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The aim of this study was to assess the influence of Opisthorchis felineus infection on the nutritional quality and processing factors of fish meat, and to determine the resistance of O. felineus metacercariae colonizing fish muscles to various meat processing methods. The prevalence and severity of O. felineus infection were evaluated in three economically important fish species: Abramis brama (Linneus, 1758), Carassius auratus (Linneus, 1758), and Leuciscus idus (Linneus 1758). The fish came from the Birtaban- -Shalkar lakes in the Akmola region of Kazakhstan. The microbiological quality of fish meat was evaluated using conventional methods based on the results of sensory analysis (n=34), analysis of proximate chemical composition, counts of mesophilic aerobic and facultative anaerobic microorganisms (CMAFAnM), coliforms, Salmonella spp., Listeria monocytogenes, and heavy metal concentrations (Pb, Hg, Cd, Cu, Fe, Zn, Mn, Ni, and Co) in the meat of infected and non-infected fish. Metacercariae were resistant to various meat processing methods. Opisthorchis felineus metacercariae were identified in all analyzed fish species. The meat of infected and control fish differed in proximate chemical composition. The content of heavy metals did not exceed maximum permissible limits. In comparison with non-infected fish, the meat of infected fish was characterized by a higher content of Fe (by 1.7%) and Zn (by 12.9%) and a lower content of Ni (by 5.5%), Cu (12.5%), Co (by 43.8%), Mn (by 59%), and Pb (by 37.3%). The content of Ca and Hg in fish meat was similar in both groups. Freezing, thermal processing, and salting destroyed 100% of O. felineus metacercariae in fish. Drying without pre-freezing was the only processing method that did not eliminate liver fluke larvae from fish meat. [ABSTRACT FROM AUTHOR]

Effects of storage after heating on the odor of yellowtail Seriola quinqueradiata muscle were investigated. Sensory evaluation demonstrated odor degradation during storage of ordinary muscle as well as dark muscle (DM). First, different volatile profiles between OM (dorsal and ventral) and DM were found; their profiles were also different between non-stored samples (raw samples and just-heated samples) and stored samples except for a part of stored OM. Although the dorsal and ventral OMs differed in lipid content, their volatile profiles were similar to each other. The aforementioned differences were due to increased levels of lipid oxidation compounds (eg, aldehydes and alcohols) during storage after heating. However, none of the muscle parts showed significant changes in the intensity of each odor perceived by gas chromatography-olfactometry and trimethyl amine during storage. These findings suggested multiple volatile components may contribute to the odor deterioration of heated yellowtail muscle during cold storage. [ABSTRACT FROM AUTHOR]

Atlantic bonito meat has economic potential as an alternative to mackerel consumption. Thus, considering the presence of myoglobin (Mb) in red fish muscles, we report the characterisation of Atlantic bonito Mb compared to Atlantic and Tinker mackerel Mbs since this haemoprotein is implicated in lipid oxidation and fish meat preservation. A plethora of biochemical approaches were employed to purified Mb from Atlantic bonito and determine the autoxidation rate constant (0.189 ± 0.009 h−1), melting temperature (Tm = 72.84 ± 1.02 °C) and pseudoperoxidase activity in different conditions (pH and several cations). Atlantic and Tinker mackerel Mbs showed a lower Tm (∼66.85 °C), while oxyMb autoxidation rate constant was higher for Atlantic mackerel (∼1.08-fold) and lower for Tinker mackerel (∼1.35-fold) compared to Atlantic bonito. This Mb had a Michaelis-Menten constant (K m) of 38.63 ± 1.89 μM, ∼2.49-fold and 2.27-fold lower than Atlantic and Tinker mackerel Mbs, respectively. Atlantic bonito Mb primary structure has 146 amino acid residues with the N -terminal acetylated and 25 amino acid substitutions with respect to Atlantic and Tinker mackerel Mbs. In silico analysis revealed that 7 out of 25 substitutions are close to the haem-pocket, while 18 out of 25 are far from this region. All substitutions, except H20, L70 and L81 are exposed on the protein globular surface. Overall, the results of this research provide new information for future studies that will be useful to the fish industry for preservation of frozen or canned Atlantic bonito meat considering the presence of Mb as a reactive haemoprotein. [Display omitted] • The purification of myoglobin (Mb) from Atlantic bonito was carried out. • Atlantic and Tinker mackerel Mbs were used for comparison. • Atlantic bonito Mb has different autoxidation rate and pseudoperoxidase activity. • This protein has 25 out of 146 amino acid substitutions and N -terminal acetylated. • Mb structural differences for adaptation into Sarda and Scomber order are highlighted. [ABSTRACT FROM AUTHOR]

The replacement of conventional sample preparation techniques with newer techniques which are automated, faster and more eco-friendly, is nowadays desired in every analytical laboratory. One of the techniques with the attributes mentioned above is the Accelerated Solvent Extraction. In order to evaluate how successful this method is for the extraction of fat and organochlorine pesticides (OCPs) from dried fish meat samples, we have tested two series of diverse fish using Dionex™ 350 ASE provided by Thermo Scientific™ (Germany). For a more interesting approach, we added to our investigation 7 polychlorinated biphenyl (PCBs), 3 thricholorobenzenes, 2 tetrachlorobenzenes, 1 pentachlorobenzenes and 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD). The study focused on comparing the recoveries of these analytes from different fish samples, after replacing the conventional reference method of the laboratory with ASE. The ASE parameters tested were previously used for the extraction of fat and polybrominated diphenyl ethers (PBDE) from fish samples: temperature: 120 ° C; static time: 5 min; number of cycles: 3; flushing volume: 25%; rinse with nitrogen: 90 s; solvent: cyclohexane/ethyl acetate (ratio 1:1).The ASE method provided similar and in some cases better results when compared to the standard reference method, more rapidly, eco-friendly and safer. Any high or low recoveries of the analytes taken into study are attributed to random or systematic errors during the Clean-up step of the extracts and the quantification with Gas Chromatography coupled with Tandem Mass-Spectrometry (GC MS/MS). [ABSTRACT FROM AUTHOR]

The image of fish as a healthy food is the main reason for increasing demand for fish meat but there are serious safety concerns related to the presence of parasitic hazards in fish meat. The main goals of this paper are to describe the most important parasitic hazards in fish meat, to indicate the need for adequate preparation of fish meat and to increase public awareness of the risks associated with consumption of fish containing viable infectious parasitic hazards. Avoiding consumption of raw or poorly cooked fish is the best preventive measure to avoid infection by fishborne parasites. [ABSTRACT FROM AUTHOR]

The research was made on 30 samples of carp and refrigerated mackerel for 3 days at 0-4 °C and on 30 samples of frozen saurel, sardine and mackerel which was stored at -18 °C for 2, 4 and 6 months. It was noticed that the alteration organoleptic changes in the case of the refrigerated fish appear at values of the pH of over 3.2 g% total nitrogen, over 350 mg% amine nitrogen, over 40% ammoniac nitrogen, over 3 mg% of nitrogen from trimethylamine. Due to the organoleptic, physical-chemical and microbiological changes in the fish meat stored in refrigerated or frozen state, the period in frozen state will be maximum three months in the case of carp, sardine and mackerel and five-six months for saurel. [ABSTRACT FROM AUTHOR]

The researches were undergone on the Danube scomber, species that cumulates the natural microbian contamination from the fresh water of the Danube and from the salty water of the Black Sea. For the eviscerated fish, the aerobic putrefaction takes place prioritarily, placed both on the skin surface and on that which was eviscerated. For the whole fish, the putrefaction is conditioned by the aggression of the intestinal bacterial flora. The value of the peroxide index and the intensity of the Kreiss reaction increase proportionally with the evolution of the rancidity. Between fat hydrolization and oxidation, there is no mutual conditioning, thus, the estimation of the two freshness indices must be made independently one from each other. [ABSTRACT FROM AUTHOR]

Fish has always been seen as a food necessary for good health - since ancient times fish was recognized as being a 'brain food', a reference to its importance in the development of a healthy brain. Research over the past few decades has confirmed the importance of the nutritional components of fish in brain development and reproduction and highlighted a role for fish in a variety of other functions in the body. There is strong evidence that fish plays a major role in protecting against heart disease and may also play a role in the prevention of other illnesses. Components of fish are also important in the development and maintenance of the eyes, skin and nervous system. The chemical composition offish varies greatly from one species and one individual to another depending on age, sex, environment and season, Fish has between 13 and 25% protein, which accounts for 80 to 90% of the energy content of the fish. The protein found in fish is of high biological value, which means that fish can be used as the sole source of protein in the diet. Fish proteins contain all the essential amino-acids for the human organism. [ABSTRACT FROM AUTHOR]

In this paper the authors approach a very actual thematic concerning the fish meat quality, depending on different species with different alimentary behavior and life style. For this goal, it was made chemical analysis of 10 species of fresh water and marine fish, starting with the establishment of the different body components percentage related at the total body weight and continuing with the determination of the chemical composition of the analyzed species. Also, we approach aspects related to the qualitative differences of fish meat, depending on the species, and we compared these result with the meat obtained from domesticated animals. The obtained results showed that the fish meat is clearly superior, from qualitative point of view, comparative to the domesticated animal's meat. [ABSTRACT FROM AUTHOR]

Grape seed oil-loaded nanofibers (gsN) having 414.8 ± 58.7 nm diameter were fabricated using the electrospinning technique. Scanning electron microscopy images, encapsulation efficiency (92.4%), and molecular characterization analysis (FTIR) proved successful production of electrospun gsN. Limitation in total mesophilic aerobic bacteria count (TMABc) of kashar and fish meat samples coated with grape seed oil-loaded nanofibers and then stored at cold storage conditions was found in the range of 1.40 and 1.53 log during the experimental period. Coating with gsN as compared to the control group samples for each sample delayed rapid total yeast and mold growth in kashar (28%) and fish meat samples (20%) (p < 0.05). TBA value of fish control samples was increased from 1.38 to 2.06 mg MDA/kg in fish control samples and 1.65 mg MDA/kg in fish meat coated with gsN. In addition to fish samples, at the end of the 20th day, while the initial TBA value was determined as 1.32 mg MDA/kg, it reached 2.45 in kashar control samples and 2.18 mg MDA/kg in kashar coated with gsN. In this respect, besides microbiological limitation, grape seed oil nanofiber coating was found to be highly effective against the rapid oxidation in fish and kashar samples stored at 4 ± 1 °C (p < 0.05). The use of grape seed oil within nanoformulation effectively provided obtaining higher quality products having two different matrices in the food industry. Therefore, this nano methodology provided with the electrospinning technique could play a guiding role for different food products in the industry as well. • Grape seed oil-loaded electrospun nanofibers (gsN) were obtained by electrospinning technique. • 414.8 nm gsN within 250 nm nanofibers were obtained. • Encapsulation efficiency of grape seed oil in nanofibers reached 92.4%. • gsN coating provided higher antimicrobial effect in fish meat and kashar cheese. • Oxidative deterioration in fish meat and kashar cheese stored at 4 °C was limited by gsN. [ABSTRACT FROM AUTHOR]