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Despite the numerous sensory, organoleptic and nutritional qualities, fish meat may also contain some toxic compounds with negative effects on human health. Polycyclic aromatic hydrocarbons (PAHs) are a class of chemicals resulting from incomplete combustion, found at high levels in thermally processed foods, especially in smoked fish. This research studied the influence of wood type (beech, plum and oak) and fish species (rainbow trout, carp and Siberian sturgeon) on PAH contamination in hot smoked fish. Benzo(a)Piren, Σ4PAHs and Σ15PAHs were considered as main indicators of PAH contamination. All-PAHs was quantified in all samples, indicating a specific dynamic of values due to the influence of variables. Generally, BaP (benzo(a)pyrene) content in the samples ranged from 0.11 µg/kg to 8.63 µg/kg, Σ4PAHs from 0.70 µg/kg to 45.24 µg/kg and Σ15PAHs from 17.54 µg/kg to 450.47 µg/kg. Thus, plum wood promoted the highest levels of PAHs, followed by oak and beech. Carp and Siberian sturgeon presented the highest concentrations of PAHs. Some of these parameters had levels that exceeded the limits allowed by legislation via Commission Regulation (EU) No 835/2011. Results revealed BaP levels > 2 µg/kg when plum wood was used in rainbow trout (4.04 µg/kg), carp (4.47 µg/kg) and Siberian sturgeon (8.63 µg/kg). Moreover, the same trend was found for Σ4PAHs, which exceeded 12 µg/kg in rainbow trout (17.57 µg/kg), carp (45.24 µg/kg) and Siberian sturgeon (44.97 µg/kg). [ABSTRACT FROM AUTHOR]

Piglet birth weight plays a vital role in determining their growth performance and productivity of the farming systems. Moreover, piglet birth weight could be also a predictor for piglet survival and subsequent growth. A negative impact of litter size on piglet birth weight has been acknowledged, as large litters have reduced average piglet birth weights and increased within-litter birth weight variation. Consequently, comprehending the elements that influence piglet birth weight can have substantial financial effects on swine farming. A large scale trial was performed in several Romania commercial farms in order to identify the implications of the size of the production system on the piglet birth weight, survival and growth to weaning. Analysis of the records seems to suggest that there is a high variability in this respect among farms with similar rearing conditions and genetics. However, the survival rate to weaning of the low birth weight piglets (LW <1.3 kg) is low irrespective of the size of the farm. In contrast the high birth weight piglets (HW >1.3 kg) seems to thrive in both large, small or medium size units. [ABSTRACT FROM AUTHOR]

This review aims to analyse the use and effects of carotenoids in salmonid aquafeeds. Species of the family Salmonidae are of great interest for aquaculture due to their many properties, like fast growth and nutritional quality. Some species from this family are among the most farmed fish in the world. Thus, there are many studies on different farming technologies, fish biology, market dynamics and others. However, there are always new challenges in the aquaculture of salmonids, being a continuously improving activity. Consumers are becoming more considerate about what they choose to buy and consume. Thus, some aspects emerge as great influencers in the buying decisions of consumers, such as animal welfare, in addition to usual influencing factors, like product freshness and colour. A category of ingredients used in the salmonid aquaculture are carotenoids. They are pigments supplemented to diets for colouring the fish flesh, making it more appealing to consumers. However, some other benefits can also be observed, especially on the health of fishes. Be it synthetic or natural, carotenoids have become a largely used ingredient in salmonid aquafeeds. [ABSTRACT FROM AUTHOR]

Biogenic amines fulfill different roles in the proper functioning of the human body. They result from oxidation processes in food. Biogenic amines are mainly found in fermented products such as wine, fish, meat and cheeses. Their existence in small quantities does not affect people's health, but in a larger volume leads to poisoning. The most common biogenic amine poisonings were found in tyramine and histamine. The main symptoms of poisoning are increased blood pressure and headaches. The concentration of biogenic amines in cheeses is influenced by several factors: temperature, baking time, pH, the culture used, environmental conditions, the origin of the raw material (raw or pasteurized milk and microbiological load. Compliance with hygienic conditions and the correct manufacturing process does not increase the amount of biogenic amines. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Central European Agriculture is the property of Journal of Central European Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Central European Agriculture is the property of Journal of Central European Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Oregano and tarragon are widely cultivated culinary herbs used for food seasoning, having familiar characteristic aromas appreciated by the wide public. The aim of this research was to characterize essential oils (EOs) from locally sourced organic oregano and tarragon (Cluj, Romania) and study their bioactivity potential. Results showed that oregano EO had a sesquiterpene dominant profile responsible for strong bands between 2800 and 3000 cm−1 on the Fourier transform infrared spectroscopy (FT-IR) spectrum and a composition consistent with reports from similar climatic regions. The tarragon EO profile was defined by phenylpropanoids responsible for the strong sharp peaks between 1000 and 1600 cm−1 on the FT-IR spectrum. In oregano EO, 22 compounds were identified with β-caryophyllene as a major constituent. In tarragon EO, 20 compounds were identified with eugenol as a major constituent. Oregano EO had a stronger antibacterial effect against both Gram-negative and Gram-positive bacterial strains, while tarragon EO had a slightly stronger cytotoxic effect on three types of cancer cell lines tested (skin melanoma, prostate carcinoma, and colorectal adenocarcinoma). It was concluded that, given the fact that a sufficient supply of high-quality plant material can be available for EO extraction, culinary herbs can become reliable candidates for many industries without the risk of discontinued supply. Therefore, research aiming to widen their potential applications is welcome and worth pursuing. [ABSTRACT FROM AUTHOR]

Polycyclic Aromatic Hydrocarbons (PAHs) are organic compounds known to be potentially toxic for human health. Humans are exposed mostly through ingestion, but also through inhalation and skin contact. Thus, their concentrations in foods should be as low as possible. Fish products are appreciated as functional food, with high nutritional properties and organoleptic attributes. Despite these qualities, fish products may also contain PAHs. Humans are exposed to PAHs by eating fish meat, which can be contaminated from environmental sources, from industrial food processing methods, and from some home cooking practices. The main aspects concerning PAHs contamination of fish meat are briefly discussed: analysis and occurrence in some fish products, main factors and sources of contaminations, methodology of the determination of PAHs and current legislation on PAHs. The contamination of fish meat with PAHs has an impact on food quality. Mainly, topical studies from the last 20 years were taken into account, and also some studies that were the basis of the research in PAHs. The following platforms were used in the search: Web of Science and Scopus. [ABSTRACT FROM AUTHOR]

The concept of quality of fish products is a subjective or objective concept according to different forms of interpretation. However, there are some internationally agreed fish quality and safety standards based on scientific knowledge and research. This paper aims to systematically review the studies on the characteristics of quality concept of fish products, specifically focusing on sensory and instrumental methods for quality evaluation. In order to provide a good overview of the quality of the fish product and especially of the state of freshness, sensory and instrumental methods must be corroborated, because of their advantage. However, when singularly used, they also have many disadvantages. [ABSTRACT FROM AUTHOR]