Search results for "Sardines"

showing 2 items of 2 documents

Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792)

2017

The main aim of this research was to investigate the biopreservative effects of lemon essential oil (EO) micro-emulsions on salted sardines. The experimental design included two experimental trials, SR1 and SR2 carried out with 25 ml of lemon EO micro-emulsion at 0.3 and 1.0% (v/v), respectively, and a control trial performed without EO addition. Chemical analyses on salted sardines inoculated with the EOs clearly showed a substantial persistence of several volatile organic compounds (VOCs) belonging to groups of monoterpene hydrocarbons, oxygenated monoterpenes and sesquiterpene hydrocarbons derived from EOs during the entire period of ripening. In particular, the molecules mostly represen…

PreservativeMonoterpeneFlavourSardina pilchardusHurdle-technologySalting proceSesquiterpene01 natural scienceslaw.inventionchemistry.chemical_compound0404 agricultural biotechnologylawSardinesSettore AGR/01 - Economia Ed Estimo RuraleFood scienceSettore BIO/06 - Anatomia Comparata E CitologiaExtremely halophilic bacteriaEssential oilExtremely halophilic bacteria; Histamine; Hurdle-technology; Lemon essential oil; Salting process; Sardines; Biotechnology; Food ScienceLimoneneSardine010401 analytical chemistrySalting processRipening04 agricultural and veterinary sciences040401 food science0104 chemical scienceschemistryLemon essential oilHistamineBiotechnologyFood ScienceSettore AGR/16 - Microbiologia Agraria
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Characterization of paralytic shellfish toxins in seawater and sardines (Sardina pilchardus) during blooms of Gymnodinium catenatum

2010

Gymnodinium catenatum Vector Sardines Saxitoxins Paralytic shellfish poisoning Dissolved and particulate Planktivorous fish
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