We thank Jeffrey Kadin, Bxecutie Director of the Maine Sardine Council, and the Stinson Canning Company, Prospect Harbor, MB, for providing samples.
Factors Affecting Fat, Cholesterol, and Omega-3 Fatty Acids in Maine Sardines
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 57, Issue 1, pages 63–65, January 1992
How to Cite
KRZYNOWEK, J., ULJUA, D. S., PANUNZIO, L. J. and MANEY, R. S. (1992), Factors Affecting Fat, Cholesterol, and Omega-3 Fatty Acids in Maine Sardines. Journal of Food Science, 57: 63–65. doi: 10.1111/j.1365-2621.1992.tb05425.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 3/7/91; revised 6/22/91; accepted 8/16/91.
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.