期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 61, 期 16, 页码 3969-3977出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf400555u
关键词
Engraulis encrasicolus; Sardina pilchardus; Adriatic Sea fish; spawning effect; fish organ tissues; edible muscle; furan fatty acids
The total fatty acid compositions, especially the furan fatty acid (F-acids) profile, from edible muscle (fillet) and organ tissues (brain, eye, ovaries, and testes) of spawning and nonspawning sardine and anchovy were examined. The spawning season had no effect on F-acid profiles of the fillet and all organ tissues, for both fishes. However, differences among the F-acid fraction of the organ tissues were revealed. The F-acid portion was less than 1% of total fatty acid in all samples. Five F-acid congeners were detected in the fillet, eye, and gonads, while the brain contained only four F-acids. Unlike the F-acids, spawning season affected the docosahexaenoic acid (DHA) abundance in fillet and gonads. DHA enrichment occurred in fillets and gonads from spawning sardine and anchovy. The ratio omega 3 PUFA/omega 6 PUFA decreases between spawning and nonspawning fillets, thus the fillets from spawning fish have higher nutritional value.
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