Search results for "Anchovy"
showing 5 items of 15 documents
Prevalence and Risk of Anisakid Larvae in Fresh Fish Frequently Consumed in Spain: An Overview
2019
Anisakidosis is a fish-borne zoonosis caused by parasitic nematodes of the family Anisakidae, of which the species belonging to Anisakis simplex complex are the most representative. It is considered an emerging disease in Spain. The objective of this study is to analyse the presence of larvae in fish frequently consumed in Spanish supermarkets, inferring the risk of infection. In total 1,786 specimens of 9 different fish species, from two geographical origins (Atlantic and Mediterranean), acquired fresh and not eviscerated were examined for anisakid nematodes. Analysis showed that 33.7% of the samples were parasitized by Anisakis larvae. The horse mackerel (Trachurus trachurus) presented th…
Analysis of lipids in pelagic fish of Sicilian Channel and use of fatty acids as bacterial contamination markers
Lipids provide the expendable form of energy in marine ecosystem, and have an important role for the reproductive biology of fish. Also, lipids are important nutrients, versatile markers for marine trophic studies, bacteria markers etc. Among the lipids, several essential fatty acids are determinants for ecosystem health as well as for their known nutritional properties and prevention capacity of chronic diseases. Furan fatty acids (F - acids) are other important lipid bioactive compounds; for these is hypothesized a crucial nutritional role that is synergistic to polyunsaturated fatty acids omega 3 (PUFA ω 3), also if their mechanism is not yet clear. Source of essential fatty acid is the …
Systematics of European coastal anchovies (genus Engraulis Cuvier).
2021
Reports of morphological differences between European anchovy (Engraulis cf. encrasicolus) from coastal and marine habitats have long existed in the ichthyologic literature, and have given rise to a long-standing debate on their taxonomic status. More recently, molecular studies have confirmed the existence of genetic differentiation between the two anchovy ecotypes. Using ancestry-informative markers, we show that coastal anchovies throughout the Mediterranean share a common ancestry, and that substantial genetic differentiation persists in different pairs of coastal/marine populations despite the presence of limited gene flow. On the basis of genetic and ecological arguments, we propose t…
Vitamin D3 in fish oil extracted with limonene from anchovy leftovers
2020
Abstract Aiming to identify and assess the amount of fat-soluble vitamins in anchovy oil extracted with d-limonene from anchovy fillet leftovers via the UHPLC–HESI–MS advanced mass spectrometry analytical technique, this study shows that only vitamin D3 is present in anchovy by-product oil. The sum of the quantities of the three isomers of vitamin D3 amounts to 0.0815 μg vitamin D3 per g oil, namely a 81.5 μg/kg content, in good agreement with the typical amounts of vitamin D3 in fish oils (ranging from 18 to 350 μg/kg).
Omega-3 Extraction from Anchovy Fillet Leftovers with Limonene: Chemical, Economic, and Technical Aspects
2019
International audience; We investigate selected chemical, technical, and economic aspects of the production of fish oil rich in polyunsaturated omega-3 fatty acids from anchovy filleting leftovers using d-limonene as the extraction solvent at ambient temperature and pressure. Entirely derived from the orange peel prior to orange squeezing for juice production, the bio-based solvent is easily recovered, affording a circular economy process with significant potential for practical applications.