Comparison of the proximal chemical and fatty acid composition of the fried grasshopper’s (Orthoptera) dish

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dc.audiencegeneralPublices_MX
dc.contributor.authorCastañeda Antonio, María Dolores
dc.contributor.authorEscamilla Rosales, María Fernanda
dc.contributor.authorAriza Ortega, José Alberto
dc.contributor.authorRamos Cassellis, María Elena
dc.contributor.authorRomo Gómez, C.
dc.contributor.authorDiaz Reyes, Joel
dc.contributor.authorRamírez Moreno, Esther
dc.contributor.authorAlanis, Ernesto
dc.contributor.authorCruz Cansino, Nelly del Socorro
dc.contributor.authorBetanzos Cabrera, Gabriel
dc.contributor.authorSuárez Diéguez, Teodoro
dc.contributor.authorMolina Trinidad, Eva María
dc.contributor.authorContreras, Luilli
dc.contributor.authorOlivo, Diana
dc.creatorCastañeda Antonio, María Dolores; 0000-0003-0350-3802
dc.creatorEscamilla Rosales, María Fernanda; 0000-0001-8476-1031
dc.creatorRamos Cassellisr, María Elena; 0000-0003-4922-848X
dc.creatorDiaz Reyes, Joel; 0000-0003-0848-3388
dc.creatorRamírez Moreno, Esther; 0000-0002-9928-8600
dc.creatorBetanzos Cabrera, Gabriel; 0000-0003-2027-6904
dc.creatorSuárez Diéguez, Teodoro; 0000-0003-3603-7705
dc.date.accessioned2023-03-22T19:47:28Z
dc.date.available2023-03-22T19:47:28Z
dc.date.issued2019-08
dc.description.abstract"In Mexico, especially in Hidalgo State, a variety of insects are sold in different culinary preparation ways, which the most accepted by the consumer living in the city are the butter-fried grasshoppers. Therefore, the objective of this work was to compare the proximal chemical composition and the quality of fatty acids in the butter-fried grasshoppers that are commercialized. The samples of fresh and fried grasshoppers were purchased. The fresh samples were dehydrated and both samples were homogenized and proximal chemical composition and fatty acids were analyzed. The oils were extracted with Soxhlet extraction equipment. To measure the quality of the oils, a chemical analysis and an instrumental analysis were carried out. The lipids were the majority in the dehydrated (40.11%) and fried (47.67%) samples. Moisture and temperature were the variables that increased the lipid degradation in the samples. There was a difference in the percentages of saturated and unsaturated fatty acids in dehydrated and fried samples, with 37.11% and 44.41%, and 62.77% and 55.46%, respectively. The excess consumption of this dish, in addition of a low physical activity, can cause damage to the body; therefore, it is suggested to select an alternate lipid source".es_MX
dc.identifierhttps://www.researchgate.net/publication/331946090_Comparison_of_the_proximal_chemical_and_fatty_acid_composition_of_the_fried_grasshopper's_Orthoptera_dish
dc.identifier.urihttps://hdl.handle.net/20.500.12371/17905
dc.language.isoenges_MX
dc.rights.accesopenAccesses_MX
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0es_MX
dc.subject.otherOiles_MX
dc.subject.otherFatty acidses_MX
dc.subject.otherFryes_MX
dc.subject.otherOrthopteraes_MX
dc.titleComparison of the proximal chemical and fatty acid composition of the fried grasshopper’s (Orthoptera) dishes_MX
dc.typeArtículoes_MX
dc.type.conacytarticlees_MX
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