Changes in the lipid fraction of king mackerel pan fried in coconut oil and cooked in coconut milk.

The influence of cooking on the nutritional value of king mackerel when cooked in coconut milk or pan fried in coconut oil was verified from the alterations in the fatty acid content; formation of cholesterol oxides and the nutritional quality indices of the lipids. Cooking in coconut milk caused an 11.6% reduction in the protein content and 28.3% reduction in the ash content. The lipid content increased after cooking (253%) and frying (198%) causing an increase in the caloric value. The total saturated and monounsaturated fatty acids of the cooked king mackerel increased 462% and 248%, respectively, whereas these increases were 418% and 130%, respectively, for the fried king mackerel. There were reductions of 21% and 38% in the total EPA+DHA of the pan fried and cooked samples, respectively, as compared to the fresh king mackerel. The heat treatment did not cause alterations in cholesterol content.

Efeito do beneficiamento sobre o valor nutricional do peixe mandim Arius spixii / Effect of processing on nutritional value of the mandim fish Arius spixii

Com o objetivo de avaliar o efeito do beneficiamento sobre o valor nutricional do peixe mandim (Arius spixii) comercializado em Maceió-AL, determinaram-se nas suas formas in natura e beneficiada (salgado-seco) a composição centesimal, valor calórico,cloretos, perfil de ácidos graxos e colesterol, sendo também analisada a ocorrência de óxidos de colesterol. Os resultados obtidos para o mandim in natura e beneficiado, respectivamente, de umidade (70,13% e 40,31%), proteínas (51,73% e 38,07%, base seca), carboidratos (4,67% e 2,24%, base seca), calorias (486 kcal/100ge 367 kcal/100g, base seca), ácidos graxos (poliinsaturados 14,54% e 15,49%, ômega-3 8,51% e 6,51%), colesterol (82,66 mg/100g e 61,30 mg/100g) e óxidos (7-cetocolesterol 8,31 μg/g e 17,90 μg/g), permitiram concluir que o beneficiamento favoreceu alterações significativas no valor nutricional do mandim.

In an attempt to analyze how processing enhances the nutritional value of the mandim fish (Arius spixii) marketedin 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%, ômega-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.

Nutritional value of crustaceans from Lagoone-Estuary Complex Mundaú/Manguaba-Alagoas

In order to evaluate the nutritional value of Pilar soft crab (Callinectes bocourt A.) and uçá crab (Ucides cordatus L.), 20 samples of both crustaceans were collected from lagoone-estuary complex Mundaú/Manguaba, located in the state of Alagoas, Brazil. Results from this analysis showed a high levels of moisture (sof crab - 79.82%; crab 78.85%), proteins (soft crab - 17.71; crab - 17.99%) and ash (soft crab - 2.18%; crab - 2,06%), and reduced values of lipids (soft crab - 2.78%; - crab 2.57%). Caloric values reached to 96.0 kcal in soft crab and 95.0 kcal in crab. Cholesterol levels were very low, being 34.65mg/100mg in Pilar soft crab and 35.37mg/100mg in crab-uçá. As for fatty acids contents, the Pilar soft crab presented 37.9% of saturated, 23.2% of monounsaturated and 29.9% of poyunsaturated; while uçá-crab presented 30.0% of saturated, 31.4% of monounsaturated and 34.9% of polyunsturated. In view of these results, both species should be considered a healthy food, and their xonsuption should be stimulated.

Nutritional value of crustaceans from Lagoone-Estuary Complex Mundaú / Manguaba-Alagoas / Valor nutritivo de crustáceos do Complexo Estuarino-Lagunar Mundaú / Manguaba-Alagoas

In order to evaluate the nutritional value of Pilar soft crab (Callinectes bocourt A.) and uçá crab (Ucides cordatus L.), 20 samples of both crustaceans were collected from lagoone-estuary complex Mundaú/Manguaba, located in the state of Alagoas, Brazil. Results from this analysis showed a high levels of moisture (soft crab 79.82%; crab 78.85%), proteins (soft crab 17.71%; crab 17.99%) and ash (sof tcrab 2.18%; crab 2.06%), and reduced values of lipids (soft crab 2.78%; crab 2.57%). Caloric values reached to 96.0 kcal in soft crab and 95.0 kcal in crab. Cholesterol levels were very low, being 34.65 mg/100g in Pilar soft crab and 35.37 mg/100g in crab-uçá. As for fatty acids contents, the Pilar soft crab presented 37.9% of saturated, 23.2% of monounsaturated and 29.9% of polyunsaturated; while uçá-crab presented 30.0% of saturated, 31.4% of monounsaturated and 34.9% of polyunsaturated. In view of these results, both species should be considered a healthy food, and their consumption should be stimulated.

Com o objetivo de avaliar o valor nutritivo de siri-do-Pilar e caranguejo-uçá foram analisadas 20 amostras de cada crustáceo, adquiridas no complexo estuarino-lagunar Mundaú/Manguaba, localizado no estado de Alagoas, Brasil. Foram detectados elevados teores de umidade (siri 79,82% e caranguejo 78,85%), proteínas (siri 17,71% e caranguejo 17,99%) e cinzas (siri 2,18% e caranguejo 2,06%), porém reduzidos valores de lipídios (siri 2.78% e caranguejo 2,57%). O valor calórico correspondeu a 96,0 kcal no siri e 95,0 kcal no caranguejo. Os teores de colesterol foram muito baixos, sendo 34,65 mg/100g em siri-do-Pilar e 35,37 mg/100g em caranguejouçá. Quanto ao teor de ácidos graxos, para o siri-do-Pilar foram verificados os seguintes valores: 37,9% de saturados, 23,2% de monoinsaturados e 29,9% de poliinsaturados; em caranguejo-uçá foram detectados 30.0% de saturados, 31,4% de monoinsaturados e 34,9% de poliinsaturados. Em vista dos resultados obtidos, as duas espécies de crustáceos podem ser consideradas como alimentos benéficos a saúde, cujo consumo deve ser estimulado.