Chemical characteristics and lipid fraction quality of sardines (Sardina pilchardus W.): influence of sex and length

Abstract

An experimental investigation was carried out on sardines\ud (Sardina pilchardus W.) with the aim to evaluate the influence of sex and total length (TL) on total weight (TW) and fillet\ud weight (FW), chemical composition, and lipid fraction quality.\ud Special emphasis was given with respect to the content of\ud polyunsaturated fatty acids (PUFA), which are considered\ud important from a dietary, nutritional, and functional point of view. Sardines were subdivided as a function of TL and sex. Four groups were obtained: (i) males, TL 130–155 mm, (ii) males, TL 155–180 mm, (iii) females, TL 130–155 mm, (iv) females, TL 155–180 mm. Fatty acid composition and chemical\ud analyses were subsequently carried out on the sardine\ud fillets; results showed higher TW and FW in female sardines and higher percentage value of FW/TW ratio in male sardines,\ud indicating a higher incidence of viscera and other non-edible parts in females than in males. Moreover, total lipids were on average significantly higher (P < 0.05) in longer specimens\ud (TL ¼ 155–180 mm) than in shorter ones (TL ¼ 130–\ud 155 mm). Finally, total saturated fatty acids (SFA) and total mono-unsaturated fatty acids (MUFA) values were found to be significantly higher in females than in males; such values increased significantly (P < 0.01) only for total SFA from shorter to longer sardines. As for total PUFA, both x6 and x3 were found to be higher in male than in female sardines and\ud significantly higher (P < 0.001) in larger than in smaller sizes.\ud Total PUFA/total SFA ratio were in all cases close to 1, with higher values in male than in female sardines and in larger than in smaller specimens

Fatty acids and amino acids contents in Scomber scombrus fillets from the South East of Tunisia

“…This finding is in agreement with those of Caponio et al (2004), Ennouri et al (2013), and Ben Rebah et al, (2014) in their studies on Sardina pilchardus, Sarinella aurita, and Liza aurata, from the Ionian Sea, the Gulf of Tunis and the Gulf of Gabès, respectively. However, according to Wallace (1991) mackerel fat fillets content values are ranging between 25 and 30% in December and are around 5% in May, when fish spawns.…”

“…Moreover, water temperature is the most important factor influencing PUFA synthesis in fishes. Temperature variations influence desaturase and synthesize enzyme activities with a direct effect, or by long term adaptative process-leading to the synthesis of omega-3 fatty acids (De Torrengo and Brenner, 1976;Farkas and Csengeri, 1976;Caponio et al, 2004).…”

Bioenergetics of small pelagic fishes in upwelling systems: relationship between fish condition, coastal ecosystem dynamics and fisheries

“…oil:meal ratios), collected for industrial/biotechnological purposes, in reconstructing the historical variation in reproductive potential is indisputable (Schülein et al 1995, Paiting et al 1998, Marshall et al 1999. Moreover, although size may influence the chemical characteristics of sardines (Caponio et al 2004), other studies with small pelagic fish species have revealed no relationship between size (or age) and proximate composition (e.g. Van Pelt et al 1997, Foy & Paul 1999, Payne et al 1999, Eder & Lewis 2005.…”

“…Thus, it was possible to accurately estimate the energetic condition of adult European sardine based on several empirical bioenergetic models (Table 3) 1984 1985 1986 1987 1988 1989 1990 1991 1992 1993 1994 1995 Body energy density (kJ g , positive values mean offshore transport). Seasonally adjusted time series are represented by the thick grey line size, the validity of the models for juveniles may be reduced, because sardine juveniles may allocate energy differently than adults (Caponio et al 2004 (1) 0.73 (0.12) 6.10** < 0.0001 Table 4. Sardina pilchardus.…”

Analisis Proksimat Kadar Lemak Ikan Nila Yang Diberi Suplementasi Daun Jaloh Yang Dikombinasi Dengan Kromium Dalam Pakan Setelah Pemaparan Stres Panas

“…Ikan mengeluarkan lebih banyak energi dengan lemak sebagai sumber utamanya (Wassef dan Shehata, 1991;Caponio et al, 2004). Jaringan kaya lemak biasanya diketahui mengandung trigliserida sebagai lemak utama, sedangkan jaringan rendah lemak dapat didominasi oleh fosfolipid pada ikan nila (Sargent et al, 1999).…”