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5. Fatty acids profile and sensory properties of a Trasimeno Lake fish product

Author

Franceschini, Raffaella, Orrù, Mara, Miraglia, Dino, Ranucci, David, Asdrubali, Francesco, Altissimi, Serena, Valiani, Andrea, and Branciari, Raffaella

Subjects
The aim of the study was to evaluate the chemical composition, both fish products show a high content of n 3 fatty acids, The aim of the study was to evaluate the chemical composition, fatty acid profile and sensory properties of a freshwater fish patty made from less valuable fish species (i.e. carp and goldfish) from Trasimeno Lake (Umbria, Italy) and compare it with a commercial one made from Nile perch. The Trasimeno fish products show a higher fat content than commercial fish product (1,75% vs 1.19% respectively). As regards the fatty acids profile, both fish products show a high content of n 3 fatty acids, with the higher value recorded in Trasimeno Lake fish product. The sensory analysis (paired preference test) did not show any differences between the two products. These results indicate that the production of fish patties may be a valuable strategy to improve the original sensory properties of less valuable fish, and show that a fish product made with a mixed pulp of carp and goldfish of the Trasimeno Lake has a high nutritional value and can be as appreciated by the consumer as other commercial products, 75% vs 1.19% respectively). As regards the fatty acids profile, with the higher value recorded in Trasimeno Lake fish product. The sensory analysis (paired preference test) did not show any differences between the two products. These results indicate that the production of fish patties may be a valuable strategy to improve the original sensory properties of less valuable fish, fatty acid profile and sensory properties of a freshwater fish patty made from less valuable fish species (i.e. carp and goldfish) from Trasimeno Lake (Umbria, Italy) and compare it with a commercial one made from Nile perch. The Trasimeno fish products show a higher fat content than commercial fish product (1, and show that a fish product made with a mixed pulp of carp and goldfish of the Trasimeno Lake has a high nutritional value and can be as appreciated by the consumer as other commercial products
Published
2015

6. Evaluation of the Effects of Mitigation on Methane and Ammonia Production by Using Origanum vulgare L. and Rosmarinus officinalis L. Essential Oils on in Vitro Rumen Fermentation Systems

Author

Cobellis, Gabriella, primary, Petrozzi, Alessandro, additional, Forte, Claudio, additional, Acuti, Gabriele, additional, Orrù, Mara, additional, Marcotullio, Maria, additional, Aquino, Andrea, additional, Nicolini, Andrea, additional, Mazza, Valentina, additional, and Trabalza-Marinucci, Massimo, additional

Published
2015
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10. Direct AzaDiels–Alder Reaction in Water Catalyzed by Layered αZirconium Hydrogen Phosphate and Sodium Dodecyl Sulfate

Author

Costantino, Umberto, Fringuelli, Francesco, Orrù, Mara, Nocchetti, Morena, Piermatti, Oriana, and Pizzo, Ferdinando

Abstract

The direct azaDiels–Alder reaction between 2cyclohexen1one 1 and benzaldimines 2in water is reported for the first time. The reaction occurs at 30 °C, is catalyzed by layered αzirconium hydrogen phosphate αZrP and requires the presence of sodium dodecyl sulfate SDS. The reaction yield is excellent, the reaction is faster and the exodiastereoselectivity is higher than when organic solvent is used. The onepot, threecomponent version of the reaction and the recycling of both the catalyst and the aqueous mother liquor in toto water, αZrP and SDS have also been investigated. © WileyVCH Verlag GmbH & Co. KGaA, 69451 Weinheim, Germany, 2009

Published
2009
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