PMID- 37324847
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20230619
IS  - 2048-7177 (Print)
IS  - 2048-7177 (Electronic)
IS  - 2048-7177 (Linking)
VI  - 11
IP  - 6
DP  - 2023 Jun
TI  - Changes in fatty acids during storage of artisanal-processed freshwater sardines 
      (Rastrineobola argentea).
PG  - 3040-3047
LID - 10.1002/fsn3.3284 [doi]
AB  - For ages, indigenous small fish species have been important in food and 
      nutritional security of poor communities in low income countries. Freshwater 
      fish, in particular fatty fish species are attracting a great attention because 
      they are good sources of health promoting long chain omega-3 fatty acids. 
      Docosahexaenoic acid (DHA, C22:6n-3), Docosapentaenoic acid (DPA, C22:5n-3) and 
      eicosapentaenoic acid (EPA, C20:5n-3) are the main omega-3 PUFAs known to confer 
      health benefits in humans if consumed in required amounts. While nutritionally 
      valued, omega-3 PUFAs in fish are susceptible to oxidative damage during 
      processing, transportation and subsequent storage. Lake Victoria sardines 
      (Rastrineobola argentea), are rich source of chemically unstable omega-3 fatty 
      acids DHA, DPA and EPA. Traditionally, sardines are preserved by sun drying, deep 
      frying and smoking. Sardine products are transported, stored and marketed at 
      ambient temperatures. Generally, uncontrolled and higher temperatures are known 
      to increase vulnerability of polyunsaturated fatty acids to oxidation which in 
      turn results into loss of nutritional and sensory qualities. This study 
      investigated changes of fat acids in sun dried, deep fried and smoked sardines 
      during storage. Lipolysis and the progressive hydroperoxides formation were 
      monitored by free fatty acids (FFAs) and peroxide value (PV) respectively. None 
      volatile secondary products of lipid oxidation were measured by thiobabituric 
      acid reactive substances (TBARS). Fatty acids were analyzed by gas chromatography 
      with a flameionization detector (GC-FID). Deep fried sardines maintained the 
      lowest and apparently stable PV, TBARS and FFAs. Proportions of saturated fatty 
      acids and polyunsaturated fatty acids decreased with time while that of 
      monounsaturated fatty acids increased. Omega-3 fatty acids EPA, DPA and DHA 
      decreased with increase in storage time. In 21 days of storage, DHA was oxidized 
      beyond detectable levels in all sardine products. Gradual increase in FFAs in sun 
      dried sardines was suggestive of lipid hydrolysis induced by enzymes.
CI  - (c) 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.
FAU - Chaula, Davis
AU  - Chaula D
AUID- ORCID: 0000-0002-4013-3786
AD  - Department of Food Sciences and Agro-Processing Sokoine University of Agriculture 
      Morogoro Tanzania.
FAU - Jacobsen, Charlotte
AU  - Jacobsen C
AD  - National Food Institute, Division for Food Technology Technical University of 
      Denmark Lyngby Denmark.
FAU - Laswai, Henry S
AU  - Laswai HS
AD  - Department of Food Sciences and Agro-Processing Sokoine University of Agriculture 
      Morogoro Tanzania.
FAU - Chove, Bernard Elias
AU  - Chove BE
AD  - Department of Food Sciences and Agro-Processing Sokoine University of Agriculture 
      Morogoro Tanzania.
FAU - Dalsgaard, Anders
AU  - Dalsgaard A
AD  - Faculty of Health and Medical Sciences, Section of Food Safety and Zoonoses, 
      Department of Veterinary and Animal Sciences University of Copenhagen 
      Frederiksberg C Denmark.
FAU - Mdegela, Robinson
AU  - Mdegela R
AD  - College of Veterinary and Medical Sciences, Department of Veterinary Medicine and 
      Public Health Sokoine University of Agriculture Morogoro Tanzania.
FAU - Hyldig, Grethe
AU  - Hyldig G
AD  - National Food Institute, Division for Food Technology Technical University of 
      Denmark Lyngby Denmark.
LA  - eng
PT  - Journal Article
DEP - 20230309
PL  - United States
TA  - Food Sci Nutr
JT  - Food science & nutrition
JID - 101605473
PMC - PMC10261779
OTO - NOTNLM
OT  - Lake Victoria
OT  - Rastrineobola argentea
OT  - fatty acid profile
OT  - omega-3 fatty acids
COIS- The authors have no conflict of interest to declare.
EDAT- 2023/06/16 06:42
MHDA- 2023/06/16 06:43
PMCR- 2023/03/09
CRDT- 2023/06/16 04:16
PHST- 2022/07/20 00:00 [received]
PHST- 2023/02/03 00:00 [revised]
PHST- 2023/02/14 00:00 [accepted]
PHST- 2023/06/16 06:43 [medline]
PHST- 2023/06/16 06:42 [pubmed]
PHST- 2023/06/16 04:16 [entrez]
PHST- 2023/03/09 00:00 [pmc-release]
AID - FSN33284 [pii]
AID - 10.1002/fsn3.3284 [doi]
PST - epublish
SO  - Food Sci Nutr. 2023 Mar 9;11(6):3040-3047. doi: 10.1002/fsn3.3284. eCollection 
      2023 Jun.