The effect of the catching season (either Autumn/Winter or Spring) on lipid content, fatty acid profile and their true retention values after oven baking was determined in anchovy (Engraulis encrasicholus), sardine (Sardina pilchardus), sprat (Sprattus sprattus) and horse mackerel (Trachurus trachurus) from the North Adriatic sea. At the raw state the catching season induced significant changes in the flesh lipid content of sardine and sprat. Anchovy was the species whose fatty acid composition of flesh lipids was more clearly affected by the season of catch. Oven baking had a significant, though rather modest, effect on some fatty acids and indexes of sardine and anchovy lipids. When compared to the other species within the same season, spring sardine and winter sprat gave significantly higher true retention values for several individual fatty acids and some sums. Between 1 and 2.5 servings/week (depending on season) of either cooked anchovy, sardine, sprat, or 3 servings of cooked spring horse mackerel would suffice to satisfy human weekly requirements of EPA + DHA.
M. Pirini, S. Testi, V. Ventrella, A. Pagliarani, A. Badiani (2010). Blue-back fish: Fatty acid profile in selected seasons and retention upon baking. FOOD CHEMISTRY, 123, 306-314 [10.1016/j.foodchem.2010.04.036].
Blue-back fish: Fatty acid profile in selected seasons and retention upon baking
PIRINI, MAURIZIO;TESTI, SILVIA;VENTRELLA, VITTORIA;PAGLIARANI, ALESSANDRA;BADIANI, ANNA
2010
Abstract
The effect of the catching season (either Autumn/Winter or Spring) on lipid content, fatty acid profile and their true retention values after oven baking was determined in anchovy (Engraulis encrasicholus), sardine (Sardina pilchardus), sprat (Sprattus sprattus) and horse mackerel (Trachurus trachurus) from the North Adriatic sea. At the raw state the catching season induced significant changes in the flesh lipid content of sardine and sprat. Anchovy was the species whose fatty acid composition of flesh lipids was more clearly affected by the season of catch. Oven baking had a significant, though rather modest, effect on some fatty acids and indexes of sardine and anchovy lipids. When compared to the other species within the same season, spring sardine and winter sprat gave significantly higher true retention values for several individual fatty acids and some sums. Between 1 and 2.5 servings/week (depending on season) of either cooked anchovy, sardine, sprat, or 3 servings of cooked spring horse mackerel would suffice to satisfy human weekly requirements of EPA + DHA.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
