Abstract
Sardines contain relatively high amounts of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) as compared with other foods. Changes of these contents and the fatty acid composition by drying and cooking were investigated by gas-liquid chromatography.
The contents of EPA and DHA were reduced to about one-half of the initial values upon these processings, while the fatty acid composition was not so much affected except the case of drying.
It was therefore considered that, in the case of dried sardines, only one-fourth of EPA and DHA of fresh ones could be taken, since an additional processing, like as broiling, is necessary for serving. The most profound decreases in EPA and DHA contents occurred when sardines were steeped in “Sanbaisu”, which is the seasoning composed of vinegar, sugar and soy sauce, after fried without dressing.
