Lipid and Protein Changes Related to Quality Loss in Frozen Sardine (Sardina pilchardus) Previously Processed Under High-Pressure Conditions

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

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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...

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

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 ...

Proteolysis of Sardine (Sardina pilchardus) and Anchovy (Stolephorus commersonii) by Commercial Enzymes in
Saline Solutions.

Fish sauce production is a very long process and there is a great interest in shortening it. Among the different strategies to speed up this process, the addition of external proteases could be a solution. This study focuses on the effect of two commercial enzymes (Protamex and Protex 51FP) on the proteolysis of two fish species traditionally converted into fish sauce: sardine and anchovy, by c...