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Marine fish species infested with Anisakidae larvae are reported in many fishing grounds. Besides the problems related to consumer's health when the live larvae are ingested (anisakidosis) or to allergic problems caused by the larvae, the products excreted/secreted or released by the larvae are recognized as proteases, protease inhibitors or antioxidants, which can cause changes in fish muscle during storage. To study this problem, live larvae or a homogenate of larvae in water were added in controlled conditions to gelatin agar gels and minced fish muscle and stored at 20 or 5 °C for 7 days. A high activity in the gelatin agar gels was observed, whereas the inclusion of larvae or larvae homogenates in the muscle did not produce detrimental changes in texture, viscosity, color, or oxidation of fish muscle. The electrophoretic pattern of the extracted natural actomyosin presented fewer changes during storage in the larvae and larvae homogenate added lots than in the control lots. Nevertheless in naturally infested fish different parasitehost mechanisms might be involved. Parasitized fish has to be processed with treatments which kill the larvae to avoid consumers' anisakidosis. However, as some of the Anisakis allergens are very stable to heat, patients allergic to Anisakis sp. have to be informed before ingesting parasitized fish or fish products. [ABSTRACT FROM AUTHOR]

Marinated fish treatment using low pH to enlarge the storage life of fish as in anchovies in vinegar, does not kill Anisakis simplex larvae infesting fish muscle. To kill the larvae it is compulsory in many countries to freeze fish intended to be marinated raw, which prevents the consumer to be infested with the live larvae. However, it is not known if A. simplex antigens are released to the media after freezing and vinegar processing, which may cause allergic reaction to A. simplex sensitized consumers. Anchovy fillets were artificially infested with A. simplex L3, treated with a vinegar solution and chilled stored for 10 days. Infested frozen-thawed fillets were treated and stored in the same conditions. Viability of the larvae, SEM, immunoblotting and immunohistochemistry were performed on the treated fillets before and after pepsin treatment. Viability of the larvae was detected only in the chilled fillets; however, A. simplex antigens were detected in the chilled and in the frozen-thawed fillets even after pepsin treatment. This suggests that the consumption of anchovies in vinegar may be a potential hazard when ingested by sensitized consumers, even if freezing kills the larvae. [ABSTRACT FROM AUTHOR]

The access to a wider variety of farmed fish species is an increasing consumer demand. Solea sp. are considered excellent candidates to diversify this demand, although some problems persist to farm this species in a commercial scale. Exploratory work in Senegalese sole (Solea senegalensis) is being done in different farming areas and it is plausible that its cultivation in a commercial scale will be done in the near future. For this reason it is important to know how this farmed species maintain its quality during ice storage. Senegalese sole from two different areas in Spain and different size and rearing conditions were analysed up to 28 days of ice storage to establish the eating quality and storage life determined by a sensory panel by means of a quality test in the cooked fillets and a quality index (QI) applying the QI method (QIM), shear resistance of the raw and cooked muscle, color and microbiological counts. The batches were rejected by the sensory panel at 22 and 25 days of storage. The commercial period determined for Senegalese sole is longer than that for other commercial farmed species. The differences between the two batches may be due to differences in size and rearing conditions. [ABSTRACT FROM AUTHOR]