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An antioxidative system that was designed to maintain heme iron reduced, nonheme iron as an inactive chelate, and provide free radical scavenging in the aqueous and lipid phases, was most effective when added early in the processing of washed, minced mackerel muscle. Mince prepared from mackerel dark muscle showed greater propensity to oxidize than did the mince from light muscle. Washed mince from light muscle in the presence of the antioxidative system showed no loss of odor quality during 24 wk at −207deg;C. Postmortem age of the mackerel muscle had little effect on initial odor quality of the washed mince. [ABSTRACT FROM AUTHOR]

Recent years have brought a rise in newly emergent viral infections, primarily in the form of previously known arthropod‐transmitted viruses that have increased significantly in both incidence and geographical range. Of particular note are DENV, CHIKV, and ZIKV, which are transmitted mostly by Aedes species of mosquitoes that exhibit a wide and increasing global distribution. Being important pathogens for the general population, these viruses have the potential to be devastating in the international transplant community, with graft rejection and death as possible outcomes of infection. In this review, we discuss the current state of knowledge for these viruses as well as repercussions of infection in the solid organ and HSCT population, with a focus, when possible, on pediatric patients. [ABSTRACT FROM AUTHOR]