Author(s)

Milena Keller Bulla, Julliana Isabelle Simionato, Makoto Matsushita, Fabio Augusto Garcia Coró, Massami Shimokomaki, Jesuí Vergilio Visentainer, Nilson Evelazio de Souza

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Federal Technologic University of Parana, Av. Dos Pioneiros, Londrina, Parana State, Brazil.

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.

Sardine, Sardinella Brasiliensis, Raw Sardine, Roasted Sardine, Fatty Acids

M. Bulla, J. Simionato, M. Matsushita, F. Coró, M. Shimokomaki, J. Visentainer and N. Souza, "Proximate Composition and Fatty Acid Profile of Raw and Roasted Salt-Dried Sardines (Sardinella Brasiliensis)," Food and Nutrition Sciences, Vol. 2 No. 5, 2011, pp. 440-443. doi: 10.4236/fns.2011.25062.