@article{fdi:010087674,
  title = {{R}ed muscle of small pelagic fishes ? {F}illets are high-quality sources of essential fatty acids},
  author = {{M}athieu-{R}esuge, {M}. and {L}e {G}rand, {F}. and {B}rosset, {P}. and {L}ebigre, {C}. and {S}oudant, {P}. and {V}agner, {M}. and {P}ecquerie, {L}aure and {S}ardenne, {F}any},
  editor = {},
  language = {{ENG}},
  abstract = {{S}mall pelagic fishes such as sardine and anchovy are among the richest species in essential fatty acids that are eicosapentaenoic acid ({EPA}) and docosahexaenoic acid ({DHA}), whose bioavailability may depend on its ester-ification to polar or neutral lipids. {T}he {EPA} and {DHA} quantities in neutral and polar lipids were compared in sardine (from the {E}nglish {C}hannel) and anchovy (from the {B}ay of {B}iscay) fillets, and in red and white muscle separately. {S}ardine fillets had the highest {EPA}+{DHA} content (760 +/- 670 vs 370 +/- 510 mg/100 g in anchovy fillets), mainly because of their largest proportion of lipid-rich red muscle and its relatively high lipid content. {H}owever, {DHA} esterified to polar lipids was higher in anchovy than in sardine fillet (270 +/- 60 vs 230 +/- 30 mg/ 100 g). {EPA}+{DHA} content were higher in red than white muscle for both species. {T}his study highlights the nutritional interest of red muscle to provide essential dietary fatty acids to consumers, and the necessity to consider its importance in nutrition studies.},
  keywords = {{D}ark muscle ; {N}eutral lipids ; {P}olar lipids ; {F}atty acids ; {E}uropean sardine ; {A}nchovy ; {B}iomolecule ; {ATLANTIQUE} ; {MANCHE} ; {GASCOGNE} {GOLFE}},
  booktitle = {},
  journal = {{J}ournal of {F}ood {C}omposition and {A}nalysis},
  volume = {120},
  numero = {},
  pages = {105304 [6 ]},
  ISSN = {0889-1575},
  year = {2023},
  DOI = {10.1016/j.jfca.2023.105304},
  URL = {https://www.documentation.ird.fr/hor/fdi:010087674},
}