Sardine (Sardina pilchardus, Walbaum, 1972) is one of the most important commercial coastal pelagic species of the Mediterranean Sea, especially of the Adriatic Sea, in fact jointly with anchovy they represent 41% of total marine catches. By considering the nutritional fish value of the most available studies are carried out with data obtained from raw food. On the contrary, due to the improvement of fish safety, digestibility and sensory characteristics, marine products are usually subjected to thermal treatments. Food technologies involve several processes during cooking, moreover different reproductive status can lead further influences on fish fillets. As such, past work had already reported a difference between the fatty acid profile of pilchard in relationship to spawning and non-spawning status [1]. The influence of three cooking methods (conventional baking, steaming and sous vide) on the oxidative stability, tocopherols, total fatty acids and free fatty acids composition of pilchard (Sardina pilchardus) fillets was evaluated. Three sampling were carried out in order to assess how fillets cooked using different methods can be influenced not only by thermal technologies but also by the reproductive status of fish. To confirm the reproductive status of fish, sex was macroscopically determined on the basis of morphological variations of gonads related to reproductive cycle. The variations of condition factor and gonadosomatic index of pilchard were considered with the aim to associate the three sampling respectively with pre-spawning, spawning and post-spawning status. Preliminary results showed that oxidative stability and free fatty acids were influenced by both thermal treatment and reproductive status, while tocopherol profile was closely related to cooking treatment. Finally, total fatty acids profile seemed to be not affected by the investigated variables
Is there a better way to cook Sardina pilchardus? A comparison of cooking technologies in relation to the reproductive status of fish: preliminary results
Sabrina Colella;
2019
Abstract
Sardine (Sardina pilchardus, Walbaum, 1972) is one of the most important commercial coastal pelagic species of the Mediterranean Sea, especially of the Adriatic Sea, in fact jointly with anchovy they represent 41% of total marine catches. By considering the nutritional fish value of the most available studies are carried out with data obtained from raw food. On the contrary, due to the improvement of fish safety, digestibility and sensory characteristics, marine products are usually subjected to thermal treatments. Food technologies involve several processes during cooking, moreover different reproductive status can lead further influences on fish fillets. As such, past work had already reported a difference between the fatty acid profile of pilchard in relationship to spawning and non-spawning status [1]. The influence of three cooking methods (conventional baking, steaming and sous vide) on the oxidative stability, tocopherols, total fatty acids and free fatty acids composition of pilchard (Sardina pilchardus) fillets was evaluated. Three sampling were carried out in order to assess how fillets cooked using different methods can be influenced not only by thermal technologies but also by the reproductive status of fish. To confirm the reproductive status of fish, sex was macroscopically determined on the basis of morphological variations of gonads related to reproductive cycle. The variations of condition factor and gonadosomatic index of pilchard were considered with the aim to associate the three sampling respectively with pre-spawning, spawning and post-spawning status. Preliminary results showed that oxidative stability and free fatty acids were influenced by both thermal treatment and reproductive status, while tocopherol profile was closely related to cooking treatment. Finally, total fatty acids profile seemed to be not affected by the investigated variablesI documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
