摘要
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.
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.
