The Experts below are selected from a list of 360 Experts worldwide ranked by ideXlab platform
Fatih Ozogul - One of the best experts on this subject based on the ideXlab platform.
-
effect of the icing with rosemary extract on the oxidative stability and biogenic amine formation in sardine sardinella aurita during chilled storage
Food and Bioprocess Technology, 2012Co-Authors: Gulsun Ozyurt, Esmeray Kuley, Esra Balikci, Cigdem Kacar, Saadet Gokdogan, Miray Etyemez, Fatih OzogulAbstract:The effect of icing with the rosemary extract on the quality and safety of Sardines (Sardinella aurita) was assessed through the chemical, sensory and microbiological methods. The sensory acceptability limit was 12 days for sardine stored in traditional ice and 15 days for sardine stored in ice prepared from rosemary extract solution. There were no significant differences between sardine stored in ice with both 0.05% and 0.1% rosemary extract in terms of sensory acceptability. Storage of sardine in ice containing rosemary extract improved the sensory and some of the chemical quality parameters as compared with the traditional icing, which resulted in a significant extension in the shelf life of sardine. Eleven biogenic amines were determined for food quality and safety. Icing containing rosemary extract had a positive effect, causing low biogenic amine content, especially histamine and putrescine. Histamine content of sardine also increased rapidly with time when the number of bacteria reached above 106 cell/g, which is a good correlation between histamine content and number of bacteria. Consequently, the application of ice containing rosemary extract improved the quality and safety of sardine, which can be explored by the food industry.
-
biogenic amine content and biogenic amine quality indices of Sardines sardina pilchardus stored in modified atmosphere packaging and vacuum packaging
Food Chemistry, 2006Co-Authors: Fatih Ozogul, Yesim OzogulAbstract:A comparative study of the effects of packaging on the formation of biogenic amines during storage of Sardines (Sardina pilchardus) at 4 °C in air, modified atmosphere pack (MAP) and vacuum pack (VP) was carried out. Sardines were organoleptically acceptable for up to 3 days in air, 12 days in MAP and 9 days in VP. The biogenic amine content generally increased in all treatments with increasing storage time. The concentrations of putrescine and/cadaverine in fish stored in air reached maximum levels of 12.2 mg/100g at 12 days and 10.0 mg/l00 g at 15 days. Significant differences were found (P < 0.05) in the levels of cadaverine and putrescine among the three treatments. Spermidine and spermine levels increased slightly and did not change much throughout the storage period for all experimental conditions. The amine contents of sardine were highest in sardine stored in air, followed by VP and MAP. Quality indices related to the contents of the major biogenic amines were calculated and they correlated well with organoleptic qualities.
-
the effects of modified atmosphere packaging and vacuum packaging on chemical sensory and microbiological changes of Sardines sardina pilchardus
Food Chemistry, 2004Co-Authors: Fatih Ozogul, Abdurrahma Pola, Yesim OzogulAbstract:Abstract Chemical, sensory and microbiological evaluation of sardine ( Sardina pilchardus ), with emphasis on the quality and safety parameters in modified atmosphere packaging (MAP) and vacuum packaging (VP), were investigated. Quality assessment of Sardines stored in MAP (60%CO 2 :40%N 2 ) and VP for up to 15 days at 4 °C was done by the monitoring of sensory quality, total viable counts (TVC), nucleotide degradation products, histamine, trimethylamine (TMA) and total volatile base nitrogen (TVB-N). The observed shelf life of sardine was found to be 12 days in MAP, 9 days in VP and 3 days in air. Bacteria grew most quickly in sardine stored in air, followed by those in VP and the lowest counts were with MAP. The concentration of histamine increased and its level reached over 20 mg/100 g for fish stored in air, 13 mg/100 g for VP and 10 mg/100 g for MAP at 15 days. The highest concentration of TMA was obtained from sardine stored in air, followed by sardine stored in VP and the lowest in MAP. The formation of TVB-N increased with time of storage. When the TVC had reached 10 6 cfu/g, the TVB-N content was found to be approximately 15 mg/100 g muscle for all storage conditions.
Yesim Ozogul - One of the best experts on this subject based on the ideXlab platform.
-
biogenic amine content and biogenic amine quality indices of Sardines sardina pilchardus stored in modified atmosphere packaging and vacuum packaging
Food Chemistry, 2006Co-Authors: Fatih Ozogul, Yesim OzogulAbstract:A comparative study of the effects of packaging on the formation of biogenic amines during storage of Sardines (Sardina pilchardus) at 4 °C in air, modified atmosphere pack (MAP) and vacuum pack (VP) was carried out. Sardines were organoleptically acceptable for up to 3 days in air, 12 days in MAP and 9 days in VP. The biogenic amine content generally increased in all treatments with increasing storage time. The concentrations of putrescine and/cadaverine in fish stored in air reached maximum levels of 12.2 mg/100g at 12 days and 10.0 mg/l00 g at 15 days. Significant differences were found (P < 0.05) in the levels of cadaverine and putrescine among the three treatments. Spermidine and spermine levels increased slightly and did not change much throughout the storage period for all experimental conditions. The amine contents of sardine were highest in sardine stored in air, followed by VP and MAP. Quality indices related to the contents of the major biogenic amines were calculated and they correlated well with organoleptic qualities.
-
the effects of modified atmosphere packaging and vacuum packaging on chemical sensory and microbiological changes of Sardines sardina pilchardus
Food Chemistry, 2004Co-Authors: Fatih Ozogul, Abdurrahma Pola, Yesim OzogulAbstract:Abstract Chemical, sensory and microbiological evaluation of sardine ( Sardina pilchardus ), with emphasis on the quality and safety parameters in modified atmosphere packaging (MAP) and vacuum packaging (VP), were investigated. Quality assessment of Sardines stored in MAP (60%CO 2 :40%N 2 ) and VP for up to 15 days at 4 °C was done by the monitoring of sensory quality, total viable counts (TVC), nucleotide degradation products, histamine, trimethylamine (TMA) and total volatile base nitrogen (TVB-N). The observed shelf life of sardine was found to be 12 days in MAP, 9 days in VP and 3 days in air. Bacteria grew most quickly in sardine stored in air, followed by those in VP and the lowest counts were with MAP. The concentration of histamine increased and its level reached over 20 mg/100 g for fish stored in air, 13 mg/100 g for VP and 10 mg/100 g for MAP at 15 days. The highest concentration of TMA was obtained from sardine stored in air, followed by sardine stored in VP and the lowest in MAP. The formation of TVB-N increased with time of storage. When the TVC had reached 10 6 cfu/g, the TVB-N content was found to be approximately 15 mg/100 g muscle for all storage conditions.
Graham J. Pierce - One of the best experts on this subject based on the ideXlab platform.
-
Feeding ecology of the common dolphin (Delphinus delphis) in Western Iberian waters: has the decline in sardine (Sardina pilchardus) affected dolphin diet?
Marine Biology, 2018Co-Authors: Ana Marçalo, Lídia Nicolau, Joan Giménez, Marisa Ferreira, Jorge Santos, Hélder Araújo, Alexandra Silva, José Vingada, Graham J. PierceAbstract:Predator diet is expected to respond to changes in the abundance of important prey items. We investigated whether common dolphin diet has changed with changes in the pelagic fish community off the Iberian Peninsula in recent years, in particular with reference to the decline of sardine ( Sardina pilchardus ) and the increase of Atlantic chub mackerel ( Scomber colias ) and scads ( Trachurus spp.), and estimated how much fish was removed by common dolphins in coastal waters of mainland Portugal. Based on analysis of stomach contents of stranded animals from 2010 to 2013 ( n = 150), we related diet composition to sardine abundance, dolphin size and sex, season and region. Despite the decline in sardine stocks in recent years, Sardines were the most important prey of common dolphins, as was previously reported in the 1990s, followed by chub mackerel and scads. However, small Sardines have disappeared from the diet, consistent with recent poor recruitment to the stock. The relative importance of these pelagic species in the diet increased significantly with increasing dolphin length. The dietary importance of chub mackerel also varied regionally, with higher intake on the southern coast. Finally, we compared the estimated biomass of fish removed by dolphins with that taken by fisheries. We found that even with the severe quota restrictions on sardine catches, total biomass removed by fisheries was over five times greater than the estimated removal by common dolphins. Our results confirm the previously reported preference for energy-rich prey, especially sardine, suggesting that common dolphins in Portuguese waters specialise in feeding on this species.
Ana Marçalo - One of the best experts on this subject based on the ideXlab platform.
-
Feeding ecology of the common dolphin (Delphinus delphis) in Western Iberian waters: has the decline in sardine (Sardina pilchardus) affected dolphin diet?
Marine Biology, 2018Co-Authors: Ana Marçalo, Lídia Nicolau, Joan Giménez, Marisa Ferreira, Jorge Santos, Hélder Araújo, Alexandra Silva, José Vingada, Graham J. PierceAbstract:Predator diet is expected to respond to changes in the abundance of important prey items. We investigated whether common dolphin diet has changed with changes in the pelagic fish community off the Iberian Peninsula in recent years, in particular with reference to the decline of sardine ( Sardina pilchardus ) and the increase of Atlantic chub mackerel ( Scomber colias ) and scads ( Trachurus spp.), and estimated how much fish was removed by common dolphins in coastal waters of mainland Portugal. Based on analysis of stomach contents of stranded animals from 2010 to 2013 ( n = 150), we related diet composition to sardine abundance, dolphin size and sex, season and region. Despite the decline in sardine stocks in recent years, Sardines were the most important prey of common dolphins, as was previously reported in the 1990s, followed by chub mackerel and scads. However, small Sardines have disappeared from the diet, consistent with recent poor recruitment to the stock. The relative importance of these pelagic species in the diet increased significantly with increasing dolphin length. The dietary importance of chub mackerel also varied regionally, with higher intake on the southern coast. Finally, we compared the estimated biomass of fish removed by dolphins with that taken by fisheries. We found that even with the severe quota restrictions on sardine catches, total biomass removed by fisheries was over five times greater than the estimated removal by common dolphins. Our results confirm the previously reported preference for energy-rich prey, especially sardine, suggesting that common dolphins in Portuguese waters specialise in feeding on this species.
-
laboratory investigations on the effect of prey size and concentration on the feeding behaviour of sardina pilchardus
Marine Ecology Progress Series, 2007Co-Authors: Susana Garrido, Ana Marçalo, Juan Zwolinski, Carl D Van Der LingenAbstract:Laboratory experiments were conducted to study the effects of different prey types and concentrations on the feeding behaviour of the Iberian sardine Sardina pilchardus. Known concen- trations of different prey types (both single prey type and a mixture of prey types) were provided to a shoal of Sardines acclimated to laboratory conditions and their feeding behaviour was observed. Data on feeding mode choice, feeding selectivity and filtration efficiency were collected, and clear- ance rates for different prey types and sizes were estimated. Sardines use 2 feeding modes and switch between them depending on prey size. Filter-feeding was used to capture prey ≤724 μm and particulate feeding to capture prey ≥780 μm; therefore the feeding mode switch occurs within these limits. Sardines are able to feed on nanoplankton and can retain prey items as small as 4 μm, and filtration efficiency increases from 20% at this prey size to close to maximum for prey >200 μm. Sardines show selective feeding, preferentially ingesting fish eggs compared to other prey types (even larger fish larvae) when fed cultured, mixed prey assemblages and selecting copepods and decapods over other zooplankton prey when fed wild-collected, mixed prey assemblages. Clearance rates were generally low compared to other clupeids, arising from the smaller mouth gape and lower swimming speed of this species. Results obtained from this study suggest that filter-feeding is the dominant feeding mode of S. pilchardus and that it is able to efficiently utilize microplankton prey, and corroborate previous dietary studies indicating that small zooplankton and chain-forming diatoms dominated stomach contents.
Jose A Cuesta - One of the best experts on this subject based on the ideXlab platform.
-
leucism in the european sardine sardina pilchardus clupeidae
Ecological Indicators, 2020Co-Authors: Enrique Gonzalezortegon, D. T. G. Quigley, Pilar Drake, Jose A CuestaAbstract:Abstract The first case of abnormal leucism in the European Sardine or Pilchard Sardina pilchardus (Walbaum, 1792) is reported. A few Sardines with abnormal pigmentation were captured by fishermen in the northern part of the Gulf of Cadiz (SW Atlantic coast), between Portugal and Spain, and one specimen was presented to the authors for examination. Species identification was verified using both morphological and genetic criteria. Despite the relative abundance of Sardines along the Atlantic coast of the Iberian Peninsula, the current specimen represents the first known case of leucism in S. pilchardus. The observed colour aberration may have been caused by either heavy metal pollutants and/or a high level of endogamy in this heavily exploited local sardine stock.
