The aim of this study was to investigate the effect of grilling and brining on the sensory properties, the fillet fatty acid composition and the cardio-protective activity of sardine (Sardina pilchardus), studying the...The aim of this study was to investigate the effect of grilling and brining on the sensory properties, the fillet fatty acid composition and the cardio-protective activity of sardine (Sardina pilchardus), studying the in vitro activity against Platelet-Activating-Factor (PAF) induced platelet aggregation. Sensory evaluation of grilled and brined sardine showed that grilled sardine had higher scores for the attributes: grilled fish, marine and fresh fish whereas brined sardine had higher scores for the attributes: salty, iodine, oily and bitter. Grilled sardine exhibited significantly increased fillet fatty acid content while the brined fish sample significantly decreased fatty acid levels. Polar lipids of all specimens (raw, grilled and brined) showed strong inhibitory activity against PAF action indicating that grilling and brining have not diminished the cardio-protective properties of sardine.展开更多
Objective:To recover the waste(edges,heads and guts)of a species of pelagic fish Sardina pilchardus as a source of lactic bacteria.Methods:The microbiological control of the fish waste was carried out.Then,the fish wa...Objective:To recover the waste(edges,heads and guts)of a species of pelagic fish Sardina pilchardus as a source of lactic bacteria.Methods:The microbiological control of the fish waste was carried out.Then,the fish waste was assessed as a source of bacteria of industrial interest among other lactic bacteria.The standard protocol for researches of these microorganisms was adopted which comprised enrichment,isolation,identification,purification and conservation.Results:The results of the microbiological control indicated the presence of some species as part of the normal flora of the fish.The physiological and biochemical characterization has presented 2 different groups of lactic bacteria:Lactobacillus fermentum and Lactobacillus spp.Conclusions:The assessment of fish waste can give us the opportunity to obtain different species of useful bacteria.展开更多
This article summarizes the state of stocks of sardine,sardina pilchardusin Moroccan waters at the end of 2016 and 2018.These stocks varies ac-cording to the region,They are now in a sustainable exploitation situation...This article summarizes the state of stocks of sardine,sardina pilchardusin Moroccan waters at the end of 2016 and 2018.These stocks varies ac-cording to the region,They are now in a sustainable exploitation situation:Atlantic sardine,but also stocks that have reached or are still in over-ex-ploitation levels:Mediterranean sardine.The fishing pressure exerted onthe sardine stock exceeds the optimal level by 40%.Due to the degrada-tion of the fragile marine environment of the Mediterranean region,gen-eraled by pollution of various origins,the overexploitation of juveniles inthe coastal strip,non-responsible practices and the use of non-fishing gearselective,it is imperative to take the necessary measures to protect themarine environment and ensure rational and sustainable exploitation ofthe resource.(High commission plan 2006 report).展开更多
文摘The aim of this study was to investigate the effect of grilling and brining on the sensory properties, the fillet fatty acid composition and the cardio-protective activity of sardine (Sardina pilchardus), studying the in vitro activity against Platelet-Activating-Factor (PAF) induced platelet aggregation. Sensory evaluation of grilled and brined sardine showed that grilled sardine had higher scores for the attributes: grilled fish, marine and fresh fish whereas brined sardine had higher scores for the attributes: salty, iodine, oily and bitter. Grilled sardine exhibited significantly increased fillet fatty acid content while the brined fish sample significantly decreased fatty acid levels. Polar lipids of all specimens (raw, grilled and brined) showed strong inhibitory activity against PAF action indicating that grilling and brining have not diminished the cardio-protective properties of sardine.
文摘Objective:To recover the waste(edges,heads and guts)of a species of pelagic fish Sardina pilchardus as a source of lactic bacteria.Methods:The microbiological control of the fish waste was carried out.Then,the fish waste was assessed as a source of bacteria of industrial interest among other lactic bacteria.The standard protocol for researches of these microorganisms was adopted which comprised enrichment,isolation,identification,purification and conservation.Results:The results of the microbiological control indicated the presence of some species as part of the normal flora of the fish.The physiological and biochemical characterization has presented 2 different groups of lactic bacteria:Lactobacillus fermentum and Lactobacillus spp.Conclusions:The assessment of fish waste can give us the opportunity to obtain different species of useful bacteria.
文摘This article summarizes the state of stocks of sardine,sardina pilchardusin Moroccan waters at the end of 2016 and 2018.These stocks varies ac-cording to the region,They are now in a sustainable exploitation situation:Atlantic sardine,but also stocks that have reached or are still in over-ex-ploitation levels:Mediterranean sardine.The fishing pressure exerted onthe sardine stock exceeds the optimal level by 40%.Due to the degrada-tion of the fragile marine environment of the Mediterranean region,gen-eraled by pollution of various origins,the overexploitation of juveniles inthe coastal strip,non-responsible practices and the use of non-fishing gearselective,it is imperative to take the necessary measures to protect themarine environment and ensure rational and sustainable exploitation ofthe resource.(High commission plan 2006 report).
