WEFTA interlaboratory comparison on total lipid determination in fishery products using the Smedes method.

Lipid determination by the Smedes method was tested in an interlaboratory trial performed by nine laboratories from seven countries belonging to the West European Fish Technologists Association Analytical Methods Working Group. Five samples of fish and fishery products with different lipid contents, including two blind duplicates, were distributed among the participants. All laboratories applied a slightly modified Smedes method, which included extraction of lipids by cyclohexane and isopropanol, transfer of lipids to the cyclohexane phase by addition of water, phase separation by centrifugation, and gravimetric lipid determination.

Marination of deep-water pink shrimp with rosemary extract and the determination of its shelf-life.

The effect of the antioxidant activity of rosemary extract on marinated deep-water pink shrimp (Parapenaeus longirostris Lucas, 1846) stored at 1°C was investigated. Chemical, physical, instrumental, microbiological and sensory analyses were performed to investigate the quality changes and to determine the shelf-life of marinated shrimps. Chemical composition of the shrimp was determined and no significant difference (P>0.

Effects of gutting and ungutting on microbiological, chemical, and sensory properties of aquacultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored in ice.

The effect of gutting and ungutting on microbiological, chemical, and sensory properties of aqua-cultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored in ice were studied. The total viable mesophilic and psychrophilic bacterial counts increased throughout the storage period of gutted and ungutted sea bream and sea bass. The mesophilic counts reached 8.