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Zlatanos S,Laskaridis K,2007.SeasonalvariationinthefattyacidcompositionofthreeMediterraneanfishd ( d l h d ) h ( l h l ) d l ( ) d h

4sardine(Sardina pilchardus),anchovy(Engraulis encrasicholus)andpicarel (Spicara smaris).FoodChemistry103,725728.

33(EPA(EPA,, DHA)DHA) ,,

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http://www.greenfacts.org/en/fisheries/l2/06fishconsumption.htm

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BarhamBarham P.(2001).P.(2001).TheScienceofCookingTheScienceofCooking.Springer.SpringerVerlagVerlag,Berlin,BerlinHeildelbergHeildelberg,pp91,pp91105105 14

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KurtiKurti N&ThisN&ThisBenckhardBenckhard H(1994).H(1994).Chemistryandphysicsinthekitchen.Chemistryandphysicsinthekitchen. ScientificAmerican,ScientificAmerican, 270,44270,44 http://www.earthlife.net/fish/http://www.earthlife.net/fish/ 16

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BarhamBarham P.(2001).P.(2001).TheScienceofCookingTheScienceofCooking.Springer.SpringerVerlagVerlag,Berlin,BerlinHeildelbergHeildelberg,pp91,pp91105105 18

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27GiGiogiosogios I,I,KalogeropoulosKalogeropoulos N,N,GrigorakisGrigorakis K(2013).VolatilecompoundsofsomepopularMediterraneanK(2013).VolatilecompoundsofsomepopularMediterraneanseafoodspecies.seafoodspecies.MediterraneanMarineScience,MediterraneanMarineScience,14,34314,343352352

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5.5. SardinaSardina pilcharduspilchardus

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34

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Kalogeropoulos ,Andrikopoulos ,Hassapidou(2004).DietaryevaluationofMediterraneanfishandmolluscspanfriedinvirginoliveoil.JournaloftheScienceofFoodandAgriculture,84,17501758

36

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Kalogeropoulos etal.(2006). CompositionalchangesandvirginoliveoilmicronutrientenrichmentofMediterraneanfinfishduringpanfrying.EcologyofFoodandNutrition, 45, 171188

37

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Kalogeropoulos,Kotsiopoulou,Mylona,Christea,Andrikopoulos(2006). EcologyofFoodandNutrition, 45, 17118838

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Cd EU*1881/2006

Hg EU*1881/2006

0 03 0 300 30 0 01 0 100 10 0 15 0 500 50 0.03 0.300.30 0.01 0.100.10 0.15 0.500.50

0.02 0.300.30 0.07 0.050.05 0.003 0.500.50

0 02 0 300 30 0 004 0 050 05 0 04 0 500 50 0.02 0.300.30 0.004 0.050.05 0.04 0.500.50

0.07 0.300.30 0.260.26 0.050.05 0.05 0.500.50

0 05 0 300 30 0 01 0 100 10 0 01 0.500.50 0.05 0.300.30 0.01 0.100.10 0.01 0.500.50

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fw= ;*=

KalogeropoulosKalogeropoulos N,N,KaravoltsosKaravoltsos S,S,SakellariSakellari A,A,AvramidouAvramidou S,S,DassenakisDassenakis M,M,ScoullosScoullos MM,2012,2012.Heavymetalsin.Heavymetalsinraw,friedandgrilledMediterraneanfinfishandshellfish.raw,friedandgrilledMediterraneanfinfishandshellfish.FoodandChemicalToxicologyFoodandChemicalToxicology 5050,,3702370237083708

&& &&

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HgEWIg/kg bw

PTWI*g/kg bwWHO2003

0.31 25.025.0 0.07 2.52.5 1.01 7.07.0

0.12 25.025.0 0.39 2.52.5 0.07 7.07.0

0.08 25.025.0 0.02 2.52.5 0.87 7.07.0

0.46 25.025.0 1.21 2.52.5 0.38 7.07.0

1.38 25.025.0 0.20 2.52.5 0.66 7.07.0

0.45 25.025.0 0.05 2.52.5 1.45 7.07.0

0.47 25.025.0 1.28 2.52.5 0.77 7.07.0

1.45 25.025.0 0.74 2.52.5 0.04 7.07.0

0.17 25.025.0 0.33 2.52.5 0.35 7.07.0

0.03 25.025.0 0.56 2.52.5 0.33 7.07.0

45fw = ;PTWI = ;RfD=;*= 70kg

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47KalogeropoulosKalogeropoulos N,N,KaravoltsosKaravoltsos S,S,SakellariSakellari A,A,AvramidouAvramidou S,S,DassenakisDassenakis M,M,ScoullosScoullos MM,2012,2012.Heavymetalsin.Heavymetalsinraw,friedandgrilledMediterraneanfinfishandshellfish.raw,friedandgrilledMediterraneanfinfishandshellfish.FoodandChemicalToxicologyFoodandChemicalToxicology 5050,,3702370237083708

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Kalogeropoulos N Nomikos T Chiou A Fragopoulou E Antonopoulou S Changes in chemical composition and

49

Kalogeropoulos N,Nomikos T,Chiou A,Fragopoulou E,Antonopoulou S.ChangesinchemicalcompositionandbiologicalactivityduringthepreparationoftraditionalGreekAvgotarachofrommullet(Mugil cephalus)roe.28th ConferenceofInternationalCommissionontheAnthropologyofFood,Kamilari,Crete,Greece,2009

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