Blue-back fish: Fatty acid profile in selected seasons and retention upon baking |
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Authors: | Maurizio Pirini Silvia Testi Vittoria Ventrella Alessandra Pagliarani Anna Badiani |
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Affiliation: | 1. Dipartimento di Biochimica “G. Moruzzi”, Sezione di Biochimica Veterinaria, Università di Bologna, Via Tolara di Sopra, 50 – 40064 Ozzano Emilia (Bo), Italy;2. Corso di Laurea in Acquacoltura e Igiene delle Produzioni Ittiche, Università di Bologna,Viale Vespucci, 2 – 47042 Cesenatico (FC), Italy;3. DIMORFIPA, Università di Bologna, Via Tolara di Sopra, 50 – 40064 Ozzano Emilia (Bo), Italy |
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Abstract: | The effects of the catching season (either Autumn/Winter or Spring) on lipid content, fatty acid profile and true retention values after oven baking were determined in anchovy (Engraulis encrasicholus), sardine (Sardina pilchardus), sprat (Sprattus sprattus) and horse mackerel (Trachurus trachurus) from the North Adriatic sea. In the raw state, the catching season induced significant changes in the flesh lipid contents of sardine and sprat. Anchovy was the species whose fatty acid composition of flesh lipids was most clearly affected by the season of catch. Oven baking had a significant, though rather modest, effect on some fatty acids and indices of sardine and anchovy lipids. When compared to the other species within the same season, spring sardine and winter sprat gave significantly higher true retention values for several individual fatty acids and some sums. Between 1 and 2.5 servings/week (depending on season) of either cooked anchovy, sardine, sprat, or 3 servings of cooked spring horse mackerel would suffice to satisfy human weekly requirements of EPA + DHA. |
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Keywords: | Engraulis encrasicholus Sardina pilchardus Sprattus sprattus Trachurus trachurus Seasonal changes Fatty acid composition True retention value Cooking |
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