Effect of natural antioxidants on the quality of frozen sardine fillets (Sardina pilchardus)

ASSESSMENT OF QUALITY CHANGES IN FROZEN SARDINE (Sardina pilchardus) BY FLUORESCENCE DETECTION

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Effect of previous slurry ice treatment on the quality of cooked sardine (Sardina pilchardus)

The use of slurry ice was evaluated as a technological treatment prior to cooking processing of fish. Thus, sardine (Sardina pilchardus) was stored in slurry ice for 2, 5 and 8 days. At such times, sardine specimens were taken and subjected to steam cooking, and the results were compared with those from a parallel control batch previously stored in flake ice. Quality assessment of lipid damage ...

Effect of bacterial epiflora on egg hatching of the Atlantic sardine (Sardina pilchardus).

The aim of this work was to study the influence of bacterial epiflora on egg hatching of the sardine (Sardina pilchardus) obtained from a natural environment (Ría de Vigo, Spain) during the spawning season of the sardine (from January to June). Total bacteria, viable bacteria or the presence of specific potential pathogens for eggs, such as Pseudoalteromonas piscicida and Tenacibaculum (Flexiba...

EFFECT OF ADVANCED CHILLING METHODS ON LIPID DAMAGE DURING SARDINE (Sardina pilchardus) STORAGE

QUALITY DIFFERENCES ASSESSMENT IN CANNED SARDINE (Sardina pilchardus) BY FLUORESCENCE DETECTION

Chilled (0, 2, 6, 10, 13 and 15 days) and frozen (0, 0.5, 2, 4, 8 and 12 months) sardines were used to determine the influence of such storage times of fish over the quality of the final canned product. Traditional determinations of lipid quality (free fatty acids content, thiobarbituric acid index and polyene index) were studied and compared with the formation of fluorescent compounds expresse...