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Цель исследования – провести анализ паразитологической напряженности среди рыбной продукции на территории Астраханского края за 2019-2022 гг.Материалы и методы. За период с 2019 по 2022 год было изучено 40 видов рыб и проведено 723 паразитологических исследования. Количество образцов, не соответствующих критериям, составило 41, что составляет 5,7% от общего числа исследований.Результаты исследования и обсуждение. За исследуемый период на паразитологическое исследование было доставлено 12 разновидностей рыб: представители семейства сельдеобразных (килька и сельдь) составили 7,3% (53 образца); представители семейства осетровых (белуга, бeстeр, осётр, стерлядь, севрюга и вeслoнoс) составили 8,2% (59 образцов); на долю представителей семейства окунёвых (речной окунь, берш и судак обыкновенный) пришлось 16,2% (117 образцов); в превалирующем количестве случаев были изучены представители семейства карповых (белый амур, вобла, густера, жерех, карась, сазан, красноперка, лещ, линь, синец, толстолобик, чехонь и язь) на их долю пришлась почти половина от всего числа исследуемых проб – 48,5% (351 образец); представители семейства лососевых (горбуша, кета, лосось и форель) составили 4,7% (34 образца); на долю щукообразных (щука) пришлось 7,0% (51 образец); сомовые (сом обыкновенный) составили 3,3%; представители семейства скумбриеобразных составили 1,6% (11 образцов); семейство корюшкообразных (корюшка и мойва) – 1,4% (10 образцов); на долю семейства тресковых (треска и минтай) пришлось 1,0% (7 образцов); в единичном образце был получен представитель семейства ставридных (вомер). Также было исследовано 6 образцов морепродуктов – 0,7%.В результате проведенной работы были получены следующие результаты: в большинстве случаев положительные пробы были зарегистрированы в замороженной рыбе (18,3%) метацеркарии Rossicotrema donicum, Apophallus muehlingi и Posthodiplostomum cuticola, а в охлажденной рыбе (11,4%) – метацеркарии Rossicotrema donicum и Apophallus muehlingi; метацеркарии Apophallus muehlingi были наиболее распространены среди представителей семейства карповых, а метацеркарии Rossicotremadonicum – среди окуней; в единичном случае у щуки обнаружены метацеркарии Posthodiplostomum cuticola; наличие личинок Anisakis simplex в икре лососевых свидетельствует о низком качестве консервов этого вида; возбудитель рыбьего гельминтоза, попавший в организм человека, оказывает губительное действие и может приводить к летальному исходу., Aim of the study – to conduct an analysis of parasitological tension among fish products in the territory of Astrakhan Krai for 2019-2022.Materials and methods. Between 2019 and 2022, 40 fish species were studied, and 723 parasitological tests were carried out. The number of ineligible samples was 41, representing 5.7% of the total number of studies.Study results and discussion. During the research period 12 fish species were delivered for parasitological study: representatives of the herring family (sprat and herring) accounted for 7.3% (53 samples); representatives of the sturgeon family (beluga, bester, sturgeon, sterlet, starred sturgeon and paddlefish) accounted for 8.2% (59 samples); representatives of the perch family (river perch, bersch and zander) accounted for 16.2% (117 samples); representatives of carp family (grass carp, roach, silver carp, asp, crucian carp, redfin, bream, tench, sheatfish, silver carp, silver carp and ide) accounted for almost half of the total number of studied samples – 48.5% (351 specimens); representatives of salmon family (pink, chum, salmon and trout) accounted for 4.7% (34 specimens); pike family (pike) accounted for 7.0% (51 specimens); catfishes accounted for 3.3%; mackerel family representatives accounted for 1.6% (11 specimens); smelt family (smelt and capelin) 1.4% (10 specimens); cod family (cod and pollack) 1.0% (7 specimens); a single specimen was obtained in the sturgeon family (horsefish). Six seafood samples were also examined – 0.7%.The following results were obtained as a result of the work carried out: metacercariae Rossicotrema donicum, Apophallus muehlingi and Posthodiplostomum cuticola were observed in most cases positive samples in frozen fish (18.3%) and metacercariae Rossicotrema donicum and Apophallus muehlingi in chilled fish (11.4%); metacercariae Apophallus muehlingi was most common in carp, and metacercariae Rossicotremadonicum in perch; metacercariae Posthodiplostomum cuticola was found in a single case in pike; the presence of Anisakis simplex larvae in salmon caviar indicates the poor quality of canned fish; the fish helminth infestation has detrimental and potentially lethal effects on people., Международный научно-исследовательский журнал, Выпуск 7 (133) 2023

Spoilage of fresh and lightly preserved fish products is caused by microbial action. In terms of the microbiology of fresh fish and fish products with particular emphasis on identification of specific spoilage bacteria and the qualitative and quantitative biochemical indicators of spoilage. Shewanella putrefaciens and Pseudomonas spp. are the specific spoilage bacteria of iced fresh fish regardless of the origin of the fish. Modified atmosphere stored marine fish from temperate waters are spoiled by the CO2 resistant Photobacterium phosphoreum whereas Gram-positive bacteria are likely spoilers of CO2 packed fish from fresh or tropical waters. Fish products with high salt contents may spoil due to growth of halophilic bacteria (salted fish) or growth of anaerobic bacteria and yeasts (barrel salted fish). Whilst the spoilage of fresh and highly salted fish is well understood, much less is known about spoilage of lightly preserved fish products. It is concluded that the spoilage is probably caused by lactic acid bacteria, certain psychotrophic Enterobacteriaceae and/or Photobacterium phosphoreum. However, more work is needed in this area. Keywords: Fish, Fish products, Spoilage association, Gram-positive bacteria, spoilage. Title: COMMON FUNGI AND BACTERIAL INVOLVED IN SPOILAGE OF FRESH FISH IN UTURU MARKET ISUIKWUATO LOCAL GOVERNMENT AREA ABIA STATE NIGERIA Author: ONUIGBO CHINEMEREM. MARTIN International Journal of Recent Research in Life Sciences (IJRRLS) ISSN 2349-7823 Vol. 10, Issue 2, April 2023 - June 2023 Page No: 33-36 Paper Publications Website: www.paperpublications.org Published Date: 10-June-2023 DOI: https://doi.org/10.5281/zenodo.8022721 Paper Download Link (Source) https://www.paperpublications.org/upload/book/COMMON%20FUNGI%20AND%20BACTERIAL-10062023-1.pdf, International Journal of Recent Research in Life Sciences (IJRRLS), ISSN 2349-7823, Paper Publications, Website: www.paperpublications.org

Washing is an essential process in surimi production, from which a large amount of wastewater is generated. Due to the increasing pressure of environmental protection, it is an urgent technical requirement for surimi manufacturers to reduce water usage while maintaining the quality of surimi. In this study, composition, structure and gelling properties of grass carp surimi prepared with a modified washing process (MWP) were investigated. Intermediate dehydration with various compression ratios were utilized between two washing cycles.Water usage and wastewater discharge were reduced significantly by 33% and 38%, respectively, when MWP was applied. As the compression ratio increased, composition of fat, cathepsins, transglutaminase and heme proteins in surimi decreased gradually. Yield, protein content and the major protein pattern of surimi were not changed, but surface hydrophobicity gradually decreased. As the compression rate increased to 1:2.0, textural values and water holding capacity of the corresponding surimi gel decreased gradually, while whiteness increased and then remained unchanged. At a higher compression ratio (1:1.5), aggregated network and excessive free water were observed in the surimi gel. Composition and gelling properties of the MWP surimi with a compression ratio of 1:1.2-1:1.5 were equal to those of the surimi prepared under conventional three-cycle washing.Results indicated that MWP demonstrated its great potential in surimi production by dramatically reducing the usage of cold water and discharge of wastewater without scarifying surimi quality. © 2022 Society of Chemical Industry.

BACKGROUND: There is emerging evidence that exposure to prenatal methylmercury (MeHg) from maternal fish consumption during pregnancy can differ between individuals due to genetic variation. In previous studies, we have reported that maternal polymorphisms in ABC-transporter genes were associated with maternal hair MeHg concentrations, and with children’s early neurodevelopmental tests. In this study, we add to these findings by evaluating the contribution of genetic variation in children’s ABC-transporter genes to prenatal MeHg exposure and early child neurodevelopmental tests. METHODS: We genotyped six polymorphisms (rs2032582, rs10276499 and rs1202169 in ABCB1; rs11075290 and rs215088 in ABCC1; rs717620 in ABCC2) in DNA from cord blood and maternal blood of the Seychelles Child Development Study Nutrition Cohort 2. We determined prenatal MeHg exposure by measuring total mercury (Hg) in cord blood by atomic fluorescence spectrometry. We assessed neurodevelopment in children at approximately 20 months using the Bayley Scales of Infant Development (BSID-II). We used linear regression models to analyze covariate-adjusted associations of child genotype with cord MeHg and BSID-II outcomes (Mental Developmental and Psychomotor Developmental Indexes). We also evaluated interactions between genotypes, cord MeHg, and neurodevelopmental outcomes. All models were run with and without adjustment for maternal genotype. RESULTS: Of the six evaluated polymorphisms, only ABCC1 rs11075290 was associated with cord blood MeHg; children homozygous for the T-allele had on average 29.99 μg/L MeHg in cord blood while those homozygous for the C-allele had on average 38.06 μg/L MeHg in cord blood (p

Histamine-forming bacteria (HFB) were isolated from the 70 salted fish samples bought from town markets of Guangdong Province of south China. In addition, the histamine-forming ability of HFB was analyzed. There were 31 strains of HFB isolated from 36 salted fish pickled overnight. They were identified as six bacteria species: Vibrio alginolyticus, Vibrio rumoiensis, Staphylococcus saprophyticus, Staphylococcus xylosus, Lactococcus lactis, and Morganella morganii. The rate of confirmation of V. alginolyticus was highest (23 of 31), exceeding 200 mg/kg histamine. In particular, M. morganii produced a histamine amount that exceeded 2,000 mg/kg, although it was only one isolate in this study. In addition, five bacteria species of HFB were isolated from 34 dried salted fish. Among them, S. saprophyticus was dominant in the dried salted fish but produced histamines below 200 mg/kg. However, Enterobacter aerogenes from dried salted fish formed a histamine amount exceeding 200 mg/kg. The study showed that the dominant strain of HFB was different in two kinds of salted fish. Both kinds of salted fish contained HFB whose histamine-forming capacity exceeded 200 mg/kg. As a result, the safety of salted fish should be of concern, especially salted fish pickled overnight.

Surimi is produced from the various sequences of filleting, deboning, washing, dehydrating, blending with cryprotectant, and freezing. Deboning, after which fish flesh is minced and separated from bone, skin, etc., is a vital step in the surimi production. In this study, effects of repeated deboning on yield, structure, composition, and gelling properties of silver carp surimi were investigated.Surimi yield increased rapidly from 10% to 23% as the cycle of repeated deboning was increased from one to three, and then slowly increased up to 26%. As the cycle increased, cellular structure and ultrastructure of muscle fibers progressively fractured. Contents of fat, cathepsins, heme proteins, and transglutaminase of surimi obviously increased and then decreased. Three-dimensional network of surimi gel without setting (NS gel) became more porous with the increase of cycles. It became more compact, and then turned to aggregated forms with lower homogeneity, for the surimi gel with setting (WS gel). Correspondently, the NS gel textural values gradually decreased with the cycles, while the WS gel textural values increased up to three cycles and then decreased. Regardless of setting, whiteness of surimi gels decreased and then increased with the cycles.Our results suggested that structure and compositions of surimi changed with the cycle of repeated deboning, which affected gelling properties of surimi. It is recommended to debone three or four cycles in silver carp surimi production. © 2022 Society of Chemical Industry.

In this study, DNA barcoding was applied to identify the distinct species of fish products in Guangzhou supermarkets and sushi restaurants in order to confirm whether products were correctly labeled. Samples were analyzed using mitochondrial cytochrome C oxidase subunit I (CO I) gene as the target. Our results showed that the CO I gene of all 139 samples examined was successfully amplified by PCR. When sequenced, 30 samples (21.58%) were mislabeled as the wrong species, 11 samples had insufficient information provided on the label to determine if the labeling was correct (7.91%), and four samples failed sequencing (2.88%). We also found that the use of proper labels for fish products in sushi restaurants was higher than that in supermarkets. As a simple, rapid, and efficient technology, DNA barcoding can be widely used for species identification of fish products. Our work shows that regulation of the labeling of fish products, as we evaluated in Guangzhou and other markets in China, is needed on a global scale.

Background Sodium chloride (NaCl) is an essential food additive used for preservation/flavor enhancement. Food processing with NaCl has higher sodium contents, raising the concern between the excess of dietary sodium as a risk factor for several health problems. Thus, there is a growing demand for alternatives to reduce sodium in processed foods. Scope and approach This systematic review comprehensively discusses how NaCl replacement can affect microbiological, sensory, and physicochemical attributes of processed fish products, besides identifying the current trend of a potential substitute. Key findings and conclusions KCl, K-lactate, CaCl2, MgCl2, SODA-LO salt microspheres were the main NaCl replacers found in smoked, restructured, fermented, read-to-eat, sushi, and fried cake fish products evaluating microbiological, physicochemical, and sensory parameters. The effectiveness of NaCl substitution is closely related to the particular characteristics of each fish product. Nevertheless, no study analyzed all quality parameters in each product, making it challenging to identify sodium substitution efficiency. KCl has higher research attention: the substitution of 25–50% of NaCl by KCl in combination with packaging conditions was enough to control microbial growth and reduce the prooxidant effect. However, the sensory quality was compromised, and adverse effects of high potassium intakes on health should be considered. Few studies analyzed the proximate composition, although seafood products have high protein and essential lipid content. Novel salt technologies as SODA-LO were identified as the current trend to lower sodium in fish products without taste impairment. Nevertheless, more studies are needed to elucidate the effects of its use on the overall quality of products.

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.

В статье рассматриваются актуальные проблемы России в рыбохозяйственном комплексе первой четверти 21 века. В работе утверждается, что один из показателей продовольственной безопасности-потребление рыбы (и рыбопродуктов), может стать целевым индикатором планирования ресурсного потенциала РХК РФ, своего рода критерием национальной безопасности страны в XXI веке. Рассматриваются особенности снабжения населения рыбопродукцией и перспективы развития рыбохозяйственного комплекса нашей страны. Анализируются как положительные, так и отрицательные тенденции частных и общих изменений в сфере отношений государства, производителей и потребителей. Выводы и предложения, сделанные в статье, могут быть полезны политикам, ученым, экономистам и специалистам в сфере рыбного хозяйства., The article deals with the actual problems of Russia in the fishery complex of the first quarter of the 21st century. The paper argues that one of the indicators of food security, the consumption of fish (and fish products), can become a target indicator for planning the resource potential of the RCC of the Russian Federation, a kind of criterion for the country's national security in the 21st century. The features of supplying the population with fish products and the prospects for the development of the fishery complex of our country are considered. Both positive and negative tendencies of private and general changes in the sphere of relations between the state, producers and consumers are analyzed. The conclusions and suggestions made in the article may be useful to politicians, scientists, economists and specialists in the field of fisheries., Экономика и предпринимательство, Выпуск 11 (148) 2023, Pages 499-504

Отечественный рынок рыбопродуктов до сих пор во многом формируется стихийно, без необходимой научно обоснованной стратегии развития, при отсутствии четкого механизма реализации рыночных отношений между производителем продукции и ее потребителями. Таким положением вещей пользуются недобросовестные участники оборота рыбной продукции, занимающиеся изготовлением, поставкой и реализацией фальсифицированных и (или) контрафактных товаров из рыбы. Авторы рассматривают виды фальсификации рыбной продукции, исследуют детерминанты оборота фальсифицированных и контрафактных пищевых товаров и предлагают меры противодействия данному негативному явлению., The domestic market of fish products is still largely formed spontaneously, without the necessary scientifically based development strategy, in the absence of a clear mechanism for the implementation of market relations between the producer of products and its consumers. This state of affairs is used by unscrupulous participants in the turnover of fish products engaged in the manufacture, supply and sale of counterfeit and (or) counterfeit fish products. In the article, the authors consider the types of falsification of fish products, investigate the determinants of the turnover of falsified food products, and propose measures to counter this negative phenomenon., СОВРЕМЕННОЕ ПРАВО, Выпуск 3 2023, Pages 118-124

Biological agents, bacteria, viruses and parasites can, directly or indirectly, contaminate food. Similarly chemicals such as veterinary drugs used to combat animal illnesses, mycotoxins particularly aflatoxins, pesticides and environmental contaminants (e.g. dioxins, heavy metals) in animal feeds can also be a source contamination of food. Contamination of agricultural, animal and fish products is the result of the presence of human pathogenic bacteria and/or toxic substances, which can contaminate products in any part of the production chain. Examples are of the presence of a wide range of pathogens such as Salmonella spp., pathogenic Escherichia coli and Shigella , hepatitis A virus on fresh fruits and vegetables, E. coli O157:H7 in meats, Campylobacter spp., Brucella spp. in milk, Vibrio sp. and ciguatera toxin in fish. Thus the importance of good practices at the primary production level to prevent diseases and infections in animals, minimize risk of transmission to humans and/or contamination of food as well as to ensure animal health and welfare. The authors address three main primary production systems and the challenges to reduce the safety threats inherent to each. Good animal farming, fish health and good agricultural practices are described extensively so as to provide a clear picture of the complexity of the food production chains and the many factors that need to be under control to ensure the safety of food products.

This study investigates the mercury (Hg) levels distribution in fish and fish products and their relationships with fish types, weights, protein, and lipid contents in Qatar. Principal component analysis (PCA) was employed to analyze the influence of lipids and protein content on Hg accumulation in the fish tissues. Additionally, the impact of Hg concentration and fish consumption on the estimated weekly intake (EWI). The PCA results showed that Hg contamination levels are primarily affected by protein-lipid content in predatory species. The results showed that high lipid content reflected lower Hg levels and that high Hg levels in fish with high lipid content indicated a polluted environment. The finding of the PCA of EWI, consumption, and Mercury concentration indicate that EWI is highly correlated to Mercury concentration except in the case of low Mercury concentration. 2023 Elsevier Ltd This publication was made possible by Qatar University grant # [QUST-1-CAS-2022-312]. The findings achieved herein are solely the responsibility of the author[s]. Special thanks to the Central Food Laboratories, Public Health Department, Qatar. Scopus

The study was conducted to analyze the competitiveness of OCOP standardized clown knife fish products in Hau Giang province. The data were collected from 73 observations involved in the clown knife fish value chain. The research results show that most farmers culture knife fish intensively and the feed cost shares the highest proportion of the total production cost. Processed products from knife fish are mainly boneless fish and fish balls. The OCOP knife fish value chain operated through four main distribution channels and included actors: fish farmers, traders, processors, and retailers. The farmers normally sell fresh knife fish to middleman, accounting for 80.15%. The processing factories create and share the highest proportion of added value. The distribution channel that farmers are linked directly with processors create higher added value than others. The study also analyzed the Porter’s five forces of the knife industry. The study found that there are many potential risks in the farming process, high competitive pressures from substitute products, and limited negotiation ability of both farmers and processors.

Topicality: The content of histamine in high concentrations causes a number of diseases that even lead to death, it is one of the indicators that characterizes the safety of fish and fish products. Therefore, the choice or development of a simple and inexpensive method for the determination of histamine content in fish and fish products is relevant. Objective: We confirmed the effectiveness of photometric method for the determination of histamine in fish and fish products by obtaining and analyzing validation characteristics. Results: Based on the results of validation, it has been substantiated and experimentally proved that the photometric method of quantitative determination of histamine can be correctly reproduced and is suitable for the quality control of measurements. The most acceptable results were obtained for histamine concentrations in the range from 50.0 ± 0.1 to 200.0 ± 0.5 mg/kg. The lower histamine concentrations are characterized by a higher percentage of total uncertainty, although it is also within acceptable values. Conclusions: Evaluation of the obtained validation characteristics indicates that this technique can be used to quantify the content of histamine in fish and fish products and is not inferior in accuracy and correctness to the method of high performance liquid chromatography.

An easy-to-use food packaging label with pH and ammonia sensitivity was developed by adding betacyanin (5, 10 and 15 mg per g of starch) from flowers of paperflower (Bougainvillea glabra) to potato starch film made using the solvent casting method. The betacyanin was well dispersed into the starch matrix and formed new interactions with it as revealed by FTIR. The film containing 15 mg/g of betacyanin showed a color change from light pink to yellow as a response to pH adjustment of between 2 to 13. It was also able to detect the presence of ammonia in a range of 0.1 and 0.01 mg of ammonia per ml of water. Surface hydrophobicity and water vapor barrier capacity of the starch film increased by addition of the betacyanin, yet their mechanical strength decreased in the presence of the betacyanin. The ability of the film in the real-time indication of fish quality as a label was also evaluated during the storage of Caspian sprat at 4 °C. A visual change in the color of the packaging label from pink to yellow in parallel with the increase in the total volatile basic nitrogen (TVB-N), microbial count of the fish samples was detected. The starch/betacyanin film could be a novel intelligent label for application in food packaging.

Constant fishing industry innovations in response to consumer demands for novel, balanced healthy products exhibiting high nutritional value, as well as easy to prepare and ready to consume, have led to the emergence of new technologies. Among them, the development of products based on ground beef and fish mixtures are noteworthy. In this context, the purpose of this study was to develop products from different ground rainbow trout and tilapia fillet ratios, in the form of meatballs and nuggets, determining their proximate composition and physico-chemical, microbiological and toxicological characteristics. The average dry matter percentage of the developed products was 29.20±2.30%, while mineral content was 1.45±0.55%, lipid pulp content, 3.70±0.30% and crude pulp protein, 16.60±2.04%. Total psychotropic counts remained below 102 CFU/g, for standard counting on aerobic microorganism plates. Histamine and sulfur-based compounds were not detected in any of the prepared samples. The purpose of the work proposal was to develop foods and technologies that can serve as standards, allowing for simple handling products that apply ground meat mixtures from different fish species to maintain adequate nutritional indices after processing. RESUMO A constante inovação da indústria pesqueira, em resposta às demandas dos consumidores por novos produtos saudáveis, com alto valor nutritivo, balanceados, de fácil preparo e prontos para consumo, levou ao surgimento de novas tecnologias, entre elas o desenvolvimento de produtos à base de mistura de carne moída de pescado. Nesse contexto, a proposta deste trabalho é desenvolver produtos a partir de carne moída de pescado de truta-arco-íris e tilápia, confeccionando almôndegas e nuggets em diferentes proporções, com determinação da composição centesimal e de suas características físico-químicas, microbiológicas e toxicológicas. A matéria seca percentual média foi de 29,20±2,30%. Teores de matéria mineral nos produtos estão em 1,45±0,55%. Os teores de lipídeos aferidos na polpa foram de 3,70±0,30%, e os níveis de proteína bruta apresentados na polpa de 16,60±2,04%. A contagem de psicrotróficos totais manteve-se abaixo de 102 CFU/g, para contagem padrão em placas de micro-organismos aeróbicos. Nas amostras, não foram detectados níveis de histamina e de compostos à base de enxofre. A proposta de trabalho objetivou, por fim, desenvolver alimentos e tecnologias que possam servir como padrões, permitindo que produtos de manipulação simples e que utilizem misturas de carne moída de diferentes espécies de pescado mantenham índices nutricionais adequados após o processamento.

Purpose The purpose of this work is to study mercury levels in the hair of different social and demographic groups of the population of the Vologda region in Northwest Russia. This region is selected due to a heterogeneous distribution of rivers and lakes-a resource base for fishing. Methods The mercury content was determined in the hair from the root with a length of about 2 cm. The concentration of total mercury in human hair was determined by the atomic absorption method without preliminary sample preparation using an RA-915M mercury analyzer and a PYRO-915 + pyrolysis unit. Results The average level of mercury in the human hair was 0.445 μg/g (median 0.220 μg/g). The concentration of mercury in the hair of people older than 44 years (0.875 μg/g) was three times higher than in the hair of children under 18 years of age (0.270 μg/g). People who eat fish less than once per month had a hair mercury concentration of 0.172 μg/g, for 1-2 times a month 0.409 μg/g, once a week 0.555 μg/g, and several times a week 0.995 μg/g. The concentration of mercury in the hair of smokers (0.514 μg/g) was higher than in the hair of non-smokers (0.426 μg/g). Conclusion Significantly higher concentrations of mercury were observed in the hair of participants from the western part of the region, where reservoirs are the main commercial sources of fish products. The data showed that the main source of people's mercury intake was fish.

Organic farming used fermented fruit and plant juices as foliar fertilizers to enhance crop production. However, the usage is usually limited to sole fruit or plant fermentation with chemicals and other growth enhancers. The use of various fruits, plants, fish products, and Cyanobacteria with Mycorrhizal fungi combinations to enhance white-glutinous corn has not yet been explored. This trial investigated the different fermented fruits (FFJ), plants (FPJ), fishes (FAA), and commercial Cyanobacteria with Mycorrhizal fungi (Rhizocote) in single-use or combination with NPK to enhance the growth, yield, and Return on Investment (ROI) of cultivating white-glutinous corn. The application was 2 tbsp L-1 water for single use of fermented biofertilizers while 1 tbsp L-1 water for fermented foliar with NPK combinations. The results showed that the height of corn was not significant among treatments in 30 and 60 days after planting (DAP). However, corn treated with Rhizocote alone was the tallest in 45 DAP and had longer days to reach 50% corn tasseling. White-glutinous corn treated with Rhizocote + NPK had the highest number of ears. The rest of the treatments yielded a comparable number of ear sizes ranging from 1.27 to 1.37 cm. The highest yield of marketable green ears accounted for 7.45 t ha-1 with Rhizocote + NPK, while the lowest was observed when the white-glutinous corn was fertilized alone with FFJ at 2.93 t-ha. The Rhizocote + NPK obtained the highest R.O.I. of 263.68% compared to other treatments. Thus, the recommendation is to use 1.00 tbsp L-1 water commercial Rhizocote + recommended NPK for a productive and profitable white-glutinous corn. More investigation using different agri-fishery products fermentation at higher concentrations are needed in culture of white-glutinous corn for green ear production in various planting season.

Fish is a major vehicle for transmission several bacterial diseases to human. Escherichia coli (E. coli) is one of the main causes of food poisoning outbreaks occurring in Egypt due to consumption of contaminated fish and fish products. This study was performed to investigate prevalence of contamination of Oreochromis niloticus (O. niloticus) sold in the retail markets at Sohag Governorate, Egypt with E. coli and Shiga toxin-producing E. coli (STEC) and to determine the antimicrobial susceptibility of the isolates. Therefore, 110 apparently healthy O. niloticus samples were randomly collected from the fish retail markets at Sohag Governorate cities, Egypt and they were bacteriologically examined for presence of E. coli on the surface and in the gills and muscles. Susceptibility of E. coli isolates were tested to 10 different antibiotics and subsequently representative E. coli isolates (n=12) were serotyped and screened by PCR for presence of stx1 and stx2 genes. 22 E. coli isolates were isolated and identified from surface, gills and muscles of the examined O. niloticus with percentage of (8.2%), (10.0%) and (1.8%) respectively, these isolates were isolated from 12 fish only of the examined O. niloticus with total prevalence of 10.9% (12/110). Serotyping revealed that the investigated E. coli isolates belonging to 5 different O-serogroups comprising O55 (33.4%), O125 (25.0%), O26 (8.3%), O76 (8.3%) and O128 (8.3%) in addition to 2 nontypeable isolates (16.7%).

BACKGROUND Recent studies demonstrate that fish byproducts can be used as sources of bioactive peptides for functional foods. Sturgeon skin contains abundant proteins but it has commonly been discarded during sturgeon processing. The objective of the present work was to identify and characterize the bioactive peptides from protein hydrolysates of sturgeon skin. RESULTS Sturgeon skin protein extract (SKPE) hydrolyzed by flavourzyme for 60 min exhibited high antioxidant activity, dipeptidyl peptidase IV (DPP-IV) and angiotensin converting enzyme (ACE) inhibitory activity. The sequences of peptides from flavourzyme hydrolysates were identified using high-performance liquid chromatography-tandem mass spectrometry. Gly-Asp-Arg-Gly-Glu-Ser-Gly-Pro-Ala (P1) showed the highest DPPH radical scavenging activity (DPPH IC50 = 1.93 mmol L-1 ). Gly-Pro-Ala-Gly-Glu-Arg-Gly-Glu-Gly-Gly-Pro-Arg (P11) (DPP-IV IC50 = 2.14 mmol L-1 ) and Ser-Pro-Gly-Pro-Asp-Gly-Lys-Thr-Gly-Pro-Arg (P12) (DPP-IV IC50 = 2.61 mmol L-1 ) exhibited the strongest DPP-IV inhibitory activity. Gly-Pro-Pro-Gly-Ala-Asp-Gly-Gln-Ala-Gly-Ala-Lys (P6) displayed the highest ACE inhibitory activity (ACE IC50 = 3.77 mmol L-1 ). The molecular docking analysis revealed that DPP-IV inhibition of P11 and P12 are mainly attributed to hydrogen bonds and hydrophobic interactions, whereas ACE inhibition of P6 is mainly attributed to strong hydrogen bonds. CONCLUSIONS These results indicate that SKPE hydrolysates generated by flavourzyme are potential sources of bioactive peptides that could be used in the health food industry. © 2021 Society of Chemical Industry.

BACKGROUND The substitution or mislabeling of toothfish is an issue of significant concern for seafood authorities; it also reduces the effectiveness of marine conservation and management programs for its over-exploitation and illegal trafficking, boosting the need for identification methods. RESULTS Two species-specific real-time polymerase chain reaction (PCR) assays for the identification of Patagonian toothfish (Dissostichus eleginoides) and Antarctic toothfish (Dissostichus mawsoni) and a genus-specific real-time PCR assay for Dissostichus spp. identification were developed based on fragments of the 16S rRNA and COI (cytochrome c oxidase subunit I) genes. These methods were confirmed to be rapid, simple, and sensitive (absolute sensitivity of 0.0002 ng μL-1 and relative sensitivity of 0.1 g kg-1 with good specificity). These methods can be applied to processed and commercial fish products. CONCLUSIONS These approaches can be beneficial for protecting both consumers and producers from economic fraud and might also help protect toothfish from over-exploitation as well as combat illegal, unreported, and unregulated (IUU) fisheries. © 2021 Society of Chemical Industry.

Histamine is a biogenic amine and a food safety hazard, and it is the only biogenic amine regulated by statute or HACCP Guidance. This paper reviews the regulations for histamine levels in fish in countries around the world, including maximum limits or levels and sampling procedures in different fish preparations. The maximum histamine levels, sampling plans, and fish products are listed. The country-by-country regulations for maximum histamine acceptance levels in some food products vary by a factor of 8, from 50 ppm in some countries to a maximum of 400 ppm in other countries. For similar food products, the maximum histamine levels vary by a factor of 4 (from 50 ppm to 200 ppm) in, for example, fresh tuna. The country-by-country sampling plans vary widely as well and these, too, are covered in detail. Molecules of histamine are formed from L-histidine molecules, an amino acid, by a decarboxylation reaction caused by a bacterial enzyme, histidine decarboxylase. Histamine can form in many different species of saltwater fish that have elevated levels of free L-histidine. Histamine formation is completely preventable, and these methods are described as well. Although there are multiple maximum histamine acceptance levels, rapidly chilling the fish immediately after harvest by any means available is the only method to stop the formation of histamine. Fishermen should rapidly chill the fish using ice, chilled seawater, dense cold brine, or air blast freezers as quickly as possible.

The objective of this work was to evaluate the use of galactomannan from Caesalpinia pulcherrima as a binding agent for the restructuring of fishes. The effect of a frozen (-18 °C) storage of 120 days on the physical-chemical and mechanical properties of fishes was evaluated, restructured fish products with transglutaminase were used as a control. Two fish restructuring formulations were developed: Galactomannan, with 0.2% galactomannan and 1.8% refined salt; and Control, with 0.5% transglutaminase. The analyses were carried out after 24 hours of refrigerated storage (4 °C), corresponding to time zero, and after 30, 60, 90, and 120 days of frozen (-18 °C) storage. The use of galactomannan resulted in a higher pH, and lower total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARS), with no differences from zero to 120-day storage times for the L*, a*, and b* coordinates. Galactomannan easily bounds to hydrogen, enabling the obtaining restructured fish products with lower expressible water content and less weight losses by cooking, important characteristics for the acceptance of products that denote softness and succulence. Contrastingly, this easy bound to water molecules resulted in a lower hardness, cohesiveness, and elasticity, and higher adhesivity when compared to the control. The results showed the viability of using galactomannan to restructure fishes during frozen storage. RESUMO Este trabalho tem como objetivo avaliar a utilização da galactomanana de Caesalpinia pulcherrima como agente ligante na reestruturação de pescado, examinando as propriedades físico-químicas e mecânicas para determinar o efeito do armazenamento congelamento−18 °C durante 120 dias, utilizando como controle o reestruturado de pescado feito com transglutaminase. Foram desenvolvidas duas formulações de reestruturados sendo a Gal com 0.2% de galactomanana e 1.8% de sal refinado e o Controle com 0.5% de transglutaminase. As análises foram realizadas após 24 horas de armazenamento refrigerado (4 °C) correspondente ao tempo zero e depois aos 30, 60, 90 e 120 dias de armazenamento congelado a−18 °C. Foi observado ao longo do período estudado que a incorporação de galactomanana registrou um aumento no pH, menores valores para as bases voláteis totais (N-BVT) e substâncias reativas ao ácido tiobarbitúrico (TBARS), além de não manifestarem mudanças significativas, entre os tempos zero e 120 dias, nas coordenadas L*, a* e b*. A facilidade da galactomanana em realizar ligações hidrogênio permitiram obter reestruturados com menor teor de água expressível e reduzida perda de peso por cocção, sendo estas características importantes para aceitação dos produtos por proporcionarem maciez e suculência. Por outro lado, está maior facilidade de ligação com a água contribuiu para os menores valores de dureza e coesividade, além de baixa elasticidade e maior adesividade em relação ao controle. Os resultados foram importantes e demonstraram a viabilidade da galactomanana na reestruturação de pescado durante o armazenamento congelado.

This study was conducted with the aims of utilizing the resources and analyzing the quality of value‐added fish products, fish ball made from a fish mince blend of pangasius (Pangasius hypophthalmus) and skipjack tuna (Sarda orientalis) (ratios P100:T0, P75:T25, P50:T50, P25:T75, P0:T100), under two cooking processes (two‐step heating and autoclaving). The textural quality (softness/firmness [S/F]; chewiness/rubberiness [C/R]; and folding test [FT]) and the nutritional quality of the fish products were determined by the sensory method and AOAC method, respectively. The results showed that tuna had higher utilization than pangasius. The products from the washed fish mince blend showed better textural properties with two‐step heating (50℃ for 60 min and 100℃ for 30 min) than with autoclaving (120℃, 15Ib/Inc2 for 15 min) and unwashed process. Of the five fish mince blend ratios, P50:T50 showed significant higher textural properties (FT, S/F, and C/R values) than the other ratios (p, Tuna meat mince had a higher yield than pangasius meat mince. Pangasius and tuna at P50:T50 ratio showed better textural quality than other ratios. The heating process, salt solutions washing and muscle compositions significantly affects the color and textural quality of the fish ball.

Riblji proizvodi predstavljaju izuzetno važan segment u ljudskoj prehrani, što se očituje u razvoju riblje industrije koja pruža konzumentima širok spektar ribljih proizvoda. Kroz posljednjih nekoliko desetljeća ova prehrambena industrija doživjela je procvat prvenstveno u tehnološkom smislu što je vidljivo kroz razne nove tehnologije obrade ribe. Smrzavanje podrazumijeva složen postupak koji ukoliko se ne obavi pravilno pridonosi rapidnom propadanju hrane. Pravilno smrzavanje pospješuje očuvanje kvalitete ribe odnosno njenih nutritivnih vrijednosti. Kvaliteta ribe također ovisi o postupanju prije same procedure smrzavanja, kao i načinu skladištenja finalnog proizvoda. U ovom radu napravljena je komparacija kvalitativnih promjena za svježu srdelu skladištenu na temperaturi od 0 do 3°C i srdelu smrznutu IQF tehnologijom. Promjena kvalitativnih parametara se temeljila na promjeni kemijskih parametra poput promjene u mastima, bjelančevinama i vodi. Drugi dio rada bazirao se na mikrobiologiju, gdje je analiziran broj kolonija sulfitreducirajućih klostridija, Enterobacteriaceae i aerobnih mezofilnih bakterija. Nadalje, kako bi se utvrdila ispravnost same namirnice utvrđen je i stupanj oksidacije lipida pomoću tiobarbiturnog testa i peroksidnog broja. Također je napravljen i test kako bi se utvrdila količina histamina koja je potencijalno opasna za ljudsko zdravlje. Statistička obrada kemijskih i mikrobioloških parametara nije pokazala signifikantne promjene između svježeg uzorka i smrznutog uzorka srdele. Osim toga analizom tiobarbiturnog testa za svježu srdelu dokazana je značajna razlika malondialdehida u vremenskom periodu što implicira na određeni stupanj oksidacije lipida. Međutim, tiobarbiturnim testom za smrznutu srdelu nije ustanovljena signifikantna promjena malondialdehida što upućuje da ne postoji oksidacija lipida u uzorku srdele smrznute IQF tehnologijom. Peroksidni broj u svježim i smrznutim uzorcima ribe nije ukazao na značajnu razliku. Također, količina histamina u svježoj i u smrznutoj srdeli nije prikazala signifikantnu promjenu. Fish products represent an extremely important segment in the human diet, which is reflected in the development of the fish industry. Therefore providing consumers with a wide range of fish products. Over the last few decades, this food industry has flourished primarily in terms of technology, which is evident through various new fish processing technologies. Freezing is a complex process that, if not done properly, contributes to the rapid deterioration of food. Proper process helps with preservation of the quality of fish and its nutritional values. The quality of the fish also depends on the treatment before the freezing procedure itself, as well as the method of storage. In this paper, a comparison of qualitative changes was made for fresh sardine stored at a temperature of 0 to 3°C and sardine frozen with IQF technology. The change in qualitative parameters was based on a change in chemical parameters such as a change in fats, proteins and water. The second part of the paper was based on microbiology, where the number of colonies of sulfite-reducing clostridia, Enterobacteriaceae and aerobic mesophilic bacteria was analyzed. Furthermore, in order to determine the correctness of the food itself, the degree of lipid oxidation was determined using the thiobarbiturate test and the peroxide number. A test was also made to determine the amount of histamine that is potentially dangerous to human health. Statistical analysis of chemical and microbiological parameters did not show significant changes between the fresh sample and the frozen sample of sardine. In addition, the analysis of the thiobarbiturate test for fresh sardines proved a significant difference in the number of malondialdehyde over time, which implies a certain degree of lipid oxidation. However, the thiobarbiturate test for frozen sardine did not reveal a significant change in the number of malondialdehyde, which indicates that there is no lipid oxidation in the sample of sardine frozen by IQF technology. Peroxide number in fresh and frozen fish samples showed no significant difference. Also, the amount of histamine in fresh and frozen sardines did not show a significant change.

Estuarine environments are highly productive ecosystems exhibiting high fish biodiversity and richness. Estuarine bays yield significant fisheries catches, making them the target of extractive activities by both artisanal and industrial fisheries. These areas, however, are highly vulnerable to chemical contamination, such as polycyclic aromatic hydrocarbons (PAH) associated with oil spills and other anthropogenic activities, which can jeopardize animal health and consumer welfare. In this context, this systematic review aimed to evaluate PAH levels detected in seafood from estuarine bays throughout the entire American continent and assess potential human health risks. The PICO methodology was applied, and 27 experimental papers were evaluated. The findings indicate that naphthalene and pyrene are routinely detected at high concentrations in several species, such as white mullet and catfish, and that biliary metabolites concentrations tend to be higher than tissue levels. Although the effects of PAH on animal health are well defined due to several decades of assessments, food safety evaluations are still not routine, evidencing a significant knowledge gap and the need for legislative measures based on toxicological data.

Protein oxidation of fish products during storage and processing is of interest recently. In this study, the effect of peroxyl radicals generated from 2,2′-azobis (2-amidinopropane) dihydrochloride (AAPH) on the physicochemical and gel properties of myofibrillar protein (MP) from grass carp was investigated. After incubation with AAPH (0.04, 0.2, 1, 5, 25 mM), the carbonyl and dityrosine content, and surface hydrophobicity index of MP were higher than that of the non-oxidation control. Conversely, this treatment decreased the free ammonia, total and free sulfhydryl content of MP progressively. The transformation from α-helix to β-sheet and β-turn in MP treated with AAPH was found. The fluorescence quenching of tryptophan occurred in the 5 and 25 mM AAPH groups. When the AAPH concentration reached to 25 mM, the protein solubility decreased to 58%, compared to the control group. Meanwhile, this AAPH treatment damaged the elastic feature of MP and also decreased the water holding capacity, gel strength and texture of gel, which were closely depended on the oxidation degree. The poor and rough microstructure provided solid and visible evidence for the loss of gel properties in oxidation treatment groups. In short, these results gave a deeper understanding for the changes of physicochemical and gel properties of fish MP subjected to oxidation environment.

BACKGROUND The content of essential and toxic elements in grilled fish (Atlantic salmon, trout) and in 20 assortments of fish products was examined. The aim of this study was to assess the fulfilment of the demand for Zn, Fe, Mn and Cu based on recommended dietary allowances (RDAs) or adequate intakes (AIs) and to assess the health risk associated with the consumption of Al, Pb and Cd. The risk assessment was based on estimated weekly intake (EWI), hazard index (HI), target risk ratio (THQ) and percentage: provisional tolerable weekly intake (PTWI) for Al, tolerable weekly intake (TWI) for Cd and reference dose lower bound (BMDL) for Pb. RESULTS Taking into account the health benefits, the best source of Fe, Cu and Mn was found to be fish products in cans and jars, 150 g of which covered the daily requirement: Fe 9.39%, Cu 2.91% and Mn 1.21%. Smoked fish covered the RDA for Zn to 5.69%. Moreover, the uptake of toxic elements was as follows: Al 0.45% PTWI: Pb 0.74% BMDL10 and Cd 2.20% TWI. The THQ values for Pb and Cd were significantly lower than 1, whereas for Al it reached as high as 4.0. CONCLUSION The obtained results indicate that there is no risk related to the intake of Pb and Cd with the consumption of the tested fish products. Low consumption of fish by Poles, however, contributes to their small share in covering the demand for microelements, i.e. Zn, Fe, Mn and Cu. © 2021 Society of Chemical Industry.

The aim of this study was to evaluate biocompatibility of hydroxyapatite (HAP) from fish waste using in vitro and in vivo assays. Fish samples (whitemouth croaker - Micropogonias furnieri) from the biowaste was used as HAP source. Pre-osteoblastic MC3T3-E1 cells were used in vitro study. In addition, bone defects were artificially created in rat calvaria and filled with HAP in vivo. The results demonstrated that HAP reduced cytotoxicity in pre-osteoblast cells after 3 and 6 days following HAP exposure. DNA concentration was lower in the HAP group after 6 days. Quantitative RT-PCR did not show any significant differences (p > 0.05) between groups. In vivo study revealed that bone defects filled with HAP pointed out moderate chronic inflammatory cells with slight proliferation of blood vessels after 7 and 15 days. Chronic inflammatory infiltrate was absent after 30 days of HAP exposure. There was also a decrease in the amount of biomaterial, being followed by newly formed bone tissue. All experimental groups also demonstrated strong RUNX-2 immoexpression in the granulation tissue as well as in cells in close contact with biomaterial. The number of osteoblasts inside the defect area was lower in the HAP group when compared to control group after 7 days post-implantation. Similarly, the osteoblast surface as well as the percentage of bone surface was higher in control group when compared with HAP group after 7 days post-implantation. Taken together, HAP from fish waste is a promising possibility that should be explored more carefully by tissue-engineering or biotechnology.

Comparative studies of the content of total nitrogen of volatile bases (ALO) in fish raw materials, as an objective indicator of quality, were carried out by direct distillation of the sample and by distillation of acid extract. It was found that the method based on direct distillation of the sample results in 25-30% higher values than the method of acid extract distillation due to alkaline hydrolysis of the sample protein. A comparison of the reproducibility of the two methods using the Fisher statistical criterion showed the heterogeneity of the variances and the impossibility of attributing them to a single general population. For the gradation of the quality of fish raw materials, the method of distilling acid extract is recommended. The objects of three different categories are studied, grouped according to the proposed three degrees of quality, based on the maximum permissible levels of nitrogen content of volatile bases. The reliability of the results is shown and a conclusion is made about the use of the ALO content as an indicator characterizing both the initial state of fish raw materials and the dynamics of the storage process and the establishment of the moment of spoilage. A method for measuring the mass fraction of total nitrogen of volatile bases has been developed and certified (certificate of certification No. 0168/ROSS RU.0001.310430/2020).

Among the foodstuff, most often adulterated are white meat and meat products as well as fish and fish products. For this reason, we evaluated in practice the possibilities of identifying selected species of white meat, i.e., guinea fowl and rabbit as well as four fish species, namely, pollock, hake, sole, and panga, in thermally treated samples. The aim was to check whether the previously published in the scientific literature species-specific primers allows for the identification of processed meat using the end-point PCR technique. To identify the six species, the short sequence fragments (from 130 to 255 bp) of 12S rRNA, COX3, mitochondrial ATP synthase Fo subunit 6 (ATP6) gene, pantophysin (Pan I) gene, 5S rRNA gene, and microsatellite markers (locus: Phy01-KUL) were selected. Stability and specificity of the six pair primers were evaluated on cooked and autoclaved meat, and commercially processed food samples such as rabbit and guinea pâtés, ready-made baby food, and breaded, fried, and deep-frozen fish products. The method proved to be useful for the authentication of severely processed food products against fraudulent species substitution and mislabelling and this approach may be an alternative to more advanced and more expensive PCR techniques.

Application conditions of the ACTIVA® TG-TI transglutaminase combined with setting agents (gelatine and chitosans of various modifications) are substantiated for moulded food processing from waterlogged fish raw materials targeted by deep-water fishery, i.e. giant grenadier (Albatrossia pectoralis). It was shown that combining different setting agents ensures time reduction of gel formation with a minor change in their development and melting temperatures. Adding an enzyme preparation leads to the formation of thermostable gels with a 1.5-fold increased strength. When forming gels from the grenadier muscle tissue in the presence of setting agents of different concentrations, the quality of soluble muscle proteins reduces, most prominently with gelatine and chitosan ascorbate. Physicochemical parameters of the structured gels prepared from the muscle tissue of giant grenadier (moisture retention capacity, tensile strength, water activity) and their organoleptic profiles were measured. Based on the results, we have shown that adding 3% of gela-tine, 0.06% of high-molecular chitosan and 1% of transglutaminase may be employed for processing moulded fish products. The digestibility of the protein components in obtained samples did not depend on fermentation. The overall protein deposition was between 0.38 and 0.56% of the sample mass. The total biological value of samples ranged from 78 to 134% when studying their effect on the growth of T. pyriformis testing culture.

One hundred random samples of fesiekh, sardine, smoked herring and canned tuna (25 of each) obtained from different localities in Menoufia governorate, Egypt and estimated for their harmful residues including heavy metals (mercury, lead, cadmium & iron). Additionally, trials to control such serious residues by using biological techniques were applied. It was found that the average values of mercury in the investigated samples of fesiekh , sardine, smoked herring and canned tuna were 1.14 ± 0.02, 0.98 ± 0.01, 0.83 ± 0.01and 0.65 ± 0.01mg/kg respectively and in lead they were 0.54 ± 0.01, 0.42 ± 0.01, 0.29 ± 0.01 and 0.23 ± 0.01mg/kg, respectively. The cadmium residues average concentrations in the examined samples of fesiekh , sardine, smoked herring and canned tuna were 0.33 ± 0.01, 0.21 ± 0.01, 0.16 ± 0.01 and 0.09 ± 0.01mg/kg, respectively while, in iron they were 1.71 ± 0.02, 0.65 ± 0.01, 1.06 ± 0.02 and 0.93 ± 0.01mg/kg, respectively. The effect of L.rhamnosus culture (1x107) on the levels of lead experimentally inoculated to sardine fillets (30 mg/Kg) was decreased to 13.8mg/kg after 8 hours, 7.9 mg/kg after12 hours and 6.5mg/kg after 24 hours by a percentage of reduction 54%,73.7% and 78.3% reduction respectively.

One hundred random samples of fesiekh, sardine,smoked herring and canned tuna (25 of each) obtained from various fish markets in Menoufia governorate, Egypt. All collected samples were investigated for their harmful biogenic amines residues (histamine, putrescine cadaverine & tyramine). Additionally, trials to control such serious residues using biological techniques were applied. The mean values of biogenic amines in the examined samples of fesiekh , sardine, smoked herring and canned tuna were 26.48 ± 0.52 , 21.93 ± 0.40 , 18.07 ± 0.29 & 12.61 ± 0.23 mg % for histamine, 17.69 ± 0.31, 14.45 ± 0.26, 12.78 ± 0.22 & 9.10 ± 0.15 mg% for putrescine, 13.56 ± 0.23, 9.81 ± 0.20, 8.93 ± 0.19 & 5.47 ± 0.15 mg% for cadaverine, respectively. On the other hand, the average concentrations of tyramine were 8.92 ± 0.21 mg % for fesiekh, 6.08 ± 0.15mg % for sardine, 3.74 ± 0.14mg % for smoked herring and 2.95 ± 0.09 mg % for canned tuna. The effect of B. polymyxa culture (2x107) on the levels of histamine experimentally inoculated to sardine fillets (40 mg/Kg) was excellent where its level was decreased to 22.1mg/kg after 8 hours, 14.2 mg/kg after12 hours and 8.9mg/kg after 24 hours with reduction percentages of 44.7%, 64.5% and 77.8%, respectively. Keywords: biogenic amines; fish products; histamine.

BACKGROUD/OBJECTIVES Understanding the factors associated with fish consumption is necessary to determine strategies to improve the fish consumption particularly those high in omega-3 long chain polyunsaturated fatty acids (n-3 LCPUFA). The aim of this study was to analyse the correlation between a mother's perspective on fish and actual fish consumption in their children. SUBJECTS/METHODS Two hundred thirty-one elementary school children grade 3-6 and their mothers in Surakarta were recruited using multi stage random sampling for this study. Data was collected in July and August 2017. A validated questionnaire consisted of 3 topics including knowledge related to the health benefits and organoleptic properties of fish and cooking technique-related attitudes on fish were used to measure the mother's response to the fish properties. A validated food frequency questionnaire and a food picture book of fish specifically designed for the survey were developed and used to assess fish consumption of the children. A χ2 test was used to analyse the correlation between the mothers' perspective on fish and their children's fish consumption. RESULTS The median fish consumption in children was 65 g/d with fried non-oily or lean fish, e.g., milkfish (locally called Bandeng) and catfish (locally called Lele) were consumed more than oily fish as well as processed fish products. Of all children, 31% met the fish consumption recommended by the Environmental Protection Agency-Food and Drug Administration 2017. There was no relationship between a mother's knowledge related to health benefits, organoleptic properties and cooking technique-related attitude toward fish and her child's fish consumption. CONCLUSIONS The fish consumption of children is not influenced by their mother's perspective on fish. Nutrition education strategies are warranted to improve fish consumption and maintain the optimal benefits by consuming fish, including fish high in n-3 LCPUFA.

Fish and fish products bear potential hazards and risks of public health concern. A preliminary study of hazards, injuries and risks among fisherfolk in Tombo, Sierra Leone, West Africa was carried out on November 2018. Sixty subjects from among the organized fish processor groups were interviewed with semi-structured questionnaire. Results obtained from the study were analyzed with Microsoft Excel and presented in tables and charts. The results of the study indicated that females (56.7%) were more involved in fish processing than males (41.7%); and the active age of these processors fell in the age range of 35-45 years. Married people (71.7%), dominated singles, widowed and divorced put together. Dominant religion in the study area was Islam and Christianity. Smoking (hot and cold), frying, packing, icing, filleting, seasoning or the combination of two or more according to the subjects was the prevailing processing methods used by processors in Tombo. Inherent hazards, injuries and risks reported by the respondents included high blood pressure, cardiovascular disease, nervous tension, insomnia, skin disease, bronchitis or asthma, muscular problems or those of the joint, long-term neck and back pains, eye problem, typhoid, malaria, and hearing problem caused by environmental noise. To mitigate the hazard and risks associated with fish processing in Tombo, training on appropriate fish handling and processing techniques; the provision of appropriate handling and processing equipment by responsible stakeholders were considered according to the subjects rational options. Key words: Occupation, hazards, injuries, risks, fish processors, Tombo, Sierra Leone.

Salted fish is one of the processed fish products that are in great demand by the people of Indonesia. This type of preparation has good durability with natural processes. However, there are some cases that use chemicals as preservatives, such as formaldehyde. This study aims to determine the formaldehyde content in salted fish that is traded in the market in Indonesia. This research is descriptive and the sample is taken from Ciroyom Market, Bandung City, Indonesia, randomly. Samples were analyzed qualitatively to observe the physical characteristics of salted fish. In addition, quantitative analysis was also carried out to determine the level of formaldehyde present in salted fish using a UV-Vis spectrophotometer at a wavelength of 520 nm. The results of the analysis showed that 4 of the 15 samples tested contained formaldehyde with a concentration of 0.033 – 0.482 ppm. The characteristics of these samples physically also have similarities with the characteristics of fish containing formaldehyde, namely bright white and hard textured.

The antioxidant peptides extracted from plants or animals have shown great potential in preventing food quality deterioration caused by oxidization. Here, peptide fractions obtained from hairtail surimi hydrolysates (HSH) were investigated for structure and color-protective effect. The results showed the

Omega-3 fatty acids have been acknowledged for their number of holdings on an individual's health. Not only in physical valuation but also in managing psychiatric disorders, omega-3 fatty acids have been found to be a powerful formula. It is proclaimed that depressive patients suffer anomaly with the levels of omega-3 polyunsaturated fatty acids in the body, coupled with insignificant EPA and DHA. Enhancement in brain functioning, neuronal functions, and paying attention in interacting with the brain cells are some of the additional tasks, being performed by the supplementation of omega-3 fatty acids. The leading and primary source via dietary supplementation involves the involvement of fish and fish products. These are hypothesized to be the best and dominant source for omega-3 fatty acids. Consumption of omega-3 fatty acid is well safe, that physician highly favors intake of these supplements, remarkably in the case of pregnant women. However, treating this serious life-threatening mental disorder leads to many adverse effects when treated with antidepressants. The dose range includes 1g/d to 10g/d, which is to be incorporated by the patient. It is also tested that the combination of EPA and DHA is found to be more efficacious for a person in treating and preventing depressive symptoms. Some studies verify the supplementation of omega-3 fatty acids in diet was coequally productive and successful with minimal side effects when analyzed with antidepressants. Despite these facts, much research is still needed and presently in process for long-term safety and studying the role of omega-3 fatty acids in human health.

Consumer preference is a consumer attitude towards a product choice. The needs and desires of consumers are very varied and can change because of the factors that influence consumers in choosing products. This study aims to analyze consumer preferences and what attributes are considered by consumers in making decisions to choose processed fish products. This research was conducted at Bandar Djakarta Restaurant, Summarecon, Bekasi City in February - March 2021. Primary data collection techniques used accidental sampling of 30 respondents, while secondary data was obtained from Bandar Djakarta Bekasi, FPIK Unpad Library and Unpad Public Library. The analytical tool used to determine consumer preferences is the measurement of attitudes using the Likert scale and the attribute analysis tool that is considered in product selection, namely the Chi Square analysis. Based on the results of the analysis of the level of consumer preference at the Bandar Djakarta Restaurant, it shows that the most preferred processed product is shrimp. The attributes that are considered in purchasing processed shrimp products are consecutively good taste, low price, and easy to find, high nutrition and family preference at the same level.

The unique nutritional and chemical composition of fish makes it highly susceptible to autolytic and microbial decomposition arising concerns about the safety of fish and fish products. Conventiona...

Measures for consumer protection against food adulteration and misleading labeling are integrated into EU legislation, including methods for detection of misleading practices. Verification of meat content is available for marine products but not for freshwater fish because of the lack of standard nitrogen factors. The aim of this study was to establish nitrogen factors for European pike-perch Sander lucioperca (Linnaeus, 1758), northern pike Esox lucius Linnaeus, 1758, and sheatfish Silurus glanis Linnaeus, 1758. The study involved analysis of 808 fillet samples obtained in spring (March–April) and autumn (October–November) harvest seasons, 2018–2019, from seven Czech Republic fish rearing facilities. Samples with and without skin were analyzed for nitrogen content, dry matter, protein, ash, and fat according to established ISO methods. The recommended nitrogen factor for European pike-perch with the skin is 3.28 ± 0.09 and without the skin is 3.21 ± 0.09; for northern pike with the skin is 3.18 ± 0.09 and without skin is 3.15 ± 0.09; and for sheatfish with skin is 2.73 ± 0.13 and without skin is 2.75 ± 0.12. The established nitrogen factors will enable analysis of meat content to ensure that consumers are purchasing correctly described and labeled fish products.

Studies evaluating fish consumption and cardiovascular disease events have shown inconsistent results. We performed a systematic review of peer-reviewed publications from an extensive query of Ovid MEDLINE, Ovid Embase, Ovid Cochrane Database of Systematic Reviews, Scopus, and Web of Science from database inception to September 2020 for observational studies that reported the association between fish consumption and cardiovascular disease events. We identified and reviewed 24 studies related to fish consumption and the effect on cardiovascular outcomes. The study population included a total of 714,526 individuals and multiple cohorts from several countries. We found that nonfried fish consumption is probably associated with a reduced risk of overall cardiovascular disease events and myocardial infarction risk. In contrast, fried fish consumption is probably associated with an increased risk of overall cardiovascular disease events and myocardial infarction risk. No studies to date have shown any significant association between fish consumption and stroke. Our analysis suggests that fish consumption may reduce cardiovascular disease events, but fried fish consumption was associated with an increased risk of cardiovascular events.

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

Background Botulinum toxin is a neurotoxin generated during the growth of Clostridium botulinum and can lead to a rare but life-threatening disease with neurologic symptoms. Relatively little is known about the many types of botulinum toxins in China. The clinical symptoms of the different types of botulism toxin–induced illnesses appear after an incubation period and vary greatly by the serotype and degree of exposure to the toxin. Case Report We describe 4 patients who consumed vacuum-packaged salted fish and ham and then presented with severe gastrointestinal symptoms, resulting in vomiting and one death. Blood serum and urine samples tested by the botulinum neurotoxin Endopep-MS assay were positive for botulinum toxin types A, B, and E. The patient who consumed the largest amount of fish and ham died after 36 h, and the other patients were treated with botulism antitoxin after being diagnosed with a botulinum toxin–induced illness and recovered after 1 month. These cases illustrate the importance of early diagnosis and early treatment of botulism type E, in particular, because of the risk of respiratory failure and treatment delays, which can result in increased mortality and poorer overall outcomes. Why Should an Emergency Physician Be Aware of This? Our cases illustrate the importance of early diagnosis and especially the treatment of illnesses related to botulism type E because of the risk of respiratory failure and because treatment delays can result in increased mortality and worsened overall outcomes.

Introduction. The article considers biological resources of the Arctic, which is expedient to use in the production of fish meal for feeding farm animals. The aim of the research is to prove the usefulness of a continuously operating two-chamber line for sublimation drying of fish products using natural freezing of fish catch and a cheap source of thermal energy for drying: ethane, propane, butane (waste when cleaning natural gas and petroleum products of local enterprises), as well as microwave energy. Materials and Methods. A continuously operating two-chamber sublimation line is proposed, the chambers of which work alternately: one for the process of sublimation drying, and the other for loading and unloading processed products. The natural freezing of fish and thermal energy for the process of sublimation (drying) from the burning of waste gas are used whenever possible. When there is cheap electricity, it is advisable to use microwave energy for drying that makes it possible to shorten the drying cycle, ensure uniformity and simultaneity of drying the material up to 3–5% humidity without rearranging the trays along the height of the cart. Results. We propose the construction of a two-chamber sublimation line for large lump products and a sublimation unit based on microwave energy, which allows regulating the sublimation drying temperature within specified limits. Discussion and Conclusion. The presented design solutions of a large lump product sublimation drying line and sublimation unit using microwave energy are necessary for designing equipment based on digital technology.

6 pages, 4 tables, 1 figure.-- Under a Creative Commons license, Listeria monocytogenes is a major foodborne pathogen which mainly infects susceptible individuals through the consumption of contaminated foods. To this end, ready-to-eat (RTE) food products are of particular concern as this microorganism is widely distributed, can survive, and even grow, under adverse conditions, and thus must be carefully controlled. In the present study, an interlaboratory ring trial was organized to evaluate an open formula qPCR-based method for the detection of L. monocytogenes. The molecular method was evaluated on a novel RTE seafood product, developed in the framework of a European project, the SEAFOODAGE (EAPA_758/2018). Six laboratories located in Spain and Portugal participated in the study, and the results obtained indicated that this new method presented high diagnostic sensitivity (100%) reaching a low limit of detection (, This work was financially supported by the Seafood Age project, which was co-financed by the Interreg Atlantic Area Program (EAPA_758/2018) though the European Development Fund (ERDF). Mrs. Sarah Azinheiro was financed by a Ph.D. grant from the Fundação para a Ciência e a Tecnologia (SFRH/BD/140396/2018). Dr. Alejandro Garrido-Maestu and Luís D. R. Melo acknowledge funding from the Fundação para a Ciência e Tecnologia through the Scientific Employment Stimulus Program (2021.02810. CEECIND and 2021.00221. CEECIND, respectively). This study was supported by the Fundação para a Ciência e a Tecnologia (FCT) under the scope of the strategic funding of UIDB/04469/2020 unit

Salt is a necessary condition to produce a surimi product that is based on the gelation of salt-soluble myofibrillar proteins. Recently, there has been a growing concern among consumers to consume healthy foods due to the threat of several chronic diseases caused by an unhealthy diet. Methods of reducing salt content out of concern for health issues caused by excessive sodium intake may affect the gel properties of surimi, as can many health-oriented food additives. Several studies have investigated different strategies to improve the health characteristics of surimi products without decreasing gel properties. This review reports recent developments in this area and how the gel properties were successfully maintained under reduced-salt conditions and the use of additives. This review of recent studies presents a great deal of progress made in the health benefits of surimi and can be used as a reference for further development in the surimi product processing industry.

Fish products perish easily due to microbial contamination. Uncontrolled thawing will increase the rate of microbial activity at every 10°C increase in temperature. One of indicator that can detect food quality is the time-temperature indicator (TTI) with changes in pH. However, these indicators are generally made of synthetic chemicals which tend to pollute the environment. This study aimed to summarize various studies on anthocyanins from agro-waste as time-temperature indicator to monitor freshness of fish products. This research used systematic literature review (SLR) from various relevant research and resources. The SLR process includes practical screening, quality appraisal, synthesizing, and reviewing. Anthocyanins derived from agro-waste than can be developed into TTI are purple yam peel, black plums peel, blueberries peel, rambutan peel, sweet potato peel, dragon fruit peel. The TTI from agro-waste anthocyanins can be developed to monitor freshness of fish products.