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Journal article

Fatty Acid Profiles and Lipid Oxidation Status of Sun Dried, Deep Fried, and Smoked Sardine (Rastrineobola argentea) from Lake Victoria, Tanzania

By Chaula, Davis1; Laswai, Henry1; Chove, Bernard1; Dalsgaard, Anders2; Mdegela, Robinson1; Hyldig, Grethe3,4

From

University of Agriculture, Morogoro1

University of Copenhagen2

National Food Institute, Technical University of Denmark3

Research Group for Bioactives – Analysis and Application, National Food Institute, Technical University of Denmark4

Freshwater fishes contain long chain omega-3 and omega-6 polyunsaturated fatty acids (PUFAs) of highest nutritional value. PUFAs in fish are susceptible to oxidative damage during processing and subsequent storage. Sardines (Rastrineobola argentea) are an important fish species of Lake Victoria, constituting 72.3% of the total landings by weight on the Tanzanian side of the lake.

Fatty acid profiles and lipid oxidation status of sun-dried, deep-fried, and smoked sardines were investigated. Lipid oxidation was assessed by peroxide value, thiobarbituric acid reactive substances (TBARS), and free fatty acids. Fatty acids were analyzed by gas chromatography with flame ionization detector.

The three omega-3 PUFAs: docosahexaenoic acid (C22:6n-3), docosapentaenoic acid (C22:5n-3), and eicosapentaenoic acid (C20: 5n-3) contributed 57–60, 63, and 38% of PUFAs in sun-dried, smoked, and deep-fried sardines, respectively. Lipid oxidation reactions were more pronounced in sardines dried on sand and rocks, with TBARS values 97.87 and 84.18 µmolMDA/kg, respectively.

The polyene index was significantly lower (p

Language: English
Publisher: Taylor & Francis
Year: 2019
Pages: 165-176
ISSN: 15470636 and 10498850
Types: Journal article
DOI: 10.1080/10498850.2019.1570992
ORCIDs: Hyldig, Grethe
Keywords

Dagaa fish lipids freshwater fish lake Victoria omega-3 fatty acids polyunsaturated fatty acids sardines thiobarbituric acid reactive substances

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