Variación estacional de la composición proximal en tres especies de importancia comercial del Golfo de Nicoya, Puntarenas, Costa Rica
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Fecha
2013
Autores
Fonseca Rodríguez , Cristian
Chavarría Solera, Fabián
Mejía - Arana, Fernando
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Universidad de Costa Rica
Resumen
Variación estacional de composición próxima en tres especies de importancia comercial en el Golfo de Nicoya, Puntarenas, Costa Rica. El valor nutricional de los productos del mar para el consumo humano está reconocido mundialmente. Alguna información se ha generado en otros países, sin embargo, hay información limitada que describe la composición química de algunas especies pesqueras importantes capturadas en el Golfo de Nicoya. Por esta razón, estudiamos los niveles de componentes proximales de las partes comestibles (frescas) de tres especies comercialmente importantes. Las muestras de carne de róbalo Centropomus unionesis, camarón Trachypenaeus byrdi y bivalvo Polymesoda radiata, fueron recolectadas de la lonja local de Puntarenas durante la temporada de pesca de febrero de 2009 a enero de 2010. El análisis de composición próxima se determinó según la metodología AOAC, y evaluó el contenido de humedad y la composición de proteínas y lípidos de las carnes de mariscos. Los resultados indicaron que el contenido de humedad osciló entre 74,6-80,6g / 100g para el róbalo, 76,9-80,0g / 100g para el camarón y 77,9-89,5g / 100g para el mejillón verde. Después de la humedad, la proteína fue la fracción química más abundante (6.8 a 21g / 100g) mostrando los valores más altos en febrero para el camarón y mejillón verde, y diciembre para el róbalo. Las mayores fluctuaciones en el contenido de lípidos se encontraron en el róbalo, oscilando entre 0,7 g / 100 g y 5,6 g / 100 g; los valores más altos de esta fracción se encontraron en camarón, mejillón verde y róbalo, para las muestras de julio, febrero y abril respectivamente. Teniendo en cuenta estos resultados, concluimos que las especies de peces y camarones estudiadas son una buena alternativa para el consumo humano como fuente de proteínas y bajo contenido de lípidos
Seasonal variation of proximate composition in three commercially important species in the Gulf of Nicoya, Puntarenas, Costa Rica. Nutritional value of seafood for human consumption is worldwide recognized. Some information have been generated in other countries, nevertheless, there is limited information describing the chemical composition of some fishery important species caught in the Gulf of Nicoya. For this reason, we studied the levels of proximal components of the edible parts (fresh) of three commercially important species. The meat samples of snook Centropomus unionesis, the shrimp Trachypenaeus byrdi and the bivalve Polymesoda radiata, were collected from the Puntarenas local fish market during the fishing season of February 2009 to January 2010. Proximate composition analysis was determined according to AOAC methodology, and evaluated the moisture content, and protein and lipid composition of shellfish meats. The results indicated that the moisture content ranged from 74.6-80.6g/100g for snook 76.9-80.0g/100g for shrimp and 77.9-89.5g/100g for green mussel. After the moisture, the protein was the most abundant chemical fraction (6.8 to 21g/100g) showing the highest values in February for the shrimp and green mussel, and December for snook. The largest fluctuations in the lipid content were found in the snook, ranging from 0.7g/100g to 5.6g/100g; the highest values in this fraction were found in shrimp, green mussel and snook, for July, February and April samples respectively. Considering these results, we concluded that fish and shrimp species studied are a good alternative for human consumption as a source of protein and low lipid content.
Seasonal variation of proximate composition in three commercially important species in the Gulf of Nicoya, Puntarenas, Costa Rica. Nutritional value of seafood for human consumption is worldwide recognized. Some information have been generated in other countries, nevertheless, there is limited information describing the chemical composition of some fishery important species caught in the Gulf of Nicoya. For this reason, we studied the levels of proximal components of the edible parts (fresh) of three commercially important species. The meat samples of snook Centropomus unionesis, the shrimp Trachypenaeus byrdi and the bivalve Polymesoda radiata, were collected from the Puntarenas local fish market during the fishing season of February 2009 to January 2010. Proximate composition analysis was determined according to AOAC methodology, and evaluated the moisture content, and protein and lipid composition of shellfish meats. The results indicated that the moisture content ranged from 74.6-80.6g/100g for snook 76.9-80.0g/100g for shrimp and 77.9-89.5g/100g for green mussel. After the moisture, the protein was the most abundant chemical fraction (6.8 to 21g/100g) showing the highest values in February for the shrimp and green mussel, and December for snook. The largest fluctuations in the lipid content were found in the snook, ranging from 0.7g/100g to 5.6g/100g; the highest values in this fraction were found in shrimp, green mussel and snook, for July, February and April samples respectively. Considering these results, we concluded that fish and shrimp species studied are a good alternative for human consumption as a source of protein and low lipid content.
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POLYMESODA RADIATA, TRACHYPENAEUS BYRDI, CENTROPOMUS UNIONESIS, CAMARÓN DE MAR, SEA SHRIMP, GOLFO DE NICOYA (COSTA RICA), GULF OF NICOYA (COSTA RICA), BIVALVOS