@article{Sinanoglou2008,

title = {Triacylglycerols and their fatty acid composition in edible Mediterranean molluscs and crustacean},

author = {V.J. Sinanoglou and D. Meimaroglou and S. Miniadis-Meimaroglou

},

doi = {10.1016/j.foodchem.2008.02.035},

year  = {2008},

date = {2008-10-03},

urldate = {2008-10-01},

journal = {Food Chemistry},

volume = {110},

pages = {406-413},

abstract = {The triacylglycerol (TAG) composition of edible Mediterranean molluscs (Eledone moschata, Sepia officinalis, Todarodes sagittatus) and crustacean (Penaeus kerathurus) was studied using a combination of preparative RP–HPLC and GC/MS. In S. officinalis and T. sagittatus mantle TAG, the main fatty acids were C16:0 and C18:0 while in E. moschata they were C18:1ω-9, C16:0, C20:5ω-3 and C22:6ω-3. In P. kerathurus muscle and cephalothorax TAG, the main fatty acids were C16:0, C18:0, C18:1ω-9, C20:4ω-6, C20:5ω-3, C22:6ω-3 and C16:0, C18:1ω-9, C20:4ω-6, C20:5ω-3, C22:6ω-3, respectively.



Thirteen TAG species were detected, the distribution of which was found to range according to the partition number from 34 to 48 for molluscs and from 36 to 50 for the crustacean. Over sixty TAG molecular structures were identified in the major TAG species. The most important in quantitative terms were long chain TAGs containing C14:0, C16:0, C18:0 as SFA, C16:1, C18:1 as MUFA and C18:2, C20:4, C20:5, C22:6 as PUFA.},

note = {(I F:3.458), 6ετεροαναφορές},

keywords = {Crustacean, fatty acids, molluscs, Neutral lipids, Triacylglycerol},

pubstate = {published},

tppubtype = {article}

}

@article{Sinanoglou2007,

title = {Microbial Population, Physicochemical Quality, and Allergenicity of Molluscs and Shrimp Treated with Cobalt-60 Gamma Irradiation},

author = {V.J. Sinanoglou and A. Batrinou and S. Konteles and K. Sflomos },

doi = {10.4315/0362-028x-70.4.958},

year  = {2007},

date = {2007-10-01},

journal = {Journal of Food Protection},

volume = {70},

issue = {4},

pages = {958–966},

abstract = {Frozen molluscs (squid, octopuses, and cuttlefish) and crustaceans (shrimp) were irradiated using a cobalt-60 gamma source, at different doses, in order to investigate the effects of gamma radiation on their microbial population, organoleptic characteristics, lipid profile, and tropomyosin content. Irradiation of shrimp and squid with either 2.5 or 4.7 kGy reduced mesophilic bacteria contamination to low or nondetectable levels, respectively, whereas irradiation of octopus and cuttlefish with the same doses reduced the bacterial population. Irradiation treatment had no significant (P > 0.05) effect on the total lipid content and the major detected classes of polar and neutral lipids, whereas it significantly (P < 0.05) increased the contents of neutral lipids in octopus mantle and in shrimp muscle and cephalothorax samples. The total fatty acid content and the omega-3: omega-6 fatty acid ration was not affected. A dose-dependent significant (P < 0.05) decrease in the ratio of polyunsaturated fatty acids:saturated fatty acids was observed. With the increase in radiation dose, redness (a) and yellowness (b) values showed a variation, whereas the lightness (L) value was significantly (P < 0.05) decreased in mollusc mantles and shrimp muscle and increased in shrimp cephalothorax. The total of color changes ( delta E) increased (P < 0.05) as the dose increased. Significant (P < 0.05) changes in textural properties were observed with radiation treatment in octopus tentacles and in squid and cuttlefish mantle. The amount of tropomyosin, which is the major mollusc and crustacean allergen in the irradiated organisms, was reduced by gamma radiation, depending on the dose. },

note = {(IF: 2.154), 14ετεροαναφορές},

keywords = {Microbial Population, molluscs, shrimp},

pubstate = {published},

tppubtype = {article}

}

@article{Sinanoglou2022,

title = {Fatty acid of neutral and polar lipids of (edible) Mediterranean cephalopods},

author = {V.J. Sinanoglou and S. Miniadis-Meimaroglou},

doi = {10.1016/S0963-9969(99)00014-9},

year  = {1998},

date = {1998-10-01},

urldate = {1998-10-01},

journal = {Food Res. Inter.},

volume = {31},

issue = {6-7},

pages = {467-473},

abstract = {The mantles (edible parts) of three species of cephalopod molluscs from Saronicos Bay (Greece), a popular food consumed by Greeks, were examined for its neutral lipids and fatty acids and found to be excellent sources for polyunsaturated fatty acids (especially n-3). Total lipids of the cephalopods Eledone moschata, Sepia officinalis and Todarodes sagittatus mantle, constituted 2.0, 1.4 and 1.7% of wet tissue, respectively. Neutral lipid components of the mantles of the above mentioned organisms constituted 49.5, 33.9 and 25.8% of the total lipids, respectively. The main neutral lipids identified, for E. moschata were triglycerides 66.1%, free sterols 26.2% and sterol esters 5.4%; for S. officinalis were triglycerides 29.6%, free sterols 66.7% and sterol esters 1.2%; and for T. sagittatus were triglycerides 5.5%, free sterols 92.7% and sterol esters 0.6%. The main fatty acids found were: C16:0 (E. moschata 17.27%, S. officinalis 19.27%, T. sagittatus 26.66%), C18:0 (E. moschata 6.63%, S. officinalis 8.22%, T. sagittatus 4.90%), C20:5 (n-3) (E. moschata 16.73%, S. officinalis 17.59%, T. sagittatus 15.65%) and C22:6 (n-3) (E. moschata 24.71%, S. officinalis 30.69%, T. sagittatus 35.70%). By estimating the quantity of total sterol (cholesterol) and triglycerides in the meals it seems that if one consumes the same quantity of each of these cephalopods the intakes of total sterol and of the polyunsaturated n-3 fatty acids from 100 g of mantle is about the same and supplies 0.26, 0.32 and 0.40 g of sterols, respectively, and 0.45, 0.32 and 0.40 g of n-3 fatty acids, respectively, while the triglycerides content is quite different and supplies 0.65, 0.14 and 0.02 g of triglycerides, respectively.},

note = {(I F: 3.005), 54ετεροαναφορές},

keywords = {acid, cephalopods, fatty acids, lipids, molluscs, order Sepiodea, order Teuthoidea, Todarodes sagittatus},

pubstate = {published},

tppubtype = {article}

}