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

Davis Chaula*, Henry Laswai, Bernard Chove, Anders Dalsgaard, Robinson Mdegela, Grethe Hyldig

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

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
Original languageEnglish
JournalJournal of Aquatic Food Product Technology
Volume28
Issue number2
Pages (from-to)165-176
ISSN1049-8850
DOIs
Publication statusPublished - 2019

Keywords

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

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