Abstract
Several studies have been carried out to obtain unsaturated fatty acid (UFA) concentrates, due to their nutritional importance in food applications. The aim of this work was to obtain UFA concentrates from bleached cobia (Rachycentron canadum) and Argentine croaker (Umbine canosai) oil by complexation with urea, and to evaluate their physicochemical and thermal properties during processing. The fatty acids found in high amounts in the crude and bleached oils of cobia and Argentine crocker were palmitic, oleic and linoleic acids. Higher percentages of UFA were present in the oils extracted from the visceras, around 69 and 63% for cobia and Argentine croaker, respectively, and after complexation with urea, the percentages of UFA present in both concentrates were around 88%. Through the thermograms it was possible to observe that the UFA concentrates showed a 50% decrease in their maximum degradation temperature.
Highlights
The raw materials used in the experiments were viscera of cobia (Rachycentron canadum), acquired from the Aquaculture Marine Station of the Federal University of Rio Grande (FURG), and Argentine croaker (Umbrina canosai), which was obtained from a fishery processing plant located in the city of Rio Grande, Brazil
For the fatty acid profile, a significant difference (p < 0.05) was observed, with a higher percentage of unsaturated fatty acid (UFA) present in the oils extracted from cobia
The fatty acid profile of the liquid fractions showed an increase in the percentages of UFA and a reduction in the percentages of SFA
Summary
The aim of this work was to obtain UFA concentrates from bleached cobia (Rachycentron canadum) and Argentine croaker (Umbine canosai) oil by complexation with urea, and to evaluate their physicochemical and thermal properties during processing
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