TITLE:
Proximate Composition and Fatty Acid Profile of Raw and Roasted Salt-Dried Sardines (Sardinella Brasiliensis)
AUTHORS:
Milena Keller Bulla, Julliana Isabelle Simionato, Makoto Matsushita, Fabio Augusto Garcia Coró, Massami Shimokomaki, Jesuí Vergilio Visentainer, Nilson Evelazio de Souza
KEYWORDS:
Sardine, Sardinella Brasiliensis, Raw Sardine, Roasted Sardine, Fatty Acids
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.2 No.5,
July
6,
2011
ABSTRACT: The proximate composition and fatty acid profile of five lots of samples of raw and roasted salt-dried sardines (Sardi-nella brasiliensis) bought locally in Maringá, Paraná State, Brazil were determined. Significant differences (P