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ARTÍCULO
TITULO

Quantification of fatty acids in salmon fillets conserved by different methods

Renata Menoci Gonçalves    
Paula Fernandes Montanher    
Fabiana Carbonera    
Maria Eugênia Petenuci    
Roberta da Silveira    
Jesuí Vergílio Visentainer    

Resumen

 Lipid contents and the composition of fatty acids of fillets from Chilean salmon (Salmo salar) were determined under different conservation methods: fresh salmon, frozen salmon, water-conserved canned salmon and frozen salmon in long-term storage. Fatty acid contents were determined by gas chromatography. The fillets had high lipid levels, ranging between 9.71 and 12.86%. All samples presented high levels of monounsaturated fatty acids, between 363.69 and 425.30 mg g-1 of total lipids, followed by polyunsaturated fatty acids (294.46 - 342.45 mg g-1 of total lipids) and saturated fatty acids (203.32 - 223.17 mg g-1 of total lipids). Although samples revealed different lipid contents, all proved to be great sources of omega-3 fatty acids, regardless of the manner of conservation. 

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