Organoleptic and chemical quality of farmed meagre (Argyrosomus regius) as affected by size.

Two fish groups differing in size (average weighing 830±220 and 1600±350 g, respectively) were evaluated for their sensory, somatometric and chemical quality characteristics. No differences were found in the yields and fillet proximate composition of the two groups. Although taste panels indicated high acceptability for both groups, the large fish received significantly better hedonic rates for their overall acceptance. Differences were also observed in the fatty acid profiles of the two groups with the large fish having significantly higher 18:2n-6 and total n-6 contents. Their volatile compounds also differed, with small fish containing higher total amount, as well as more total aldehydes, furans and pyrazines. All these findings indicate size-dependent quality alterations, but also sufficient quality for small fish to be commercialised.

The impact of fruit maturation on bioactive microconstituents, inhibition of serum oxidation and inflammatory markers in stimulated PBMCs and sensory characteristics of Koroneiki virgin olive oils from Messenia, Greece.

Olive fruits from the Koroneiki cultivar (Olea europaea L.) grown in Messenia, Greece, were hand-picked from the same trees in progressive maturity stages, covering three months, and processed identically with a commercial olive mill and a three-phase decanter. Data on quality parameters, and antioxidant activity of the obtained oils were collected by employing the conventional analytical methods set by European Union Commission Regulation no. 61/2011. Additionally, the potential of oils' polar extract to inhibit total serum lipid oxidation and inflammatory markers in stimulated human mononuclear cells was assayed. The results showed that ripening caused an increase in monounsaturated and decrease in polyunsaturated fatty acids, as well as an increase in phenolic compounds - mainly hydroxytyrosol - and in squalene. The extracts' ferric reducing power was in line with the increase of phenolic compounds. In later stages of maturation, lipoprotein oxidation was less potent and the decrease of inflammatory markers in stimulated human mononuclear cells was more powerful. Sensory evaluation detected differences in oils' "bitter" attributes, while the analysis of oils' volatiles revealed quantitative differences.