The research on the sardines was published this month in the journal European Food Research and Technology, while the one on the horse mackerel was issued in March in the Journal of Agricultural and Food Chemistry.
The researchers are now focusing on analysing the distinct organoleptic, microbiological, physical-chemical and nutritional properties of the species analysed, and are also looking into whether some currently unexploited species could be of interest from a consumer perspective. "The end goal is to improve the management of fisheries resources and ensure they are sustainably exploited", explains Espieira.
The team is also developing rapid molecular identification methodologies (based on the Real Time-PCR technique), which will make it possible to distinguish between the most commercially-valuable small pelagic fish species the European anchovy (Engraulis encrasicolus), the European sardine (Sardina pilchardus) and the main species of horse mackerel (Trachurus trachurus) simply and in less than three hours.
FECYT - Spanish Foundation for Science and Technology