal (D), ventral (V) y caudal (C), del barbo de Crimea. (Barbus tauricus), que es una especie capturada en la Presa Gelingüllü. Los contenidos de proteína, lípidos, humedad y cenizas del pescado fueron 18,61; 1,54; 78,49 y 1,09 %, respectivamente. Los contenidos de lípidos de del barbo de Crimea. variaron entre 1,78 y 2,68 %, con los porcentajes más altos y más bajos en las regiones C y V, respectivamente. Hubo una diferencia significativa (P<0,05) en el contenido de ácidos grasos presentes en las diferentes partes del pez. Las proporciones más altas y más bajas de ácidos grasos saturados (AGS) se encontraron en la región WM (23.03) y D (21.94 %), respectivamente. Los contenidos más altos y más bajos de ácidos grasos monoinsaturados (MUFA) se encontraron en las regiones del músculo D (36 %) y los músculos V (33.73 %), respectivamente. La proporción de ácidos grasos poliinsaturados (PUFA) fue mayor y menor en las regiones C (25.63) y D (22.62 %), respectivamente. Los mayores contenidos de ácido eicosapentaenoico (4.11 %) y ácido docosahexaenoico (12.98 %) se encontraron en las regiones V y C, respectivamente. Los resultados mostraron que el contenido de grasa y la composición de ácidos grasos varian en las diferentes partes del cuerpo del pez.

Citas

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