Impact of Modern Oven Treatments on Lipid Oxidation and Vitamin E Content of Fillets from Sardine (<i>Sardina pilchardus</i>) at Different Reproductive Cycle Phases

Impact of Modern Oven Treatments on Lipid Oxidation and Vitamin E Content of Fillets from Sardine (<i>Sardina pilchardus</i>) at Different Reproductive Cycle Phases

The beneficial effects of sardine consumption can be related to the presence of bioactive compounds, such as vitamin E and ω3 polyunsaturated fatty acids. In any case, the levels of these compounds in sardine fillet depend on different factors mainly related to the diet and reproductive cycle phase...

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Bibliographic Details
Main Authors: Ancuta Nartea, Lama Ismaiel, Emanuela Frapiccini, Pasquale Massimiliano Falcone, Deborah Pacetti, Natale Giuseppe Frega, Paolo Lucci, Sabrina Colella
Format: Article
Language:English
Published: MDPI AG 2023-06-01
Series:Antioxidants
Subjects:
gonadosomatic index
mesenteric fat
steam oven
sous-vide oven
vitamin E
ω3 polyunsaturated fatty acids
Online Access:https://www.mdpi.com/2076-3921/12/6/1312

Internet

https://www.mdpi.com/2076-3921/12/6/1312

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