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

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Standard

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.

I: Journal of Aquatic Food Product Technology, Bind 28, Nr. 2, 2019, s. 165-176.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Chaula, D, Laswai, H, Chove, B, Dalsgaard, A, Mdegela, R & Hyldig, G 2019, 'Fatty Acid Profiles and Lipid Oxidation Status of Sun Dried, Deep Fried, and Smoked Sardine (Rastrineobola argentea) from Lake Victoria, Tanzania', Journal of Aquatic Food Product Technology, bind 28, nr. 2, s. 165-176. https://doi.org/10.1080/10498850.2019.1570992

APA

Chaula, D., Laswai, H., Chove, B., Dalsgaard, A., Mdegela, R., & Hyldig, G. (2019). Fatty Acid Profiles and Lipid Oxidation Status of Sun Dried, Deep Fried, and Smoked Sardine (Rastrineobola argentea) from Lake Victoria, Tanzania. Journal of Aquatic Food Product Technology, 28(2), 165-176. https://doi.org/10.1080/10498850.2019.1570992

Vancouver

Chaula D, Laswai H, Chove B, Dalsgaard A, Mdegela R, Hyldig G. Fatty Acid Profiles and Lipid Oxidation Status of Sun Dried, Deep Fried, and Smoked Sardine (Rastrineobola argentea) from Lake Victoria, Tanzania. Journal of Aquatic Food Product Technology. 2019;28(2):165-176. https://doi.org/10.1080/10498850.2019.1570992

Author

Chaula, Davis ; Laswai, Henry ; Chove, Bernard ; Dalsgaard, Anders ; Mdegela, Robinson ; Hyldig, Grethe. / Fatty Acid Profiles and Lipid Oxidation Status of Sun Dried, Deep Fried, and Smoked Sardine (Rastrineobola argentea) from Lake Victoria, Tanzania. I: Journal of Aquatic Food Product Technology. 2019 ; Bind 28, Nr. 2. s. 165-176.

Bibtex

@article{fc9055b1acc643f5b8eee96ce4afe52f,
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 < 0.05) in deep-fried sardines, indicating lower retention of PUFAs in the product. Lake Victoria sardines are a rich source of omega-3 PUFAs. PUFAs in sun-dried sardines are prone to oxidative damage. Smoking resulted in relatively higher retention of omega-3 fatty acids in products.",
keywords = "Dagaa, fish lipids, freshwater fish, lake Victoria, omega-3 fatty acids, polyunsaturated fatty acids, sardines, thiobarbituric acid reactive substances",
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",
number = "2",

}

RIS

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 < 0.05) in deep-fried sardines, indicating lower retention of PUFAs in the product. Lake Victoria sardines are a rich source of omega-3 PUFAs. PUFAs in sun-dried sardines are prone to oxidative damage. Smoking resulted in relatively higher retention of omega-3 fatty acids in products.

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 < 0.05) in deep-fried sardines, indicating lower retention of PUFAs in the product. Lake Victoria sardines are a rich source of omega-3 PUFAs. PUFAs in sun-dried sardines are prone to oxidative damage. Smoking resulted in relatively higher retention of omega-3 fatty acids in products.

KW - Dagaa

KW - fish lipids

KW - freshwater fish

KW - lake Victoria

KW - omega-3 fatty acids

KW - polyunsaturated fatty acids

KW - sardines

KW - thiobarbituric acid reactive substances

U2 - 10.1080/10498850.2019.1570992

DO - 10.1080/10498850.2019.1570992

M3 - Journal article

AN - SCOPUS:85061319672

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 -

ID: 216932079