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The nutritional quality and lipid stability of Arapaima gigas fillets were investigated. A total of 27.32 kg of A. gigas fillets were obtained and the proximate composition and fatty acid profile immediately determined. In addition, the lipid oxidation parameters were analyzed during 15 and 90 days at 4 °C and –20 °C, respectively. The A. gigas fillets presented high protein (> 15%) and low lipid (< 2%) contents with elevated polyunsaturated fatty acid (PUFAs) contents (43.97%). The nutritional quality indices were the atherogenicity index (0.35), thrombogenicity index (0.28) and the hypocholesterolemic acid/ hypercholesterolemic acid ratio (2.37). Overall, an increase followed by a decrease was observed in the peroxide index (PI) and malondialdehyde content (MDA) results at both storage temperatures ( p < 0.05). The lipid profile exhibited great nutritional quality, however new conservation methods should be investigated for this matrix due to increased lipid oxidation during refrigerated and frozen storage. Resumo O objetivo deste estudo foi investigar a qualidade nutricional bem como a estabilidade lipídica de filés de Arapaima gigas. Um total de 27,32 kg de filés de A. gigas foi obtido e a composição centesimal e o perfil de ácidos graxos foram imediatamente determinados. Além disso, os parâmetros de oxidação lipídica foram analisados durante 15 e 90 dias, a 4 °C e -20 °C, respectivamente. Os filés de A. gigas apresentaram elevado teor de proteína (>15%) e baixa quantidade de lipídeos (

The effect of cold plasma processing time and gas flow on bioactive compounds such as vitamin C, carotenoids and phenolic compounds, DPPH, angiotensin-converting-enzyme (ACE) inhibitory activity, fatty acids profile, and volatile compounds of guava-flavored whey beverage was investigated. For comparative purposes, a pasteurized beverage was also manufactured. Cold plasma increased the concentration of bioactive and volatile compounds, and proportionated changes in the fatty acids profile. The milder conditions like lower flow rate and processing time, resulted in higher vitamin C and volatile compounds levels, and higher antioxidant activity, but with a lower carotenoids content and a less favorable fatty acids profile. More drastic conditions like higher flow rate and processing time resulted in products with lower vitamin C and volatile compounds levels, but with higher carotenoids content and ACE inhibitory activity. It can be concluded that the cold plasma processing can improve the properties of the guava-flavored whey beverages (increased concentration of bioactive and volatile compounds), while the effect on the fatty acid profile and ACE inhibitory activity is dependent on the process parameters (processing time and flow rate).