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Products of aquatic origin are among the most perishable products. Heat processing, including sterilization, drying and evaporation, can lead to undesirable changes in food products, such as a decrease in their nutritional value or deterioration in organoleptic characteristics. The purpose of the paper is to review the results of scientific research on non-thermal methods of processing fish and other aquatic organisms to inhibit bacteria, ensure microbiological safety and maintain quality. The groups of primary spoilage bacteria vary among fish, crustaceans and molluscs depending on storage conditions and duration. Non-thermal processing methods such as ultra-high pressure, irradiation, pulsed electric field and low-temperature plasma have shown significant results in inhibiting microbial growth and increasing the shelf life of aquatic products. However, uncertain processing parameters and characteristics of the technology itself can lead to adverse effects such as lipid oxidation and protein degradation during sterilization. Non-thermal processing can be used in combination with antioxidant composite coatings (membranes) to delay the oxidation of lipids and proteins and improve the physical, chemical and sensory properties of fish products. It is possible to combine several methods of non-thermal treatment, which will make it possible to compensate for the shortcomings of one technology by the action of another method of non-thermal exposure. Further scientific research should be aimed at establishing optimal processing modes, the possibility of combining non-thermal methods with other technologies, such as modified atmosphere packaging in order to determine the mechanisms of spoilage and improve the quality of storage of products of aquatic origin, as well as further industrial implementation of modern processing methods. BELROSAKAVA

High blood pressure (BP) is a risk factor for various health conditions, and dietary factors have been linked to the development of high blood pressure. Scientific studies have shown that consuming marine food, particularly oily fish, can be beneficial in reducing blood pressure levels. This study aims to investigate the relationship between traditional fish sauces and seafood consumption, and blood pressure levels in Bandar Kong Cohort study. Methods: Cross-sectional analyses were performed using data from 2823 volunteers, collected through questionnaires and BP measurements following a standardized protocol. Age-adjusted and multivariate associations between BP and seafood consumption were estimated using multiple linear regressions. Three models of analysis were used: model 1, daily energy intake; model 2, daily energy intake along with age; and model 3, daily energy intake, age, education, body mass index (BMI), residence, occupation, marital status, using hookah, socio-economic status, physical activity, and family history of hypertension. Results: Among 2823 participants (age; 46.88±8.94 yrs.), 1138(40.3%) men and 1685(59.7%) women, 693 (24.5%) individuals had hypertension, (n=288) accounting for 25.3% men and (n=405) 24.0% women. After adjusting for covariates, the study found significant negative relationships between the consumption of salted fish-water, Mahyaveh and Suragh (traditional Iranian fish sauces), and BP. Conclusions: This study suggests that consuming traditional Iranian fish sauces, Mahyaveh and Suragh, is associated with lower BP levels. This study sheds light on potential benefits of traditional dietary choices for regulating blood pressure.

ABSTRACTLipidomics is a rapidly expanding field of study that provides a comprehensive approach to the analysis of lipids in meat and fish food products. Lipidomics has become an important tool for evaluating the functional quality of animal and fish products as well as their potential health benefits. This review article provides an overview of the current state of the art in lipidomics for food assessment and its application in improving the quality and nutritional value of animal and fish food. This review covers a wide range of topics, including an examination of the lipid content and composition of animal and fish products, the effect of processing and storage conditions on lipid quality, and the potential health benefits of consuming lipid-rich animal and fish products. It also covers the important roles that lipids play in animal and fish products, such as their impact on flavor, texture, and stability. The article concludes with a discussion of the future directions of lipidomics research and the potential applications of this technology in the food industry. This review article provides valuable information for researchers, food scientists, and industry professionals who are interested in exploring the functional quality of animal and fish products through the lens of lipidomics.

When looking for new ingredients to process red meat, poultry, and fish products, it is essential to consider using vegetable resources that can replace traditional ingredients such as animal fat and synthetic antioxidants that may harm health. The Amazon, home to hundreds of edible fruit species, can be a viable alternative for new ingredients in processing muscle food products. These fruits have gained interest for their use as natural antioxidants, fat replacers, colorants, and extenders. Some of the fruits that have been tested include açai, guarana, annatto, cocoa bean shell, sacha inchi oil, and peach palm. Studies have shown that these fruits can be used as dehydrated products or as liquid or powder extracts in doses between 250 and 500 mg/kg as antioxidants. Fat replacers can be added directly as flour or used to prepare emulsion gels, reducing up to 50% of animal fat without any detrimental effects. However, oxidation problems of the gels suggest that further investigation is needed by incorporating adequate antioxidant levels. In low doses, Amazon fruit byproducts such as colorants and extenders have been shown to have positive technological and sensory effects on muscle food products. While evidence suggests that these fruits have beneficial health effects, their in vitro and in vivo nutritional effects should be evaluated in muscle food products containing these fruits. This evaluation needs to be intended to identify safe doses, delay the formation of key oxidation compounds that directly affect health, and investigate other factors related to health.

This review presents the up-to-date scientific ideas about the role of dietary fibers of plant origin (fiber and hydrocolloids) and animal origin (chitosan and collagen) in the food systems. The main attention is focused on their significance and methods of their using in the manufacturing technology of fish products. Dietary fibers are considered as important components of a diet; the dietary fibers prevent certain disorders and regulate the physical and mental health of the population. Consuming of fish products contributes both to the enrichment of raw materials with functional ingredients, as well as to the increasing in the efficiency of processing of raw materials, including underestimated and underutilized aquatic biological resources. The review shows the influence of dietary fibers on the restructuring of fish muscles systems, their ability to hold water and fats, to stabilize emulsions, to change their sensory characteristics, to increase the yield of the finished food products, and also their ability to influence the shelf life of the finished food product. The mechanisms of involving the certain groups of dietary fibers into the physicochemical and biochemical processes of interaction with the components of fish raw materials are considered; the influence of various conditions of processing on gelation and emulsification is studied. The factors that provide antimicrobial and antioxidant effects of various dietary fibers are given. The properties and examples of using the commercial fiber preparations obtained from various sources are analyzed separately, and the significance of the molecular structure of chitosan and collagen for ensuring the specified technological parameters is considered. It is concluded that using the dietary fiber in the manufacturing process of fish products increases the economic efficiency of production and contributes to the development of the healthy food industry.

Background. The development of “artisanal” aquaculture, fish farming, fish cultivation in reservoirs of complex purpose is given great importance, both at the global level, in the Russian Federation and in Penza region. This was facilitated by the presence of numerous ponds and small reservoirs of complex purpose, dispersed throughout the region. However, despite the high growth rates of fish production in the region as a whole, the fishproductivity of the reservoirs used remains quite low. To develop methods for optimal cultivation of aquaculture facilities and rational use of aquatic biological resources, it is necessary to know the real picture of the productivity of the forage base of the reservoirs of the region, taking into account modern climatic changes, since the current standards of fish farming for Penza region are clearly outdated. For these purposes, we have chosen an artificial reservoir that is not subject to direct anthropogenic impact, without representatives of the ichthyofauna. The purpose of this work is to determine the real natural fish productivity in a shallow reservoir on the basis of a natural food base for fish free from representatives of the ichthyofauna. Materials and methods.General observations of the shallow reservoir and its aquatic inhabitants were constantly carried out in 2014–2021. Sampling of zooplankton, zoobenthos, necton, neuston, macrophytes was carried out in the non-freezing period from April to November. The samples were processed in accordance with generally accepted methods. Calculations of fish products were carried out using up-to-date data on P/V coefficients, feed coefficients for individual feed components (taking into account their digestibility). Which are used in scientific research and practical work to determine theconsequences of a negative impact on the state of aquatic biological resources and their habitat. Results.Fish production by the main components actively used by the local ichthyofauna (zooplankton, zoobenthos, necton, neuston) can reach 356–427 kg/ha in May–June. The total fish production, taking into account the potential components of the food base (phytoplankton, macrophytes) consumed by herbivorous cultivated fish, may amount to 427–502 kg/ha, respectively. For comparison, the average natural forage base of eutrophic reservoirs of the region with native ichthyofauna not used by fish for food in the summer period is 135.1 kg/ha, the average total productivity of the reservoir, taking into account thefish living in it, is 508 kg/ha. When carp is grown by one-year-olds, the real natural fish productivity of a shallow reservoir in this zone during the growing season of commercial fish can be 400–500 kg/ha. Conclusions.The results obtained in a shallow reservoir without representatives of the ichthyofauna in terms of natural fish productivity in the forage base in the considered zone indicate the possibility of achieving fish productivity at the level of 400–500 kg/ha during the seasonal period of pond fish cultivation, which is a higher indicator in comparison with the available data for Penza region and data on reservoirs of neighboring regions.

The long-chain omega-3 fatty acids alpha linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) have proven health benefits, but it is not common to find them together in a processed food product. This could lead to healthier and more functional food products, which may have positive implications for consumer health and well-being. This work aimed to fortify a model burger manufactured with fillets of an Amazonian fish (boquichico, Prochilodus nigricans) by adding microencapsulated sacha inchi oil (Plukenetia volubilis, rich in ALA) (MSIO) produced by spray-drying. MSIO was incorporated into the burgers at different levels (0, 3, 4, 5, and 6%). The burgers were characterized by their proximal composition, cooking losses, texture profile, lipid oxidation, sensory profile, overall liking, and fatty acid profile. The results showed that adding MSIO up to concentrations of 5% or 6% increased the instrumental hardness, chewiness, and lipid oxidation in the burgers. However, fortifying the burgers with 3% MSIO was possible without affecting the burgers’ sensory properties and overall liking. Regarding the fatty acid profile, the burgers with 3% MSIO had a higher content of polyunsaturated fatty acids, with the ALA, EPA, and DHA types of fatty acids. Therefore, we recommend using this fortification concentration, but future studies should be carried out to improve the oxidative stability of MSIO and the burgers.

Fish and fish products offer a wide variety of nutritional and health benefits, thanks to the desirable protein and quality. Nevertheless, their quality is prone to degradation due to microbial contamination, oxidation and enzymatic reactions during the storage period. This results in the development of unsuitable flavor and rancid odor hence affecting the freshness, texture and sensory acceptability. Various processing methods such as drying, chilling, freezing etc. are employed, but they seemed to be insufficient to prevent such deterioration. Therefore, additives are added to maintain and/or improve the quality and extend the shelf-life of muscle foods, including fish products. In recent years, natural food additives are well perceived by consumers over synthetic ones. Perceived naturalness is mainly related to healthiness. Natural products, such as plant-derived phytochemicals (phenolics, essential oils, carotenoids, lignins and other molecules), having antioxidant and antimicrobial properties offer plenty of opportunities to overcome protein degradation, lipid peroxidation and also to inhibit microbial growth, thereby improving the quality and shelf-life of food products. This review intends to critically address the potential of phytochemicals as natural food additives to prevent the deterioration of the quality and safety of fish products, and thus providing healthy and safe final products to the consumers.

Measures for consumer protection against food adulteration and misleading labelling are integrated into EU legislation, including methods for detecting misleading practices. Verification of the meat content is available for marine products, but not for salmonid fish due to the lack of standard nitrogen factors. This study aimed to establish nitrogen factors for rainbow trout (Oncorhynchus mykiss) and brook trout (Salvelinus fontinalis). The study analysed 340 fish from Czech fisheries obtained in the summer of 2018-2020. According to the established ISO methods, fillet samples with and without skin were analysed for their nitrogen content (protein), dry matter, ash, and fat. The recommended nitrogen factor for rainbow trout fillets with and without the skin is 3.07 ± 0.12 and 3.06 ± 0.14, respectively, and the nitrogen factor for fat-free rainbow trout fillets with and without the skin is 3.33 ± 0.15 and 3.29 ± 0.15, respectively. The recommended nitrogen factor for brook trout fillets with and without the skin is 3.16 ± 0.10 and 3.12 ± 0.09, respectively, and the nitrogen factor for fat-free brook trout fillets with and without the skin is 3.42 ± 0.13 and 3.36 ± 0.12, respectively. The established nitrogen factors will enable the analysis of the meat content to ensure that consumers purchase correctly described and labelled fish products.

Dynamics of catch, import, export, and consumption of fish products are analyzed for 1970–2020 on the data of Russian Federal State Statistics Service. Despite steady increasing of the annual catch since 2004, the consumption still does not reach neither the target level claimed by the Food Security Doctrine, nor the norm established by Federal Service for supervision of the consumer rights protection and human welfare, nor even its volume before 1990. The import of fish products (12–47 % of the domestic catch, by years) does not save the situation, because of exponential increase of the export with the catch increasing (from 31 % of the catch in 2000 to 61 % in 2020). This effect made a statistically significant negative impact on the domestic consumption since 2013, when the export exceeded US$ 3.5 billion per year. Now the more fish products are caught, the more they are sold abroad, mainly to unfriendly countries participated in the sanction war against Russia, with detriment to national food security. It is proposed to change the rules of foreign trade: to allow the fish products export abroad only after fulfillment of the norms for their delivery to the domestic market.

Histamine intoxication, known as scombroid fish poisoning, is caused by the consumption of foods with high levels of histamine. This biogenic amine is formed as a result of histidine decarboxylation by bacterial decarboxylases present in food, including fish and fish products. The aim of this study was to investigate the content of histamine at different production stages of canned, marinated and smoked fish.

This study aimed to formulate burgers made from three Amazonian fish species: pacu (Pyaractus brachypomus), boquichico (Prochilodus nigricans), and bujurqui (Chaetobranchus flavescens), focusing on sodium reduction and fortification with fish oil microparticles (FOM) rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The proximal composition, sodium and calcium content, instrumental texture profile, fatty acid profile, sensory profile, and overall liking were evaluated. Differences in proximal composition and fatty acid profiles between the fillets were reflected in the burgers. Fortification with FOM increased EPA and DHA in the burgers; thus, they can be considered “high in omega-3 fatty acids” and reduced the n-6/n-3 ratio below 4. There were sensory attributes that could be related to lipid oxidation but reduced overall liking for less than 10% of consumers. Nevertheless, certain sensory attributes (grilled, characteristic, aromatic, tasty, tender, and juicy) had a positive impact on the overall liking of more than 20% of consumers, yielding adequate scores (between 5.60 and 5.71) on the 9-point hedonic scale. The production process must be optimized by knowing the fish fillet quality in depth, improving the FOM and burgers’ oxidative stability, and achieving an adequate sensory and hedonic profile by employing consumers’ vocabulary to characterize new products.

ObjectiveTo establish a dual real-time PCR rapid detection method for sole fish and Pangasius bocourti-derived components.MethodsUniversal TaqMan primers and probe sets were designed according to the mitochondrial 16S rRNA gene sequence of 13 species of sole fish. TaqMan primers and probe sets were designed according to the mitochondrial cytb gene sequence of Pangasius bocourti， and the amplification reaction system was optimized for real-time PCR to achieve the purpose of rapid detection of products.ResultsThis method had good specificity， and the sensitivity could reach 10-3 ng sole fish DNA. Sole fish 16S rRNA gene could be detected in fish products mixed with carp meal， and the mass fraction sensitivity could reach 1%. The sensitivity could reach 10-4 ng Pangasius bocourti DNA. Pangasius bocourti cytb gene could be detected in fish products mixed with sole fish， atlantic cod meal and rice noodles， the mass fraction sensitivity of sole fish and atlantic cod meal could reach 0.1%， and the mass fraction sensitivity of rice noodles could reach 0.001%.ConclusionThis method had high specificity， high speed and high sensitivity， and could meet the detection requirements of sole fish authenticity and Pangasius bocourti adulteration in fish meat products.

A method for the simultaneous determination of 24 sulfonamide antibiotics including sulfamethazine, sulfaguanidine, sulfanilamide and so on in fish products was established by QuEChERS coupled with ultra performance liquid chromatography-tandem mass spectrometry(UPLC-MS/MS). The optimal experimental conditions were determined by optimizing the chromatographic and mass spectrometric conditions and the QuEChERS pre-treatment technique. The samples were extracted by acetonitrile under ultrasonication, and then purified by C18 and anhydrous MgSO4. The solvent was detected by UPLC-MS/MS after filtering through 0.20 μm microporous membrane. The separation was performed on an Eclipse XDB-C18 column (4.6 mm × 100 mm, 1.8 μm) using acetonitrile −0.1% formic acid aqueous solution as the mobile phase, and determined with positive ion mode of electrospray ionization (ESI) under multiple reaction monitoring (MRM). Then the matrix matching external standard method was used for quantitative analysis. The results indicated that the 24 sulfonamide antibiotics showed good linearity in the respective linear range with the correlation coefficients (r) higher than 0.999. The average recoveries at three spiked levels of 5, 10 and 50 µg/kg ranged from 80.0% to 116.4% with the relative standard deviation (RSD) of 0.8%~9.4% (n=7). Moreover, the limits of detection (LOD) were 0.01~0.48 µg/kg and the limits of quantification (LOQ) were 0.02~1.59 µg/kg. The method was simple, rapid, selective and sensitive for the high-throughput detection of 24 sulfonamide antibiotics in fish products.

This paper is a study concerning the motivation and importance of fish and fish product consumption. The study was carried out on a sample of 112 students (from two high-schools in the Caras-Severin County and from the BUASVM in Timisoara, Timis County) aged 18-25. The main goal of this study was to assess briefly the future fish consumer in the context of the increasing world fish and fish product consumption. The subjects has to fill in a questionnaire containing 15 open-answer questions and close questions concerning the frequency of fish consumption, their preferences, choice criteria, and consumer rights. The results were relevant from the point of view of fish consumption, of the species preferred, and of the awareness concerning the importance of fish in the healthy diet; but it supplied les satisfactory conclusions concerning the preferred type of fish and fish products (frozen) and consumption frequency.

Background. Globalisation is the direct or indirect source and cause of many economic, social, political and cultural processes and phenomena. These processes also affect agribusiness and food production. One of the important developments in recent decades is the ever-increasing scale of food adulteration. Its consequence is a reduction in the level of food safety, both in its health and economic aspects. The latter is due to the presence of impaired, or even adulterated, food on the market, which exposes consumers to non-equivalent exchanges. Sectors particularly vulnerable to these illegal trade practices include meat and fish products. Objective. The aim of the article is to identify the dominating methods/categories of food adulteration using the example of the Polish market for the food production sectors of meat and fish. Material and methods. The research was conducted using data from the Agricultural and Food Quality Inspection (AFQI), the official food control institution responsible for quality and food adulteration controls in Poland. The study covered the period from 2010 to 2020. Results. Research has shown an exceptionally significant level and diversity of methods of adulterating meat and fish products. These products are adulterate much more often than other food products. The conducted research has shown many methods and ways of adulterating both meat and fish products. It is worth emphasizing that the greater concentration of counterfeiting methods concerns meat products. The study revealed an extremely significant variety of adulterating methods for meat and fish products, significantly beyond those typically cited in the literature. Conclusions. The results of the research indicate the need to intensify official food controls on the Polish market. In particular, this should apply to the group of meat and fish products due to their high level of adulteration.

Histamine is one of the most important and toxic biogenic amines which may be present in food and may cause food poisoning in humans when contained at a high level. It is produced during bacterial decarboxylation of histidine in fish muscles. The aim of the study was to investigate the presence of histamine in fish and fish products available in Poland during 2014–2018.

ObjectiveTo establish a real-time polymerase chain reaction (PCR) rapid detection method for Pangasius bocourti-derived components.MethodsPrimers were designed according to the mitochondrial cytb gene sequence of Pangasius bocourti, and real-time PCR was used for amplification to achieve the purpose of rapid detection of products.ResultsThis method had good specificity, and the sensitivity could reach 10-4 ng Pangasius bocourti DNA. Pangasius bocourti cytb gene could be detected in fish products mixed with rice noodles, sesame powder, chicken powder and atlantic cod meal, and the sensitivity could reach 0.01%.ConclusionThis method had high specificity, short time and high sensitivity, and could meet the detection requirements of Pangasius bocourti adulteration in fish meat products.

Primary Health Care (PHC) is expected to serve as a basis for the countrychr('39')s health sector, of which it is the primary responsibility and priority, as well as the communitychr('39')s overall collective and economic prosperity. Promotion of food supply and proper nutrition are among eight elements of PHC. Protein deficiency is one of the most important health concerns in some parts of the world. A huge numbers of malnourished or hungry people have been reported particularly in the less developed countries. Advantages of aquaculture in nutrition are varied. However, there are some zoonotic microbial illnesses occurred due to consumption of infected seafood. Some of these challenges will be corrected by good aquaculture practices. With the right reforms in the aquaculture industry, progress can be made toward solving some of the challenges facing PHC delivery. In this mini-review, the benefits and risks of aquaculture foods in PHC are briefly discussed. DOI: 10.18502/jfqhc.8.2.6468

The limited consumption of fish is due to a limited availability of products based on this type of meat. Therefore, innovation and development of products that meet consumers’ preferences are essential. The aim of this work was to develop and characterize cooked inlaid sausages prepared with fillet and mechanically separated Nile tilapia (Oreochromis niloticus) meat (MSM). Three sausages types were considered, F1 (100% MSM), F2 (50% MSM, 50% fillet) and F3 (25% MSM, 75% fillet). Microbiological quality of the raw materials and products obtained were within the standard limits. F1 had the lowest protein (34.68%) and the highest lipid (2.88%) contents. F1 and F2 had the highest luminosity L*, which was related to the MSM composition, as the L* was higher as the percentage of MSM increased in the formulation. The shear strength was higher for F2 (18.55 N) and lower for F1 (6.43 N) and differed among sausages types. The F2 sausages presented a better acceptability regarding the sensory attributes evaluated, with acceptation indexes of 88.00, 85.55, and 84.66% for flavour, texture, and odour respectively. This finding indicates that this formulation would be very well accepted in the market if available for commercialisation.

Background: Histamine is an essential biogenic amine produced as a result of microbial decomposition of histidine during seafood processing and storage. The objective of this study was to evaluate histamine concentration in freshwater and marine fish marketed in Stara Zagora region, Bulgaria. Methods: Forty fish samples were purchased from local fish farms and retail stores in Stara Zagora, Bulgaria. Enzyme-Linked Immunosorbent Assay was used to determine histamine levels. The data were processed using GraphPad Software InStat 3. Results: Histamine was detected in 26 out of 40 (65%) samples, and none of them exceeded the regulatory limit of 200 mg/kg. The average histamine content in marine fish (6.965±3.187 mg/kg) was insignificantly (p>0.05) higher than that in freshwater fish (4.503±1.133 mg/kg). Conclusion: The results reveal low levels of histamine in freshwater and marine fish indicating their good quality. However, its presence in seafoods remains a major food safety problem that requires permanent regulation of histamine concentration in fish. DOI: 10.18502/jfqhc.7.4.4848

Abstract: The presence of parasites in marine fish is a serious problem for the fishing industry in many countries. Some species of parasites can present a risk to consumers. Human health can be compromised by allergic reactions to parasitic antigens (hypersensitivity). The aim of the present study was to report the occurrence of parasite larvae in samples of frozen Alaskan fish fillets. A total of 108 samples of frozen Alaska pollock fish fillet were purchased from commercial establishments in the state of São Paulo - Brazil, from July 2017 to November 2019. The parasite search was carried out using the method dissection under transmitted light (candling table) according to AOAC (2005), method 985.12. Only 18 samples (17%), from four different brands, did not present any parasitic form, the others (90 samples) had at least one parasitic form, with the presence of cestodes of the order Trypanorhyncha (found in 73 samples) and nematodes of the Anisakidae family prevailing (found in 57 samples). It was also observed that more than half of the studied samples (76 samples) presented up to 5 parasitic forms in the kilogram rate. The results demonstrate the need for more data regarding the incidence of parasites in fish and their impact on human health, in order to alert the population and health authorities about its dangers, so that preventive and corrective measures are taken in the inspection process of these products, aiming to reduce any possibility of the occurrence of illnesses.

Methods based on the analysis of proteins and DNA molecules are more and more used to assess the composition of food products. Proteins research methods include immunological, electrophoretic and chromatographic ones. The analysis of DNA molecules is most often used to identify the species affiliation of food components. This is due to the stability of their structure compared to proteins, as well as their presence in most biological tissues. The results of studies evaluating methodological approaches for the application of the PCR diagnostic method to identify the composition of food products and the possibility of their use for monitoring dairy products have been shown. The objects of research were samples of cow, goat, sheep milk, as well as milk samples of different animal species mixed in various ratios. DNA was extracted from milk samples according to a unified technique for the separation of DNA molecules in milk and dairy products. The work also considers the possibility of using the PCR diagnostic method to identify the raw material origin of the product. To evaluate the measurement methods, artificially created samples of raw milk were used, which were cow, goat and sheep milk, a mix of three types of milk in different ratios. As a result of the research, the main method has been chosen as the real time PCR method, which has reliability, high sensitivity, sufficient rapidity, with the possibility of using it for dairy multicomponent products with a complex structural matrix, as well as products that have undergone deep technological processing.

Consumption of contaminated seafoods is a major cause of death and hospitalization particularly in poor and developing countries. As with other food types, seafoods are also not free of food-borne pathogens and several risk factors are associated with its consumption. Regarding seafoods, there are regulatory hygienic alerts in importing countries. This paper briefly reviews the occurrence of seafood-borne diseases and describes the most important bacterial causes of these infections. Also, major bacterial threats, the route of infection, and food safety concerns associated with seafoods consumption are explained. Several bacterial pathogens, like Vibrio spp., Salmonella spp., Listeria monocytogenes, Staphylococcus aureus, Clostridium botulinum, Shigella spp., and Aeromonas spp. are considered as microbiological hazards for seafoods. These bacteria can contaminate seafood products anytime from farm to table. Some effective methods should be adopted for control and prevention of bacterial hazards in fish industry. Maintaining the microbiological water quality of domestic capture, post-harvest care, proper hygiene, etc. can minimize the bacterial hazards. Food-borne intoxications can be controlled by the proper refrigeration of seafoods and the continuous monitoring of the chill chain during the entire production process right up to consumption. Other ways to prevent food-borne outbreaks due to consumptions of seafoods are training of the consumers about correct handling of food, proper preparation, and storage of seafoods. DOI: 10.18502/jfqhc.7.1.2446

The article presents the analysis and prospects of commercial aquaculture in the southern regions of Russia. Rostov and Astrakhan region and Krasnodar Krai are the leaders in commercial fish production. Rostov region annually grows 23-24 thousand tons. In Krasnodar region in the period from 2018 to 2022 there was a 15% growth of avcaculture production and in 2022 it was 23,3 thousand tons. In the Astrakhan region from 2018 to 2021 there was a decrease in this indicator by 13%, but in 2022 the volume of production in the region increased to 20.5 thousand tons. Absolute parameters in Stavropol Krai (11.8-12.3 thousand tons) Kabardino-Balkarian Republic (2.5-3.3 thousand tons) and Volgograd Oblast (2.3-2.5 thousand tons) remained almost unchanged. Significant growth of relative production parameters was noted in the Republic of Dagestan, the Republic of North Ossetia-Alania and the Republic of Crimea. The main objects of cultivation in the South of Russia are carp fish. A substantiation of creating a state-owned structure ensuring practical interaction between economic entities, executive bodies of state power, scientific and educational institutions is offered.

The article analyzes the state of the world fish market, problems and prospects for its development in the context of current trends in the world economy. The authors emphasize the importance of the space allocated to the world fish market in solving global problems of our time, such as fighting hunger, ensuring food security, sustainable development, etc. The article presents the current state of world fishing and fish farming, the main producers and exporters, Russia’s place in this market. Reflected issues related to the role of developing countries in this sector of the economy. Conclusions are drawn about the problems and prospects of the world fish market from the point of view of the sustainable development of the world community and the growth of consumption of this food product by the population of the planet.

This study investigated the pollution characteristics, exposure levels and health risk assessments of seven kinds of biogenic amines (BAs) in eight varieties of canned sea fish products (n = 131) on the Chinese market. Carbon spheres QuEChERS mixed dispersion solid phase extraction combined with HPLC was used for the classification and analysis of batch samples. The average recovery of single BAs obtained by this method is 92.3~97.7%, and the relative standard deviation is 1.9~4.8%. Different varieties of samples have different degrees of pollution, the mass concentration of single BAs range 0.45~27.74 mg/kg, and the total concentration of ΣBAs range 18.77~368.50 mg/kg, of which the concentration of Σ4BAs range 11.53~368.50 mg/kg. The composition of four BAs is mainly putrescine, cadaverine, histamine and tyramine, which always play an important role in the exposure level and risk assessment of samples. The exposure level of BAs in the human body ranges 67.03~209.52 μg∙kg−1∙d−1. The health risk assessment shows that the gender trend of exposure risk level of BAs is male > female (young age), female > male (middle and old age), the age trend is young age > old age > middle age, and the regional trend is city > countryside. The food safety index of BAs in samples is 0.0062~0.0195, which is far less than 1, so the risk is within the controllable range.

Background: Fluoroquinolones are among various antibiotic groups used in livestock husbandry. The aim of this screening study was to evaluate the presence of fluoroquinolone residues in fish samples of Stara Zagora region, Bulgaria. Methods: A total of 69 samples from freshwater, marine, and anadromous fish were collected randomly from fish farms and retail stores in Stara Zagora region, Bulgaria. Fluoroquinolone residues were determined using Enzyme-Linked Immunosorbent Assay method. Data were statistically processed using STATISTICA 10.0 software. Results: Fluoroquinolones were detected in 44.3% of freshwater and 42.9% of marine fish samples, with no significant difference (p>0.05). Their concentrations varied from 1.03 to 271.73 μg/kg for common carp, 1.43 to 12.63 μg/kg for rainbow trout, 1.17 to 1.94 μg/kg for silver carp, 1.00 to 1.82 μg/kg for rudd and 1.27 to 2.15 μg/kg for striped catfish. Among marine fish, fluoroquinolone positive samples were found in European sprat (1.68 μg/kg), Longtail southern cod (1.30 μg/kg), and European hake (1.83 μg/kg). Conclusion: High levels of fluoroquinolones were found in some fish samples of Stara Zagora region, Bulgaria. Regular monitoring of antibiotic residues is too necessary in fish distributed in this region. DOI: 10.18502/jfqhc.6.3.1387

Background: In Benin Republic, the conservation of fermented fishes for a long time is difficult due to the contamination of fungi, which lead to its rapid degradation. This experiment was conducted to evaluate the effect of Cymbopogon citratus Essential Oil (EO) against Aspergillus species isolated from fermented fish samples. Methods: Gas chromatography-mass spectrometry was used to determinate the chemical composition of the C. citratus EO. The agar dilution method was used to evaluate the antifungal activity of the C. citratus EO against Aspergillus species. Data were analyzed using SPSS, Chicago, IL, USA, version 10.0. Results: The major components of C. citratus EO were geranial (41.3%), neral (33.0%), myrcene (10.4%), and geraniol (6.6%). The dominant Aspergillus fungi isolated from the fermented fish samples were A. ochraceus, A. oryzae, A. fumigatus, and A. parasiticus. C. citratus EO exhibited considerable antifungal activity against the growth of fungi isolated from fermented fish samples. There was no significant difference between minimal inhibitory concentrations and minimal fungicidal concentrations of A. ochraceus and A. parasiticus (p>0.05). Conclusion: The findings of this research clearly indicate that the C. citratus EO may be a practical application in controlling the growth of Aspergillus species in fermented fish. DOI: 10.18502/jfqhc.6.2.955

Background: Fish meat is outlined with high nutritional value having essential amino acids, unsaturated fatty acids, mineral and vitamins. In this short report, we compared the meat quality of rainbow trout (Oncorhynchus mykiss) and brown trout (Salmo trutta fario) farmed in Bulgaria. Methods: Ten fishes from each species were purchased from a fish farm and their morphological parameters were determined. The technological properties of meat were analyzed such as water holding capacity and cooking loss as well as chemical composition such as water content, protein, fat, dry matter, and ash. Results were processed by STATISTICA 6.0 software. Results: Higher values were significantly determined in brown trout for standard body length (p0.05). Water holding capacity of rainbow trout meat (9.49±3.86%) was considerably better (p0.05). Conclusion: Meat of rainbow trout cultivated in Bulgarian farm exhibited better technological properties than that of cultivated brown trout; however, nutritional value of brown trout meat was superior. DOI: 10.18502/jfqhc.6.1.457

The relevance of the studies is caused by the need to improve the safety and extend the shelf life of semifinished products from fatty fish raw materials. The study was carried out at the premises of the Saratov State Agrarian University. Study objects were fish mixed fodder; two-year-old carps; fish raw materials; carp semifinished products. Physicochemical, histological, and organoleptic research methods were used in the study. The authors have developed a method for inhibiting the process of fish fat oxidation at all the stages of the life cycle of fish products using CO2 rosemary extract and milk thistle oil meal as antioxidant components because they contain flavonolignans and carnosic and rosmarinic acids. Technological methods for obtaining complex fish mixed fodder with antioxidant properties were developed and the optimal dosages of the antioxidants added to a feed supplement were determined. A positive effect of an antioxidant supplement on the fish biological characteristics of a reared carp, as well as on the morpho-functional indicators of the obtained raw materials, was shown. The authors developed formulations of the fish semi-finished products made from the raw materials grown using antioxidant fish mixed fodder. The safety and quality indicators of the developed products were estimated. They showed that the use of an antioxidant component at the stage of fish rearing and in manufacturing process of fish semi-finished products makes it possible to significantly improve the stability of the fat phase both in fish raw materials and in the finished products.

The use of natural plant extracts with standardised antioxidant properties is a growing strategy to stabilise food products. The use of a rosemary lipophilic extract (RLE), obtained from the by-product of high-yield selected plants and rich in polyphenols (334 mg/g, with diterpenes such as carnosic acid and carnosol as main compounds), is here proposed. Four RLE doses (0, 0.21, 0.42 and 0.63 g/kg) were tested in a salmon pâté formulated with sunflower oil and linseed, which was pasteurised (70 °C for 30 min) and subjected to storage at 4 °C and 600 lux for 42 days. Rosemary diterpenes resisted pasteurisation without degrading and showed antioxidant activities during the shelf-life of pasteurised pâté. RLE addition led to increased peroxide value (from 3.9 to 5.4 meq O2/kg), but inhibited formation of secondary oxidised lipids such as malondialdehyde (from 1.55 to 0.89 mg/g) and cholesterol oxidation products (from 286 to 102 µg/100 g) and avoided discolouration (slight brownness) in the refrigerated pâté. However, this did not entail relevant changes in fatty acid content or in the abundance of volatile organic compounds from oxidised lipids. Increasing the RLE dose only improved its antioxidant efficacy for some oxidation indexes. Thus, the oxidative deterioration of these types of fish emulsion can be naturally controlled with rosemary extracts rich in diterpenes.

Among others, the families Opisthorchiidae and Heterophyidae includes several genera causing fish-borne zoonoses and distributed also in European Countries and that are included in the ParaFishControl (Advanced Tools and Research Strategies for Parasite Control in European farmed fish) H2020 EU project. Due to the small size of the metacercariae, the infective stage for human, these parasites cannot be detected visually in fish and monitoring requires expert application of time-consuming techniques. The aim of this was to develop a rapid and affordable molecular method based on multiplex PCR for simultaneous identification of metacercariae of the most common European Opisthorchiid and Heterophyid in fish or fish products.

Background. Evaluation of the productivity of the components of the food base of ichthyofauna is currently of great importance in connection with the development of aquaculture and the search for additional reserves of aquatic biological resources in the country’s internal freshwater bodies. The purpose of the work is to study the seasonal dynamics of the development of zooplankton to determine fish productivity by this indicator of one of the sections of the river. Surahs. Material and methods. Samples of the zooplankton were collected in the studied reservoir at three points of the selected station in the middle of each month in the ice-free period from April to November 2014–2015. Calculations of fish products were carried out taking into account the coefficients adapted to the Volga region. A comparative analysis with neighboring water bodies was carried out according to the results of research by the authors. Results. During the research period, 87 species and forms of zooplankton were identified (64 in 2014, 65 in 2015). The ratio of the number of species of taxonomic groups of organisms (Rotifera, Cladocera, and Copepoda) was similar for years. The monthly changes in species diversity in different years on average were almost equal – 63 and 64 %. Changes in species diversity of zooplankton over the years amounted to 51 %. In numbers Rotifera and Cladocera dominated, in terms of biomass, Cladocera dominated. On average, the monthly abundance of zooplankton varied by 16–18 times, and biomass by 10–29 times. The average biomass for the 2014 (4,544 g/m3) was three times higher than that in 2015 (1,429 g/m3), which is typical for the reservoirs in the region. Higher indicators in 2014 are explained by a higher average water temperature and a stable hydrological regime. Conclusions. The studied reservoir with significant monthly and annual fluctuations in zooplankton biomass is characterized by high fish productivity in this indicator and is a promising fishery water body for stocking valuable fish – planktophages in larger volumes than before. The maximum biomass of zooplankton is observed in June–July, the minimum – in April. Therefore, when sampling to evaluate productivity, seasonal variations should be taken into account.

Background: The quality and safety of fish products is determined by chemical, physical, and microbiological parameters, important for satisfying consumers’ requirements. Also, the freshness of fish is essential for evaluation of its quality. On the Bulgarian retail market, fish is commonly offered chilled, frozen, or processed. The purpose of this study was to determine some physicochemical characteristics of fish products sampled from Bulgarian retail markets. Methods: During June to July 2017, this survey was performed on 45 samples from smoked, semi-dried, marinated, and frozen fish products sold in Bulgarian markets. The samples were collected from specialized stores for fish products, and transported to the laboratory for analysis. Water content, water activity (aw), pH, salt content, and ash content were determined according to the standard protocols. Results: The highest average water content was established in frozen products, followed by almost equal values in marinated, smoked, and semi-dried fish products. The average aw value was also the highest in frozen products (0.975), it was almost the same in marinated and smoked (0.892); and the least in semi-dried fish products (0.905). Semi-dried (3.36%), marinated (3.19%), and smoked (3.03%) fish products had considerably higher average salt content than frozen ones (0.1%). The average pH value of marinated fish products (5.26) was lower than frozen (6.88), smoked (6.76), and also semi-dried (6.68) ones. Average ash content was substantially higher in smoked (7.16%), semi-dried (6.57%), and marinated (5.97%) fish products compared with frozen products (1.18%). Conclusion: It is concluded that the frozen fish products sold in Bulgarian markets are probably more susceptible to spoilage than marinated, smoked, and semi-dried ones. DOI: 10.29252/jfqhc.5.1.33

In this study, comparative analyses were carried out with ion chromatography mass-spectrometry (IC-MS/MS) which has no derivatization step, high-performance liquid chromatography (HPLC) technique, as well as two quantitative and two semi-quantitative immunoassays. The results demonstrated that HPLC and quantitative immunoassay methods were well-correlated with IC-MS/MS in determining histamine in various types of fish products. The best correlation was observed with the HistaSure ELISA Fast Track kit (R2 = 0.9903). More than half of the values (68%) obtained by two methods were also statistically similar. The results of semi-quantitative test kits also supported histamine values estimated by quantitative methods, with some exceptions. The best results were found for HistaSure Lateral Flow in supporting the quantitative techniques. Therefore, these methods are found suitable for monitoring histamine in fish products in terms of food safety. Good correlations were also observed HPLC and IC-MS/MS in determining cadaverine, putrescine, and tyramine with the highest value observed for tyramine as R2 = 0.9785. However, no correlation was observed for other biogenic amines, and the majority of the results were significantly different from each other for these amines (p < 0.05). The differences may be caused by the drawbacks reported previously for HPLC. However, further studies are required to confirm the possible effects. This study provides a comparative evaluation of several methods in terms of their suitability in determining biogenic amines in fish products for both monitoring and regulatory purposes.

Fish make an important contribution to micronutrient intake, long-chained polyunsaturated omega-3 fatty acids (n-3 LC-PUFAS), and animal protein, as well as ensuring food and nutrition security and livelihoods for fishing communities. Micronutrient deficiencies are persistent in sub-Saharan Africa (SSA), contributing to public health issues not only in the first 1000 days but throughout adolescence and into adulthood. School feeding programs (SFPs) and home-grown school feeding programs (HGSF), which source foods from local producers, particularly fisherfolk, offer an entry point for encouraging healthy diets and delivering essential macro- and micronutrients to schoolchildren, which are important for the continued cognitive development of children and adolescents and can contribute to the realization of sustainable development goals (SDGs) 1, 2, 3, 5, and 14. The importance of HGSF for poverty alleviation (SDG1) and zero hunger (SDG 2) have been recognized by the United Nations Hunger Task Force and the African Union Development Agency–New Partnership for African Development (AUDA-NEPAD), which formulated a strategy for HGSF to improve nutrition for the growing youth population across Africa. A scoping review was conducted to understand the lessons learned from SFPs, which included fish and fish products from small-scale producers, identifying the challenges and best practices for the inclusion of fish, opportunities for improvements across the supply chain, and gaps in nutritional requirements for schoolchildren which could be improved through the inclusion of fish. Challenges to the inclusion fish in SFPs include food safety, supply and access to raw materials, organizational capacity, and cost, while good practices include the engagement of various stakeholders in creating and testing fish products, and repurposing fisheries by-products or using underutilized species to ensure cost-effective solutions. This study builds evidence of the inclusion of nutritious fish and fish products in SFPs, highlighting the need to replicate and scale good practices to ensure sustainable, community-centred, and demand-driven solutions for alleviating poverty, malnutrition, and contributing to greater health and wellbeing in adolescence.

A new method was proposed for the determination of underivatized biogenic amines based on ion-exchange chromatography coupled with mass spectrometry detection. The method was applied to the analysis of 10 biogenic amines in fresh and processed fish products. The amines were extracted from muscle tissue with water without any additional derivative step or sample clean-up. Separation of biogenic amines was done by the IonPac (4 × 50 mm) column, applying a gradient eluent by mixing formic acid (2 mol L−1) and Milli-Q water (formic acid concentration from 400 mM to 2 M). The results demonstrated a linear response in the range of 0.01 to 10 mg L−1. The detection limits for the fish products ranged from 20 ng/g up to around 400 ng/g for histamine and putrescine, respectively. Spermidine and spermine showed significantly higher detection limits. This current method can be used for the determination of biogenic amines in both fresh and processed fish products for regulatory purposes and monitoring food-safety issues relating to these amines, particularly histamine. It is also a useful method for evaluation of other commercial analytical test kits and commonly used methods that are possibly affected by the food matrix due to processing or other drawbacks arising from the derivatization process.

The article is devoted to the assessment of fish products consumption by the citizens of the region. The purpose of the research is the development and application of the tools simulating consumer demand on fish products on the example of the households in the Republic of Buryatia for the “Baikal omul” brand promotion. The authors have found that the rise of consumer demand in world fish products consumption is due to the increase of aquaculture in artificial reservoirs. On the fish market, we have observed the steady differentiation of cultivated fish and fish from natural reservoirs. The rise of prices on fish products significantly changes the segments of consumers especially depending on their incomes. We have found that fish products are significant for the citizens of the Republic of Buryatia. Some key factors of fish products consumption were established. The authors offered the methodological approach of making the survey of the population on consumption of fish products based on the cluster analysis. The methodology toolkit includes the mathematical methods of statistical and survey data processing. We have proved that fish products play an important role in the diet of the citizens of the Republic of Buryatia. There are significant differences in fish consumption according to the income of respondents. The scientific novelty of the study includes establishing the deterrent factors of fish products in the conditions of decreasing incomes and increasing prices on fish market; estimation of traditional kind of processed fish production from the lake Baikal in terms of technology of fermentation for developing a brand and its promotion outwards of local market; applying a differential approach to the analysis of consumers preferences in fish products; reasoning the deficiency of “omul with odor” brand estimation in the context of the prospect development of tourist cluster. The results can be used in marketing promotion of fermented products made of Baikal omul and other potential brands beyond the local market

The aim of the work was to develop a methodology for determining of polybrominated diphenyl ethers (PBDE) in fish and fish products for the control of impurities content in the food and environmental objects in general. The conditions of chromatography (temperature conditions, the impact of the speed and magnitude of dividing of the gas-carrier stream using a HP-1 capillary columns, the DB-5, HP-50 +, DB-1;) and lipids destructive and non-destructive cleaning methods of extract during the determination of PBDEs. The method of determination of 2,2,4,4-Tetrabromodiphenyl ether (BDE-47), 2,2,4,4,5-pentabromodiphenyl ether (BDE-99) and decabromodiphenyl ether (BDE-209) in fish and fish products by the liquid chromatography with electron detector was suggested. The method of PBDE is based on the extraction of samples with hexane-acetone (3:1), purification of the extract with concentrated sulfuric acid (phase ratio hexane-sulfuric acid – 5:1). The second purification step is carried out by using solid phase extraction cartridges «SiOH-H2SO4/SA» and hexane as the eluent. Gas chromatographic analysis of the determination of BDE-47 and BDE-99 is carried out on low-polar capillary column DB-5 (30 m x0.25 mm x0.25 mum) with the programming of the column temperature. In determining the BDE-209 a DB-1 nonpolar capillary column was used (15 m x 0.25 mm x 0.1 mum) with the column temperature programming. Calculation of the content of BDE-47 and BDE-99 is carried out with the internal standard (2,2, 3,4,4-pentabromodiphenyl ether (BDE-85)), BDE-209 by absolute calibration. In determining the BDE-209 the calibration matrix was used. The range of concentrations of the calibration solutions for the determination of BDE-47 and BDE-99 is 0.005–0.05 g/cm 3 , for BDE-209 0.05–0.3 g/cm 3 . The technique allows the measurement of BDE-47 and BDE-99 in the range of 0.0002–0.05 mg/kg of the product concerned; BDE-209 – in the range of 0.002–0.3 mg/kg. The metrological characteristics of the method were calculated.

Jeotgal (醢) is a traditional Korean fermented food with thousands years of history with kimchi and other jang (fermented soybean products, 醬). The history was proved by research from historical literature and antique architecture. Jeotgal was developed along with jang (豆醬), fish jang (魚醬), meat jang (肉醬) as a part of jang (醬) up to the Chosun Dynasty and it was always offered during the ancestral rites or ceremonies. According to antique documents written by women, jeotgal had been used as seasonings or condiments that were popular especially for women rather than as food served for ancestral rites. In Southeast Asia and other countries, jeotgal uses varieties of fish and seafoods to provide rich and varied flavors, and thanks to the next generation sequencing technology, we can identify microorganisms that are involved in the fermentation process. Major microorganisms in jeotgal are Bacillus, Brevibacterium, Micrococcus, Pediococcus, Pseudomonas, Lactobacillus, Leuconostoc, and Halobacterium. Recently, much research on various health function of jeotgal has been conducted, reflecting increasing interest in the safety and the functionality of jeotgal. Many reports on functionalities of jeotgal such as supplying essential amino acids, and having antioxidant and antitumorgenic have been published recently. Because of the diverse flavor, types, and their function, jeotgal is expected to continue to develop as an important seasoning in the world sauce market.

The recommendations of vitamin D intake are commonly not met, which results from the fact that fish, being its major sources, are commonly rarely consumed. Consequently, a reliable estimation of its habitual intake is also difficult, as its daily intake is highly variable. The aim of the study was to analyze vitamin D intake from food, its major sources and the possibility to meet its recommendations in a population-based sample of young Polish women. The study was conducted in a sample of Polish women aged 15–30 years, recruited in cooperation with local students’ and youth organizations from all regions of Poland (convenience sampling with the snowball effect), while the stratified sampling procedure was applied with a random quota sampling for voivodeships (an administrative subdivision), to obtain an adequate distribution regarding the general population of young Polish women (n = 1,032). The vitamin D intake was assessed while using the validated Vitamin D Estimation Only—Food Frequency Questionnaire (VIDEO-FFQ) and was compared with the recommended 10 µg. The median vitamin D intake in the study group was 3.09 µg (0.00–24.52 µg) and in 95% of participants was lower than recommended, while the highest vitamin D intake was observed for the following sources: eggs (0.50 µg), meat and meat products (0.49 µg), herring, sardine and tuna products (0.41 µg) and dairy products (0.40 µg). The correlation between total vitamin D intake and its intake from its sources was strongest for eggs (p < 0.0001; R = 0.5989) and for herring, sardine and tuna products (p < 0.0001; R = 0.5314), while the correlation between total vitamin D intake and the number of servings was strongest for herring, sardine and tuna products (p < 0.0001; R = 0.5314). At the same time, while compared with other fish species, consuming herring was the strongest predictor of meeting the recommended vitamin D level of 10 µg (p = 0.0292; odds ratio (OR) = 1.94; 95% confidence interval (CI) 1.07–3.52), but also of 5 µg (p < 0.0001; OR = 2.54; 95% CI 1.85–3.47). Therefore, taking into account the relatively low prices of herring, its high vitamin D content, as well as its influence on total vitamin D intake, it could be beneficial to recommend young women to increase herring intake in order to increase dietary vitamin D intake and to meet its recommendations.

Quorum sensing (QS) is a mechanism adopted by bacteria to regulate expression of genes according to population density. N-acylhomoserine lactones (AHLs) are a type of QS signalling molecules commonly found in Gram-negative bacteria which have been reported to play a role in microbial spoilage of foods and pathogenesis. In this study, we isolated an AHL-producing Hafnia alvei strain (FB1) from spherical fish pastes. Analysis via high resolution triple quadrupole liquid chromatography/mass spectrometry (LC/MS) on extracts from the spent supernatant of H. alvei FB1 revealed the existence of two short chain AHLs: N-(3-oxohexanoyl) homoserine lactone (3-oxo-C6-HSL) and N-(3-oxo- octanoyl) homoserine lactone (3-oxo-C8-HSL). To our knowledge, this is the first report of the production of AHLs, especially 3-oxo-C8-HSL, by H. alvei.

Changes in smoked bologna sausage manufactured with Niletilapia (Oreochromis niloticus), and wheat fibers in refrigerated storage (6 ± 2°C) during 30 days were evaluated. Minced fish (MF) obtained from waste (parings from the filleting fish operations) of Nile tilapia (Oreochromis niloticus) was used as raw material. In this experiment, were determined Staphylococcus count, the detection of Salmonella sp. (day 0), psychrotrophic count, total and fecal coliforms at45°C, the acceptance sensory test (days 0 and 30), water activity, instrumental color, pH and lipid oxidation analysis (Thiobarbituric acid reactive substances - TBARS) days 0, 5, 10, 15, 20, 25 and 30 of storage. Lipid oxidation (TBARS) and water activity provided significant differences among storage days. However it was concluded that the bologna sausage remained stable and with acceptable quality for 30 days of storage may be a new alternative to adding value to fish products, because the researched microorganisms had a low count, changes in pH were not significant and sensory test indicated good acceptance of the product during the 30 days of storage.

Twenty-five samples of canned fish (tuna and mackerel), frozen fish (mackerel and mazelli) as well as smoked fish (herring); five samples of each were randomly collected from different localities of Alexandria city. Collected samples were subjected to biogenic amine examination. Histamine and Tyramine were determined by HPLC. The highest average value (mg/100g) for histamine was 6.94 (canned tuna) and the lowest was 0.76 (Frozen Mazelli), the respective values for Tyramine were 1.63 (canned tuna) and 0.06 (frozen mazelli) mg/100g. For improvement the quality of raw fish (fresh sardine, 10 kg) during preparation the fresh sardine prior chilling or freezing was dipped into crude potato extract (as protease inhibitor) to reduce biogenic amines production. In order to test the effect of heat treatment on the concentration of the biogenic amines in fish (Frozen mackerel and sardine) were subjected to oven baking at 1506 C for 20 min. This showed high reduction in the percentage of biogenic amine production due to heat treatment. The public health significance of the biogenic amines as well as the suggested measures for improving the quality of produced products has been discussed

A maior parte da produção pesqueira do Estado do Amazonas é desembarcada em Manaus, entretanto, as características de organização do apoio à produção e da comercialização neste centro, pouco têm sido avaliadas ou consideradas nas discussões para o desenvolvimento do setor. O presente trabalho visa apresentar estas características de forma a estabelecer um referencial histórico sobre a organização do desembarque pesqueiro em Manaus e para subsidiar o planejamento do setor. Entrevistas foram efetuadas com diversos atores deste setor, de forma a cobrir o mosaico de alternativas que existem para o abastecimento de pescado. Há quatro tipos de agentes de comercialização atacadista de pescado para Manaus: o barco de pesca, o despachante, o atravessador e os frigoríficos. O despachante aparece como ator central no processo produtivo pesqueiro no período, seja por financiar as viagens e operações de comercialização, ou por executar a ligação entre os produtores-pescadores e os comerciantes de pescado. Exceção a esta regra ocorre com o "pescador ribeirinho autônomo", o qual pesca com seus próprios meios e comercializa sua produção com compradores sem intermediação. No comércio varejista, os feirantes são os mais importantes, sendo a Feira da Panair responsável por cerca de 20% do abastecimento do pescado in natura em Manaus. Os supermercados e os pequenos comerciantes são os demais agentes varejistas, cuja participação na comercialização da produção era ainda pequena, porém financeiramente é maior visto que disponibilizam produtos com valor agregado e portanto preços maiores a mercados de classe média que o dos feirantes.Manaus is the main commercial center for fish prodution in the state of Amazonas. However, its characteristics of commercialization have not been evaluated in order to assist the development of the fishery sector. The present paper presents these characteristics to establish a historical referential about this organization and to subsidize governmental planning. Interviews were performed with several players, in order to cover the alternatives that exists for fish provisioning. There are four types of agents of fish wholesalers in Manaus: the fishing boat, the middleman-auctioneer, the middleman-seller and the freezing house. The middleman-auctioneer is a central agent. He finances the fishing trips and the commercialization operations or act as the middleman between the producer-fishermen and fish merchants. Exception to this rule is the autonomous riverine fishers, who uses personal resources, including boat and gear. This fisher sells prodution to consumers without intermediaries. In the retail trade, the street market salesman is the most important, considering that the Panair Fish Market in Manaus is responsible for providing about 20% of the fish in natura in Manaus. Supermarkets and small merchants are other retail agents. Although their participation in commercialization of the prodution is small, financially it is not small due to the fact that they sell to middle class markets fish with joint value with higher prices than those of the street market salesman.

The paper deals with microscopic structure of commercial products from fish meat (ready-to-cook fish foods, meat products with an addition of fish meat). Samples were prepared by a histological technique, hematoxylin-eosin staining and differential staining to set off collagenic connective tissues (Calleja) and fish bones (modified van Gieson method) were used for microscopic examinations. Expected components and as declared on packages were confirmed by the results of microscopic examinations of ready-to-cook fish foods. The microscopic structure of meat products with an addition of fish meat was similar to that of traditional meat products of the same type. Fish bones of various size and at different quantity were detected in all products. Microscopic methods can be used to check the quality of products from fish meat with respect to the observation of technological procedures and technical standards.