Study of the effects of freezing process on nutritional value of 17 fish species marketed in São Paulo State, Brazil

Freezing is an important strategy to keep fish quality and make the species available whole year. Its effects on nutritional value of 17 were studied in samples entire fish, fillets or pieces. One portion homogenized flesh was analyzed just after purchase (fresh sample). The other packed polyethylene bag, sealed, quick frozen (-80°C), stored properly at -18°C 12 months (frozen Moisture, ash protein content tested using Brazilian Supply, Livestock Agriculture Ministry methodologies. Lipid through Bligh Dyer method. Carbohydrate caloric calculated, NIFEXT fraction Atwater coefficient, respectively. When fresh compared, moisture showed significant difference (p<0.05) for 17.65% 11.77% species, contents most affected parameters, as they altered 29.40% (p<0.05), therefore, highlighted importance conservation technology used fishery products. Mullet (M. brasiliensis) Atlantic salmon (S. salar) had their composition more by freezing process with five four respectively, from six studied.