Factors Affecting Fat, Cholesterol, and Omega‐3 Fatty Acids in Maine Sardines

Abstract

Maine sardines harvested June, July, October, and November were analyzed for moisture, ash, fat, cholesterol, and fatty acids either as whole fish, raw dressed, steam precooked, and after canning in soy oil, menhaden oil, or in the liquid exuded after steam precooking (cookout liquid). Fat content ranged from 5% for juvenile herring sampled June and October to 11% in maturing herring harvested prior to the spawning season in July. All canning liquids contributed to elevated fat content in the finished product. Herring packed in soy oil or cookout liquid had about 90 mg cholesterol/lOOg samples. Herring packed in menhaden oil had 100–115 mg cholesterol/100g. Herring packed in either of the two fish oil solutions contained significantly more ω3 fatty acids and had a greater ratio of ω3:ω6 than those packed in soy oil.

Note. Seasonal Variations of Fatty Acid Composition in Wild Marine Shrimps (Penaeus semisulcatus De Haan, 1844 and Metapenaeus monoceros Fabricus, 1789) from the Eastern Mediterranean Sea

“…It is very difficult to draw any clear conclusion since fatty acid composition of shrimps may be affected by such environmental factors as season, depth, geographic location of catch or size. Our results confirmed the previous observations concerning the great differences in the concentration of fatty acids within the same species at different times of the year (Luzia et al, 2003;Krzynowek et al, 1992;Linehan et al, 1999;Bandarra et al, 2001). This may explain the differences found between the various tables of food composition and may be important when drawing up balanced nutrition tables or calculating intake of nutrients.…”

Discarded species in the west Mediterranean sea as sources of omega‐3 PUFA

“…Especially, the lipid content is strongly related to the spawning period in which the lipids are employed as energy source. Thus, after this period, the lipid content of the fish is reduced until a minimum level . For axillary seabream, small‐spotted catshark, horse mackerel, and bogue, the spawning periods were identified in autumn .…”

Seasonal changes in composition, fatty acid, cholesterol and mineral content of six highly commercial fish species of Greece

“…The lipid content of fatty fish varies during the year, because the lipid is stored as potential exploitable energy, while the content in proteins usually remains constant. The lipid content is immediately connected with the spawning period and varies according to the season (Krzynowek et al, 1992). In some species, however, protein content also reduces during the spawning period.…”