Abstract
Caribe ( Serrasalmus rhoembeus ) is a Characidae fish that lives in the basins of the Orinoco and Amazon rivers. It is an underutilized specie although in the last years has been marketed in the form of of a meal which is obtained through a handmade process but without information about its chemical composition. This research was conducted to evaluate the proximate composition of commercial caribe meal, the fatty acids profile and some physicochemical properties of its lipidic extract. Three aleatory samples of meal were selected in Caicara del Orinoco shops, Bolivar state –Venezuela. Moisture (6.00 ± 0.45 %), crude protein (N x 6.25: 52.78 ± 2.36 %), crude fat (22.47 ± 1.08 %) and total ash (24.58 ± 3.12 %) were determined in each sample. The fat was extracted with nhexane and it was analyzed for free fatty acids (5.66 ± 0.15 % as oleic acid), peroxide value (23.50 ± 1.02 meq O 2 /kg), iodine value (152.2 ± 0.5), saponification value (186.5 ± 0.3 mg KOH/g) and unsaponifiable matter (2.3 ± 0.4 g/kg). The fatty acids profile showed an unsaturated acids/ saturated acids ratio of 5.62 with 59.9 % of monounsaturated fatty acids and 25.0 % of polyunsaturated fatty acids. Caribe meal is an important source of nutrients and a potential raw material for human food.
Highlights
El pescado constituye una fuente de proteína fácilmente digerible que presenta en su estructura aminoácidos esenciales en proporciones que le imparten un alto valor nutritivo (Izquierdo-Cóser et al, 2000; Venugopal et al, 1996); además posee niveles importantes de vitaminas, minerales y ácidos grasos insaturados que lo ubican como uno de los alimentos más completos desde el punto de vista nutricional (Izquierdo-Cóser et al, 2000; Sikorski et al, 1994 b)
Los análisis aplicados a cada muestra de harina para la determinación de la composición proximal, así como los efectuados al aceite, se realizaron por triplicados y los resultados se representaron como valores promedios de 9 repeticiones ± los límites de confianza calculados con base en la distribución “t” (P
En comparación con valores señalados por Izquierdo-Cóser et al (2000), la proporción total de ácidos grasos insaturados presentes en el aceite extraído de la harina de caribe es superior a la reportada para varias especies de interés comercial en Venezuela como el armadillo (53,48%), cachama (69,46%), corvina (75,26%), lisa (49,69%), merluza (48,0 %), mero (60,00%), pargo (62,70%), robalo (50,47%) y trucha (70,69%), siendo inferior a la del bocachico (100%) y la tilapia (94,25%)
Summary
Fatty acids and physicochemical characteristics of artesian meal caribe (Serrasalmus rhombeus Pisces: Characidae) meal oil from Caicara del Orinoco-Venezuela. Caribe (Serrasalmus rhoembeus) is a Characidae fish that lives in the basins of the Orinoco and Amazon rivers. It is an underutilized specie in the last years has been marketed in the form of of a meal which is obtained through a handmade process but without information about its chemical composition. This research was conducted to evaluate the proximate composition of commercial caribe meal, the fatty acids profile and some physicochemical properties of its lipidic extract. KEY-WORDS: Caribe - Characidae - Fatty acids - Fish meal - Fish oil - Serrasalmus
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