Srdela (lat. Sardina pilchardus)spada u skupinu plave riba koja obitava u Jadranskom moru. Srdela, uz inćun i papalinu, ima najveći udio u ukupnom ulovu ribe u Jadranskom moru i stoga je ekonomski važna. Bogat je izvor bjelančevina, ima malo masti i kolesterola te je dobar izvor joda i selenija. Udio lipida u srdeli se kreće od 1,2 % do 18,4 %. Lipidi srdele bogati su polinezasićenim masnim kiselinama u koje spadaju C20:5ω - 3 eikozapentaenska (EPA) i 22:6ω - 3 dokosaheksaenska kiselina (DHA). Obe kiseline pripadaju skupini ω - 3 masnih kiselina bitnih za ljudsko zdravlje. ω - 3 masne kiseline imaju ulogu u snižavanju razine kolesterola u krvi što srdelu čini poželjnom namirnicom u svakodnevnoj prehrani. Cilj ovog rada je odrediti maseni udio ukupnih lipida te sastav masnih kiselina u filetu srdele.

The sardine (lat. Sardina pilchardus) belongs to the group of blue fish inhabited in the Adriatic Sea. The sardine, with anchovy and sprat, have the largest contribution in the total fish catch in the Adriatic Sea and therefore it has economic importance. It is a rich source of protein, low in fat and cholesterol, and is a good source of iodine and selenium. The proportion of lipids in sardine ranges from 1.2% to 18.4%. Those lipids are rich in polyunsaturated fatty acids, which include C20:5 ω - 3 eicosapentaenic (EPA) and C22:6ω - 3 docosahexaenic acid (DHA). They belong to a group of ω - 3 fatty acids which are essential for human health. Ω - 3 fatty acids play a role in lowering cholesterol levels in blood that makes sardine a desirable food in daily diet. The aim of this thesis is to determine the mass fraction of total lipid and fatty acid composition in sardine.