Effect of Spawning on Furan Fatty Acid Profile of Edible Muscle and Organ Tissues from Sardine (Sardina pilchardus) and Anchovy (Engraulis encrasicolus)

被引：18

作者：

Pacetti, Deborah ^{[1
]}

Balzano, Michele ^{[1
]}

Colella, Sabrina ^{[2
]}

Santojanni, Alberto ^{[2
]}

Frega, Natale Giuseppe ^{[1
]}

机构：

[1] Univ Politecn Marche, Dept Agr Food & Environm Sci, I-60131 Ancona, Italy

[2] ISMAR CNR, Ist Sci Marine, Sez Ancona, I-60125 Ancona, Italy

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2013年 / 61卷 / 16期

关键词：

Engraulis encrasicolus; Sardina pilchardus; Adriatic Sea fish; spawning effect; fish organ tissues; edible muscle; furan fatty acids; ADRIATIC SEA; SEASONAL-VARIATIONS; SANDER-LUCIOPERCA; CHUM SALMON; FISH; LIPIDS; L; OMEGA-3-FATTY-ACIDS; ENCRASICHOLUS; EXTRACTION;

D O I：

10.1021/jf400555u

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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.

引用

页码：3969 / 3977

页数：9

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