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Seasonal variation of lipid content and fatty acid composition of Sardinella aurita from the Tunisian coast

Published online by Cambridge University Press:  10 August 2009

F. Ben Rebah ,
A. Abdelmouleh ,
W. Kammoun  and
A. Yezza
F. Ben Rebah*
Affiliation:
INSTM-Sfax BP 1035-Sfax 3018, Tunisia
A. Abdelmouleh
Affiliation:
INSTM-Sfax BP 1035-Sfax 3018, Tunisia
W. Kammoun
Affiliation:
INSTM-Sfax BP 1035-Sfax 3018, Tunisia
A. Yezza
Affiliation:
Institut de Technologie des Emballages et du Génie Alimentaire, Montréal, Québec, Canada
*
Correspondence should be addressed to: F. Ben Rebah, INSTM-Sfax BP 1035-Sfax 3018Tunisia email: benrebahf@yahoo.fr
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Abstract

This study was conducted to clarify the seasonal variation of the chemical composition of the Tunisian Sardinella aurita with a focus on the total lipid content. The chemical composition showed a large fluctuation over years in response to various factors. For the entire fish, lipid content was lower in July (2.50%), but higher in November (10.25%). It varies with seasons in inverse proportion to water content. Interestingly, it was found that red muscle have much higher lipid content than white muscle and the entire fish body. The major fatty acids in S. aurita lipids were palmitic acid, palmitoleic acid, eicosapentaenoic acid, docosahexaenoic acid and myristic acid. Palmitic acid comprised the main proportion (23.9%). The high amounts of saturated and monounsaturated fatty acids in the screened species are almost in agreement with other studies. Moreover, the percentage of omega-3 fatty acids (25%) was very similar to that in oil production commercial fish.

Keywords

pelagic fishSardinella auritafish oillipid contentPUFAsω-3 fatty acids
Type
Research Article
Information
Journal of the Marine Biological Association of the United Kingdom , Volume 90 , Issue 3 , May 2010 , pp. 569 - 573
Copyright
Copyright © Marine Biological Association of the United Kingdom 2009

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