Proximate composition, cholesterol and fatty acids profile of canned sardines (Sardinella brasiliensis) in soybean oil and tomato sauce

被引：38
|
作者：
Tarley, CRT [1 ]
Visentainer, JV [1 ]
Matsushita, M [1 ]
de Souza, NE [1 ]
机构：
[1] State Univ Maringa, Dept Chem, BR-87020900 Maringa, Parana, Brazil
来源：
FOOD CHEMISTRY | 2004年 / 88卷 / 01期
关键词：
proximate composition; cholesterol; fatty acids; canned ardines;
D O I：
10.1016/j.foodchem.2004.01.016
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Different brands of sardines canned in soybean oil and tomato sauce, that are commercialized in Brazil, had their proximate composition, cholesterol content and fatty acids composition analyzed. Protein contents were equivalent to the values found for sardines in natura, ranging from 19.8 to 24.4%. High variations of the total lipids content (5.30-16.8%) were verified; the highest levels were found for sardines canned in soybean oil. The cholesterol content ranged from 50.4 to 65.1 mg/100 g. The highest levels of essential C18:2n - 6 and C18:3n - 3 fatty acids were found in sardines canned in soybean oil. The EPA (C20:5n - 3) and DHA (C22:6n - 3) concentrations ranged from 5.39 to 15.1% and from 3.89% to 9.51%, respectively, and the highest levels were observed in sardines canned in tomato sauce. (C) 2004 Elsevier Ltd. All rights reserved.
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页码：1 / 6
页数：6
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