The Effects of Season and Site of Catch on Morphometric Characteristics, Mineral Content, and Fatty Acids of Sardines (Sardina pilchardus) Caught on the Algerian Coast
Bouderoua, Kaddour | Mourot, Jacques | Benmehdi-Tabet-Aoull, Faiza | Selselet-Attou, Ghalem
The variation of morphometrics, mineral content, and fatty acid composition of sardines was determined in relation to season and site of catch in the Mediterranean Sea. Sardines were caught in two regions of the Algerian coast: Mostaganem and Béni-Saf. In both sites, the contents of phosphorus (223 and 211 mg 100 g⁻¹) and sodium (95 and 10 mg 100 g⁻¹) were higher in June than in February. Total lipid content was related to the season, being low in winter (2.9%) and high in summer (11.3%). The fatty acid composition shows a high content of polyunsaturated fatty acids (PUFA) dominated by n-3 fatty acids eicosapentaenoic acid (EPA C20:5 n-3; 10%) and docosahexaenoic acid (DHA C22:6n-3; 25%). However, the content of n-6 fatty acids was relatively low both in winter (3.4%) and summer (4.7%). The saturated fatty acid (SFA) content was appreciable in sardines, which range from 34% to 37% according to season. This is in agreement with the literature related to the Mediterranean sardine.
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