Exploring of changes in the nutritional value of Sardinella sindensis over a one-year period

Document Type : scientific research article

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Faculty member of Persian gulf & Oman Sea Ecological Research Center, Iranian Fisheries Science Research Institution, Agricultural research education and extension organization

Abstract

Abstract
Background and Objective: Sardines are small surface fish that have economic and ecological value in terms of producing fish powder and oil for human and non-human consumption.
Materials and Methods: Changes in approximate composition (moisture, protein, fat, carbohydrate and ash) and fatty acid profile of sardine (Sardinella sindensis) were evaluated for one year, from April to March 2022.
Results: The amount of protein, fat, carbohydrate and ash changes are from 15.59 to 22.8%, 4.2 to 10.2%, 0.42 to 0.87% and 1.85 to 3.1% respectively and have differences were significant (P<0.05). The fat content of sardine was high during the autumn to winter season (6.21-10.2 %) and the lowest fat content was reported in spring (May) (4.2 %). The amount of polyunsaturated fatty acids (PUFA) and total (EPA + DHA) in sardine oil was 32.343 and 8.241%, respectively, and the amount of sarcoplasmic, structural (myofibrillar) and connective (stroma) proteins was 22.95, respectively. It is 73.81 and 3.24 %.
Conclusion: The results showed that there are no specific changes in protein, carbohydrate and ash content, while seasonal changes are more visible in the lipid content of the sample. The fat content increased from September and reached the maximum value (10.2%) in November, the changes in the fat of these fish were insignificant from December to March, and it decreased by 4.32% and 4.2% in April and May, respectively.

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Journal of Utilization and Cultivation of Aquatics
Volume 15, Issue 1
April 2026
Pages 99-110

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