Abstract:
"Indian Oil Sardine" or Sardinellalongiceps is an abundantly caught small pelagic fish of commercial importance in the fisheries industry of Sri Lanka. Being considered as an omega-3 rich fish, effects of cooking on its fatty acid profiles (Gas chromatography- mass spectroscopy) were studied in comparison with that of raw fish. Omega 3 polyunsaturated fatty acid (PUFA) content of raw fish was 21.54% (of total fatty acids). Cooking has decreased the value down to 14.23% and 2.83%, respectively in boiled and fried fish. Development of a value added food product was designed by incorporating fish powder and fish oil derived from Sardinella longiceps along with corn flour (as the basis), tomato powder, milk powder, spices, salt and dehydrated vegetables. The developed Instant soup powder contained 9.31 % (of total fatty acids) of Omega-3 PUFA, which is significantly higher than that of fried fish. It can provide 0.6 g of Eicosapentaenoic acid (EPA) and 1.9 g of Docosahexaenoic acid (DHA) per serving which are higher than the recommended daily minimum intake. As a whole or a part of a meal, an instant soup enriched with Omega 3 can be more nutritious and a convenient way to elevate the Omega 3 intake.
