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Agricultural byproducts, often discarded, possess significant nutritional value and technological potential. This study investigates the efficacy of ethanolic‐water extracts from avocado (Persea americana Mill.) byproducts, obtained with minimal solvent use through optimized extraction, in enhancing the stability of mechanically separated meat‐tambaqui (Colossoma macropomum) burgers, a high‐fat Amazonian fish. 2000 ppm of avocado seed and peel extract were applied in shelf‐life tests conducted under refrigeration and freezing conditions to evaluate the stability of the burgers. The results demonstrated that the bioactive compounds from avocado byproducts resulted in lower TBARS values, indicating strong antioxidant properties, reduced formation of volatile nitrogen compounds, and color maintenance than sodium erythorbate. Monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) were preserved using bioactive ethanolic‐water extracts, and the protein content was improved compared to the control, enhancing nutritional quality. This study highlights the potential of using agri‐food byproducts, especially for application in highly perishable items such as fish, promoting the development of clean label products, thus supporting a more efficient and environmentally friendly food industry focusing on the circular economy. [ABSTRACT FROM AUTHOR]

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

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

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

Rays are one of the demersal fish that is widely found in Indonesia, particularly in Cilacap. The flesh of rays is widely consumed and the processed fish is only found in Menganti Village, Cilacap. In addition to being salted fish, rays are processed into meat fillets, skin crafts, bones, fins, and gills of rays. The research on rays processing aims to analyze the feasibility of a ray processing businesses in Cilacap, Central Java, where this research was conducted from March to April 2022. Primary data collection was obtained from the results of interviews with fishermen with 10 respondents and this study was conducted using the observation method and analyzed by business feasibility analysis. The results of the data analysis in this study show that the BEP (Break Event Point) of the stingray processing business is very feasible because the average R/C value is 11.6 where the ratio is >1.0 while the return on investment (PBP) period is for 4 months and the average profit is Rp.396,892,142.9. [ABSTRACT FROM AUTHOR]

Chitosan nanocapsules containing polyunsaturated fatty acid (PUFA) concentrates from tuna oil, with EPA + DHA contents around 57% (w/w), were developed by emulsification process, using different chitosan concentration (1.0%, 1.5%, 2.0%, w/v) and stirring speed (10,000, 15,000, 20,000 rpm). The effects of these parameters on particle size and zeta potential were evaluated. The physical and oxidative stabilities were used to measure the product quality during storage. Chitosan concentration, stirring speed and its interaction significantly affected (p < 0.05) the particle size. In addition, chitosan concentration significantly affected (p < 0.05) the zeta potential of nanocapsules emulsion. Based on the results of physical and oxidative stabilities, the nanocapsules were stable for 30 days under refrigeration temperature (7 °C), and with 1.5–2% chitosan resulted in improved protection against oil oxidation. The nanocapsules produced with 2% chitosan and 10,000 rpm showed the lowest variations of polydispersity index and nanocapsules size after 30 days of storage (221.8 ± 3.0 nm). These conditions can be considered the most suitable to produce nanocapsules of PUFA concentrates from tuna oil using chitosan as wall material. These nanocapsules showed physical characteristics and oxidative stability, which could enable their application in the food industry, representing an important source of EPA and DHA fatty acids. [ABSTRACT FROM AUTHOR]

Mercury (Hg) contamination on the Brazilian southeast coast has been highlighted, especially in relation to species of commercial importance. This study aimed to quantify the Hg concentration in species of mussels, fish, and crabs obtained from fishing colonies on the beaches of the west and south of the city of Rio de Janeiro, investigate the possible effect of seasonality, sex, and location sampling, and finally, the risk to consumer health in four different age groups. The difference between cooked and raw commercially available mussel samples was also verified. The main results highlight that the fish presented higher levels of Hg and that the mussel samples sold cooked presented lower levels of Hg when compared to the raw ones. For Micropogonias furnieri, Sardinella brasiliensis, and Callinectes spp., the season variable influenced Hg concentrations, while only for Merluccius merluccius was a difference between the sexes identified, with males having the highest values. Although Hg concentrations in animals were below the permitted limit, consumption of all species exceeded the monthly intake limit for this metal. For the hazard quotient (HQ) calculation, most species presented HQ > 1, especially when ingested by the child population. These results are fundamental for designing consumption strategies for these animals, in order to prioritize the acquisition of some species over others, depending on the location and/or season, for each age group, with the aim of maintaining seafood consumption with minimal risk to the population's health. [ABSTRACT FROM AUTHOR]

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

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

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

Fish and fish products represent major contributors to supply humans with part of their needs of the essential amino acids, vitamins, minerals, omega -3-fatty acids, and other needed micronutrients. However, fish and fish products are highly perishable foods that can easily spoiled and decomposed, possibly because of its cross contamination from the surrounding environment. Fish attracts a vast array of microorganisms, of these; mould and yeast represent a major sector of these microbiota, which by turn van lead to rapid decomposition of fish or even produce several toxicological implications if ingested. In this review, we highlighted the available literature about mould contamination of fish and fish products with a special reference to its public health significance. [ABSTRACT FROM AUTHOR]

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

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

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

Fish and fish products have high nutritional value and are important in supplementing human diet. Fish products have little or no cholesterol and saturated fat, but instead have omega 3 and low-fat content essential for human health. Despite the high nutritional value of fish products, their consumption is hindered significantly by setbacks such as spoilage and foodborne diseases that spread through contamination in the fish supply chain. The objective of this study was to evaluate fish vendors' attitudes, knowledge, and practices on food safety in selected markets in Kirinyaga County that included Sagana, Tebere, Mwea, Ndia, Kianyaga, and Kerugoya markets. A structured questionnaire was administered to 54 fish vendors to collect information on fish safety, spoilage, risk factors, personal hygiene, food contamination, type of hazards, foodborne diseases and attitudes towards training on food safety. Statistical Package for Social Sciences (SPSS) version 22.0 was used to analyse the data from the respondents. The relationship between fish vendors' demographic characteristics and risk factors was assessed using Spearman's rank correlation coefficient. The majority of the fish vendors had a positive attitude towards education in hygiene practices (56%). There was a positive correlation between education and fish vendors' awareness of fish foodborne diseases at p<0.05. The study revealed that fish foodborne diseases awareness was positively influenced by respondents' level of experience and age. Moreover, there was also a significant (p= 0.05) positive correlation on the awareness of fish foodborne diseases with hygiene and food safety. Majority of the fish handlers had average level of knowledge, attitude and hygiene practices for food safety. These findings presented a foundation for formulating policies to increase food safety and hygiene practices of fish handlers in the region, thereby preventing foodborne diseases and postharvest losess. The results of this study can also form a basis for an indepth research for students and researchers in verious disciplines scuh as public health, marketing, community development and more. [ABSTRACT FROM AUTHOR]

In this study, the detection of biogenic amines in fresh and products of fish is focused and biological trials have been used to reduce their levels. 120 random samples of fresh fish (Lates niloticus), sardine salted, herring smoked, and tuna canned (for every thirty samples) were collected from different markets in Shibine, Menoufia, Egypt. The biogenic amine residues have examined in all samples that were collected (histamine, putrescine, cadaverine and tyramine). The average levels of biogenic amines in the samples under investigation of fresh fish, canned tuna, herring smoked, and sardine salted are 10.74±0.54, 15.08±0.76, 17.93±0.81 and 26.12±0.89 mg % for histamine, 7.61±0.49, 11.13±0.57, 14.35±0.64 and 19.59±0.81 mg% for putrescine, 5.96±0.43, 10.22±0.49, 12.41±0.58 and 16.85±0.62 mg% for cadaverine each, accordingly. Finally, the tyramine mean value was 2.05±0.10 mg % in fresh fish, 6.37±0.19 mg % in tuna canned, 7.9±0.24mg % for herring smoked and10.44±0.27 mg % for sardine salted. Fish fillets were experimentally inoculated with B. polymyxa culture (2x107), the effect was ideal, the level of histamine reduced to 31.4 mg/kg after eight hours, 19.5 mg/kg after 12 h and 12.8 mg/kg 24 hours later with reduction percentages of 37.2%, 61.0%, and 74.4%, respectively and cadaverine level reduced to 22.1 mg/kg after 8 hours, 15.4 mg/kg after 12 h and 9.7 mg/kg 24 h later with reductions percentages were 26.3%, 48.7%, and 67.7%, respectively. [ABSTRACT FROM AUTHOR]

The object of research is the technology of fish products for HELTHY-CAFE with regulated histamine content for the development of health food diets for the population. One of the most problematic places in the technology of food products from raw materials of aquatic origin is microbiological spoilage and, as a result, the formation and accumulation of HisA, which in a certain amount causes a toxic effect. In the course of the study, the methods of isomolar series, sensory analysis, and the study of quality indicators were used. The methodology chosen in the work allows to determine the optimal ratio of hydrocolloids in the system for maximum complexation with histamine in the technology of fish culinary products in gelatin fillings with a harmonious sensory profile and adjustable histamine content. The obtained results of the conducted research allow to state that the proposed method of determining the optimal ratio of sodium alginate and low-esterified pectin substances contributes to the development of a gelatinous filling for fish culinary products in order to ensure the harmonious flavor of ready-made fish dishes and contributes to the expansion of the range of fish products for HELTHY-CAFE with functional and preventive properties. This is due to the fact that taking into account the modern trends in nutrition regarding the safety, functionality, palatability, and attractiveness of fish food products made it possible, based on the method of isomolar series and sensory analysis, to scientifically substantiate the optimal ratio of plant biopolymers, to form requirements for the texture of gelatin filling in fish technology culinary products. On the basis of previous experimental studies, it was shown that the accumulation of histamine occurs more actively in sea fish, which made it possible to substantiate the choice of raw materials for the production of fish culinary products. Taking into account the main global trends in the development of aquaculture, it is proposed to use crucian carp as a raw material, as the main object of aquaculture in Ukraine. The low activity of the peptide hydrolase complex of the muscle tissue of the carp, compared to sea fish, contributes to the formation of a harmonious aromatic profile of fish culinary products, which corresponds to consumer expectations, and the use of natural hydrocolloids of vegetable origin to form a gelatinous structure provides functional properties to the food product and allows controlling the histamine content. [ABSTRACT FROM AUTHOR]

To determine malachite green (MG) and its major metabolite, leucomalachite green (LMG) residual levels in tilapia fish, chemiluminescent enzyme immunoassay (CLEIA) was developed based on a single-chain variable fragment (scFv)-alkaline phosphatase (AP) fusion protein. At first, VH and VL gene sequences were cloned from hybridoma cell lines secreting monoclonal antibody against LMG, and then thoroughly by database-assisted sequence analysis. Finally, the productive VH and VL were assembled to an intact scFv sequence and engineered to produce scFv-AP fusion protein. The fusion protein was further identified as a bifunctional reagent for immunoassay, then a sensitive one-step CLEIA against LMG was developed with a half-maximal inhibitory concentration (IC50) and limit of detection (LOD) of 1.3 and 0.04 ng/mL, respectively. The validation results of this novel competitive CLEIA was in line with those obtained by classical HPLC method for determination of total MG in spiked and field incurred samples.

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

Polylactic acid (PLA) nanocellulose (NC) composite film and probiotic bacteria Lactobacillus casei were used to increase the shelf life of beluga fillet at refrigerator temperature (4 ± 1 °C). First, the physical and mechanical properties of the films (1: PLA, 2: PLA-NC, 3: PLA-NC + L. casei) were investigated. Then the packed fillets (with the mentioned films) and control (without film) were evaluated in terms of chemical (PV, TBA, TVB-N, and pH), microbial (TVC, lactic acid bacteria, and Enterobacteriaceae) and sensory properties on days 0, 4, 8, 12 and 16. According to the results, the addition of L.casei improved the physical properties of the film, but it harmed the opacity and mechanical properties. With the increase of storage time in the refrigerator, the viability of L. casei in the film decreased and its values were equal to 6.12 log CFU/g (at the end of storage time), however, it was within the permissible range (6 log CFU/g). Furthermore, the chemical, microbial, and sensory properties in the packed fillets were significantly lower than the control (P < 0.05). The best results were observed in PLA-NC + L. casei (P < 0.05), according to the suggested acceptable limit for these properties, this treatment was able to be maintained until the end of the storage period. All in all, the use of PLA-NC + L.casei had a positive effect on improving the quality of beluga fillets during refrigerated storage, and it can be a suitable method for the production of probiotic films. [ABSTRACT FROM AUTHOR]

This study aimed at evaluating guabiroba peel extracts as antioxidant agents in tilapia pâtés stored at 4ºC for 90 days, compared to the additive BHT. The extracts presented vitamin C, phenolic compounds, and antioxidant capacity by DPPH and FRAP assays. The main compounds identified were terpenes, sesquiterpenes, catechin and gallic acid. Peel extracts reduced lipid oxidation of pâtés during storage with better results than BHT. pH values remained neutral, and no increase in titratable acidity was observed. Formulations containing the extracts were dark, orangish and had more intense colors. The products had microbiological stability and good sensory quality. Guabiroba peel extracts can be used in tilapia pâtés as antioxidant agents as alternatives to synthetic antioxidants in fish products. [ABSTRACT FROM AUTHOR]

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

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

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

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

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

As the starting point, this paper introduces the development of globalisation and the evolution of the international legal order and then discusses the interaction between the two. The article then explores the impact of the "concept" and "practice" of globalisation on the evolution of the international fisheries' legal system by taking "sustainable development" and "international trade" as the probes to gain a practical understanding of the protection and conservation of high seas fisheries' resources. The authors argued that the international law of the sea is an ever-renewing legal system, especially in the regulation of conserving and managing high seas fisheries resources, which has undergone tremendous and drastic changes in recent decades due to the development of global trade, the strengthening of environmental issues, and the flourishing of international organisations. Obviously, globalisation is an important and fundamental driving force behind it. The authors presented findings by observing the changes in international fisheries law during the two decades between the signing of the UNCLOS and the completion of the IPOA-IUU. [ABSTRACT FROM AUTHOR]

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

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

The use of additives with preservative effects is a common practice in the food industry. Although their use is regulated, natural alternatives have gained more attention among researchers and professionals in the food industry in order to supply processed foods with a clean label. Fruits are essential components in a healthy diet and have also been associated with improved health status and a lower risk of developing diseases. This review aims to provide an overview of the main bioactive compounds (polyphenols, betalain, and terpenes) naturally found in fruits, their antioxidant and antimicrobial activity in vitro, and their preservative effect in different foods. Many extracts obtained from the skin (apple, grape, jabuticaba, orange, and pomegranate, for instance), pulp (such as red pitaya), and seeds (guarana, grape, and jabuticaba) of fruits are of great value due to the presence of multiple compounds (punicalagin, catechin, gallic acid, limonene, β-pinene, or γ-terpinene, for instance). In terms of antioxidant activity, some fruits that stand out are date, jabuticaba, grape, and olive, which interact with different radicals and show different mechanisms of action in vitro. Antimicrobial activity is observed for natural extracts and essential oils (especially from citrus fruits) that limit the growth of many microorganisms (Bacillus subtilis, Escherichia coli, Penicillium digitatum, and Pseodomonas aeruginosa, for instance). Studies in foods have revealed that the use of extracts or essential oils as free or encapsulated forms or incorporated into films and coatings can inhibit microbial growth, slow oxidative reactions, reduce the accumulation of degradative products, and also preserve sensory attributes, especially with films and coatings. Future studies could focus on the advances of extracts and essential oils to align their use with the development of healthier foods (especially for meat products) and explore the inhibition of spoilage microorganisms in dairy products, for instance. [ABSTRACT FROM AUTHOR]

This research aims to describe the hygienic and sanitary conditions in the marketing of fish in the public market in the municipality of Chaval - Ceará. Research of qualitative approach, case study type, having as research space the public market of Chaval-Ceará, held in January 2023. Data collection was based on direct observation and the use of a checklist instrument. For data analysis, we followed the thought of Bardi, where the discussion is built through theoretical foundations. We verified the conformities and non-conformities, highlighting the poor conservation and hygiene conditions of the tables, risk of contamination by dust and other suspended particles, dirty ice boxes with ice, inadequate storage of the fish, lack of proof of pest control. The evidence shows the urgency of training for salespeople and adequacy of the physical structure of the site. [ABSTRACT FROM AUTHOR]

Nile tilapia (Oreochromis niloticus) fish was used in producing fish fillets and fish balls after treating it with two natural antimicrobials (green tea extract and thyme extract) and storing under freezing conditions for 10 months. The results showed a reduction in moisture content, WHC levels and total acidity for all samples, while % EW, pH, TBA and TVB-N values increased for all samples with the extension of the storage period under freezing conditions. The data showed that the total number of bacteria (log cfu/g) was less than 6 in all treated and untreated samples. Over the period of storage, there was a decrease in the total number of bacteria. Compared to the treated samples, the control samples had the highest total bacterial count. The results showed that Log cfu/g of pdychrophilic bacteria decreased after all treatments and storage periods. According to the results, only three samples-control fillets, control fish balls, and fish balls treated with green tea extract-had bacterial counts of the coliform group at the beginning of the storage time (time zero) less than log 2.5 (cfu/g), and no colonies were found for the remaining storage time. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the antioxidant effects of Moringa leaf and Lavandula extracts in refrigerated tilapia fish burgers. GC-MS analysis identified 12 compounds in the Lavandula extract. It also showed the highest DPPH scavenging capacity and total phenolic content. pH of fish burgers remained within neutrality. Fish burgers remained microbiologically safe and stable during storage. The products with plant extracts had higher malondialdehyde formation (TBARS) and lower overall impression at 7 days, compared to Control. Plant extracts did not reduce the lipid oxidation; however, the fish burgers maintained acceptable up to 7 days of refrigerated storage. [ABSTRACT FROM AUTHOR]

The present study aimed to evaluate the concentration of heavy metals (aluminium - Al, beryllium - Be, cadmium - Cd, arsenic - As, nickel - Ni, chromium - Cr, copper - Cu, lead - Pb, zinc - Zn, and mercury - Hg respectively) in several processed fish foods (canned tuna, sardines, herring, salmon, and mackerel respectively) and assess the risks manifested on human health due to products consumption in Romania. In this context, the estimated daily intake (EDI) and target hazard quotient (THQ) was calculated based on the concentration of elements analysed by using the ICP-MS technique, the average fish products consumption in Romania and the average weight of Romanian consumers. The registered values for EDI and THQ were below 1, fact that indicates there is no risk on consumer's health. However, continuous screening of heavy metals contamination of food products is needed, due to the on-going risk for elements accumulation. [ABSTRACT FROM AUTHOR]

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

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

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

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

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

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

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

The preservation of tuna fish products, which are extremely perishable seafood items, is a substantial challenge due to their instantaneous spoilage caused by microbial development and oxidative degradation. The current review explores the potential of employing chitosan-gelatin-based edible films and coatings, which are enriched with plant extracts, as a sustainable method to prolong the shelf life of tuna fish products. The article provides a comprehensive overview of the physicochemical properties of chitosan and gelatin, emphasizing the molecular interactions that underpin the formation and functionality of these biopolymer-based films and coatings. The synergistic effects of combining chitosan and gelatin are explored, particularly in terms of improving the mechanical strength, barrier properties, and bioactivity of the films. Furthermore, the application of botanical extracts, which include high levels of antioxidants and antibacterial compounds, is being investigated in terms of their capacity to augment the protective characteristics of the films. The study also emphasizes current advancements in utilizing these composite films and coatings for tuna fish products, with a specific focus on their effectiveness in preventing microbiological spoilage, decreasing lipid oxidation, and maintaining sensory qualities throughout storage. Moreover, the current investigation explores the molecular interactions associated with chitosan-gelatin packaging systems enriched with plant extracts, offering valuable insights for improving the design of edible films and coatings and suggesting future research directions to enhance their effectiveness in seafood preservation. Ultimately, the review underscores the potential of chitosan-gelatin-based films and coatings as a promising, eco-friendly alternative to conventional packaging methods, contributing to the sustainability of the seafood industry., Competing Interests: Declaration of competing interest The author declares no conflict of interest., (Copyright © 2024 The Authors. Published by Elsevier B.V. All rights reserved.)

Background/objectives: Young women are often at risk of vitamin D deficiency, while fatty fish can provide significant amounts of it, which is especially important when no vitamin D skin synthesis is possible due to limited sunshine exposure. This study aimed to analyze the impact of increasing the intake of salmon in various forms (smoked salmon, salmon sausages) on vitamin D status of young women in autumn., Methods: The 8-week intervention involved 120 non-obese women, aged 20-25 years. Participants were randomly assigned to one of three groups: smoked salmon (25 g/day), salmon sausage (100 g/day), or a control group. Both intervention products provided approximately 5 µg of vitamin D daily. Serum concentrations of 25(OH)D as well as vitamin D intakes were assessed pre-, mid-, and post-intervention., Results: The median vitamin D intake at baseline was 2.7-3.4 µg/day and did not differ between the groups ( p > 0.05), while during the intervention, it was highest in the smoked salmon group ( p < 0.001) and amounted to 7.3 µg/day. While all groups experienced a decrease in 25(OH)D serum concentrations, the decrease was significantly smaller in the salmon sausage group compared to the control group (-4.3 vs. -15.0 nmol/L, p < 0.05), and no significant difference was observed between the smoked salmon and control group after 8 weeks ( p > 0.05). Moreover, in the salmon sausage group, the intervention was more effective among participants with an inadequate vitamin D status at baseline (25(OH)D change after the intervention: -3.0 vs. -5.4 nmol/L, p < 0.05; inadequate vs. adequate baseline vitamin D status)., Conclusions: Increasing the intake of salmon, and hence of vitamin D, was not enough to maintain the vitamin D status of young women in autumn. It seems that other, not-yet-fully-understood factors, may influence vitamin D absorption and/or metabolism, thereby affecting the outcomes of such interventions indicating that further research is needed. Nevertheless, it may be concluded that increasing salmon sausage intake might aid slow down the natural decline of 25(OH)D in young women in autumn.