Naslov
Proximate composition, fatty acids profile and nutriotional value of different canned sardines produced in Croatia

Autori
Bogdanović, Tanja ; Šimat, Vida ; Pleadin, Jelka ; Vulić, Ana ; Petričević, Sandra ; Blažić, Marijana

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts: 8th International Congress of Food Technologists, Biotechnologists and Nutritionists / Frece, Jadranka - , 2014

ISBN
978-953-99725-5-2

Skup
8th International Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Opatija, Hrvatska, 21.10.2014. - 24.10.2014

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
atherogenic index; lipid quality; polyunsaturated fatty acids; Sardina pilchardus; thrombogenic index

Sažetak
The use of fish as human food is related to its beneficiary impact on human health as it presents a great source of high-quality protein and essential fatty acids in human diet. During processing of raw material (fish) the proximate composition and its nutritive value changes. In canning process, sterilization step assures the safety of the product and it is adjusted to different coating media and content of the products, however during high temperature treatment (>115 ºC) changes of nutritive composition, especially fatty acid composition can be substantial. In this study, using standard analytical methods, proximate composition and fatty acid profile of nine commercial canned sardine products produced in Croatia (n=45) were investigated. Additionally, fatty acids related health lipid indices (AI, atherogenic and TI, thrombogenic) as an indicator of nutritional value of canned products were evaluated. The proximate composition of the canned sardine edible part varied significantly due to different content of coating media (edible oils, vegetable sauces). The moisture, lipid and protein content ranged from 45.86-62.47 %, 12.88-34.05% and 15.35-19.95%, respectively. The fatty acids composition of nine canned sardine products contained 15.20-25.97 % saturated (SFA), 25.10- 70.08 % monounsaturated (MUFAs) and 10.35-51.49 % polyunsaturated acids (PUFAs).The main saturated and unsaturated fatty acids were C16:0 and C18:2(n-6) in all the investigated sardine products with the difference of canned sardine in olive oil characterized by prevalence of C18:1(n-9) fatty acid. The proportions of n-3 PUFAs of investigated canned products (ranged from 0.25 % to 14.52 %) were lower than n-6 PUFAs (ranged from 5.76 % to 50.96 %). The dominant PUFA (n-3) was C20:5(n- 3) eicosapentaenoic acid and C22:6(n-3) docosahexaenoic acid. The AI (0.12-0.33) and TI (0.27-0.40) indices were in agreement with literature recommendations. Considering the recommended daily intake of n-3 PUFAs is 0.45 g per day for a healthy adult, in a single 125 g canned sardine the amount of PUFAs (n-3) ranges from 0.21 to 2.45 g, depending of the coating media. These canned products produced in Croatia are, from a nutritional point of view, recommended to be consumed.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

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