Minerals, omegas, and lipid quality in mechanically separated meat from <i>Arapaima gigas</i> filleting residue

Abstract

The aimed of this study was to determine mineral and lipid profile of mechanically separated meat (MSM) from filleting residue of pirarucu (Arapaima gigas). The data were obtained from six 4 cm² with 50g samples, frozen until the time of compositional analysis. MSM revealed 1.16 ± 0.18 mg 100g^-1 total iron, 255.84 ± 40.93 mg 100g^-1 Na⁺, 298.00 ± 47.68 mg 100g^-1 K⁺, 16.40 ± 2.62 mg 100g^-1 Ca²⁺ and 11.28 ± 1.80 mg 100g^-1 Mg²⁺, in addition to 31.9280% SFAs, 40.0456% MUFAs and 28.0264% PUFAs. Essential fatty acids stand out with 1.0009 ± 0.008% ?-Linolenic acid (ALA), 4.1555 ± 0.009% Linoleic acid (AA), 6.1760 ± 0.004% Eicosapentanoic acid (EPA) and 4.4146 ± 0.003% Docosahexaenoic acid (DHA), in addition to significant values of omegas: 12.9215% n-3, 15.1049% n-6, 3.5070% n-7 and 36.0700% n-9. The indices were found 0.8780 for PUFAs/SFAs, 1.1690 for n-6/n-3, 0.3591 for IA, 0.4165 for IT and 2.4797 for h/H were found. Thus, it becomes feasible to destine pirarucu filleting residue MSM, for inclusion in food for humans and domestic and production animals.