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.

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.
M. Pirini; S. Testi; V. Ventrella; A. Pagliarani; A. Badiani
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/90183
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