Search results for "dolphinfish"
showing 3 items of 3 documents
The Mediterranean Sea hosts endemic haplotypes and a distinct population of the dolphinfish Coryphaena hippurus Linnaeus, 1758 (Perciformes, Coryphae…
2017
Abstract The dolphinfish, Coryphaena hippurus Linnaeus, 1758, is an important target species for Mediterranean artisanal, recreational and commercial fisheries but to date only scarce genetic data are available for its Mediterranean population(s). The genetic variation of Mediterranean dolphinfishes was thus investigated through the sequencing of fragments of the cytochrome c oxidase subunit 1 (COI) gene and the NADH dehydrogenase subunit 1 (ND1) mitochondrial DNA markers with the explicit aims of (i) testing for significant genetic differentiation of the Mediterranean vs . non-Mediterranean populations of the species, and (ii) investigating the possible presence of molecular structuring wi…
The combined impact of cold smoking and natural antioxidants on quality and shelf life of dolphinfish (Coryphaena hippurus) fillets
2019
This study aimed to produce new value-added products from dolphinfish (Coryphaena hippurus) as fillets when using cold smoking combined with natural antioxidants, obtained from Halocnemum strobilaceum a plant belonging to halophytes. The fillet treatments were controlled (untreated), immersed in standard brine (STD), treated with NaCI and antioxidant before freezing (Aox-pre) and treated with NaCl and antioxidant after thawing (Aox-post). The quality of dolphinfish fillets was assessed using sensory, biochemical, microbiological, and technological parameters. Treating fillets with antioxidants before freezing and cold smoking (Aox-pre) enhanced significantly the shelf life, as well as impro…
Effect of natural antioxidants and modified atmosphere packaging in preventing lipid oxidation and increasing the shelf-life of common dolphinfish (C…
2015
We investigated the effects of natural antioxidants and modified atmosphere packaging (MAP) on the quality and shelf-life of Coryphaena hippurus (common dolphinfish) fillets. Fillets of the control group (CO) were simply placed on trays and not sealed. Fillets of the second group (MAP) were preserved in modified atmosphere (45% CO2, 50% N2, 5% O2), and fillets of the third group (MAP-AOX) were preserved by combining natural antioxidants from halophytes with modified atmosphere. All samples were stored in a refrigerator at 1 ± 0.5 C for 18 days. Analyses were conducted at T0 and after 3, 6, 12, 15 and 18 days of storage. According to sensory tests and colour analyses, the fillets in the MAP …