Effects of Cooking on Omega 3 Content of Sardinella Iongiceps Emphasizing an Innovative Method to Elevate Omega 3 Intake

Abstract

Most of the small pelagic fish like Sardinella longiceps (Indian oil Sardine) are considered as best sources of Omega 3 Polyunsaturated fatty acids (PUFA). Due to their law cost and availability throughout the year, Sardines are popular and consumed often by people, especially in the developing countries. This study was designed to determine the effects of cooking on Omega 3 polyunsaturated fatty acids of Sardinella longiceps by comparing GC/MS fatty acid profiles of raw, boiled and fried fish; and then utilizing the fish in an innovative product (dry soup mix) in order to elevate the omega 3 intake that could be obtained from Sardinella longiceps. Omega 3 PUFA content of raw fish was 21.54% (of total fatty acids). With boiling it has decreased to 14.23% and when fried in coconut oil, it was 2.83%. Since average per capita fish consumption of Sri Lanka is 30.5 g, frying, which can be identified as the most popular cooking method of Sardines like small fish (due to lots of tiny bones present with lesser flesh), cannot provide the recommended minimum daily "EPA" Omega 3 intake (0.22 g per person) when taken alone without any other Omega 3 sources. As a solution for this issue, an instant soup powder which was incorporated with fish powder derived from, and fish oil extracted from Sardinella longiceps was developed containing 9.31% of Omega 3 PUFA, which is significantly higher than that of fried fish. It can provide 0.6 g of EPA and 1.9 g of DHA per serving which is higher than the recommended minimum daily intake.