Sokoine University of Agriculture

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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dc.contributor.author Chaula, Davis
dc.contributor.author Laswai, Henry
dc.contributor.author Chove, Bernard
dc.contributor.author Dalsgaard, Anders
dc.contributor.author Mdegela, Robinson
dc.contributor.author Hyldig, Grethe
dc.date.accessioned 2021-05-13T05:24:59Z
dc.date.available 2021-05-13T05:24:59Z
dc.date.issued 2019
dc.identifier.issn 1049-8850
dc.identifier.uri http://www.suaire.sua.ac.tz/handle/123456789/3522
dc.description Journal of Aquatic Food Product Technology 2019, VOL. 28, NO. 2, pp. 165–176 en_US
dc.description.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, constitut- ing 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. en_US
dc.language.iso en en_US
dc.publisher Taylor & Francis en_US
dc.subject Dagaa en_US
dc.subject Omega-3 fatty acids en_US
dc.subject Freshwater fish en_US
dc.subject Fish lipids en_US
dc.subject Thiobarbituric acid reactive substances en_US
dc.subject Lake Victoria en_US
dc.subject Sardines en_US
dc.subject Polyunsaturated fatty acids en_US
dc.title Fatty acid profiles and lipid oxidation status of sun dried, deep fried, and smoked sardine (Rastrineobola argentea) from Lake Victoria, Tanzania en_US
dc.type Article en_US
dc.url https://doi.org/10.1080/10498850.2019.1570992 en_US


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