Proximate Composition and Fatty Acid Profile of Raw and Roasted Salt-Dried Sardines (<i>Sardinella Brasiliensis</i>)

Abstract

The proximate composition and fatty acid profile of five lots of samples of raw and roasted salt-dried sardines (Sardinella 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%), respectively. 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.

Quality Characteristics and Moisture Mobility of Giant Salamander (Andrias davidianus) Jerky during Roasting Process

“…e present fatty acid profile results were in agreement with previous reports, such as pork, lamb, sardines, and sea bream after dry-heat cooking process [41,[43][44][45][46]. erefore, GSJs might be considered as a novel jerky product with great amount of healthy unsaturated fatty acids.…”

“…SFAs in meat products would increase when subjected to a dry-heat cooking process, primarily because of oxidation of unsaturated bonds from fatty acids. C16:0 was found to be the relative more abundant saturated fatty acids (249.65-642.45 mg•100 g −1 ) in GSJs, which was similar with previous reports about cooked orange-spotted grouper (Epinephelus coioides) [42], wild sea bream (Sparus aurata) [41], and roasted sardines (Sardinella brasiliensis) [43]. Table 2 also shows that GSJs contained more unsaturated fatty acids (2189.45-3509.01 mg•100 g −1 ), including MUFAs (1156.…”

Sex and seasonal variation in proximate composition and fatty acid profile of </em>Scomber scombrus</em> (L. 1758) fillets from the Middle East Coast of Tunisia

“…In fact, according to Andrade et al, (1995), palmitic acid is the key part of fish lipid metabolism. There were significant differences among seasons and sexes (p>0.05), which is in accordance with the results found by Bulla et al, (2011) on raw sardines (Sardinella Brasiliensis).…”

Chemical Characterization of Lipophilic Constituents in the Skin of Migratory Adult Sea Lamprey from the Great Lakes Region

“…The fatty acid composition in fish oil from common fish species with high economical values such as mackerel ( Rastrilliger kanagurta) , [58] salmon ( Salmo salar L ), [59] sardines ( Sardinella Brasiliensis ), [60] Atlantic cod ( Gadus morhua L ) [61] and anchovy ( Engraulis encrasicolus L) [62] have been reported. Although data on total lipids from whole fish is not available, salmon ( Salmo salar L ) [59] fillet reportedly contain about 7% of total lipids to its body weight.…”