Chemical composition and nutritional value of raw and cooked black scabbardfish (<i>Aphanopus carbo</i>)

Narcisa Maria Bandarra; Irineu Batista; Mari Leonor Nunes

doi:10.3989/scimar.2009.73s2105

Autores/as

Narcisa Maria Bandarra Instituto Nacional dos Recursos Biológicos (INRB, I.P./L-IPIMAR)
Irineu Batista Instituto Nacional dos Recursos Biológicos (INRB, I.P./L-IPIMAR)
Mari Leonor Nunes Instituto Nacional dos Recursos Biológicos (INRB, I.P./L-IPIMAR)

DOI:

https://doi.org/10.3989/scimar.2009.73s2105

Palabras clave:

sable negro, crudo, cocido, ácidos grasos, aminoácidos, colesterol, minerales

Resumen

El objetivo del presente trabajo fue seguir los cambios químicos y estudiar el efecto de los tratamientos culinarios sobre el valor nutritivo de sable negro (Aphanopus carbo). La composición química proximal de sable negro (BSF) desembarcado en Sesimbra (Portugal) fue seguida durante un año. La calidad nutricional (composición química proximal, perfiles de aminoácidos y ácidos grasos, colesterol y minerales) del pescado crudo, frito y asado fue evaluada en un período del año. BSF es una especie semi-grasa, el contenido de proteína fue de 15 y 17,5% y los aminoácidos más abundantes fueron glutámico, aspártico y lisina. Los ácidos grasos dominantes fueron los monoinsaturados (66%), seguidos por saturados (19%) y polinsaturados (10%). Potasio, fósforo y sodio son los minerales más abundantes. Se observó alguna deshidratación en el BSF cocinado, pero el nutriente más afectado fue la grasa, sobre todo en el pescado frito. Estos resultados permiten concluir que la absorción de aceite de freír da lugar a importantes cambios en el perfil de ácidos grasos, en particular en el nivel de ácido linoleico. Las máximas perdidas de proteinas se observaron en el BSF frito. En general, la calidad nutricional del pescado a la parrilla parece estar más equilibrada que la del pescado frito.

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