Etude Des Caractéristiques Nutritionnelles Et Diététiques De La Sardine (sardina Pilchardus) Pêchée Dans La Côte Ouest Algérienne

Résumé: The aim of our work is to analyse the dietetic quality of Sardina pilchardus fatty acids , an available, Mediterranean, small pelagic specie which is well Known for its nutrional value. Samples of fresh sardines were made at arrival of the fishing boats in Béni-Saf and Mostaganem found in the west Algerian coast, during the months of February and June. Results from the biochemical tests showed high and fluctuating fat contents with minimal values in February which concord with the laying period and maximal recorded values in the summer during the rest period (11.5 vs 2.7 g/100g). The determined fatty acid profile of fillet by the gas chromatograph showed a high polyunsaturated fatty acid values (45%) in particular with DHA (25%) and EPA (10%). The excellent atherogénic index of 0.72 and the unsaturated index of 4.15 characterize the dietetic quality of the studied product. Also, the PUFA / SFA and n3/n6 ratio values of 0.75 and 10 respectively are in agreement with experimental investigations carried out within the Mediterranean areas and which confirm that our sardines are rich in omega 3 (40%) valued at 2300 mg/100g of sample during the rest period. From a nutritional point of view, these best sources of sardine constitute a beneficial impact on human health: such as the prevention of the onset of cardiovascular pathologies, reduction of inflammatory diseases and cell proliferation in patients suffering from cancer.

Publié dans la revue: