Fish Burgers Research Articles

Mathematical modeling of fish burger baking using fractional calculus

Tilapia (Oreochromis sp.) is the most important and abundant fish species in Brazil due to its adaptability to different environments. The development of tilapia-based products could be an alternative in order to aggregate value and increase fish meat consumption. However, there is little information available on fishburger freezing and cooking in the literature. In this work, the mathematical modeling of the fish burger baking was studied. Previously to the baking process, the fishburgers were assembled in cylindrical shape of height equal to 8mm and diameter 100mm and then baked in an electrical oven with forced heat convection at 150?C. A T-type thermocouple was inserted in the burger to obtain its temperature profile at the central position. In order to describe the temperature of the burger during the baking process, lumped-parameter models of integer and fractional order and also a nonlinear model due to heat capacity temperature dependence were considered. The burger physical properties were obtained from the literature. After proper parameter estimation tasks and statistical validation, the fractional order model could better describe the experimental temperature behavior, a value of 0.91?0.02 was obtained for the fractional order of the system with correlation coefficient of 0.99. Therefore, with the better temperature prediction, process control and economic optimization studies of the baking process can be conducted.

ELABORAÇÃO E AVALIAÇÃO DA ACEITABILIDADE DO FISHBURGER DE ACARÁ-AÇU (LOBOTESSURINAMENSIS) NO MERCADO MACAPAENSE – AP, BRASIL

The increasing consumer market requires innovative and quality products to respond to demand; thereby it is necessary that new experiments of new products are performed. Furthermore, a sensory analysis is a quick and an effective method to evaluate the acceptability of new food products. Therefore, the present study sought to assess the degree of acceptance of the fish burger meat of Acara-acu in the Macapa market. A sensory analysis was performed by 145 taste-testers, randomly selected and without prior training, of whom scored 6 parameters on a hedonic scale between 1 and 9, assigning score 1 for “extremely disliked” and 9 for “greatly enjoyed.” The following parameters were tested: taste, aroma, texture, color, salt content and general acceptance. In addition, the taste-testers were asked to score the likelihood that they would purchase the food product if available. The scores attributed by tasters ranged from 1 to 5, considering 1 for “I definitely would not buy the product” and 5 for “I would certainly buy the product.” From the sensory characteristics observed in this study, we may conclude that the fish burger’s sensory analysis showed acceptability index greater than 82% for all attributes and the purchase intention was confirmed by 80% of the attendees. The tallied scores averaged above 5 for each sensory parameter indicating that fish burger meat of Acara -acu taste-tested in the Macapa market received positive acceptance which Indicative of the viability of the production of this product and distribution in the food market. DOI: 10.12957/demetra.2016.18445

Mechanical separation process for the value enhancement of Atlantic horse mackerel (Trachurus trachurus), a discard fish

Abstract Mechanically separated meat (MSM) is the product obtained by removing meat from bones by pressure application. Whole fillets and fish burgers from minced muscle and from mechanical separation of Atlantic horse mackerel ( Trachurus trachurus ) were evaluated immediately after processing (T 0 ) and after 90 days of storage at − 20 °C for parameters related to quality loss. Firstly, mechanical separation inhibited water losses (2.67% against 4.57 and 5.57% in whole fillets and burgers from minced muscle, respectively), but the colour of MSM was duller and redder than the samples from other groups. Horse mackerel contained low fat ( 0 (> 8 mg MDA-eq/100 g muscle). Nevertheless, Atlantic horse mackerel showed a high antioxidant capacity (ABTS, 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid, DPPH, 2,2-diphenyl-1-picrylhydrazyl, and FRAP, ferric-reducing ability) at T 0 which may protect muscle against oxidative damages both during processing treatment and storage. Industrial relevance The mechanical separation process described in the article has been largely utilized for terrestrial animal products. However, it is seldom adopted by fish industry, especially for recovering discard fish species. Horse mackerel is an underutilized species, normally transformed into animal feed despite its high levels of omega-3 polyunsaturated fatty acids. Therefore this study was conducted in order to determine the effect of a mechanical separation technique on the physicochemical properties of horse mackerel. Our study showed that, although this species is susceptible to oxidative changes, mechanically separate meat can be a high-quality ingredient in burgers, nuggets, sticks, or even sauces which may represent a way for the valorisation of discard species.

Qualitative improvement of catfish burger using Zataria multiflora Boiss. essential oil

This study investigates the effects of different concentrations of Zataria multiflora Boiss. essential oil on the quality of catfish burger during storage at 4 °C. For this purpose, fish burgers were produced with 0, 0.2 and 0.4 % ZMEO and the changes in their TBA, PV, FFA, TVB-N, microbiological loads and appeal to consumers during storage were evaluated. The obtained results indicated that the best sensory quality was attained at the highest ZMEO concentration (0.4 %) compared with control samples. The storage time significantly affected the TBA, PV, FFA, TVB-N values, as treated samples with ZMEO showed lower values of lipid oxidation products compared with the control samples. Regarding to microbial load, samples treated with 0.2 and 0.4 % of ZMEO revealed significant reduction at 9th day of storage as compared with the control samples.

Microencapsulation of extracted bioactive compounds from brewer’s spent grain to enrich fish-burgers

In this work bioactive compounds (polyphenols and flavonoids) were extracted by supercritical CO2 from brewers’s spent grain (BSG). The extract was microencapsulated to mask its unpleasant and bitter taste and tested on fish-burger formulation. The extraction process was carried out at 40°C and 35MPa of pressure whereas the microencapsulation was performed by means of a spray-drying, using Capsul® as wall material and modifying inlet temperature (90–120–150°C) and ratio between extract and carrier (1:2; 1:4; 1:6; 1:8). A sensory evaluation of fish-burgers prepared with different bioactive powders of BSG was carried out to establish the best combination of operating parameters. The sample with 5% microencapsulated BSG extract and Capsul® solution in ratio equal to 1:2 at 150°C was chosen as the best compromise between chemical properties of active powder and sensory evaluation of fish sample. Finally, the antioxidant properties of fish burger with microencapsulated BSG extract were compared to the control. Results confirmed the potential use of BSG as food ingredient because fish-burgers were found richer in polyphenols (30%) and flavonoids (50%) and with a better antioxidant activity than the control sample.

Sensory training and characterization of fish burger formulations made with filleting byproducts of tilapia (Oreochromis niloticus)

The objectives of the present study were to train a sensory panel and to conduct the sensory characterization of three fish burger formulations. They were made with filleting byproducts of tilapia (Oreochromis niloticus), for inclusion in school meals. Initially, training of the assessors was conducted using the descriptive method for five attributes of the product: fish odor, hardness, juiciness, fish flavor and condiment flavor. The assessors had good repeatability and were able to discriminate the samples. After the training, the panelists evaluated the five attributes of the three developed formulations containing different condiments in the fish burger base formulation: C1) 0.3% oregano, C2) 0.05% basil and C3) 0.05% rosemary. This evaluation was followed by acceptance test and purchase intention. The three formulations had mild fish odor and flavor, in addition to a mild condiment flavor. Additionally, the products had good sensory acceptance and purchase intention.

Molecular Typing of Staph - Aureus MRSA Strains Isolated from Processed Fish in Port-Said Governorate

Fish products could be contaminated with bacterial pathogens such as S. aureus, which could be transmitted to human causing severe illness. In order to throw the light on the presence of S. aureus in fish products as well as molecular typing of MRSA strains, a total of 200 samples of processed fish products (100 fish burger and 100 fish fillet) were collected from different frozen fish stores in Port-Said Governorate, Egypt. The collected samples were subjected to bacteriological examination. The prevalence of coagulase +ve S. aureus was (14%) in fish burger samples and (4%) in fish fillet samples. On the other hand, the prevalence of Coagulase –ve S. aureus was (4%) in fish burger samples and (1%) in fish fillet samples. Antimicrobial susceptibility for methicillin was carried out for detection of MRSA strains, where the prevalence of MRSA strains was 17% from the total isolated coagulase positive S. aureus strains, while none of the coagulase negative S. aureus strains proved to be MRSA. PCR protocol was used for detection of mecA gene in MRSA strains, where all the tested MRSA strains were positive for mecA gene with specific amplification size at 310 bp . Briefly, S. aureus considered to be one of the major bacterial agents causing food-borne illness in human due to contamination of fish products.

Recipe Optimization to Produce Functional Food Based on Meat and Fish

Functional foods were produced from the combination of minced meat or fish with extra virgin olive oil and vegetable flour. Proper concentrations of oil and vegetable flours were selected to improve the nutritional properties of processed meat and fish burgers. Sensory evaluations were also carried out in different sessions by trained panel and generic consumers to assess product acceptability. The results of the work demonstrated that the two ingredients, selected for their well-known healthy benefits, enhance not only the nutritional value but also the sensory properties of food. In particular, the best formulation for meat patties contained 10% oil and 10% red pepper flour, whereas, 15% oil and 5% yellow pepper flour and 17.5% oil and 7.5% zucchini flour were the optimized ingredients for fish burgers. These recipes did not score significantly different from other CCD options but were preferred by consumers, when asked to compare these new products to traditional burgers. Moreover, analytical investigations carried out before and after cooking assessed the preservation of the health-giving compounds deriving from the pepper flour.

Whole Chia Flour as Yield Enhancer, Potential Antioxidant and Input of n-3 Fatty Acid in a Meat Product

In this paper, the effect of the addition of whole chia flour and water at cooked fish burgers on yield, water and fat retention, n-3 fatty acids content and oxidative stability were studied. The results showed that 94% of yield, 92% of water retention and 97% of fat retention were achieved with the addition of 5.92 g of whole chia flour and 15 g of water per 100 g of burger. The n-3 fatty content increased from 704.57 ± 21.66 mg to 1551.71 ± 47.71 mg/100g of cooked burger when the chia flour was added, enhancing nutritional quality indices of lipid. A good oxidative stability, with minimum formation of conjugated dienes, hydroperoxides and thiobarbituric acid reactive substances during 30 days frozen storage was obtained too, probably due to the presence of polyphenolic compounds with antiradical activity and reducing power in the fibrous fraction of the flour chia. The results from the present study highlight remarkable technological applications of whole chia flour as food ingredient in the design of healthier fish meat commodities.

Effect of antimicrobial mixtures and modified atmosphere packaging on the quality of Argentine hake (Merluccius hubbsi) burgers

Abstract The combined effect of binary and tertiary antimicrobial mixtures of chitosan, nisin and sodium lactate at pH 5.50, modified atmosphere packaging (MAP) and refrigerated storage on the global quality of Argentine hake burgers was studied. Global quality was evaluated through microbiological (mesophilic, lactic acid and proteolytic bacteria), physicochemical (pH, total volatile basic nitrogen and trimethylamine) and sensory (odor) parameters during 30 days at 4 °C. Burgers free of antimicrobials and packed in air or in MAP were used as controls. A challenge test with Listeria innocua was also performed. Fish burgers stored in air showed a global quality lower than 5 days. MAP was able to extend fish burgers quality, but it was not able to control L. innocua's development. The addition of antimicrobials improved microbiological, chemical and sensory characteristics. Among the different tested combinations, the one containing chitosan, nisin and sodium lactate must be highlighted. This mixture extended microbiological, physicochemical and sensory quality of burgers to 30 days. Furthermore, it controlled the development of L. innocua throughout storage. This study showed that the use of the proposed tertiary mixture of antimicrobials combined with MAP represents a promising technique to extend the shelf-life and safety of refrigerated hake burgers.

PHYSICAL CHANGES OF TILAPIA FISH BURGER DURING FROZEN STORAGE

The effects of frozen storage on weight loss during freezing, cooking yield, dimensional changes, and instrumental texture parameters of tilapia fish burger were evaluated during 6 months. Frozen storage for 1 month significantly increased the fish burger shear force, hardness and thickness reduction. Weight loss during freezing (0.6 ± 0.1 %) did not increase with storage time. There was no hardness (29.9 ± 0.7 N) and shear force (5.5 ± 0.2 N) increase during the frozen storage from 1 to 6 months. Tilapia fish burger can be stored for up to 6 months with minor physical changes.

PHYSICAL CHANGES OF TILAPIA FISH BURGER DURING FROZEN STORAGE

The eff ects of frozen storage on weight loss during freezing, cookingyield, dimensional changes, and instrumental texture parameters oftilapia fi sh burger were evaluated during 6 months. Frozen storagefor 1 month signifi cantly increased the fi sh burger shear force,hardness and thickness reduction. Weight loss during freezing (0.6± 0.1 %) did not increase with storage time. There was no hardness(29.9 ± 0.7 N) and shear force (5.5 ± 0.2 N) increase during thefrozen storage from 1 to 6 months. Tilapia fi sh burger can be storedfor up to 6 months with minor physical changes.

Natural thickener in raw and cooked fish-derived: microbiological, physicochemical and sensorial acceptance

The development of fish derived products is different from fishery itself, and contributes to the local economy. Products such as fish burger and nuggets, made of fish as raw material, have been in the spotlight of the market in recent decades due to its nutritional properties and the increase in fish deriving activity. For some decades, the functional properties of polysaccharide gums have been studied in food industries. One of its main functions is the increase of viscosity, working as a thickener in aqueous solutions. This research aims to study the use of galactomannan from the seeds of Caesalpinia pulcherrima, commonly known as “flamboianzinho” in fish derived products prepared with the specie Oreochromis niloticus , known as Nile tilapia. Microbiological, physicochemical and sensory tests were conducted to evaluate the product and its acceptance and purchase intent of consumers. The results show that the three formulations of nuggets and hamburgers prepared with tilapia using Caesalpinia pulcherrima seeds as the thickener are within the microbiological standards required by Brazilian legislation. The physicochemical composition of the products was not affected by the addition of the gum and the products were well accepted as the appearance, odor, flavor, texture and global aspect, which obtained scores notes within the acceptance zone in all analyzed aspects. Most panelists declared that they would certainly buy or possibly buy the nuggets and hamburger prepared with tilapia, being, therefore, a good way of utilization of this species of fish and the Caesalpinia pulcherrima as thickeners in this type of product.

Effect of salt reduction and washing process of fish pulp on quality characteristics of Serra Spanish mackerel (Scomberomorus brasiliensis) fish burgers for school meals

The objective of this study was to investigate the effect of salt reduction and washing process of fish pulp on chemical composition, cooking characteristics, color, texture and microbiological quality of Serra Spanish mackerel fish burgers (Scomberomorus brasiliensis) for school meals. The variables studied were: fish pulp (full and washed), table salt concentration (1.5 and 0.75 %), and monosodium glutamate (0 and 0.3 %). The samples were subjected to physicochemi- cal and microbiological analyses. Although significant differ- ences were observed in the parameters analyzed, they were influenced by the type of pulp used rather than the salt reduc- tion.Theresultsindicatedthatitispossibletoreduce50%salt in fish burgers and maintain product quality.

Measurement of freezing point of tilapia fish burger using differential scanning calorimetry (DSC) and cooling curve method

The aim of this work was to determine the freezing point (Tf) of tilapia (Oreochromis niloticus) fish burger using the cooling curve and differential scanning calorimetry (DSC) method. Cooling curves were obtained for two household refrigerators, a freezer with no quick freeze function and another one equipped with a quick freeze compartment. Freezing point, freezing time and freezing rates were determined from the cooling curves. The freezers showed slow freezing rates ranging from 0.10 to 0.40cm/h. The quick freeze function improved the freezing process, as it significantly reduced the freezing times by significantly increasing freezing rates. Tf of the tilapia fish burger was (−2.7±0.1) °C and no significant difference between freezing rates and the DSC method was observed. This investigation demonstrated that the cooling curve method using a simple experimental apparatus and domestic refrigerators can be used to measure freezing point of high moisture foods.

Low-sodium fish burgers: Sensory profile and drivers of liking

The aims of this study were to determine the descriptive sensory profile and drivers of liking of eight samples of low-sodium Serra Spanish Mackerel (Scomberomorus brasiliensis) fish burgers. The sensory profile was determined by 12 trained assessors, and acceptance testing was performed using 243 consumers. Partial least-squares regression analysis was used to identify the drivers of liking and rejection of fish burgers (i.e., “Mackerel burger”). The results of the sensory descriptive profile indicated that the attributes appearance, aroma, and flavor were stronger for the samples prepared from whole minced fish. Acceptance was also higher for formulations containing whole minced fish. The descriptive terms that drove consumer preference and determined the acceptance were fish shape, salty taste, umami taste, fish flavor, herb flavor, and residual artificial flavor, and the term fish shape positively affected the results. Thus, despite the preparation of a fish-based product with low sodium and high acceptance is feasible, the drivers of liking should be considered.

UTILIZING OF DARK MEAT TUNA FISH (Thunnus sp. ) AND TRASH FISH SURIMI IN THE PROCESSING OF FISH BURGER

Trash fish as by-catch includes a wide variety of species caught in shrimp fishing and usually is under utilizied while produced in a great number. Weakness of trash fish are small in measure with bone system, big husk and scale which resulting amount of yield flesh to be utilized relative small. So that, in processing a product require addition of order fish flesh. The objectives of this research were to study the amount of yield of minced fish that can utilizied for fish burger, quality and calory value of the product, and the level of panelists acceptance. Fish burger made from trash fish, used 2 (two) species as gulamah / Silver Pennah Croaker (Argyrosomus amoyensis), senangin / Fourfinger Threadfin (Elentheroma tetradactylum), and dark meat of Tuna (Thunnus sp). Minced fish of these two species was mixed with tuna flesh by ratio 1:1 (gulamah tuna) (A1), 1:2 (senangin tuna) (A2), 1:3 (gulamah tuna) (A3), 1:4 (senangin tuna) (A4), trash minced fish (gulamah senangin) (A5) and dark meat tuna minced fish (A6) as control. Research design applied was Complete Randomized Design with 4 replications. The result showed that amount of yield of minced fish are 47.8 % gulamah), 33.9 % (senangin) and 4.4 % (dark meat of tuna). The quality of fish burger products water content 46.00-53.93 %, protein content 12.78- 20.84%, fat content 12.83-19.52%, ash content 2.32-3.33%, and carbohydrate content 11.61- 17.36% (by-difference). Calory value 253.8-286.9 kcal. Sensory/orgaoleptic test value of this product is 7,04. – 7,93 (aspire). Treatment of minced of gulamah mixed with tuna 1:3 (A3), the fish burger with the best quality as it was by indicated by the water content 50.22%, protein content 20.84% and fat content 12.83%. Keywords : Dark meat tuna, trash fish, minced fish, amount of yield, fish burger

Microencapsulated Propolis to Enhance the Antioxidant Properties of Fresh Fish Burgers

AbstractThe aim of the study was to enhance the antioxidant properties of fish burgers with microencapsulated propolis. Spray‐drying process was used to microencapsulate propolis (30 g in 100 mL of ethanol 70% v/v) by means of gum Arabic and Capsul in different ratios (1:6 for gum Arabic and Capsul and then 1:20 just for Capsul). Once defined the optimal microencapsulation conditions, an alcohol‐free powder able to mask the strong odor of propolis was obtained, thus promoting a potential food application as source of phenolics and antioxidants. Specifically, 5% w/w of spray‐dried propolis was incorporated in fish burgers. To improve their sensory properties, new ingredients such as potato flakes (3%, 5%, 7% and 10% w/w) and extra virgin olive oil (9% w/w) were tested and optimized to give a final fish product with good acceptability. Proper tests on burgers also demonstrated an effective increase of both phenolic content and antioxidant activity.Practical ApplicationsPropolis exhibits strong antioxidant properties because of its high content of polyphenols. Thus, it can be potentially used as natural food additive and functional food ingredient, but its application to food products is still limited because of its strong and unpleasant taste and odor that generally compromise food acceptability. The results of this study increase the possibility to embed the propolis as a microencapsulated natural ingredient in various foods to enhance antioxidant properties and phenolic contents.

Effect of grilling and baking on physicochemical and textural properties of tilapia (Oreochromis niloticus) fish burger.

The influence of two common cooking methods, grilling and baking, on chemical composition, water retention, fat retention, cooking yield, diameter reduction, expressible water, color and mechanical texture of tilapia (Oreochromis niloticus) fish burgers was investigated. Texture analyses were performed using a Warner-Bratzler test. The fish burger had a softer texture with a lower shear force than other meat products reported in the literature. There were no significant differences in proximate composition, diameter reduction, fat retention and expressible water between the grilled and oven-baked fish burgers. Cooking methods did not affect the cooking times and cooking rates. Warner-Bratzler parameters and color were significantly influenced by the cooking method. Grilling contributed to a shear force and work of shearing increase due to the lower cooking yield and water retention. Raw burgers had the highest L* (69.13 ± 0.96) and lowest b* (17.50 ± 0.75) values. Results indicated that baking yielded a product with better cooking characteristics, such as a desired softer texture with lower shear values (4.01 ± 0.54) and increased water retention (95.82 ± 0.77). Additionally, the baked fish burgers were lighter (higher L*) and less red (lower a*) than the grilled ones.

Antioxidant Small-spotted Catshark Burgers

Event Abstract Back to Event Antioxidant Small-spotted Catshark Burgers Joana Patriarca1*, Maria J. Rodrigues1 and Rui Pedrosa1 1 Polytechnic Institute of Leiria - Marine Resources Research Group (GIRM), Portugal Tons of fish are rejected daily, not only on board, but also on shore during the industrial processing (INE, 2012). In order to reuse these wastes, restructured seafood products must be developed. On the other hand, in western countries a trend in the increase of the number of cancer cases is observed, especially among the youngsters (Steliarova-Foucher et al, 2004). A healthy and high quality nutrition plays an important role on cancer prevention (Davis et al, 2010; Kuno et al, 2012). Many authors found several phytochemical compounds naturally present in foods with powerful antioxidant properties. These have the ability to stop or delay the development of the tumors, by inducing apoptosis and prevent angiogenesis or metastasis (Kou et al, 2013). In the present work, it was developed a restructured functional food based on rejected small-spotted catshark. The functional capacity of this food is attained by the addition of ingredients with proven antioxidant ability. Studies have been made to optimize the antioxidant extraction process from the fish burger through different combinations of solvent extraction. Furthermore, the antioxidant activity of the restructured product was characterized in terms of total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and oxygen radical absorbance capacity (ORAC). Apparently, a higher level of antioxidants is detected when methanol is used for extraction during twelve hours at room temperature. The results also showed the functional fish product presents a higher capacity for DPPH reduction and increased values for ORAC by comparison with small-spotted catshark only. Acknowledgements The idea of the present project was granted with the National University Award Lotaçor 2011-2012. References Davis, C.D., Emenaker, N.J., Milner, J.A. (2010). Angiogenesis: Molecular Targets for Nutritional Preemption of Cancer. Seminars in Oncology, 37(3):243-257. INE (2012). Estatística da Pesca 2011. Instituto Nacional de Estatística, I.P., Direcção-Geral de Recursos Naturais, Segurança e Serviços Marítimos, Lisboa, Portugal Kou, X., Kirberger, M., Yang, Y., Chen, N. (2013). Natural products for cancer prevention associated with Nrf2–ARE pathway. Food Science and Human Wellness, 2:22-28. Kuno, T., Tsukamto, T., Hara, A., Tanaka, T. (2012). Cancer chemoprevention through the induction of apoptosis by natural compounds. Journal of Biophysical Chemistry, 3(2):156-173. Steliarova-Foucher, E., Stiller, C., Kaatsch P., Berrino, F., Coebergh, J.W., Lacour, B., Perkin, M. (2004). Geographical patterns and time trends of cancer incidence and survival among children and adolescents in Europe since the 1970s (the ACCIS project): an epidemiological study. The Lancet, 364(9451):2097-2105. Keywords: DPPH, Fish burger, ORAC, polyphenol content, small-spotted catshark Conference: IMMR | International Meeting on Marine Research 2014, Peniche, Portugal, 10 Jul - 11 Jul, 2014. Presentation Type: Poster Presentation Topic: SEAFOOD TECHNOLOGY Citation: Patriarca J, Rodrigues MJ and Pedrosa R (2014). Antioxidant Small-spotted Catshark Burgers. Front. Mar. Sci. Conference Abstract: IMMR | International Meeting on Marine Research 2014. doi: 10.3389/conf.fmars.2014.02.00179 Copyright: The abstracts in this collection have not been subject to any Frontiers peer review or checks, and are not endorsed by Frontiers. They are made available through the Frontiers publishing platform as a service to conference organizers and presenters. The copyright in the individual abstracts is owned by the author of each abstract or his/her employer unless otherwise stated. Each abstract, as well as the collection of abstracts, are published under a Creative Commons CC-BY 4.0 (attribution) licence (https://creativecommons.org/licenses/by/4.0/) and may thus be reproduced, translated, adapted and be the subject of derivative works provided the authors and Frontiers are attributed. For Frontiers’ terms and conditions please see https://www.frontiersin.org/legal/terms-and-conditions. Received: 05 May 2014; Published Online: 18 Jul 2014. * Correspondence: Miss. Joana Patriarca, Polytechnic Institute of Leiria - Marine Resources Research Group (GIRM), Peniche, Portugal, joanapatriarca22@gmail.com Login Required This action requires you to be registered with Frontiers and logged in. To register or login click here. Abstract Info Abstract The Authors in Frontiers Joana Patriarca Maria J Rodrigues Rui Pedrosa Google Joana Patriarca Maria J Rodrigues Rui Pedrosa Google Scholar Joana Patriarca Maria J Rodrigues Rui Pedrosa PubMed Joana Patriarca Maria J Rodrigues Rui Pedrosa Related Article in Frontiers Google Scholar PubMed Abstract Close Back to top Javascript is disabled. Please enable Javascript in your browser settings in order to see all the content on this page.