Sophia Vasiliadou

Aristotle University of Thessaloniki, Thessaloníki, Kentriki Makedonia, Greece

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Publications (3)4.52 Total impact

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    ABSTRACT: We report here a case study of dioxin contamination after a fire in the public landfill of Tagarades, which is situated southeast of Thessaloniki, Greece. The aim of this study was to determine the levels of PCDD/Fs and PCBs in food samples of meat, eggs, dairy products and vegetables, collected near the affected area, and to compare them with the usual levels found in Greek food. Soil samples were also gathered from various sites at a distance up to 5km from the landfill. Some food samples were found above the limits specified by the EU, while all food samples were above the usual levels of Greek food. The contaminated products were appropriately destroyed. The results of the soil and olive samples indicate a reverse correlation between dioxin contamination and distance from the contamination source. It should be noted that PCB levels were normal in all analyzed samples.
    Chemosphere 01/2009; 74(7):879-84. · 3.14 Impact Factor
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    ABSTRACT: The effect of smoking on the proximate composition, chemical parameters and microbial loads of farmed gilthead sea bream (Sparus aurata L.), as well as the sensory attributes of the smoked product were investigated. The process reduced the moisture content and the total aerobic count and increased the protein, lipids and total volatile basic nitrogen content and the thiobarbituric acid number . The values of the last two parameters were much lower than acceptable limits reported in the literature references for smoked fish products. No effect was noted on the fatty acid composition of total lipids. The new product was highly acceptable to laboratory and consumer panels.
    European Food Research and Technology 07/2005; 221(3):232-236. · 1.39 Impact Factor
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    ABSTRACT:  The objective of this study was to evaluate the effect of adding a natural Rosemary (Rosmarinus officinalis L.) extract to filleted and minced frozen fish and to compare the fat stability of the samples with that of the controls. Horse mackerel (Trachurus trachurus), a relatively fatty fish, and Mediterranean hake (Merluccius mediterraneus), a low-fat fish, were used. Fat stability evaluation was done by comparing the changes of the malondialdehyde (MDA) content and the percentage of polyunsaturated fatty acid (PUFAs) degradation that occurred during frozen storage at –18°C for 120 days. Total volatile bases-N (TVB-N) were also measured to assess for quality. The results showed that the natural antioxidant extract retarded the oxidation process throughout storage. The control samples of both filleted and minced frozen fish of both species showed a significant reduction (* P <0.05) of PUFAs until day 50 of storage, while the oxidation was gradual but slower in the treated samples. Fillets and minced samples of both species treated with antioxidant contained significantly (* P <0.05) less MDA compared with the controls during storage.
    Zeitschrift für Lebensmittel-Untersuchung und -Forschung 205(2):93-96.