%0 Journal Article
%T Efeito do beneficiamento sobre o valor nutricional do peixe mandim (Arius spixii)
%A Oliveira
%A Fabiana Rodrigues de
%A Lira
%A Giselda Macena
%A Torres
%A Elizabeth Aparecida Ferraz da Silva
%A Soares
%A Rosana Aparecida Man¨®lio
%A Mendon£¿a
%A Simone
%A Silva
%A Kelly Walkyria Barros da
%A Simon
%A Sarah Jana¨ªna Gurgel Bechtinger
%A Santos
%A Tatiana Maria Palmeira dos
%A Cabral Junior
%A Cyro Rego
%J Revista Brasileira de Ci¨ºncias Farmac¨ºuticas
%D 2008
%I Scientific Electronic Library Online
%R 10.1590/S1516-93322008000400012
%X in an attempt to analyze how processing enhances the nutritional value of the mandim fish (arius spixii) marketed in macei¨®-al, brazil, the following nutritional components were determined in fresh and processed (salted-dried) fish: centesimal composition, calorie count, chloride, fatty acid and cholesterol profile. the presence of cholesterol oxides was also investigated. respective results for fresh and processed mandim fish were: moisture (70.13% and 40.31%), proteins (51.73% and 38.07%, dried), carbohyrdrates (4.67% and 2.24%, dried), calories (486 kcal/100g and 367 kcal/100g, dried), fatty acids (polyunsaturared 14,54% and 15,49%, £¿mega-3 8,51% and 6,51%), cholesterol (82.66 mg/100g and 61.30 mg/100g) and oxides (7-ketocholesterol 8.31 ¦Ìg/g and 17.90 ¦Ìg/g). these figures clearly showed that processing led to significant change in the nutritional value of the mandim fish.
%K fish [nutritional value]
%K fish [processing]
%K fish [centesimal composition]
%K chloride [determination in fish]
%K fatty acids [determination in fish]
%K cholesterol oxides [determination in fish].
%U http://www.scielo.br/scielo.php?script=sci_abstract&pid=S1516-93322008000400012&lng=en&nrm=iso&tlng=en