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The proximate composition and fatty acid profile of five lots of samples of raw and roasted salt-dried sardines (Sardinella brasiliensis) bought locally in Maringá, Paraná State, Brazil were determined. Significant differences (P < 0.05) were observed between samples of raw and roasted sardines, both in relation to moisture, total lipids, proteins, and ashes. The major fatty acids in raw and roasted sardine samples were docosahexaenoic acid (DHA, 22:6n-3, 35.98%, 12.46%); palmitic acid (16:0,doi:10.4236/fns.2011.25062 fatcat:pzhwg5bvefdvbkgkx6muvaj7lq