Efeito do beneficiamento sobre o valor nutricional do peixe mandim (Arius spixii)

in an attempt to analyze how processing enhances the nutritional value of the mandim fish (arius spixii) marketed in maceió-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 μg/g and 17.90 μg/g). these figures clearly showed that processing led to significant change in the nutritional value of the mandim fish.