Objective: The present study was designed to determine in rats fed high cholesterol diet whether serum cholesterol concentration and its distribution in lipoprotein fractions could be improved by sardine (Sardina pilchardus) and sardinelle (Sardinella aurita) protein hydrolysates. In addition, lipid peroxidation in different lipoprotein fractions and in two target tissues of atherosclosis and t...

Lipid and microbial quality of smoked capelin (two groups differing in lipid content) and sardine was studied, with the aim of introducing capelin in the smoked sardine markets. Lipid hydrolysis (phospholipid and free fatty acids) and oxidation index (hydroperoxides and thiobarbituric acid-reactive substances), fatty acid composition, and total viable count were measured in raw and packaged smo...

The oceanographic conditions in the north Pacific have shifted to a colder period, Pacific sardine (Sardinops sagax) biomass has declined precipitously in the California Current, the international sardine fishery is collapsing, and mackerel (Trachurus symmetricus and Scomber japonicus) are thriving. This situation occurred in the mid-1900s, but indices of current oceanographic conditions and th...

The use of slurry ice, both alone and in combination with ozone, as compared with traditional flake ice was investigated as a new refrigeration system for the storage of sardine (Sardina pilchardus). Microbiological, chemical and sensory analyses were carried out throughout a storage period of 22 days. According to sensory analyses, sardine specimens stored in ozonised slurry ice had a shelf li...

OBJECTIVE The study evaluated the effect of a canned sardine supplement in C-reactive protein (CRP) in patients on hemodialysis (HD) and the compliance and adherence to this supplement. DESIGN This was a quasi-experimental study: Participants with a serum CRP of 5 mg/dL or less volunteered to consume a sardine supplement or were maintained on the usual cheese/ham sandwich supplement. SETTIN...

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 ...

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...

An enzymatic hydrolysate of sardine protein (sardine peptide, SP) derived from sardine muscle possesses angiotensin I-converting enzyme (ACE) inhibitory activity. In the present study, we investigated the effect of SP on the blood glucose levels in stroke-prone spontaneously hypertensive rats (SHRSPs). Ten-week-old SHRSPs were assigned to three groups. The control group was given tap water for ...

System perspective can be applied to the fishery management. Therefore investigation of sardine population behaviour dynamics by system dynamics methodology is presented in this paper. The model is based on Schaefer production model and available biological data was used for sardine in the Adriatic Sea. The Schaefer production model is often applied in order to submit behavior dynamics of fish ...