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Rubén Aldaco - One of the best experts on this subject based on the ideXlab platform.

  • Aiding eco-labelling process and its implementation: Environmental Impact Assessment Methodology to define Product Category Rules for canned Anchovies
    MethodsX, 2017
    Co-Authors: Jara Laso, Pere Fullana, Cristina Gazulla, Angel Irabien, Maria Margallo, Alba Bala, Rubén Aldaco
    Abstract:

    To be able to fulfil high market expectations for a number of practical applications, Environmental Product Declarations (EPDs) have to meet and comply with specific and strict methodological prerequisites. These expectations include the possibility to add up Life Cycle Assessment (LCA)-based information in the supply chain and to compare different EPDs. To achieve this goal, common and harmonized calculation rules have to be established, the so-called Product Category Rules (PCRs), which set the overall LCA calculation rules to create EPDs. This document provides PCRs for the assessment of the environmental performance of canned Anchovies in Cantabria Region based on an Environmental Sustainability Assessment (ESA) method. This method uses two main variables: the natural resources sustainability (NRS) and the environmental burdens sustainability (EBS). To reduce the complexity of ESA and facilitate the decision-making process, all variables are normalized and weighted to obtain two global dimensionless indexes: resource consumption (X1) and environmental burdens (X2). •This paper sets the PCRs adapted to the Cantabrian canned Anchovies.•ESA method facilitates the product comparison and the decision-making process.•This paper stablishes all the steps that an EPD should include within the PCRs of Cantabrian canned Anchovies.

  • When product diversification influences life cycle impact assessment: A case study of canned anchovy
    Science of the Total Environment, 2017
    Co-Authors: Jara Laso, Pere Fullana, Cristina Gazulla, Angel Irabien, Maria Margallo, Alba Bala, Rubén Aldaco
    Abstract:

    The anchovy canning industry is one of the most important economic resources of the Cantabria region in Spain. However, environmental, economic and social problems over the past years have forced companies to apply marketing strategies, develop product diversification, create new products and introduce them in new “green markets”. Launching Cantabrian canned Anchovies into more sustainable markets requires measuring the environmental performance using Product Category Rules (PCRs) and Environmental Product Declarations (EPDs). EPDs and PCRS include the environmental profile of a range of similar products, such as all of the available canned anchovy products. The great variety of anchovy canned products depends on three process variables: the origin of the anchovy (Cantabria, Argentina and Chile or Peru), the type of oil (refined olive oil, extra virgin olive oil and sunflower oil) and the packaging (aluminum, tinplate, glass and plastic). This work aims to assess the environmental impact from cradle to grave of canned Anchovies in oil using the life cycle assessment methodology (LCA). Moreover, the paper evaluates the influence of the above-mentioned three product variables in the LCA results. The results show that out of all of the alternatives, Chilean and Peruvian Anchovies have the highest environmental burdens due to the transportation by ship. The production of Anchovies in sunflower oil is a less environmentally friendly oil process due to the low yield per hectare of sunflower cultivation. Finally, the use of aluminum as the packaging material has the largest environmental impact out of almost all of the impact categories. Moreover, because the LCA results can be significantly affected by the allocation procedure, a sensitivity analysis comparing system expansion, mass and economic allocation is performed. In this case, the system expansion approach presents the highest environmental impacts followed by the mass allocation.

Jara Laso - One of the best experts on this subject based on the ideXlab platform.

  • Aiding eco-labelling process and its implementation: Environmental Impact Assessment Methodology to define Product Category Rules for canned Anchovies
    MethodsX, 2017
    Co-Authors: Jara Laso, Pere Fullana, Cristina Gazulla, Angel Irabien, Maria Margallo, Alba Bala, Rubén Aldaco
    Abstract:

    To be able to fulfil high market expectations for a number of practical applications, Environmental Product Declarations (EPDs) have to meet and comply with specific and strict methodological prerequisites. These expectations include the possibility to add up Life Cycle Assessment (LCA)-based information in the supply chain and to compare different EPDs. To achieve this goal, common and harmonized calculation rules have to be established, the so-called Product Category Rules (PCRs), which set the overall LCA calculation rules to create EPDs. This document provides PCRs for the assessment of the environmental performance of canned Anchovies in Cantabria Region based on an Environmental Sustainability Assessment (ESA) method. This method uses two main variables: the natural resources sustainability (NRS) and the environmental burdens sustainability (EBS). To reduce the complexity of ESA and facilitate the decision-making process, all variables are normalized and weighted to obtain two global dimensionless indexes: resource consumption (X1) and environmental burdens (X2). •This paper sets the PCRs adapted to the Cantabrian canned Anchovies.•ESA method facilitates the product comparison and the decision-making process.•This paper stablishes all the steps that an EPD should include within the PCRs of Cantabrian canned Anchovies.

  • When product diversification influences life cycle impact assessment: A case study of canned anchovy
    Science of the Total Environment, 2017
    Co-Authors: Jara Laso, Pere Fullana, Cristina Gazulla, Angel Irabien, Maria Margallo, Alba Bala, Rubén Aldaco
    Abstract:

    The anchovy canning industry is one of the most important economic resources of the Cantabria region in Spain. However, environmental, economic and social problems over the past years have forced companies to apply marketing strategies, develop product diversification, create new products and introduce them in new “green markets”. Launching Cantabrian canned Anchovies into more sustainable markets requires measuring the environmental performance using Product Category Rules (PCRs) and Environmental Product Declarations (EPDs). EPDs and PCRS include the environmental profile of a range of similar products, such as all of the available canned anchovy products. The great variety of anchovy canned products depends on three process variables: the origin of the anchovy (Cantabria, Argentina and Chile or Peru), the type of oil (refined olive oil, extra virgin olive oil and sunflower oil) and the packaging (aluminum, tinplate, glass and plastic). This work aims to assess the environmental impact from cradle to grave of canned Anchovies in oil using the life cycle assessment methodology (LCA). Moreover, the paper evaluates the influence of the above-mentioned three product variables in the LCA results. The results show that out of all of the alternatives, Chilean and Peruvian Anchovies have the highest environmental burdens due to the transportation by ship. The production of Anchovies in sunflower oil is a less environmentally friendly oil process due to the low yield per hectare of sunflower cultivation. Finally, the use of aluminum as the packaging material has the largest environmental impact out of almost all of the impact categories. Moreover, because the LCA results can be significantly affected by the allocation procedure, a sensitivity analysis comparing system expansion, mass and economic allocation is performed. In this case, the system expansion approach presents the highest environmental impacts followed by the mass allocation.

M C Vidalcarou - One of the best experts on this subject based on the ideXlab platform.

  • sensory analysis to assess the freshness of mediterranean Anchovies engraulis encrasicholus stored in ice
    Food Control, 2006
    Co-Authors: Sofia Ponssanchezcascado, M C Vidalcarou, M L Nunes, M T Veciananogues
    Abstract:

    A quality index method and a sensory scheme were developed to assess raw and cooked Mediterranean Anchovies (Engraulis encrasicholus), respectively. Fresh Anchovies were stored in ice for 7 days in three trials. The changes in sensory punctuations showed satisfactory correlations with time of storage. Enterobacteria were the first microorganisms that exceeded the maximum allowable limit for marketable fish according to the Spanish regulations, reaching more than 10 3 colony former units/g after 5 days of storage. Receiver operating characteristic curves of the sensory scores of raw and cooked anchovy against Enterobacteria counts were used to corroborate the suitability of the schemes. Areas under the curves were satisfactory and the estimated rejection values ranged from 0.43 to 0.51 and from 6.6 to 7.1 for raw and cooked Anchovies, respectively. � 2005 Elsevier Ltd. All rights reserved.

  • changes in biogenic amines during the storage of mediterranean Anchovies immersed in oil
    Journal of Agricultural and Food Chemistry, 1997
    Co-Authors: M T Veciananogues, A Marinefont, M C Vidalcarou
    Abstract:

    Anchovies are a semipreserved fish product obtained without heating, and for this reason contents of biogenic amines could be modified during its storage. Changes of 10 biogenic amines during the s...

  • changes in biogenic amines during the manufacture and storage of semipreserved Anchovies
    Journal of Food Protection, 1996
    Co-Authors: M T Veciananogues, S Albalahurtado, A Marinefont, M C Vidalcarou
    Abstract:

    Biogenic amines were determined by using high-pressure liquid chromatography during spoilage of raw Engraulis encrasicholus (Anchovies), during ripening and shelf life. Histamine, cadaverine, tyramine, and putrescine were extensively formed at the beginning of spoilage, while β-phenylethylamine and tryptamine were formed only at advanced stages of spoiling. Serotonin, spermine, and spermidine levels were constant throughout spoilage. Seventeen lots of Anchovies were evaluated through the typical ripening process. Each ripening process lasted 18 to 22 weeks, Only a slight formation of biogenic amines was observed during the first period of ripening (2 to 4 weeks). According to our results, ripening had little influence on the formation of amines, and therefore the amount of amines in the final products depends primarily on the levels of these substances in the raw material. During shelf-life studies, Anchovies packed in brine were more stable, from the point of view of biogenic amine formation, than Anchovies packed in oil. High formation of tryptamine and histamine was observed in both products when they were stored at room temperature. Refrigerated storage prevents amine formation.

M T Veciananogues - One of the best experts on this subject based on the ideXlab platform.

  • sensory analysis to assess the freshness of mediterranean Anchovies engraulis encrasicholus stored in ice
    Food Control, 2006
    Co-Authors: Sofia Ponssanchezcascado, M C Vidalcarou, M L Nunes, M T Veciananogues
    Abstract:

    A quality index method and a sensory scheme were developed to assess raw and cooked Mediterranean Anchovies (Engraulis encrasicholus), respectively. Fresh Anchovies were stored in ice for 7 days in three trials. The changes in sensory punctuations showed satisfactory correlations with time of storage. Enterobacteria were the first microorganisms that exceeded the maximum allowable limit for marketable fish according to the Spanish regulations, reaching more than 10 3 colony former units/g after 5 days of storage. Receiver operating characteristic curves of the sensory scores of raw and cooked anchovy against Enterobacteria counts were used to corroborate the suitability of the schemes. Areas under the curves were satisfactory and the estimated rejection values ranged from 0.43 to 0.51 and from 6.6 to 7.1 for raw and cooked Anchovies, respectively. � 2005 Elsevier Ltd. All rights reserved.

  • changes in biogenic amines during the storage of mediterranean Anchovies immersed in oil
    Journal of Agricultural and Food Chemistry, 1997
    Co-Authors: M T Veciananogues, A Marinefont, M C Vidalcarou
    Abstract:

    Anchovies are a semipreserved fish product obtained without heating, and for this reason contents of biogenic amines could be modified during its storage. Changes of 10 biogenic amines during the s...

  • changes in biogenic amines during the manufacture and storage of semipreserved Anchovies
    Journal of Food Protection, 1996
    Co-Authors: M T Veciananogues, S Albalahurtado, A Marinefont, M C Vidalcarou
    Abstract:

    Biogenic amines were determined by using high-pressure liquid chromatography during spoilage of raw Engraulis encrasicholus (Anchovies), during ripening and shelf life. Histamine, cadaverine, tyramine, and putrescine were extensively formed at the beginning of spoilage, while β-phenylethylamine and tryptamine were formed only at advanced stages of spoiling. Serotonin, spermine, and spermidine levels were constant throughout spoilage. Seventeen lots of Anchovies were evaluated through the typical ripening process. Each ripening process lasted 18 to 22 weeks, Only a slight formation of biogenic amines was observed during the first period of ripening (2 to 4 weeks). According to our results, ripening had little influence on the formation of amines, and therefore the amount of amines in the final products depends primarily on the levels of these substances in the raw material. During shelf-life studies, Anchovies packed in brine were more stable, from the point of view of biogenic amine formation, than Anchovies packed in oil. High formation of tryptamine and histamine was observed in both products when they were stored at room temperature. Refrigerated storage prevents amine formation.

M T Moraventura - One of the best experts on this subject based on the ideXlab platform.

  • total volatile basic nitrogen and other physico chemical and microbiological characteristics as related to ripening of salted Anchovies
    Journal of Food Science, 1999
    Co-Authors: M M Hernandezherrero, A X Roigsagues, E I Lopezsabater, J J Rodriguezjerez, M T Moraventura
    Abstract:

    in canned Anchovies the moisture content after salting decreased from 75.5% to 54%. The loss was accompanied by an increase in salt and ash contents. Free fatty acid (FFA) contents Increased gradually throughout ripening. The FFA content variability was too wide to consider it as an Index to monitor ripening. Although peroxide and TBA values provide an indication of onset of lipid oxidation, alternative methods are recommended based on tertiary compounds of lipid oxidation. Total volatile basic nitrogen (TVB-N) increased linearly in fish muscle and brine during ripening. TVB-N determination in the brine could be a feasible monitoring method for degree of ripening.

  • histamine putrescine and cadaverine formation in spanish semipreserved Anchovies as affected by time temperature
    Journal of Food Science, 1994
    Co-Authors: J J Rodriguezjerez, M M Hernandezherrero, E I Lopezsabater, M T Moraventura
    Abstract:

    We studied the changes in counts of mesophilic, psychrotrophic, entera-bacteria, sulphite-reducing and Vibrio microorganisms in commercial samples of Spanish semipreserved Anchovies. The influence of NaCl, oxygen concentration and pH on bacterial growth and histamine, putrescine and cadaverine formation were also studied. Notable histamine formation was detected in samples incubated at 20°C and preserved in olive oil (443.68 ppm-3012.13 ppm). This accumulation was probably caused by the conditions of the product, pH 5–6, relatively low NaCl (< 15%), and permissive temperature (product not refrigerated). Correlation between the microorganisms and histamine formation was not clear. Histamine was produced by too high storage temperatures but not by the ripening process.

  • histamine cadaverine and putrescine forming bacteria from ripened spanish semipreserved Anchovies
    Journal of Food Science, 1994
    Co-Authors: J J Rodriguezjerez, A X Roigsagues, E I Lopezsabater, M T Moraventura
    Abstract:

    Histidine decarboxylase activity and production of putrescine and cadaverine were assessed in 200 bacterial isolates from ripened semi-preserved Spanish Anchovies. Highest levels of histidine decarboxylase activity were observed in Morganella morganii, with 2336.74±356.32 ppm of histamine, produced in laboratory media, after 24 hr incubation at 37 o C. Microorganisms producing histamine also produced detectable putrescine and cadaverine. The Niven medium was used to evaluate the 200 isolates for histidine decarboxylase activity, after incubation 24 hr at 37 o C. An enzymic technique was used to distinguish false positives and to quantify bacterial histamine levels. The number of microorganisms was the most important factor in the accumulation of histamine