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M. T. Garcia-Arias, E. Alvarez Pontes, M. C. Garcia Linares, M. C. Garcia-Fernande and F. J. Sanchez-Muniz, “Cooking-Freezing-Reheating (CFR) of Sardine (Sardina pilchardus) Fillets. Effect of Different Cooking and Re heating Procedures on the Proximate and Fatty Acid Compositions,” Food Chemistry, Vol. 83, No. 3, 2003, pp. 349-356. doi:10.1016/S0308-8146(03)00095-5

has been cited by the following article:

• TITLE: Evaluation of Sensory and in Vitro Cardio Protective Properties of Sardine (Sardina pilchardus): The Effect of Grilling and Brining

  AUTHORS: Constantina Nasopoulou, Evangelia Psani, Eleni Sioriki, Constantinos A. Demopoulos, Ioannis Zabetakis

  KEYWORDS: Sardina pilchardus; Cardio-Protection; Sensory Evaluation; Grilling; Brining

  JOURNAL NAME: Food and Nutrition Sciences, Vol.4 No.9, August 20, 2013

  ABSTRACT: 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.