Proximate Composition and Fatty Acid Profile of Raw and Roasted Salt-Dried Sardines (<i>Sardinella Brasiliensis</i>)
- 1
- 2
- 3
- 4
- 5
- 6
- 7 Federal Technologic University of Parana, Av. Dos Pioneiros, Londrina, Parana State, Brazil
Abstract
The proximate composition and fatty acid profile of five lots of samples of raw and roasted salt-dried sardines (Sardi-nella brasiliensis) bought locally in Maringá, Paraná State, Brazil were determined. Significant differences (P < 0.05) were observed between samples of raw and roasted sardines, both in relation to moisture, total lipids, proteins, and ashes. The major fatty acids in raw and roasted sardine samples were docosahexaenoic acid (DHA, 22: 6n-3, 35.98%, 12.46%); palmitic acid (16: 0, 37.59%; 24.18%), and eicosapentaenoic acid (EPA, 20: 5n-3, 6.62%; 2.95%), respec-tively. The ratios of polyunsaturated to saturated fatty acid (PUFA/SFA) were 1.32 and 0.33, and the n-6/n-3 ratios were 0.07 and 0.13 in raw and roasted sardines, respectively. The results showed that roasting increased the SFA and reduced the PUFA in sardines, which still were rich in PUFA and remained a low-cost and nutritionally healthy food.
- M. Vasconcellos, “An Analysis of Harvest Strategies and Information Needs in the Purse Seine Fishery for the Brazilian Sardine,” Fisheries Research, Vol. 59, No. 3, 2003, pp. 363-378. doi:10.1016/S0165-7836(02)00026-7
- Acqua Forum 2007. http://www.fundacentro.sc.gov.br/acquaforum
- C. R. T. Tarley, J. V. Visentainer, M. Matsushita and N. E. de Souza, “Proximate Composition, Cholesterol and Fatty Acids Profile of Canned Sardines (Sardinella Brasiliensis) in Soybean Oil and Tomato Sauce,” Food Chemistry, Vol. 88, No. 1, 2004, pp. 1-6. doi:10.1016/j.foodchem.2004.01.016
- A. D. Andrade, A. F. Rubira, M. Matsushita and N. E. Souza, “N-3 Fatty Acids in Feshwater Fish from South Brazil,” Journal of American Oil Chemical Society, Vol. 72, No. 10, 1995, pp. 1207-1210. doi:10.1007/BF02540990
- L. D. Peterson, N. N. Jeffery, F. Thies, P. Sanderson, E. A. Newsholme and P. C. Calder, “Eicosapentaenoic and Docosahexaenoic Acids Alter Rat Spleen Leukocyte Fatty Acid Composition and Prostaglandin and Production But Have Different Effects on Lymphocyte Functions and Cell Mediated Immunity,” Lipids, Vol. 33, No. 2, 1998, pp. 171-180. doi:10.1007/s11745-998-0193-y
- B. J. Hunter and D. C. K. Roberts, “Potencial Impact of the Fat Composition of Farmed Fish on Human Health,” Nutrition Research, Vol. 20, No. 7, 2000, pp. 1047-1058. doi:10.1016/S0271-5317(00)00181-0
- C. von Schacky, “N-3 Fatty Acids and the Prevention of Coronary Atherosclerosis,” American Journal of Clinical Nutrition, Vol. 71, No. 1, 2000, pp. 224S-227S.
- R. Uauy and A. Valenzuela, “Marine Oils: The Health Benefits of n-3 Fatty Acids,” Nutrition, Vol. 16, No. 7, 2000, pp. 680-684.
- A. P. Simopoulos, “Essentiality and Recommended Dietary Intakes for Omega-6 and Omega-3 Fatty Acids,” Annals of Nutrition and Metabolism, Vol. 43, No. 2, 1999, pp. 127-130. doi:10.1159/000012777
- J. A. Conquer, J. B. Martin, I. Tummon, L. Watson and F. Tekpetey, “Effetct of DHA Supplementation on DHA Status and Sperm Motility in Asthenozoospermic Males,” Lipids, Vol. 35, No. 2, 2000, pp. 149-154. doi:10.1007/BF02664764
- C. A. Martin, V. V. Almeida, M. R. Ruiz, J. E. L. Visentainer, M. Matshushita, N. E. de Souza and J. V. Visentainer, “Omega-3 and Omega-6 Polyunsaturated Fatty Acids: Importance and Occurrence in Foods,” Revista de Nutri??o, Vol. 19, No. 6, 2006, pp. 761-770.
- E. R. Szenttamásy, S. M. V. B. Barbosa, M. Oetterer and I. A. M. Moreno, “Tecnologia Do Pescado De água Doce: Aproveitamento Do Pacu (Piaractus Mesopotamicus),” Scientia Agricola, Vol. 50, No. 2, 1993, pp. 303-310.