A model to estimate the ecological status and identify restoration targets of transitional and coastal waters was developed. Marine benthic macrophytic species (seaweeds, seagrasses) were used to indicate shifts in the aquatic ecosystem from the pristine state with late-successional species (Ecological State Group I) to the degraded state with opportunistic (ESG II) species. The first group comprises species with a thick or calcareous thallus, low growth rates and long life cycles (perennials), whereas the second group includes sheet-like and filamentous species with high growth rates and short life cycles (annuals). Seagrasses were included in the first group, whereas Cyanophyceae and species with a coarsely branched thallus were included in the second group.The evaluation of ecological status into five categories from high to bad includes a cross comparison in a matrix of the ESGs and a numerical scoring system (Ecological Evaluation Index). The model could allow comparisons, ranking and setting of priorities at regional and national levels fulfilling the requirements of the EU Water Frame Directive. A successful application of the model was realized in selected lagoons of the Macedonian and Thrace region (North Greece) and in the Saronic Gulf coastal ecosystems (Central Greece).
The self-life, quality and safety of refrigerated sardine fillets (Sardina pilchardus) were determined at 3• C in atmospheric air, vacuum and modified atmosphere (50% CO 2 /50% N 2 ) packaging conditions. Microbiological, physico-chemical and sensory parameters were utilised as quality indicators. The microbial flora of sardine comprised -according to order of occurrence -Shewanella putrefaciens, pseudomonads, Brochothrix thermosphacta, lactic acid bacteria and, finally, Enterobacteriaceae. Bacteria grew most quickly in sardines stored in air, followed by those in vacuum packaging, and the lowest counts were found in modified atmosphere packaging. The concentrations of moisture, ash, protein, fat and polyunsaturated fatty acids were not affected during the storage period compared to the pH values and the concentrations of lactate and ammonia that showed significant differences.
INTRODUCTIONSeafood is highly perishable, generally spoils faster than other muscle foods and is also more susceptible to post-mortem texture deterioration than other meats.
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