Sardina pilchardus

Lopez-Sabater, E., Rodriguez-Jerez, J.J., Hernandez-Herrero, M. and Mora-Ventura, M.T. (1994). Evaluation of histidine decarboxylase activity of bacteria isolated from sardine Sardina pilchardus) by an enz5mie method, Lett. Appl. Microbiol., 19. 

JoiRis CR, Holsbeek L and Moatemri NL (1999) Total and methylmercury in sardines Sardinella aurita and Sardina pilchardus from Tunisia. Marine Pollut Bull 38 188-192. 

Ababoueh, L., Afilal, M. E., Benabdeljelil, H., and Busta, F. F. (1991). Quantitative changes in bacteria, amino acids and biogenic amines in sardine (Sardina pilchardus) stored at ambient temperature (25-28°C) and in ice. Int J. Food ScL Technol. 26, 297-306. 

Medina, I., Saeed, S., and Howell, N. 1999. Enzymatic oxidative activity in sardine (Sardina pilchardus) and herring (Clupea harengus) during chitling and correlation with quality, Fur. Food Res. TechnoL, 210, 34. 

Aubourg, S.P. and Medina, L, 1997, Quality differences assessment in canned sardine (Sardina pilchardus) by fluorescence detection, J. Agric. Food Chem., 45, 3617. 

Ayensa, G., Bandarra, N., Nunes, M.L., and Pascual, C., 1993, Changes in fatty acids in Sardina pilchardus (W.) during the anchovy process, Alimentaria, 239, 77. 

Beltran, A. and Moral, A., 1991, Changes in fatty acid composition of fresh and frozen sardine Sardina pilchardus W.) during smoking, Food Chem., 42, 99. 

Nunes, M.L.,Mendes, R., Campos, R.M., and Bandarra, N., 1990, Characterization of fatty acids and lipid classes of sardine Sardina pilchardus) and its variation with season, I.I.F.- I.I.R.-Commission C2 — Aberdeen 1990, 339. 

Maurin, R., Fellat-Zarrouck, K. and Bouteiller, J.C. (1990) Analyse st6r6ospedfique des triglycerides d une huile de poisson Sardina pilchardus du Maroc. Rev. Fr. Corps Gras 37, 297-300. 

Sardine Clupeidae Sardina pilchardus Mostly steam cooked and canned in oil along sea coast grilled and fried... 

Products with extended shelf lives are in their own juice or in added oil, or in some sauce or cream (e. g. sardine pilchards, Sardina pilchardus, packed in olive or soya oil, tomato mustard, or lemon juice). Also available are fish paste, meat balls or Frikadellen (Germany), i. e. flesh of white fish made into rissoles using flour, eggs and spices, which are then roasted, deep fried and used ready-to-serve, as hors d oeuvres, and fish salad. The latter products are canned or packed in glass jars, and may be packed under controlled atmosphere. 

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