Lipid Profile and Dietary Value of Canned Sardine Products from Ivasi

The high importance of fish fats and products for human health is due to its lipid quality. The research aim is to study the lipid profile of different types of canned sardines based on ivasi and assess its nutritional value. The authors made and scrutinize three types of canned food on the basis of sardine ivasi: natural, natural with oil, and fish–herbal. The fat content in the canned food samples was in the range of 18.1–22.5%. In natural canned foods, only the sardine ivasi fat had the lipid component; other product samples consisted of sunflower oil: natural with oil – 6.0%, fish–herbal – 7.9%. The samples were similar in content of the main groups of fatty acids, among which PUFA predominated. The amount of biologically significant fatty acids (EPA and DHA) in natural canned foods (25.35% of the fatty acids amount) was higher than in natural samples with oil (23.72%) and fish–herbal (20.57%). In the contents of every sample, the EPA and DHA amount was in the range of 3.7–4.5 g per 100 g of products confirming a high nutritional value of its lipid component. A man assessed the dietary significance of canned food on the basis of recommended dietary lipid quality indexes. The PUFA/UFA ratio for all types of canned food was 1.38–1.51, indicating an excess of the antiatherogenic fatty acids amount over proatherogenic ones. The PUFA n-6 / n-3 ratio values in canned food were very low (no higher than 0.34), signifying the fatty acid composition effectiveness of the products to reduce the cardiovascular diseases risk. All canned foods demonstrated low indexes of atherogenicity (0.60–0.70) and thrombogenicity (no higher than 0.22), as well as high values of the hypocholesterolemic index (1.85–2.22) and the overall lipid quality index (21.13–25.68) declaring the high dietary value of canned sardines based on ivasi.