Blood pressure-lowering effects of long chain n-3 fatty acids from meals enriched with liquid fish oil and from microencapsulated powder.

Background: Diet plays an important role in the etiology of hypertension. Blood pressure (BP)-lowering properties of long chain n-3 polyunsaturated fatty acids (LC n-3 PUFA) are promising. The aim was to investigate whether different formulations of fish oil differently affect blood pressure in community-dwelling adults.

Shelf life of air and modified atmosphere-packaged fresh tilapia (Oreochromis niloticus) fillets stored under chilled and superchilled conditions.

Optimal packaging and storage conditions for fresh tilapia fillets were established by evaluating sensory and microbiological changes, as well as monitoring physicochemical properties. Nile tilapia (Oreochromis niloticus) farmed in recirculation aquaculture system was filleted, deskinned, and packaged in air and 50% CO2/50% N2 prior to chilling and superchilling storage at 1°C and -1°C. Sensory analysis of cooked samples revealed a shelf life of 13-15 days for air-packaged fillets during storage at 1°C and 20 days at -1°C.

Effect of brining, modified atmosphere packaging, and superchilling on the shelf life of Cod (Gadus morhua) loins.

The aim of these experiments was to evaluate the effect of brining, modified atmosphere packaging (MAP), and superchilling on the quality changes of cod loins as measured by microbial, sensory, and chemical analysis. Unbrined and brined (2.5 +/- 1.

Flavor characterization of ripened cod roe by gas chromatography, sensory analysis, and electronic nose.

Characterization of the flavors of ripened roe products is of importance to establish a basis for a standardized product. Flavor profiles of commercially processed ripened roe from Iceland and Norway were studied by sensory analysis, gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS), and an electronic nose to characterize the headspace of ripened roe. Sensory analysis showed that ripened roe odor and flavor in combination with caviar flavor and whey/caramel-like odor give the overall positive effect of the complex characteristic roe flavor.