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O consumo brasileiro de sardinhas em conserva coloca este alimento como importante fonte de acidos graxos da serie w-3, de alto valor nutricional. Como, em geral, nos produtos conservados em oleo comestivel, o oleo de cobertura e parcialmente descartado, quando da ingestao do pescado, verificouse a influencia do armazenamento, em condicoes ambientais, na migracao destes acidos para o oleo de cobertura. Observou-se que as condicoes de processamento provocam migracao dos acidos caracteristicos da sardinha para o oleo de cobertura. A partir deste ponto, apenas pequena variacao ocorre na composicao em acidos graxos do oleo de cobertura do produto, durante 180 dias de armazenamento. Esta variacao nao compromete a relacao w-3/w-6 apresentada pela sardinha drenada e, portanto, nao prejudica o valor nutricional do produto. Abstract Brazilian consumption of canned sardines places this product as an important source of w-3 fatty acids, of high nutritional value. As, in general, in products conserved in eatable oil, the covering oil is partially discarded previously to the sardine ingestion, it was verified the influence that the storage at room temperature could have on the migration of ­3 fatty acids from the sardine lipids to the covering oil. It was observed that the processing conditions provoke migration of the characteristic acids of the sardine for the covering oil. The analyses were performed 30 and 180 days after processing. However, from there on, the changes in the fatty acid composition of covering oil are smaller and it was concluded that under the storing conditions the nutritional characteristics of the product are not affected, and the ratio w-3/w-6 isnt committed.

COMPOSIÇÃO EM ÁCIDOS GRAXOS DO ÓLEO DE COBERTURA DE SARDINHAS EM CONSERVA ARMAZENADAS EM TEMPERATURA AMBIENTE