Chemical characteristics and lipid fraction quality of sardines (Sardina pilchardus W.): influence of sex and length

Abstract

An experimental investigation was carried out on sardines (Sardina pilchardus W.) with the aim to evaluate the influence of sex and total length (TL) on total weight (TW) and fillet weight (FW), chemical composition, and lipid fraction quality. Special emphasis was given with respect to the content of polyunsaturated fatty acids (PUFA), which are considered important from a dietary, nutritional, and functional point of view. Sardines were subdivided as a function of TL and sex. Four groups were obtained: (i) males, TL 130–155 mm, (ii) males, TL 155–180 mm, (iii) females, TL 130–155 mm, (iv) females, TL 155–180 mm. Fatty acid composition and chemical analyses were subsequently carried out on the sardine fillets; results showed higher TW and FW in female sardines and higher percentage value of FW/TW ratio in male sardines, indicating a higher incidence of viscera and other non-edible parts in females than in males. Moreover, total lipids were on average significantly higher (P < 0.05) in longer specimens (TL = 155–180 mm) than in shorter ones (TL = 130–155 mm). Finally, total saturated fatty acids (SFA) and total mono-unsaturated fatty acids (MUFA) values were found to be significantly higher in females than in males; such values increased significantly (P < 0.01) only for total SFA from shorter to longer sardines. As for total PUFA, both ω6 and ω3 were found to be higher in male than in female sardines and significantly higher (P < 0.001) in larger than in smaller sizes. Total PUFA/total SFA ratio were in all cases close to 1, with higher values in male than in female sardines and in larger than in smaller specimens.