@article{3009677,
    title = "Comparison of sensory and cardioprotective properties of olive-pomace enriched and conventional gilthead sea bream (Sparus aurata): The effect of grilling",
    author = "Sioriki, E. and Nasopoulou, C. and Demopoulos, C.A. and Zabetakis, I.",
    journal = "Journal of Aquatic Food Product Technology",
    year = "2015",
    volume = "24",
    number = "8",
    pages = "782-795",
    publisher = "Taylor and Francis Inc.",
    issn = "1049-8850, 1547-0636",
    doi = "10.1080/10498850.2013.813100",
    keywords = "Bioactivity;  Chemical activation;  Fatty acids;  Fish;  Phospholipids;  Platelets, cardioprotective properties;  Gilthead seabream;  grilling;  Olive pomace;  Platelet aggregation;  Platelet-activating factors, Sensory analysis",
    abstract = "The purpose of this study was to evaluate the sensory (using descriptive analysis) and cardioprotective properties - studying the biological activity against atheromatosis based on the in vitro inhibition of platelet activating factor (PAF) induced platelet aggregation - of two types of gilthead sea bream (Sparus aurata): The first was the conventional aquacultured gilthead sea bream, the latter being the "OP enriched" gilthead sea bream (fish fed with fish feed enriched with 8% olive pomace). Additionally, the effect of grilling on the fatty acid composition and the sensory and cardioprotective properties of the two fish types was studied.The OP enriched grilled fish exhibited important cardioprotective properties and had similar sensory characteristics to the reference fish. © 2015 Taylor & Francis Group, LLC."
}