Abstract
The objective this work was to realize chemometrics analysis and to determine the physicochemical characteristics of tambaqui fish oil (Colossoma macropomum), grown in four localities in the state of Roraima, Alto Alegre (A), Bonfim (B), Uraricoera (U) and Passarao (P). Obtaining oil tambaqui was through his ground meat, dried in oven air circulation following agitation for one hour. Some physicochemical characteristics were analyzed: acidity index (AI), in oleic acid acidity (OAA), of iodine (II), peroxide (PI), saponification (SI), and refractive index (RI), humidity contents and ashes, melting point, density, viscosity, totals lipids and organics substances soluble in ether. For chemometrics analysis was applied to the multivariate analysis, PCA and HCA. The samples different of the localities were discriminated geographically. The samples U1, U2 and U3 showed highest values for II and RI, B1, B2 and B3 showed the highest values for AI, OAA, SI and PI, P1, P2 and P3 showed lowest values for AI, RI, SI, OAA and PI, the samples A1, A2 and A3 had the highest humidity content, density and viscosity.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
