Fatty acid contents evolution and cholesterol oxides formation in Brazilian sardines (Sardinella brasiliensis) as a result of frozen storage followed by grilling

Effects of grilling on cholesterol oxide formation and fatty acids alterations in fish

“…The main fatty acids found in all of the analyzed fishes were docosahexaenoic (DHA, 22:6n3), oleic (18:1), palmitic (16:0), and eicosapentaenoic (EPA, 20:5n3). The fatty acids profile was quite similar to the data reported by other authors in sardine (CANDELA; ASTIASÁRAN; BELLO, 1997BELLO, , 1998GARCÍA-ARIAS et al, 2003;BENASSI;, and hake samples (CANDELA; ASTIASÁRAN; BELLO, 1997;MÉNDEZ;GONZÁLEZ, 1997;BRAGAGNOLO, 2007 In the raw samples the SFA, MUFA, and PUFA accounted for approximately 16, 21, and 38 g.100 g -1 in sardine, respectively, and 23, 29, and 30 g.100 g -1 in hake samples, respectively. The DHA and EPA were the predominant PUFA accounting for 16.7-18 and 6.4-11.4 g.100 g -1 , respectively, of the total FA for the two fish species.…”

“…The lipids (25 mg) obtained by Bligh and Dyer (1959) method were converted into methyl esters according to OSADA et al, 1993;BRAGAGNOLO, 2007BENASSI;. Table 2 shows the fatty acid contents in raw and grilled sardine and hake samples reported as g.100 g -1 of the oil, as well as the total amount of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA).…”

Comparison of fatty acid content of fresh and frozen fillets of rainbow trout (Oncorhynchus mykiss) Walbaum

“…These results were in agreement to those reported by Pirestani et al (2010) in several species of fishes from South Caspian, when fillets were stored at -24 o C during 6 months. Saldanha et al (2008) found that Brazilian sardine (Sardinella brasiliensis) presented the same FAs performance when was frozen at -18 o C for 120 d. Polyunsaturated fatty acids reduction was due to oxidative and hydrolytic reactions that occurred during the storage. Yi- Chen et al (2008) showed that long hydrocarbon chains and high unsaturation of PUFA made them more susceptible to hydrolytic reactions than the SFA.…”

Chemical Composition and Fatty Acid Profile of Small Pelagic Fish (Amblygaster sirm and Sardinella gibbosa) from Muara Angke, Indonesia

“…The fish species of the family Clupeidae had medium fat contents between 3.2 and 6.8%. The 17 stated that the chemical composition of the species of sardine (Sardinella sp.) is closely related to nutrition, habitat, size of fish, fishing seasons, months of arrest, and gender as variations in environmental conditions.…”