title: [Fatty acid composition and cholesterol content in naturally canned jurel, sardine, salmon, and tuna].
abstract: To obtain more information about fatty acid profile and cholesterol content of fat extracted from canned fish in brine habitually consumed in Chile, four different species Jurel (Trachurus murphyi), Sardine (Sardinops sagax), Salmon (Oncorhynchus kisutch) and Tuna (Thunnus alalunga) were analyzed. The GLC of fatty acid methyl esters showed that the main group of fatty acids belongs to polyunsaturated, being omega-3 family the more important. The principal representants were eicosapentaenoic (EPA) and docosahexaenoic acids (DHA), with percentages between 5%-11% and 12%-22% respectively. Omega-6 family was represented mainly by arachidonic acid (AA) with percentages between 2%-4%. Cholesterol content was similar to the values found in other animal origen meats. The figures were between 41-86 mg of cholesterol per 100 g of edible product, Tuna in brine, was the product with the lowest content of cholesterol. The calculated amount of EPA, DHA and total omega-3 fatty acids indicated values between 95-604, 390-1163 and 609-2775 mg respectively per 100 g of edible product. Due these results is important to emphasize the consumption of this type of canned fish in brine, that they really represent a good dietary source of mainly polyunsaturated omega-3 fatty acids. The international recommendations indicate to increase the consumption of fish, due the beneficial effects described in relation with cardiovascular disease, which is the mean cause of death in Chile, country with a wide variety of marine origen foods, but with a contradictory answer about its consumption which is not incorporated in the current diet.
authors.affiliation: Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile.
authors.forename: N
authors.initials: N
authors.lastname: Romero
authors.forename: P
authors.initials: P
authors.lastname: Robert
authors.forename: L
authors.initials: L
authors.lastname: Masson
authors.forename: C
authors.initials: C
authors.lastname: Luck
authors.forename: L
authors.initials: L
authors.lastname: Buschmann
mesh_terms: D000818:Animals; D002784:Cholesterol / Q000032:analysis*; D005227:Fatty Acids / Q000032:analysis*; D005399:Fishes; D005519:Food Preservation; D008055:Lipids / Q000032:analysis; D012474:Salmon; D014413:Tuna
chemical_list: D005227:Fatty Acids; D008055:Lipids; D002784:Cholesterol
vernacular_title: Composición en ácidos grasos y aporte de colesterol de conservas de jurel, sardina, salmón y atún al natural.