Influência do tratamento térmico na composição química de peixe refogado com margarina interesterificada ou óleo composto

Abstract

The fish stands out for its great commercial interest and high nutritional value. It is mainly composed of polyunsaturated fatty acids of the omega-3 series, which are related to various health benefits such as the prevention of cardiovascular disease, asthma, hypertension, lupus, skin and eye diseases, depression, among others. The method of cooking "simmer", uses a source of fat and food internal water as a means of heat transfer, causing the concentration of nutrients and soluble components in dry heat inside the food, increasing its sensorial characteristics, especially the taste the consistency and texture. Margarine and different types of vegetable oil are often used to fry food and enhance its flavor. In this work, important aspects involving the interesterified margarine and its relation to health were reviewed. The studies are controversial, being necessary research to enable a concrete positioning of the scientific community on the recommendation of its use as a substitute for other sources of fat. Were also evaluated, considering the lack of information in the scientific literature on the chemical composition of regional fish in natura and submitted to the cooking process, the nutritional value and lipid profile in hake (Cynoscion leiarchus) braised with interesterified margarine or oil compound. It was determined, in the forms in nature, braised with interesterified and sauté with margarine made oil, chemical composition, calorie, fatty acid profile, nutritional quality of lipids and hake fillets cholesterol (Cynoscion leiarchus). For the fillet fresh, sautéed with interesterified and sautéed with butter oil compound, respectively, the following results were obtained: moisture (77.79%, 62.34% and 62.33%), protein (20.16% 29.76 and 30.17%), lipids (1.75%, 6.31% and 5.57%), ash (1.17%, 1.85% and 1.66%), carbohydrates (0, 06%, 0.84% and 0.59%) and calories (85.08 kcal / 100g 175.68 Kcal / 100 g and 178.74 kcal / 100g). On a dry basis, for the shank and Hake the interesterified margarine compound shanks oil, respectively, an increase in lipid content (16.7%, 14.77%) and calorific value (6%, 7.83%) and reduction in protein levels (12.22%; 10.86%) and ash (7.54%, 16.95%). The predominance of fatty acids in the hake in natura were Palmitic, Oleic, Palmitoleic, Docosahexaenoic and Stearic. So much for the braised hake with interesterified margarine, and for the braised with oil compound, the most prevalent fatty acids were respectively: Linoleic (C18: 2n-6c) 1707.40 mg / 100g, 1799.93 mg / 100g; Oleic (C18: 1n-9c) 1274.44 mg / 100g, 1480.06 mg / 100g; Palmitic (C16: 0) 987.39 mg / 100g 831.11 mg / 100g; and stearic (C18: 0) 469.43 mg / 100g 319.57 mg / 100g, due to the incorporation of fatty acids present in high concentrations in the two cooking media used. It was detected 64.58 mg / 100g for cholesterol in natura and 99.95 mg / 100g for braised hake with interesterified margarine. On a dry basis, a reduction of 10.56% of the cholesterol content of braised hake (265.62 mg / 100g) compared to in natura (296.98 mg / 100g). This reduction can be associated to the degradation of the sterol to other products, with consequent formation of cholesterol oxides. The hake can be considered a lean fish and a source of lipids beneficial to the body. When comparing the two cooking methods used, it is clear that the braised samples made oil showed a better lipid profile, with lower content of saturated fatty acids, higher content of monounsaturated and polyunsaturated.