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

Cite this

@article{a4bec9bf608d4773b9bc121eddf50e3a,
title = "Fatty Acid Profiles and Lipid Oxidation Status of Sun Dried, Deep Fried, and Smoked Sardine (Rastrineobola argentea) from Lake Victoria, Tanzania",
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",
keywords = "Dagaa, omega-3 fatty acids, freshwater fish, fish lipids, thiobarbituric acid reactive substances, lake Victoria, sardines, polyunsaturated fatty acids",
author = "Davis Chaula and Henry Laswai and Bernard Chove and Anders Dalsgaard and Robinson Mdegela and Grethe Hyldig",
year = "2019",
doi = "10.1080/10498850.2019.1570992",
language = "English",
volume = "28",
pages = "165--176",
journal = "Journal of Aquatic Food Product Technology",
issn = "1049-8850",
publisher = "Taylor & Francis Inc.",
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}

Fatty Acid Profiles and Lipid Oxidation Status of Sun Dried, Deep Fried, and Smoked Sardine (Rastrineobola argentea) from Lake Victoria, Tanzania. / Chaula, Davis; Laswai, Henry; Chove, Bernard; Dalsgaard, Anders; Mdegela, Robinson; Hyldig, Grethe.

In: Journal of Aquatic Food Product Technology, Vol. 28, No. 2, 2019, p. 165-176.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Fatty Acid Profiles and Lipid Oxidation Status of Sun Dried, Deep Fried, and Smoked Sardine (Rastrineobola argentea) from Lake Victoria, Tanzania

AU - Chaula, Davis

AU - Laswai, Henry

AU - Chove, Bernard

AU - Dalsgaard, Anders

AU - Mdegela, Robinson

AU - Hyldig, Grethe

PY - 2019

Y1 - 2019

N2 - 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

AB - 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

KW - Dagaa

KW - omega-3 fatty acids

KW - freshwater fish

KW - fish lipids

KW - thiobarbituric acid reactive substances

KW - lake Victoria

KW - sardines

KW - polyunsaturated fatty acids

U2 - 10.1080/10498850.2019.1570992

DO - 10.1080/10498850.2019.1570992

M3 - Journal article

VL - 28

SP - 165

EP - 176

JO - Journal of Aquatic Food Product Technology

JF - Journal of Aquatic Food Product Technology

SN - 1049-8850

IS - 2

ER -