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dc.contributor.authorGarcía-Soto, Bibianaes_ES
dc.contributor.authorTrigo, Marcoses_ES
dc.contributor.authorBarros-Velázquez, J.es_ES
dc.contributor.authorAubourg, Santiago P.es_ES
dc.identifier.citationJournal of Aquatic Food Product Technology 26(9): 1004-1013 (2017)es_ES
dc.description10 páginas, 4 tablases_ES
dc.description.abstractThis research was focused on the lipid fraction of an undervalued crustacean (lobster krill; Munida spp.) and the comparative study of individuals captured at winter and summer seasons. For this purpose, seasonal variations were analyzed in the muscle (i.e., tail meat) for proximate composition, lipid class distribution, and fatty acid (FA) profile. Mean total lipids ranged from 0.75 ± 0.08% (summer) to 0.92 ± 0.06% (winter), moisture from 77.94 ± 0.25% (winter) to 78.62 ± 0.38% (summer), and protein from 17.93 ± 0.46% (summer) to 18.22 ± 0.46% (winter). Regarding lipid class content (% of total lipids), phospholipids ranged from 64.85 ± 1.29 (summer) to 67.85 ± 2.56 (winter), sterols from 12.15 ± 0.35 (winter) to 13.54 ± 0.54 (summer), triacylglycerols from 0.04 ± 0.02 (summer) to 1.25 ± 0.88 (winter), and free FA from 1.14 ± 0.72 (winter) to 2.19 ± 0.34 (summer). In both seasons, the most abundant FA were C22:6ω3, C16:0, C18:1ω9, and C20:5ω3. Polyunsaturated fatty acids (PUFA) were found to be the most abundant group in samples from both seasons (50.4–55.3%). Higher PUFA values were determined in summer samples, while a highly valuable ω3/ω6 ratio (from 9.11 ± 1.12 in summer to 10.40 ± 1.39 in winter) was observed. It is concluded that in spite of being a low-fat product, the lipid fraction of this underutilized crustacean can provide highly valuable constituentses_ES
dc.description.sponsorshipThis work was supported by the Secretaría Xeral de I+D from the Xunta de Galicia (Galicia, Spain) through the Research Project (2012-2014) IN 841C 2012/82es_ES
dc.publisherTaylor & Francises_ES
dc.subjectLobster krilles_ES
dc.subjectTail musclees_ES
dc.subjectSeasonal variationses_ES
dc.subjectProximate compositiones_ES
dc.subjectLipid classeses_ES
dc.subjectFatty acidses_ES
dc.titleA comparative study of lipid composition of an undervalued crustacean (Munida spp.) captured in winter and summeres_ES
dc.description.peerreviewedPeer reviewedes_ES
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