Utilization and post-harvest technology of sardine, in relation to nutrition and health
Fish consumption in Japan is very high compared with other countries; it is approximately 96 g daily per capita and provides a good balance of protein, fats and oils, and carbohydrates. The largest component of the fish catch in Japan is sardine; attempts are being made to produce new products, other than the traditional forms, such as surumi. In fatty sardine fish, the characteristic components include polyunsaturated fatty acids which lower the blood cholesterol levels; in particular eicosapentaenoic acid lowers the incidence of adult diseases such as myocardial infarction.
Wada, S. (1988). Utilization and post-harvest technology of sardine, in relation to nutrition and health. In Proceedings of the Twentieth Anniversary Seminar on Development of Fish Products in Southeast Asia, Singapore, 27-31 October 1987 (p. 62). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.