Home » ICTAN Members » Isabel Sánchez Alonso

Isabel Sánchez Alonso

Senior Scientist

Research Groups: Quality and Safety of Fishery and Aquaculture products (QUALIFISH)

Department: Department of Meat and Fishery Products

Short Bio

Graduated in Marine Sciences (U. Vigo, 2000). She completed her undergraduate thesis at IIM-CSIC (2001/02) and obtained her DEA in Food Science and Technology (U. Vigo, 2002). In 2002, she joined ICTAN (formerly the Instituto del Frío) after being awarded an I3P grant and subsequently a FPU grant to pursue her doctoral studies (UCM, 2007), during which she had a stay at Chalmers University in Sweden and two short stays at the Instituto Tecnológico Pesquero in Perú. Her postdoctoral stage began at the Azti-Tecnalia Technological Center (Bilbao), where she worked as a researcher for nearly two years before rejoining ICTAN with a higher degree contract and later, a Juan de la Cierva postdoctoral contract at the Instituto de Estructura de la Materia-CSIC. She then joined as a higher degree in the Quality and Safety of Fishery and Aquaculture products (QUALIFISH) at ICTAN until 2021, when she obtained a position as PDI at UCM, where she taught various degree courses for three academic years. In November 2023, she secured the position of tenured scientist at ICTAN.

Her research focuses on activities related to the study of quality and safety of fishery and aquaculture products, including the study of structural and functional changes in fish muscle, applications of vibrational spectroscopy and nuclear magnetic resonance for the analysis of fishery products, sensory analysis of fish, development of restructured products and surimi technology, and the design and development of strategies to reduce the risk of the presence of anisakids in fishery products in terms of their viability and allergenicity and authenticate the processing of the treatments given to fishery and aquaculture products under national and international projects.

Sánchez-Alonso I. and Careche M. 2024. Instrumental Texture (Chapter 22). Handbook of Seafood and Seafood Products Analysis, 2^nd edition. CRC Press, Taylor & Francis Group. Edited by Leo M.L. Nollet and Fidel Toldrá. ISBN: 9781032266787 (hbk); 9781003289401 (ebk).

Sánchez-Alonso I., Rodríguez S., Tejada M., Navas A., González-
Muñoz M., Careche M. 2021. The artificial digestion method underestimates the viability of Anisakis simplex (s.l.) L3 present in processed fish products. Food and Waterborne Parasitology, 23, e0012.

https://doi.org/10.1016/j.fawpar.2021.e00121

Sánchez-Alonso I., Carballeda-Sangiao N., González-Muñoz M., Arcos S. C., Navas A.³, Careche M. 2021. Thermal patterns of heat treated Anisakis L3-infected fishery products allow separation into low, intermediate and high risk groups of potential use in risk management. Food Control, 124:1127-1135.

https://doi.org/10.1016/j.foodcont.2020.107837

Sánchez-Alonso I., Carballeda-Sangiao N., Rodríguez S., Tejada M., Navas A., Arcos S. C., González-Muñoz M., Careche M. 2021. Anisakis simplex (s.l.) resistance to the action of gastric enzymes depends upon previous treatments applied to infected fish mince and affects antigen release. Journal of the Science of Food and Agriculture, 101: 3908-3916.

http://dx.doi.org/10.1002/jsfa.11031

Sánchez-Alonso I., Carballeda-Sangiao N., Navas A., Arcos S., Fernández de Palencia P., Careche M., González-Muñoz M. 2020. Anisakis simplex products impair intestinal epithelial barrier function and occludin and zonula occludens-1 localisation in differentiated Caco-2 cells. PLOS Neglected Tropical Diseases, 14(7), e0008462.

https://doi.org/10.1371/journal.pntd.0008462

Sánchez-Alonso I., Carballeda-Sangiao N., González-Muñoz M., Navas A., Arcos S., Mendizábal A., Cuesta F., Careche M. 2020. Freezing kinetic parameters influence allergenic and infective potential of Anisakis simplex L3 present in fish muscle. Food Control, 118,107373.

https://doi.org/10.1016/j.foodcont.2020.107373

Mapping the effect of heating regimes on Anisakis death and fate of their allergens in fish muscle. Development of a decisión support tool for optimal processing (HEATSAKIS).
Reference: PID2020-119201RB-I0
Main Researcher: Mercedes Careche Recacoechea
Duration: from 01/09/2021 to 31/08/2025
Funding entity: Ministerio de Ciencia e Innovación.

915492300 ext. 436398

isabel.sanchez@csic.es

ORCID:
0000-0003-0003-2080

Researcher ID:
B-8675-2011

Scopus Author ID:
14018395900