Stability of lipids and fatty acids in frozen and gamma irradiated Patagonian toothfish (Dissostichus eleginoides) from the Southwetern Atlantic.

PRINCIPE F., PEREZ M.B. & CROCI C.A.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Lugar: AMSTERDAM; Año: 2009 vol. 42 p. 1308 - 1311

0023-6438

Patagonian toothfish were captured in the southwestern Atlantic Ocean (FAO Zone Nº 41). The fatty acid profile of total lipids and the triacylglycerol and phospholipid content of control and irradiated samples (1 and 5 kGy) stored at –18ºC were analyzed at 0 and 293 days post irradiation. The fatty acids are mainly monounsaturated acids (47%), the most abundant one being oleic acid (18:1 n-9), which constitutes 32% of total fatty acids. This is followed in order of abundance by saturated fatty acids (26%), consisting mainly of palmitic acid (16:0) which makes up 15% of total fatty acids. Polyunsaturated fatty acids were less abundant (17 %) and consisted mainly of eicosapentaeonic (20:5 n-3) and docosahexaenoic (22:6 n-3) acids, each making up approximately 6% of total fatty acids in the species. Triacylglycerol content was 563.07 mg/mL oil, whereas phospholipids were 11.21 mg/mL oil. Gamma irradiation did not significantly affect the fatty acid profile or triacylglycerol and phospholipid content of P. toothfish stored for 293 days at –18ºC. The results suggest that the species exhibits a marked stability when subjected to irradiation and prolonged storage in the frozen state.