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...

The influences of fish infusion decarboxylase broth (IDB) on biogenic amines (BA) formation by lactic acid bacteria (LAB) were investigated. BA productions by single LAB strains were tested in five different fish (anchovy, mackerel, white shark, sardine and gilthead seabream) IDB. The result of the study showed that significant differences in ammonia (AMN) and BA production were observed among ...

Fish lipid contains long-chain n-3 (omega-3) PUFA, particularly EPA (C20:5 n-3) and DHA (C22:6 n-3). Consumptions of these PUFAs have been perceived to be important in human nutrition, health and disease prevention. World fish lipid request continue to increase. Fish lipid that contributes to the nutritional needs is currently being extracted from liver or muscle of cod, herring, mackerel and s...

Small pelagic fishes particularly anchovy (Encrasicholina punctifer) and sardine (Sardinella sindensis) have an important role to support the Iranian fisheries, and are distributed along the entire length of the Persian Gulf and Oman Sea coastal waters. Using small pelagic fisheries logbook, a GIS-based environmental modelling approach was applied to investigate the presence and abundance of an...

Spatio-temporal variability of the diet of sardine Sardina pilchardus off Portugal was examined through analysis of the stomach contents of fish collected every 14 d from the west and south of Portugal during 2003/2004. Dietary composition of the modal sardine length class was assessed by determining the frequency of occurrence and carbon content of identified prey, and these 2 parameters were ...

BACKGROUND In the southeastern tropical Pacific anchovy (Engraulis ringens) and sardine (Sardinops sagax) abundance have recently fluctuated on multidecadal scales and food and temperature have been proposed as the key parameters explaining these changes. However, ecological and paleoecological studies, and the fact that anchovies and sardines are favored differently in other regions, raise que...

Limited resources in the environment prevent individuals from simultaneously maximizing all life-history traits, resulting in trade-offs. In particular, the cost of reproduction is well known to negatively affect energy investment in growth and maintenance. Here, we investigated these trade-offs during contrasting periods of high versus low fish size and body condition (before/after 2008) in th...

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...