Josefina Sánchez García

• PhD in Agri-food Resources
• PhD in Agri-food Resources at University Cadiz

Global fish consumption has steadily increased; however, fishery products are difficult to preserve. Active packaging has emerged as an alternative to improve its conservation. In this work, fresh hake fillets were packaged in commercial polylactic acid films impregnated with olive leaf extract using supercritical CO2. The impregnation was performe...

The consequences of using 25% whole or shelled sea urchin as an ingredient in anchovy sauce on its fermentation and development of its physicochemical properties after 20 days fermentation was studied. Two varieties of fish and sea urchin sauce were made with or without shell at 1:2:1 ratio (salt:fish:sea urchin) plus a control fish sauce at 1:3 ra...

The aim of this study was to evaluate the influence of vinification techniques on volatile compounds and sensory profiles in young Palomino fino white wines. Four winemaking techniques (pellicular maceration, supra-extraction and use of commercial yeast strains and of β-glycosidase enzymes) were implemented to enhance the aromatic quality of wines...

In Europe, the consumption of seaweeds and derived products has increased in recent years, due to the expansion of Asian cuisine and the emergence of many top-level chefs. Often in collaboration with scientists, many have initiated a new gastronomy using algae. However, little is known about the quality and degree of freshness of seaweeds for direc...

Colour is immediately perceived by the consumer and crucial for food product attractiveness. In this study, the possibility of obtaining different colour morphotypes in the rhodophyte Gracilariopsis longissima using short cultivation protocols (i.e. 9 days) was explored. In a first factorial experiment, the effects of salinity (25‰, 35‰ and 45‰), i...

BACKGROUND The effect of different cooking methods (boiling, vacuum and steamed cooking) on the volatile compound content and sensory properties of sea lettuce (Ulva rigida) seaweed was assessed. Sea lettuce was cooked at three different temperatures (50, 70 and 100 °C) for three different lengths of time (5, 10 and 15 min). Various statistical tec...

Cultures of three native macroalgal species (Gracilariopsis longissima, Gracilaria bursa-pastoris and Chondracanthus teedei) were developed in open coastal waters of a shallow, potentially eutrophic bay in Southern Spain. Experimental trials to assess the technical feasibility of seaweed cultivation and nitrogen biofiltration potential were conduct...

BACKGROUND Edible seaweeds are one of the most important resources that currently exist for their multiple uses and applications. Like other food types, during their storage there are significant changes in sensory characteristics associated with loss of freshness and with production and/or degradation of their volatile compounds. In this study, mu...

The cutivation of two red macroalgal species, Chondracanthus teedei (Martens ex Roth) and Gracilariopsis longissima (S.G. Gmelin) Steentoft M, L.M. Irvine & W.F. Farnham), was assessed in a traditional salina, a system of earthen ponds used for marine salt extraction taking advantages of solar evaporation and tidal cycle. Vegetative thalli of both...

Sharks are captured by tons for human consumption. Improving the quality of their meat will produce fillets that may have a higher economic value in the market, and thus be beneficial for the management of this fishery. In other animal species destined for human consumption, a negative relationship between pre-slaughtering stress and meat quality h...

Las macroalgas son un recurso económico y un elemento clave del ecosistema. En los últimos años, se ha producido una sobreexplotación del recurso por incremento de la demanda de la industria alimentaria y de los ficocoloides. Esto ha favorecido el desarrollo de su cultivo con una doble finalidad: la explotación sostenible y el freno al impacto de s...

La descripción de macroalgas como consecuencia de su creciente interés para el uso alimenticio y de ficocoloides en occidente, hace necesario el desarrollo de cultivos para poder satisfacer el exceso de demanda. En este contexto y buscando un aprovechamiento sostenible de los recursos, se ha realizado este trabajo. El objetivo del mismo ha sido eva...

Macroalgal outdoor cultivation in the bay of Cadiz and its importance for the food industry.

The Gulf of Cádiz has great socio-economic importance given its high fishing activity and high diversity and abundance of marine resources including a wide variety of seaweeds not used as food. Four macro-algae (Ulva spp., Codium spp., Halymenia floresia and Saccorhiza polyschides) collected in the Gulf of Cádiz near the Barbate estuary were analyz...

Experimental macroalgal cultures at large scale started in the bay of Cadiz in 2006 and the following year the fisrt algal company from southern Spain decided to put the resource in the market. Recent studies have shown that several species from the bay can be cultured for biomass production, not only in the bay bat also in earthen ponds devoted to...

Seaweeds are a rich source in protein, fiber, vitamins, minerals, polyunsaturated fatty acids and essential amino acids. They also contain a variety of components that possess technological properties (agar, carrageenan, alginates) and functional ones (carotenoids, terpenes, polyphenols) such as antioxidant, anticancer and antiviral effects, and so...

Mousses de algas frescas de estero de las de las especies Ulva sp. (alga verde) y/o Gracilaria sp. (alga roja), recolectadas en los esteros del Parque Natural de la Bahía de Cádiz, junto con otros ingredientes complementarios (nata baja en grasa, aceite de oliva virgen, harina de trigo, flor de sal y lecitina de soja) en las proporciones adecuadas...

La composición química (humedad, proteínas, grasas, cenizas, carbohidratos y fibra) y composición mineral de tres algas pardas (Laminaria, Sargassum y Dictyota implexa), recogidas en la Bahía de Cádiz (Barbate). La determinación se realizó con muestras en peso seco, excepto la medida de humedad que se hizo después de su recolección. Aunque se ha de...