Villasante, JulianaGirbal, MarinaMetón Teijeiro, IsidoroAlmajano Pablos, Ma. Pilar (María Pilar)2020-06-182020-06-182019-12-271420-3049https://hdl.handle.net/2445/166172The effects of pecan nut (Carya illinoinensis) and roselle flower (Hibiscus sabdariffa) as antioxidant and antimicrobial agents on shelf life extension of sardines (Sardina pilchardus) were evaluated over a period of 5 days at 7 ± 1 ºC. Treatments consisted of the addition of 5% and 10% w/w pecan nut, 5% w/w roselle flower and a combination of 5% of each. Physicochemical (lipid oxidation, fatty acids, hexanal and biogenic amines), sensory and microbiological characteristics of fish samples were periodically analyzed. All treatments effectively improved physicochemical quality parameters, with 10% w/w pecan nut having the highest effectiveness. The presence of roselle flower reduced microbial growth. Our findings suggest that addition of a natural preservative combining pecan nut and roselle flower may extend the shelf life of fresh sardines during chilled storage while maintaining quality indexes.13 p.application/pdfengcc-by (c) Villasante, Juliana et al., 2019http://creativecommons.org/licenses/by/3.0/esFarmacologiaFisiologiaQuímicaOxidacióAmines biogèniquesSardinesPharmacologyPhysiologyChemistryOxidationBiogenic aminesSardinesinfo:eu-repo/semantics/article6838822020-06-18info:eu-repo/semantics/openAccess30591660