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.authorChaula, Davis
dc.contributor.authorLaswai, Henry
dc.contributor.authorChove, Bernard
dc.contributor.authorDalsgaard, Anders
dc.contributor.authorMdegela, Robinson
dc.contributor.authorHyldig, Grethe
dc.date.accessioned2021-05-13T05:24:59Z
dc.date.available2021-05-13T05:24:59Z
dc.date.issued2019
dc.descriptionJournal of Aquatic Food Product Technology 2019, VOL. 28, NO. 2, pp. 165–176en_US
dc.description.abstractFreshwater 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.identifier.issn1049-8850
dc.identifier.urihttps://www.suaire.sua.ac.tz/handle/123456789/3522
dc.language.isoenen_US
dc.publisherTaylor & Francisen_US
dc.subjectDagaaen_US
dc.subjectOmega-3 fatty acidsen_US
dc.subjectFreshwater fishen_US
dc.subjectFish lipidsen_US
dc.subjectThiobarbituric acid reactive substancesen_US
dc.subjectLake Victoriaen_US
dc.subjectSardinesen_US
dc.subjectPolyunsaturated fatty acidsen_US
dc.titleFatty acid profiles and lipid oxidation status of sun dried, deep fried, and smoked sardine (Rastrineobola argentea) from Lake Victoria, Tanzaniaen_US
dc.typeArticleen_US
dc.urlhttps://doi.org/10.1080/10498850.2019.1570992en_US

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