Pacific herring is one of the main commercial fish species, the recommended catch volume of which is about 500.0 thousand tons. The fat content in Pacific herring can reach 18.0%. Its fat is a rich source of omega-3 polyunsaturated fatty acids. In this work, the lipid spectrum of Pacific herring and traditional types of canned food made from it (natural and natural with added oil) was studied. The fat content in natural canned herring was 15.3%, in canned food with added oil – 21.4%, including 7.0% of which are sunflower oil. The main class of lipids in herring and canned food is triacylglycerols (67.9–73.1%). The predominant group of fatty acids in the lipids of herring and canned products based on it were monounsaturated (more than 50.0% of the total amount of fatty acids). In 100 g of the canned product contents, the amount of polyunsaturated fatty acids n-3 reached 2.2–2.4 g, the sum of eicosapentaenoic and docosahexaenoic acids was 1.7–2.2 g/100 g of product. This level of these acids in the products makes it possible to meet the physiological needs of the human body by 70.0–93.0%, and in essential fatty acids – by 100%. To assess the positive impact of canned products according to the recommended methods, food indices of lipid quality were determined. Their calculation showed the ability of canned products based on Pacific herring to exhibit dietary properties when used in nutrition, to have a potential positive effect on cholesterol metabolism and the rate of thrombus formation in human vessels.

Shulgina Lidiya V., Yakush Evgeniy V., Butenko Alexander R.

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