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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.

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 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.

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.

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.

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.

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.

Traditional dried small fish are an important source of protein for low income people in many developing countries. The aim of this study was to determine marketing potential of improved dried sardine and capelin as new products in markets accustomed to traditional dried small fish. One hundred and twenty participants were recruited among shoppers at supermarkets and open-air markets in Kenya. Each participant received 500 g of each product to be prepared and consumed at home, before evaluating acceptability and willingness to buy. The products obtained high acceptability ratings. Middle income classes were willing to pay up to USD 6 for 500 g of capelin but USD 4 for sardine, while low income classes were willing to pay up to USD 4 the reference price for both products. There is market potential for new dried small fish products that are of improved quality among consumers accustomed to traditionally dried fish. Key words: Marketing, capelin, sardine, acceptability, willingness to buy.

The application of texturing agents is of great relevance to fish processing technology. Thus, the aim of this study was to evaluate the effects of the use of different levels of carrageenan hydroc...

Padaek is a salt-fermented freshwater fish product popularly used in Laos as a shelf-stable all-purpose seasoning. For padaek production, the fish is fermented with salt and rice bran at ambient temperature. Although it is considered edible after 2 to 3 months of fermentation, 6 to 12 months is required to enhance its palatability. Its long shelf life and abundance of free amino acids, such as glutamate and lysine, are distinctive features of the product. Although commercial products are currently available, the tradition of making and consuming padaek at home continues, particularly in rural areas, to make use of indigenous freshwater fish, which provides a continuous supply of food and nutrition. Histamine can cause foodborne intoxication. Occasionally, its excessive accumulation occurs in amino acid-containing food, such as fermented fish products, because of the growth of microorganisms with histidine decarboxylase activity. We found a negative correlation between salinity and histamine content in homemade padaek products collected from rural households. Experimental padaek fermentation with initial salinity conditions of 10 and 6.5% exhibited significant histamine accumulation after 2 weeks of incubation at 30°C and exceeded 1,000 ppm within 6 months, but no histamine was detected in fermentation with an initial salinity of 18% over the same period. This indicated that salinity was a critical factor for controlling the risk of histamine accumulation during padaek fermentation. We, therefore, created and used a simplified calculation chart to help local households adjust the initial salinity to a sufficient level to reduce histamine accumulation during padaek fermentation. This producer-friendly approach for reducing the risk of histamine accumulation in this popular fermented food in Laos should be widely implemented to enhance food safety management in the country. HIGHLIGHTS

The combined effect of ascorbic acid (AsA) and hydrogen peroxide (H2 O2 ) on gel-forming ability and structural changes of lizardfish (LZ) and threadfin bream (TB) surimi were investigated. Addition of 0.15% AsA and 0.1% H2 O2 greatly increased breaking force and distance of LZ surimi by 300% and 55%, respectively. Combination of 0.2% AsA and 0.15% H2 O2 resulted in the maximum TB surimi gel improvement with 150% and 90% increase in breaking force and distance, respectively. Browning reaction obviously occurred when combined AsA and H2 O2 was added, due to ascorbic acid oxidation. Polymerization of myosin heavy chain via disulfide bonds was promoted, and the formation of disulfide bonds was involved through oxidation of sulfhydryl groups with increasing AsA and H2 O2 . Fourier-transform infrared (FT-IR) spectroscopy revealed a decrease in α-helix and an increase in β-sheet content as AsA and H2 O2 increased in both species. A decrease of band area of aliphatic (2,800 to 3,000 and 1,450 cm-1 ), aromatic (1,208, 757, and ratio 850/830 cm-1 ), and change of disulfide bonds (525 and 540 cm-1 ) suggested an increase in hydrophobic interactions and disulfide bonds with addition of these additives. Based on principal component analysis (PCA), textural characteristics were positively correlated with β-sheet content. Our study suggested that combination of AsA and H2 O2 greatly enhanced gelation of LZ and TB by increasing not only disulfide bonds but also hydrophobic interactions. PRACTICAL APPLICATION: The combined ascorbic acid and hydrogen peroxide can be used to improve gelation of two important tropical surimi species, namely threadfin bream and lizardfish surimi, without requirement of setting. The optimum concentration of each additive varied with fish species.

It is important to preserve the fish products in proper storage condition until further use. Keeping this point in view, fish stick prepared from silver carp (Hypophthalmichthys molitrix) mince by using different kinds of food additives were stored at refrigeration (5 to 8°C) and frozen temperatures (-18 to -20°C) temperature. The results showed that, on “0” day the sensory quality criteria score was 9.00±0.00a for general appearance which decreased to 8.70±0.39a after 3 days of storage at refrigeration temperature and to 8.49±0.41aat frozen temperature after 56 days of storage. The TVBN values were found 22.54±0.17aand 16.04±0.39a, respectively at refrigeration and frozen temperatures which was 7.84±0.95c on “0” day. The peroxide value of the product on “0” day was 6.19 ± 0.71eand the microbial load was 1.49 x104 CFU/g which reached to 19.94 ± 0.17a, 21.58 ± 0.78a meq/kg and 2.13 x107 CFU/g, 1.12 ×102 CFU/g after storage at refrigeration and frozen temperatures. By observing these results present study could be concluded as-frozen temperature storage is comparatively better than refrigeration temperature for storing minced based ‘ready to cook’ products like fish stick and at this temperature the product can be stored for about 8 weeks. Environ. Sci. & Natural Resources, 12(1&2): 175-180, 2019

Background Among various cooking methods, steaming is favored by many because it can cause less damage to nutrient components in muscle, retain the inherent food flavor, and reduce the generation of harmful substances. Steaming conditions are closely related to fish flavor, fat and protein oxidation, and digestibility. Results The black carp steamed for 4 to 14 min was studied in this article based on sensory assessment, electronic tongue, free amino acids, adenosine triphosphate (ATP)-related compounds, total nitrogen and non-protein nitrogen to explore the effect of steaming time on the taste substances and protein degradation of pickled black carp. The experimental result showed that the meat steamed within 8 min tasted better, showing high tastiness. The sensory assessment score increased significantly to the maximum value of 82.33 at 6 min. The content of umami and sweet amino acids increased significantly to the maximum value of 1.6801 g kg-1 at 6 min. In the meantime, the IMP (inosine monophosphate) content was 1.9128 g kg-1 , with its taste activity value (TAV) reaching 7.65, which proved that IMP affected the taste most. Furthermore, the total nitrogen content was 30.77 g kg-1 , which meant protein degraded a great deal. Based on equivalent umami concentration (EUC) and its TAV, the meat tasted best at 6-8 min. The longer the steaming time, the faster the protein degradation and the more the flavor precursors. Conclusion The black carp pickled products (with a weight of 20 g, with the size of 3 cm × 3 cm × 2 cm) is suggested to be steamed for 6 to 8 min. This conclusion provides a theoretical basis for its better taste quality. © 2020 Society of Chemical Industry.

Pufferfish is a traditional, delicious dish in Asia. However, eating wild or improperly processed pufferfish causes serious poisoning. This study aimed to exploit the high-resolution melting (HRM) method for authenticating four species of Takifugu pufferfish (Takifugu xanthopterus, T. fasciatus, T. flavidus, and T. rubripes). Candidate DNA barcodes, including the cytochrome c oxidase subunit I (COI), cytochrome oxidase b (Cytb), and the control region (D-loop), were analyzed, with COI selected as the optimal DNA barcode. An HRM method was developed to identify 57 commercial fish samples in China, including 33 commercial pufferfish products and 24 unlabeled fish products. The findings revealed that the pufferfish products were T. rubripes or T. fasciatus, and four T. xanthopterus samples were detected in unlabeled fish products. These results showed that DNA barcode coupled with HRM analysis was a rapid and efficient tool to identify pufferfish, which might aid in the prevention of consumer fraud or mislabeling of fish products.

Biogenic amines generally can be found in fish due to amines in fish undergoing a degradation process. According to the United States Food and Drug Administration (FDA), biogenic amines in fish and fish products can cause harm to consumers if consumed more than 50 µg/mL. Thus, it is important to analyze them. Five biogenic amines such as heptylamine, histamine, tyramine, cadaverine and spermidine were extracted using soaking method with methanol 50% (v/v), afterward they were detected in fish and fish products using gas chromatography – flame ionisation detector (GC-FID) and the biogenic amines structures were confirmed using mass spectrometry (MS). The detection limits (DLs) were range at 1.20 – 2.90 µg/mL. Histamine was detected in fish and fish products such as sardine (Sardinella gibosa) and mackerel (Scomberomorus guttatus) at concentration of 5.96 and 2.69 µg/mL, respectively, whereas cadaverine was found in sardine (Sardinella gibosa) at concentration of 4.96 µg/mL. Histamine concentrations in this study were detected below 50 µg/mL which is below the permissible threshold associated with scombroid poisoing.

The aim of this study was to determine the preferences of students attending Mersin University's Ciftlikkoy and Yenisehir campuses for seafood consumption preference and to what extent these preferences are related to demographic characteristics such as gender, age, income level and type of program they study. Data were obtained by random sampling method in April, May and June of 2018 on a questionnaire form based on face-to-face interviews with 550 students from different programs. Of the 550 students surveyed, 53.8% were female, 46.2% were male, 70% were between 18-23 years, 23% were between 24-28 years, 4% were 33 and over, 3% were 29-33 age group. 74% of the students participating in the survey are undergraduate, 15% are associate degree, 9% graduate, 2% continue their doctoral education. The majority of the students stated that they live with 33% of their families. 32% stated that they stayed in dormitories, 26% in dormitories and 9% in other (their own) places. The results of the survey show that students prefer 46% poultry meat, 39% red meat, 8% fish, 1% other fish products and 6% do not prefer any type of meat. The majority of the students (80%) stated that they had knowledge about the importance of fish consumption and 16% did not have any knowledge. The most common anchor, 19% sea bass, 17% sea bream, 11% trout, 8% sardine, 5% red mullet, 3% silver, 2% mullet and 7% other fish, respectively it is consumed. While students consume 89% fresh seafood, they consume 4% canned food, 2% frozen, 1% salted and brine and 3% other forms. While 44% of the students prefer frying as a cooking method, 27% prefer grilling, 20% prefer oven, and 3% prefer steaming. According to the highest rate of fish consumption, respectively; 37% once a month, 20% once every fifteen days, 17% once or twice a year, 12% never consumed any fish, 3% once a week, 1% more than once a week.

Koto Mesjid village is familiar with named “Kampung Patin”, one of pangasius fish cultivator is CV. Graha Pratama Fish. The purpose this research was to analyze value-added of frozen pangasius fish fillets, to know the person of the supply chain in frozen pangasius fish fillets, to know circle supply chain in frozen pangasius fish fillets and to analyze the performance of supply chain in frozen pangasius fish fillets. Using a case study, data was analyzed by Model DEA-CCR. This result evidence that value-added obtained is IDR 6,391 per Kg. The person of the supply chain in frozen pangasius fish fillets are a supplier of pangasius fish raw material, entrepreneur of frozen pangasius fish fillets and customer. The circle supply chain consists of product flow, financial flow and information flow. The performance SCOR of frozen pangasius fish fillets generally is performing well. DEA in frozen pangasius fish fillets has 5 suppliers that achieve 100% efficiency in green condition, from December 2018 to January 2019. While the frozen pangasius fish fillets supply chain achieve 100% efficiency in green condition obtained in January 2019. Cash-to-cash cycle time sensitivity is the most influential variable on efficiency value of the pangasius fish supply chain and there is no sensitivity value that most influences the efficiency of frozen pangasius fish fillets. Recommendations for improvement of the total potential improvement namely variable input cash-to-cash cycle time 98,78% and input costs 1,22%.

A total of one hundred random samples of ready to eat (RTE) fish products represented by fried Oreochromis niloticus, grilled Oreochromis niloticus, smoked Herring and salted Sardine (25 of each) were collected from different fish markets and restaurants in Menofia governorate, Egypt. The aim of this study was to estimate the concentration levels of chemical residues such as heavy metals residues (mercury, lead and cadmium) and pesticides residues (aldrin and malathion) through subjection the examined samples to atomic absorption spectrophotometer for detecting the residues of mercury, lead and cadmium and gas chromatography for the residues of aldrin and malathion. The mean values of mercury (mg/Kg) in fried O. niloticus, grilled O. niloticus, smoked herring and salted sardine were 0.43±0.01, 0.59±0.01, 0.70±0.01 and 0.94±0.02, respectively. The mean values of lead (mg/Kg) in fried O. niloticus, grilled O. niloticus, smoked herring and salted sardine were 0.27±0.01, 0.33±0.01, 0.45±0.01 and 0.61±0.01, respectively. The mean values of cadmium (mg/Kg) in fried O. niloticus, grilled O. niloticus, smoked herring and salted sardine were 0.11±0.01, 0.14±0.01, 0.20±0.01 and 0.29±0.01, respectively. The mean values of aldrin (ppb) only detected in fried O. niloticus, grilled O. niloticus and salted sardine were 82.95±4.19, 151.26±7.40 and 193.02±8.81, respectively. The mean values of malathion (ppb) only detected in grilled O. niloticus and salted sardine were 96.57 and 248.19±10.32, respectively. As conclusion, chemical examination of RTE fish products is a sensitive indicator verifying the quality and good hygienic status of RTE fish products. Keywords: Mercury; Lead; Cadmium; Aldrin; Malathion

Aquafeed manufacturers have reduced, but not fully eliminated, fishmeal and fish oil and are seeking cost competitive replacements. We combined two commercially available microalgae, to produce a high-performing fish-free feed for Nile tilapia (Oreochromis niloticus)—the world’s second largest group of farmed fish. We substituted protein-rich defatted biomass of Nannochloropsis oculata (leftover after oil extraction for nutraceuticals) for fishmeal and whole cells of docosahexaenoic acid (DHA)-rich Schizochytrium sp. as substitute for fish oil. We found significantly better (p p

Probiotics play vital roles in controlling diseases, enhancing specific and non-specific immunity and stimulating growth in the aquaculture industry. However, the effect of fermentation of feed by probiotics on the immune ability of sea cucumber has not been reported to date. Here, three candidate probiotic strains (Bacillus species) were isolated from the culture seawater and sediment of sea cucumber, and fishmeal and scallop mantle fermented by the candidate probiotic strains were used to feed sea cucumber. The results showed that the free amino acid and small peptide contents of the fishmeal and scallop mantle were significantly increased after fermentation for 72 h. However, the weight gain (WG) and specific growth rate (SGR) of sea cucumber showed no significant differences among the fermented fishmeal, fermented scallop mantle and control groups. Scallop mantle fermented by the three candidate probiotics could increase the coelomocyte number and respiratory burst activity. The immune-related enzymatic activity was increased after consuming the fermented fishmeal and scallop mantle, while the activity of antioxidant enzymes was reduced. The expression levels of immune- and antioxidant-related genes were changed after consuming the fermented fishmeal and scallop mantle. Taken together, our results suggest that probiotics could increase the immunocompetence of sea cucumber, and fermented scallop mantle might be a potential substitute for fishmeal during feed preparation. Our results lay a foundation for further understanding the relationship between probiotics and the non-specific immunity of sea cucumber.

Salting and smoking fish is a traditional processing method that aims to preserve by adding salt, smoke and heat to the processed product, because it can reduce the moisture content of processed products that inhibit microbial growth so that it has a long shelf life with distinctive taste and aroma. This study aims to determine the proximate characteristics of smoked salted mackerel fish processed using different concentrations of salt solution, while the benefits can be used as input for the development of home industries and fisheries processing farmers in North Maluku. The results of this study stated that the increase the concentration of salt solution used for the process of immersion of fish before the drying and smoking processes affect the proximate characteristics of salted smoked mackerel fish with moisture content value of 16.1099-22.7264%; ash 15.4686-18.9986%; fat 7.0559-9.6603%; and protein 47.3287-49.6388%, and carbohydrates 0.7752-15.4068%.

Chemical assessment of Polycyclic Aromatic Hydrocarbons (PAHs) on processed African catfish was carried out. Fish samples were processed using charcoal, firewood and gas oven following standard procedures. Gas chromatographic analysis was employed for PAHs determination. Results showed that mean PAHs concentrations in fish samples were observed to be: 737.86ng/μl in firewood-smoked samples, 1451.82ng/μl in charcoal and 1990.23ng/μl in oven-dried fish. The highest mean concentration of PAHs was 906.93±0.01 ng/μl for pyrene from the charcoal-smoked samples. Lower molecular weight PAHs were generally dominant in tested samples. The number of PAHs ring showed significant variation (p

BACKGROUND AND OBJECTIVE Meghna river estuary plays a major role in the national fish production and is being connected to other channels that might accelerate the magnification of heavy metals in human tissue through the food chain after fish consumption. Therefore present study aimed to elucidate possible human health risks should people consume fishes from this river. MATERIALS AND METHODS Total 5 heavy metals (Cu, Zn, Pb, Cd and Cr) in 6 being exported and highly consumed fish species (Lates calcarifer, Penaeous monodon, Encrasicholina heteroloba, Polynemus paradiseus, Sillaginopsis panijus and Ilisha megaloptera) from fish landing center during January 2016 to February 2017, near the Meghna river, Noakhali, Bangladesh were measured in the present study by using atomic absorption spectrometry (AAS). RESULTS The metal concentration (μg g-1) varied as Cu 4.63- 73.57, Zn 39.54-180.44, Pb 0.011-0.019, Cd .003-.122 and Cr 4.92-15.88 where Zn and Cr surpassed the different food safety guidelines. Estimation of daily dietary intake (EDI) of all the elements was measured from the national fish consumption data. Value

This study aimed to determine the ventilation conditions required for suitable indoor air quality management during cooking in a typical South Korean residential home. We measured the concentrations of particulate matter (PM10) and fine particulate matter (PM2.5) under different ventilation conditions during the cooking of different food materials in the kitchen of a multi-family house, which is the representative residential space in South Korea. Pork belly and mackerel, which are the staple meat and fish products of Korean people, were prepared (200 g of each) and cooked via roasting. The PM10 and PM2.5 concentrations were measured three times for 1 h at 1 min intervals under twelve ventilation conditions. To investigate the PM10 and PM2.5 concentration distribution characteristics and the reduction effect according to ventilation condition, the ratio of the concentration during cooking to the initial concentration was calculated for each condition. Factors causing the emission of PM10 and PM2.5 for each food material and under each ventilation condition were analyzed using principal component analysis and verified using one-way analysis of variance and post hoc analysis. The PM10 and PM2.5 concentrations generated during the cooking of pork belly and mackerel reached their maximum values when no ventilation was used. Under this condition, PM10 concentrations were 246.27 and 1227.71 μg/m3 while the PM2.5 concentrations were 161.93 and 760.82 μg/m3 for pork belly and mackerel cooking, respectively. The PM10 and PM2.5 concentrations were also found to be high when a range hood and air cleaner were used, indicating that it is necessary to improve the performance of ventilation devices and to use appropriate ventilation methods. The use of natural ventilation exhibited a high PM10 and PM2.5 reduction effect compared with the ventilation conditions that used ventilation devices. Using natural ventilation together with ventilation devices was found to be the most effective method of reducing the PM10 and PM2.5 generated during cooking. In conclusion, PM10 and PM2.5 concentrations generated during the cooking of pork belly and mackerel varied depending on the ventilation condition, but they were high when inappropriate ventilation methods were used. Therefore, using appropriate ventilation conditions is effective in reducing PM10 and PM2.5 generated during cooking.

Plant proteins are suitable and alternative to fish meals (FMs), with less cost compared with that of all other types of fish feeds. In recent years, soy protein concentrate (SPC) has emerged as a cost-effective alternative to FM; however, little is known regarding the effects of dietary SPC on general fish physiology and well-being. This study aimed to perform comprehensive physiological and transcriptomic analysis for testing the applicability of SPC as fish feeds in hybrid grouper (Epinephelus fuscoguttatus♀ × E. lanceolatus♂) [SPC replaced 0% (CK), 30% (SPC30), and 75% (SPC75) of FM protein]. Generally, SPC30 promoted fish survival and had less effects on the phenotype, while SPC75 reduced fish survival, promoted inflammation, and regulated multiple physiological responses. Thousands of differentially expressed genes (DEGs) by SPC were identified in the intestine, liver, and muscle, which were enriched in biological regulation, cellular process, metabolic process, single-organism process, cell, cell part, membrane, binding, and catalytic activity based on RNA-seq. Notably, some DEGs involved in amino acid and lipid metabolism in the digestive system highlighted the modulatory effect of SPC on these metabolic processes, consistent with the physiological responses including enzyme activities. The enriched aspects of these predominant DEGs might be directly related to the different effects of SPC30 and SPC75 on fish growth, digestibility, and underlying enzyme activities and histology. In conclusion, the comprehensive physiological and transcriptomic comparative analysis of CK, SPC30, and SPC75 was also effective in testing the applicability of SPC as fish feeds and in designing a proper diet with the best impact on the growth performance and health of fish in hybrid grouper.

Pangasius fish is one of the rapid growing fresh water species in aquaculture. This study was aimed to assess the microbial number, physical quality and sensory evaluation of the Pangasius fish fillets from Nepal. Pangasius fish were collected from Chitwan and Nawalparasi districts, fillets were prepared and blast frozen simultaneously. The microbial number decreased rapidly during storage in frozen condition while Staphlylococcus aureus and Escherichia coli (which were present initially in fillets) disappeared during storage. The sensory panellists preferred air blast frozen fillets stored for one month than stored for two months. Different parts of the fish body showed different textural properties. Hardness was increased during second month of storage while other textural properties were found satisfactory in first month of storage in frozen condition. This study showed that sensory qualities of air blast frozen Pangasius fish fillets changes with time even in frozen storage. Keywords: fillet, microbial number, Pangasius, sensory, texture Abstrak Ikan Pangasius adalah salah satu spesies ikan air tawar yang dapat tumbuh cepat saat dibudidayakan. Penelitian ini bertujuan untuk menilai kualitas mikroba, kualitas fisik, dan evaluasi sensorik fillet ikan Pangasius di Nepal. Ikan Pangasius didapatkan dari daerah Chitwan dan Nawalparasi kemudian dibuat fillet dan dibekukan secara langsung. Jumlah mikroba menurun drastis saat penyimpanan dalam kondisi beku, sedangkan Staphlylococcus aureus dan Escherichia coli (yang memang ada di bahan sejak awal) tidak ada selama penyimpanan. Panelis sensoris lebih memilih fillet ikan dengan pembekuan air blast yang disimpan selama satu bulan daripada dua bulan. Bagian tubuh ikan yang berbeda menunjukkan sifat tekstur fillet yang berbeda. Tingkat kekerasan fillet ikan meningkat saat penyimpanan bulan ke dua, sementara sifat tekstur yang lain paling diminati saat penyimpanan bulan pertama dalam kondisi beku. Studi ini menunjukkan bahwa kualitas sensoris fillet ikan Pangasius dengan pembekuan air blast berubah seiring waktu bahkan dalam penyimpanan beku. Kata kunci: fillet, jumlah mikroba, Pangasius, sensori, tekstur

Chilled minced trout has been treated by 1-MeV electron-beam irradiation using the UELR-1-25-T-001 industrial electron accelerator. The results of the effect of exposure with doses of 0.24, 0.48, 0.96, 2.8, and 5.6 kGy on the viability of microorganisms in minced fish are presented. It is experimentally shown that electron radiation generated by the accelerator in doses of 0.24–5.6 kGy reduces the microbial content in minced trout when compared with unirradiated samples 15 days after irradiation and controls the microbial content of chilled fish products for 2 weeks after radiation treatment.

The effects of different processing methods (Frying cooking, brining and boiling) on the proximate composition of fish species (Pampus argenteus) were investigated. The objective of this work is to know the best processing methods, the effect of processing on nutritional values of fish products. The result of the proximate composition of the fish species showed that the highest protein content (38.17%) was in P. argenteus processed with the frying process. The result of moisture content indicated that boiled samples were consistently the least (25.20%) while for fried sample had the highest moisture percentage. The lipid was reduced to the least value of 9.94% in the brined fish. In cooking, the important factors for consideration are moisture, lipids, and protein, though low moisture would ensure a fish product with extended shelf life. To have a longer shelf life, high protein is desirable, a low lipid is equally desirable as to reduce oxidation and rancidity in the samples which causes off-flavor and bad taste in fish products. In conclusion, all the processing methods are good and could extend the shelf life of the products with an exception of boiling method; they could keep the fish fillet free from spoilage and microorganisms attack for some period. This study showed that the proximate values obtained could be of help in choosing fish based on nutritional values.

The effect of phlorotannin extracts (PTE) (from sporophyll of Undaria pinnatifida) added at different levels (0, 25, 125, 625 µmol/g protein) on the gel properties of mackerel (Scomberomorus niphonius) myofibrillar protein (MP) was studied with and without ultraviolet A (UVA) irradiation. The results showed that the gel strength and cooking yield increased in a PTE dose-dependent manner, and at the level of 625 µmol/g protein PTE, the highest gel strength of 308.43 ± 8.12 (mN·cm) and cooking yield of 76.16 ± 1.40% were obtained in the samples treated with UVA irradiation. The same samples also showed increased carbonyl content, decreased total sulfhydryl, unwinding of α-helix, and quenching of fluorescence intensity of endogenous tryptophan, all of which indicated that elevated protein oxidation in these samples led to enhanced protein cross-linking. Results of sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) indicated aggregation of myosin heavy chains (MHCs) in the UVA-treated gels with PTE, also evidenced by the dense three-dimensional network structure in these samples visualized by scanning electron microscopy (SEM). Electron spin resonance (ESR) and spin trapping results indicated that free radicals were produced during the gelation process, possibly originated from UVA-treated PTE, which played a critical role of oxidizing fish MPs, and eventually led to the improvement of the textural properties of the mackerel MP gel. PRACTICAL APPLICATION: Brown algae are a family of high-yield marine algae. Phlorotannin extracts are highly active natural substances extracted from brown algae that can have many applications. Ultraviolet A (UVA) as a green and environmentally friendly physical processing method has been widely used in food processing in recent years. The method proposed in this study could be utilized to improve properties of fish protein gel made from poorly performing low-priced fishes, and provide workable guidance for industry to expand the application of brown algae in food processing to better meet consumer's demand for high-quality marine foods.

BACKGROUND Silver carp (Hypophthalmichthys moltrix) fish sausages incorporated with three forms of refined cod liver oil (as a source of polyunsaturated fatty acids: fish oil, oil-in-water emulsion (E), gelled oil-in-water emulsion (G)) and lyophilized aqueous extract of green tea (Camellia sinensis; 700 and 900 mg kg-1 ) were developed. The composition, technological properties (cooking loss, pH, texture, and color), sensory analysis, and microbial and oxidative stability of fish sausages during storage (4 °C) were evaluated. RESULTS Lower value of cooking loss and thiobarbituric acid value were observed by addition of fish oil in emulsions forms. The incorporation of green tea showed no significant differences in preventing oxidation in related samples. Gelled-emulsified fish oil had better textural properties, including hardness and decreased springiness of the sausages. The G and E sausages showed higher values of lightness (L* ) than the control did. Emulsification had no significant effect on total viable count. Panelists could not distinguish between samples incorporated with fish oil whether in emulsified, gelled-emulsified, or control. Gelled-emulsified treatments were awarded higher scores by panelists for all of the sensory attributes (P 1.50 mg g-1 sample). The lowest ratio of ω6 to ω3 in batches was observed for gelled-emulsified samples. CONCLUSION Overall, the addition of free fish oil affected the properties of the sausages. The gelled-emulsified treatment was a suitable fish oil delivery system in fish sausages, which maintained sensory properties during refrigerated storage.

The determination of the carnosine level in fish muscle tissues is helpful for the purposes of general biology and comparative muscle physiology of various fish species; it may be also useful for estimation of the nutritional value of fish products. The mass-spectrometric method of the determination of carnosine in muscle tissues has been improved and tested in this work. The carnosine levels in the muscles of the Russian sturgeon, Siberian sturgeon, sterlet, hybrid of sterlet and kaluga, hybrid of Siberian sturgeon and kaluga have been determined for the first time with this method. The starlet-and-kaluga hybrid, regardless of sex, contains 3.33 times more carnosine than the sterlet (p < 0.01). The female hybrid of Siberian sturgeon and kaluga contains 1.50 times less carnosine than the female Siberian sturgeon (p < 0.1). Since carnosine consumption is important for carnosine biosynthesis in human muscles, the hybridization of sterlet with kaluga is more efficient in terms of nutrition value than pure sterlet breeding, and the hybridization of Siberian sturgeon with kaluga is less effective than sturgeon breeding.

Background and objective Shiga toxin-producing Escherichia coli O157:H7 is a troubled foodborne pathogen associated with contamination of meat, fish and poultry. The present work aimed to evaluate plant extracts as natural preservatives anti- Escherichia coli O157:H7 in meat and fish products. Materials and methods Antibacterial activity and minimum inhibitory concentrations (MICs) of seven herbal plants, clove, marjoram, sage, pomegranate peel, turmeric, Cassia fistula and black pepper and their different 6 mixes were examined against Escherichia coli O157:H7. Phytochemical qualitative analysis, phenolic compounds (HPLC), total phenolic, total flavonoid contents and antioxidant activities of individual extracts and their 6 mixes were evaluated. Combination Mix 5 extract was applied on meat and fish-fillet, then its antimicrobial effect against E. coli O157:H7 and sensory evaluation were assessed. Results Five extracts exhibited good antibacterial activity against Escherichia coli O157:H7. The greatest inhibition zone was recorded by clove aqueous extract (25 mm). Mix 5 (clove, sage, pomegranate and Cassia fistula) showed the highest inhibition with MIC of 3.0 mg mL-1. This mix exhibited strong anti-bactericidal effect against E. coli O157:H7 in meat and fish-fillet products throughout 8 days of cold storage (4°C). The sensory evaluation revealed that Mix 5 was acceptable by panelists with concentration of 0.50% in beef burgers and 0.25% in fish-fillet. Conclusion This study suggests that the use of herbal extracts provide antibacterial potentials against food pathogens in meat and fish products.

Using species outside the order Gadiformes to prepare codfish products has been widely revealed as a new type of fraud in China, highlighting the necessity to establish proper methods for codfish species identification. This work aimed to develop a new SYBR Green real‐time PCR assay for the detection of codfish ingredient (mainly the eight Gadiformes species, Gadus morhua, Gadus macrocephalus, Theragra chalcogramma, Pollachius virens, Melanogrammus aeglefinus, Merluccius merluccius, Merluccius australis and Albatrossia pectoralis) in processed fish products based on mitochondrial 12S rRNA gene. Results highlighted the positive Cq (cycle quantification value, average value 19.18 ± 1.49) only from the eight Gadiformes species, with no fluorescent signal (Cq > 32) for the other sixty‐seven non‐Gadiformes species. The absolute limit of detection was 0.048 ng genomic DNA. Methodology validation succeeded in twenty‐six commercial products. These results demonstrated that the newly developed method is suitable for the identification of codfish ingredient in processed fish products.

The effects of phlorotannin extracts (PTE) (from sporophyll of Undaria pinnatifida) added at different concentration (0, 1.6, 8, and 40 mg/g protein) with and without ultraviolet A (UVA) irradiation treatment on gel properties of mackerel (Scomberomorus niphonius) mince (MM) were investigated. The results indicated that both the breaking force and water-holding capacity (WHC) of the MM gel increased with addition of PTE, and the highest breaking force and WHC were observed with 40 mg/g PTE under UVA irradiation. Low-field nuclear magnetic resonance revealed that free water significantly decreased in this PTE-MM gel as well. UVA irradiation treatment led to reduction of total sulfhydryls and free amines in the PTE-MM gel, indicating more cross-linking between proteins. Electrophoresis results indicated that myosin heavy chains were aggregated in the UVA-treated PTE-MM gel. The microstructure of the UVA-treated PTE-MM gel showed that protein formed more evenly distributed cross-linked structures and was more compact than the untreated control gel. As a conclusion, PTE addition with UVA irradiation is shown to improve gelling properties of mackerel mince.

Due to the legislative shortcomings, Atlantic salmon often shares the common name of San Wen Yu (Chinese ideogram 三文鱼) with other salmonids in China, therefore concealing the differences with the rest salmonids in price, nutrition, and even food safety aspect, and also paving the way for species adulteration. To help prevent this episode, the present study aimed to develop novel loop-mediated isothermal amplification (LAMP) and PCR assays for rapid identification of Atlantic salmon in processed fish products. Primers (LAMP and PCR) specific for Atlantic salmon were designed and the specificity was successfully confirmed. The sensitivity of the PCR assay was about 10-fold higher than the LAMP assay. Direct detection of the LAMP-positive samples using SYBR green in daylight or under UV light was also validated, making the total analysis time of 80 min, far less than the PCR assay. Finally, the developed methods were successfully applied to commercially San Wen Yu products, and the presence of Atlantic salmon was highlighted in only six products.

The genus Arthrobacter belongs to the Actinobacteria class, Micrococcaceae family, which includes microorganisms that live in soil, subterranean cave silts, sea, glacier silts, sewage, water sludge, aerial surfaces of plants, vegetables, and various animal species. Phylogenetically, it is a member of the high-GC Actinomycetes and includes a group of gram-positive microorganisms, which initially grow as rods, subsequently becoming shorter taking on the appearance of large cocci. In aged cultures, cells may have entirely coccoid conformations, but mixed rod–coccus types are often seen. Arthrobacter atrocyaneus , Arthrobacter aurescens , Arthrobacter citreus , Arthrobacter crystallopoietes , Arthrobacter globiformis , Arthrobacter histidinolovorans , Arthrobacter ilicis , Arthrobacter nicotianae , Arthrobacter oxydans , Arthrobacter pascens , Arthrobacter protophormiae , Arthrobacter ramosus , Arthrobacter sulfureus , Arthrobacter ureafaciens , Arthrobacter uratoxydans are the main species, but every year new species are proposed. Arthrobacters contaminate meat and meat products, fish and fish products, fruit, vegetables, milk, and dairy products. Because of their great nutritional versatility, they rapidly develop on the food surfaces and produce colored smears, in coculture with coryneforms, micrococci, staphylococci, and yeasts. In cheese, they are responsible for either spoilage or ripening. On the surface of the cheese, being strictly aerobic, produce colored smears and low molecular weight compounds, responsible for the product's typical aroma.

The consumption of fish and fish products can significantly contribute to the overall intake of metals in the human body, which depends on the level of contamination and dietary habits in each country. In this study, 185 samples of the 14 most frequently consumed domestically farmed and imported marine fish and fish products and exclusively domestically farmed freshwater fish available on the market in Bosnia and Herzegovina (B&H) were analysed for the presence of mercury (Hg), lead (Pb), cadmium (Cd) and arsenic (As). None of the sampled fish or fish products contained these heavy metals at levels above the prescribed maximum allowable concentrations (MAC) in B&H and the EU. The mean concentrations of the tested heavy metals were higher in marine fishes and their products compared to freshwater fishes. A study of the dietary habits of 527 consumers in B&H identified that the dietary exposure via fish and fish products to methylmercury (MeHg), inorganic mercury (IHg) and Cd was significantly below the tolerable weekly intake (TWI). In excessive fish consumers (those in the top 95 percentile), the dietary exposure to MeHg was close to the maximum recommended TWI. The Target Hazard Quotient (THQ) for Hg was significantly above 1 in the worst-case scenario for both freshwater and marine fish species, indicating possible risk to excessive consumers. In average and excessive B&H consumers, dietary exposure to Cd was estimated as significantly below the recommended TWI. Dietary exposure to total arsenic (tAs) in average and excessive consumers ranged within the acceptable values. The dietary exposure of B&H consumers to inorganic arsenic (iAs) from fish and fish products was significantly below the exposure previously determined in the population from EU countries. The results of this study suggest that fish and fish products at retail level in B&H, considering the content of the most important heavy metals and consumers’ eating habits, present low risks for consumers.

Background In response to major challenges regarding the supply and sustainability of marine ingredients in aquafeeds, the aquaculture industry has made a large-scale shift toward plant-based substitutions for fish oil and fish meal. But, this also led to lower levels of healthful n−3 long-chain polyunsaturated fatty acids (PUFAs)—especially eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids—in flesh. One potential solution is to select fish with better abilities to retain or synthesise PUFAs, to increase the efficiency of aquaculture and promote the production of healthier fish products. To this end, we aimed i) to estimate the genetic variability in fatty acid (FA) composition in visceral fat quantified by Raman spectroscopy, with respect to both individual FAs and groups under a feeding regime with limited n-3 PUFAs; ii) to study the genetic and phenotypic correlations between FAs and processing yields- and fat-related traits; iii) to detect QTLs associated with FA composition and identify candidate genes; and iv) to assess the efficiency of genomic selection compared to pedigree-based BLUP selection. Results Proportions of the various FAs in fish were indirectly estimated using Raman scattering spectroscopy. Fish were genotyped using the 57 K SNP Axiom™ Trout Genotyping Array. Following quality control, the final analysis contained 29,652 SNPs from 1382 fish. Heritability estimates for traits ranged from 0.03 ± 0.03 (n-3 PUFAs) to 0.24 ± 0.05 (n-6 PUFAs), confirming the potential for genomic selection. n-3 PUFAs are positively correlated to a decrease in fat deposition in the fillet and in the viscera but negatively correlated to body weight. This highlights the potential interest to combine selection on FA and against fat deposition to improve nutritional merit of aquaculture products. Several QTLs were identified for FA composition, containing multiple candidate genes with indirect links to FA metabolism. In particular, one region on Omy1 was associated with n-6 PUFAs, monounsaturated FAs, linoleic acid, and EPA, while a region on Omy7 had effects on n-6 PUFAs, EPA, and linoleic acid. When we compared the effectiveness of breeding programmes based on genomic selection (using a reference population of 1000 individuals related to selection candidates) or on pedigree-based selection, we found that the former yielded increases in selection accuracy of 12 to 120% depending on the FA trait. Conclusion This study reveals the polygenic genetic architecture for FA composition in rainbow trout and confirms that genomic selection has potential to improve EPA and DHA proportions in aquaculture species.

The cleaner production of biomass into value-added products via microbial processes adds uniqueness in terms of food quality. The microbe-mediated traditional process for transforming biomass into food is a sustainable practice in Asian food industries. The 18 fermented fish products derived through this process as well as the associated micro-flora and nutritional composition have been focused. This review aims to update the process of green conversion biomass into value-added food products for a more sustainable future. Fish products are classified based on the substrate and source of the enzymes used in fermentation, which includes the three types of technology processing discussed. According to the findings, these fermented fish contain a plethora of beneficial microbiota, making them a valuable source of probiotics that may confer nutritional and health benefits.Bacillus(12 products),Lactobacillus(12 products),Micrococcus(9 products), andStaphylococcus(9 products) were the most common bacterial genera found in 18 fermented fish products. Consuming fermented fish products is beneficial to human health due to their high levels of carbohydrate, protein, fat, and lactic acid. However, biogenic amines, which are produced by certain bacteria as a by-product of their catabolic activity, are a significant potential hazard in traditionally fermented fish.

With an increased consumption of seafood products, food fraud with fish resources has been continuously reported. In particular, codfish has been exploited worldwide as a processed product in fresh, frozen, smoked, canned, or ready-to-eat dish forms. However, it is challenging to identify processed fish products after processing because of their similar morphological characteristics. Substitution and mislabeling of codfish among different species are also happening deliberately or unintentionally. Thus, it is necessary to distinguish cod species to prevent fish adulteration and food fraud. In this study, we developed a multiplex PCR for simultaneously identifying five cod species within Gadidae using capillary electrophoresis. Then, their species-specific primer sets were designed by targeting the mitochondrial cytochrome b gene. Subsequently, the amplicon sizes obtained were 237 bp, 204 bp, 164 bp, 138 bp, and 98 bp for Atlantic cod, Pacific cod, blue whiting, haddock, and Alaska pollock, respectively. The specificity of each primer was further tested using 19 fish species, and no cross-reactivity was observed. The limit of detection of this multiplex PCR assay was 1 pg. The developed multiplex PCR assay can be applied to 40 commercial food products successfully. This detection method will be efficient for managing seafood authentication by simultaneously analyzing multiple cod species.

Fish and fish products are considered a fundamental part of the human diet due to their high nutritional value. Food-borne diseases are considered a major public health challenge worldwide due to their incidence, associated mortality, and negative economic repercussions. Food safety is the guarantee that foods will not cause harm to the health of those who consume them, and it is a fundamental property of food quality. Food safety can be at risk of being lost at any stage of the food chain if the food is contaminated by pathogenic microorganisms. Many diverse bacteria are present in the environment and as part of the microbiota of food that can be transmitted to humans during the handling and consumption of food. Plesiomonas shigelloides has been mainly associated with outbreaks of gastrointestinal diseases due to the consumption of fish. This bacterium inhabits the environment and aquatic animals and is associated with the microbiota of fish such as tilapia, a fish of importance in fishing, aquaculture, commercialization, and consumption worldwide. The purpose of this document is to provide, through a bibliographic review of databases (Scopus, Web of Science, and Google Scholar, among others), a general informative perspective on food-borne diseases and, in particular, the consumption of fish and tilapia. Diseases derived from contamination by Plesiomonas shigelloides are included, and control and prevention actions and sanitary regulations for fishery products established in several countries around the world are discussed to promote the safety of foods of aquatic origin intended for human consumption and to protect public health.

Fish is one of the sources of animal protein that many people consume because it is relatively easy to obtain and the price is affordable. Because of the many fish there are, so we need a way to preserve them. One way that has been done is by developing fish processed products. The purpose of developing processed fish products is to process river / freshwater fish into long-lasting processed products, and to find out the types of good packaging for the shelf life of processed fish products. Sampling was carried out in Air Itam Village, PALI Regency, on the SMEs that make stir-fry and non-stir-fry pekasam. The method used is a laboratory test method to determine microbiological tests (Total Plate Figures), and determination of pH. From the test results it can be seen that stir-fried pekasam is not suitable for direct consumption with a shelf life of more than 5 days if stored at room temperature when viewed from the number of bacteria and fungi that have passed the standard food standard, but if it is reprocessed before consumption (sauteed) it may still be feasible because some bacteria and fungi that can't stand the heat will die. Saute Pekasam is not suitable for consumption with a shelf life of more than 5 days if stored at room temperature (because the sample is tested after 5 days of manufacture, the sample is not tested on Day 0 to Day 5, which may still be fit for consumption before day 5 ). In order to produce processed fish products in the form of durable pekasam, the process of making pekasam can be done hygienically so that it can inhibit the growth of bacteria and fungi.

Codfish is an essential part of the marine fishery resources, and contains several commercially important species, including Gadus species (G. morhua, G. macrocephalus, and G. chalcogrammus), and other five Gadiformes species, including Pollachius virens, Melanogrammus aeglefinus, Merluccius merluccius, Merluccius australis and Albatrossia pectoralis. According to our previous studies, Gadus species represents the most frequently used Gadiformes species for codfish products, with other five Gadiformes species also occasionally found. However, due to the legislative shortcomings, there is still not a harmonization around the definition of codfish in China, leading to great chaos. To help prevent this episode, the present study aimed to develop a one-tube fast method for codfish species identification, with particular attention to differentiate Gadus species, and the other five Gadiformes species, using the high resolution melting (HRM) analysis of a 12S rRNA mini barcode. The specificity of the newly designed primers was successfully confirmed for the eight common Gadiformes species. The novel HRM assay allowed the full discrimination between Gadus species and the other five Gadiformes species. 19 commercial codfish products were included in the Gadus cluster, cross-confirmed by the real-time PCR and DNA barcoding. The identification of less valuable U. japonicas is essentially a consumer fraud, while great health concern could also be highlighted by the identified Lagocephalus species. The established HRM of a 12S rRNA mini barcode method in the present study allows a fast and accurate identification of codfish species in processed fish products.

Naturally occurring fungi have been used in the traditional production of dried bonito, Katsuobushi, in Japan. In this study, we analyzed the fungal population present during Katsuobushi production. Amplicon sequence analysis of ITS1 indicated that Aspergillus spp. are predominant throughout the production process. In addition, culture-dependent analyzes identified three species Aspergillus chevalieri, Aspergillus montevidensis, and Aspergillus sydowii, based on sequencing of benA, caM, and rpb2 genes. A. chevalieri isolates were classified into teleomorphic and anamorphic strains based on morphological analysis. A. chevarieri was the dominant species throughout the production process, whereas A. montevidensis increased and A. sydowii decreased in abundance during Katsuobushi production. Our study will enhance the understanding of fungal species involved in traditional Katsuobushi production.

Development of different fish products using boneless muscle is popular in this subcontinent. The present study was conducted to assess the changes in percent moisture content and sensory quality parameters of noodles prepared with silver carp mince along with wheat flour and to study the consumer’s preference to the fish noodles. Silver carp fish mince and other ingredients were incorporated with wheat flour in substitution levels of 0, 20, 25 and 30%. The prepared noodles were oven dried, cooled and stored in polythene and vacuum sealed packs during storage at ambient temperature (30 to 35 °C) for 6 months. During this storage period no remarkable change could be observed in the color, flavor, texture and taste of the noodle samples accept the moisture content of the samples. The percent moisture content of noodle samples slightly increased (i.e., percent moisture content increased from 6.37 to 12.38 in sealed polythene pack after 90 days of storage and to 10.02 in vacuum sealed pack after 180 days of storage in control noodle sample whereas in sample with 30% substitution level of fish mince the value increased from 11.94 to 13.44 in sealed polythene pack and to 12.88 in vacuum sealed pack after 90 days and 180 days of storage, respectively) with the lapse storage period. No mold growth could be found on noodle samples. Fish noodles prepared with 25% silver carp mince had the highest score 7.9 (out of 9) for taste though scores for the color (7.9), flavor (7.8), texture (8.1) and overall acceptability (8.4) were higher for the noodles prepared with 30% silver carp mince. Therefore, the study could be concluded as- fish noodles can be stored at room temperature for about 6 months in polythene pack and vacuum sealed packs without any major deterioration in sensory quality parameters accept little increase in moisture.

Food poisoning is one of the most addressed health issues and has raised notable concerns. Histamine is the biogenic amine responsible for scombroid poisoning, which is due to the histidine decarboxylation by bacterial decarboxylases in various types of fish and fish products. The present investigation was conducted to measure the concentration of histamine in canned fish samples of tuna in oil (n = 18), tuna in oil with vegetables (n = 15), tuna in brine (n = 9), kilka in oil (n = 9), sardine in oil (n = 3), and mackerel in oil (n = 6) collected from markets in Tehran, Iran. Histamine concentrations were determined with a high-performance liquid chromatography device equipped with a UV detector. For method validation, the correlation coefficient (R2), recovery percentage, relative standard deviation for repeatability, limit of detection, and limit of quantification were 0.99, 82%, 1.3%, 1.5 mg/kg, and 5 mg/kg, respectively. Histamine was detected in 46.6% of the samples, and 18.3% of samples exceeded the histamine limit stipulated by the U.S. Food and Drug Administration (50 mg/kg). The overall mean histamine concentration was 17.36 ± 15.44 mg/kg, with a range of 0 to 88 mg/kg. A significant difference in histamine concentration was found between canned tuna in oil and canned tuna in brine (P < 0.05). However, no significant difference in histamine concentration was found among samples of canned tuna in brine, canned sardine in oil, canned kilka in oil, and canned mackerel in oil. Because of the high histamine concentrations detected in some brands of Iranian canned tuna, precise control programs, hazard analysis critical control point systems, and good hygiene practices should be implemented.