Home Magazines Editors-in-Chief FAQs Contact Us

Nutritional quality in roes of tambaqui (Colossoma macropomum) raised in fish ponds in Rondônia state, Brazil 

MOJ Food Processing & Technology
Sarah Lima de Oliveira,1 Antônia Valcemira Domingos de Oliveira,1 Cristina Sá de Lima,1 Elton Lima Santos,2 Eduardo Mitke Brandão Reis,1 Maria Luiza Rodrigues de Souza,3 Sandro de Vargas Schons,4 Jerônimo Vieira Dantas Filho,4,5 Jucilene Braitenbach Cavali1,6


Background: The roes of tambaqui (Colossoma macropomum) - Amazon caviar - are coproducts from fish processing that have a high nutritional value and can be considered a nutritionally viable alternative for human and animal consumption, in addition to the possibility of using them for lipid extraction.
Objective: The aim of this study was to determine the nutritional quality in roes of tambaqui raised in fish ponds in Rondônia state, Brazil.
Main Body: A total of 3 samples of 20 specimens of tambaqui were collected in a fish processing unit, registered in the Brazilian System of Inspection of Products of Animal Origin (SISBI-POA), located in the municipality of Vale do Paraíso, Rondônia state, Brazil. The results obtained were proximate composition (in 100g), 1.77g of mineral matter, 17.77g of crude protein, 12.24g of total lipids and 79.94% moisture. A mineral profile (in 100g) was obtained, 6.21 mg of total iron, 49.18 mg of Na+ , 309.17 mg of K+ , 473.93 mg of Ca2+ and 162.6 mg of Mg2+. They also contain essential fatty acids such as EPA 2 n-6) 1.39%, DHA (C22:6 n-3) 0.40%, ALA (C18:3 n-3) 0.53% and AA (C18 :2 n-6) 9.61% and high quality indices UFAs/SFAs 1.26, UFAs (n-6/n-3) 5.44, TI 0.47, AI 0.53 and h/H 1, 74. The tambaqui roes showed good nutritional parameters with a significant amount of essential fatty acids and good lipid quality indeces.


Amazonian caviar, co-product of fish processing, essential fats, fatty acid profile, lipid quality