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Five kinds of commercially available sour fish sauce were taken as the research object to clarify their quality and flavor characteristics. The physicochemical and nutritional indexes, free amino acids, and volatile components were analyzed. The results showed that the moisture, ash, total acid, amino acid nitrogen, reducing sugar, protein, vitamin C and fat contents in the five kinds of sour fish sauce were significantly different (P<0.05). In total, 17 free amino acids were detected, including 7 essential amino acids and 10 non-essential amino acids. The content of total free amino acids in the samples ranged from 7.954-14.998 mg/g. The total content of free amino acids in sample Z was the highest at 14.998 mg/g. The content of umami glutamic acid was the highest in the L sample, which was 4.689 mg/g, and the taste activity value (TAV) reached 15.63, which was much higher than that of other samples. The electronic nose results showed that the main volatile components of five kinds of sour fish sauce were nitrogen oxides, short-chain alkanes, inorganic sulfur compounds, alcohol ether aldehydes, and organic sulfides. Principal component analysis could differentiate between different sour fish sauces. In this study, 57 volatile components were detected in five kinds of sour fish sauce using gas chromatography-mass spectrometry (GC-MS), including 20 esters, 14 alcohols, 14 alkenes, 2 acids, 2 phenols, 3 aldehydes and 2 ketones. Using orthogonal least squares-discriminant analysis (OPLS-DA) and variable important projection (VIP) selection, eighteen key volatile aroma compounds, including zingalene, ethanol, ethyl cetanoate, ethyl linoleate, limonene, acetic acid, linalool, ethyl myristate, 4-ethyl-2-methoxyphenol, phenethyl alcohol, alpha-curcumene, methyl salicylate, β-sesquiphellandrene, citral, isoamyl alcohol, camphene, β-bisabolene and geraniol, were identified in the five kinds of sour fish sauce. In conclusion, the results provide a basis for the quality evaluation and comprehensive development of sour fish sauce. [ABSTRACT FROM AUTHOR]

Objective: This essay describes the experience and aspirations of women working in marine fishing in Barra de San Pedro, Centla, Tabasco, those who possess knowledge, ways of organizing their work materials, and timing in the development of fishing activities. Problem statement: Officially, women are rendered invisible, poorly recognized, and even excluded from their participation in fisheries and the entire value chain. Women in fishing have little influence in decision-making regarding resource management. However, their work is crucial for maximizing the value of fishery products. Her voice has been systematically ignored; therefore, in this work, her perspective is presented through her own voice and experiences. Methodological approach: The study relied on participant observation and case studies of key actors over a period of more than fifteen years, with monthly or biweekly visits to the fishing port of Barra de San Pedro, recording the information in field journals. Conclusions: Women not only play a crucial role in the processing and marketing of fishery resources but also experience a sense of acceptance and support. Their contributions grant them a sense of pride and accomplishment, fostering their self-esteem and personal worth. Recognizing the importance of their work and ensuring their continued inclusion and support further enhances their self-perception and well-being of women in Barra de San Pedro. Women often have a broader and long-term vision, which is key to resource sustainability. [ABSTRACT FROM AUTHOR]

The statistical methods have many benefits in acquiring results in a variety of areas such as the optimization the conditions of processing, estimating the shelf life of food products, predicting the bacteria growth on foods, and also predicting the risk formation of chemicals and pathogenic bacteria on food products. The Artificial Neural Network (ANN) model is just one of many mathematical models used today, and its applications in many areas of food and aquatic products will be enhanced in the future. In addition, in the near future, the most appropriate ANN model will be determined by combining the data produced with advanced processing technologies or obtained from food products and different models for each type of food product, and relible predictions can be made for the future. In the lights of the importance of the subject in this review; the meaning, importance, types, formulations of the ANN models were explained. Additionally, the usages of the ANN models not only in aquaculture and fisheries studies, but also the usages of the ANN models for evaluation of safety assessments of the processing technologies of fishery products were highlighted. Moreover, the usages of the ANN models for determining the freshness and shelf life of fishery products were reviewed. It is expected that future development of various mathematical models, as well as studies to adapt the use of these models together, will benefit the aquaculture, fisheries, food and seafood processing industries. [ABSTRACT FROM AUTHOR]

The processing of fishery products is not only for food consumption, but also the use of waste from these products has increased in recent years with the sustainability policy. Mussel meat, which is one of the aquatic products with high consumption in our country, is a delicious food product with high nutritional properties. While mussels contain low amount of fat and cholesterol; It also contains high levels of protein, carbohydrates, vitamins A, B1, B2, B6, B12, C and minerals such as calcium, iron, magnesium, phosphorus and selenium. It is seen that mussels are not only consumed as food, but also mussel shells are used as waste in the production of food packaging. In this study, mussels; mussel shell, mussel cultivation, purchasing and preservation, its importance in terms of human health and obtaining edible film from mussel Shell powder are included. [ABSTRACT FROM AUTHOR]

This work shows the importance of hygienic-sanitary control in the fish processing industry in temperature control, this being the most important individual factor that influences the speed of fish decomposition and the multiplication of microorganisms, with water temperature being a limiting factor for separation of bacteria from different species, however, the normal flora of saltwater bacteria always involves: Pseudomonas fluorescens, Flexibacter colummaris, Vibrio parahemolyticus, V. alginaliticus, Aeromonas hidrophyla, Yersinia muckeis, Moraxella, etc. In fresh water. Despite being necessary, it is necessary to separate the flora that normally occurs in the aquatic environment, from those that can occur in fishery products, as a result of contamination from human or animal sources or from the current use of water and ice used during handling and processing of the product. fish. Therefore, the control of the binomial TIME/TEMPERATURE may be the most effective method to guarantee food safety. It is essential that all fresh fish and its derivatives must be cooled and kept at a temperature below -4°C to reduce the growth of spoilage bacteria and pathogens, while inhibiting enzymatic action. [ABSTRACT FROM AUTHOR]

Every day the consumer must choose a food product rather than others based on its quality; for fishery products the main quality parameter is freshness. Implementation of the Quality Index Method (QIM) in the fish industry provides information on fish quality; therefore, it is important for effective quality and process management in the production of high-quality fish products. The present study aims to validate the shelflife study of fresh red mullet (Mullus barbatus) stored in ice previously presented by Özyurt in 2009 through Torry scheme in cooked filet and microbiological evaluation. Next, this revised scheme was applied to determine the shelf-life. It included seven descriptors and varies from 0 to 15 points. The use of a modified QIM scheme showed a good correlation between the quality index and days of storage time, with a R2 value of 0.9698. In fact, all the subjects examined reached the end of their commercial life, or the day of sensory rejection, in 9-10 days with a Quality Index of 13.83. [ABSTRACT FROM AUTHOR]

The fish and seafood industry, which includes the production, processing, distribution and consumption of fish and seafood products, is an important part of the European blue economy. Europe is one of the largest consumers of fish and seafood in the world and, because of its diverse seafood preferences, it imports a considerable amount of seafood from other parts of the world. At the same time, there are significant differences between EU member states in terms of fish consumption and production levels. This study focuses on a group of six Central and Eastern European countries with the lowest levels of seafood consumption. The article reveals unique combinations of factors that determine demand for fisheries and aquaculture products, despite the presumed levelling effects of the single market and global supply chains. In this fragmented market, the main players are small and medium-sized enterprises that specialise in trading and processing broad groups of products and are able to integrate into complex supply chains. The overview of the seafood markets of Bulgaria, Czechia, Hungary, Romania, Slovakia and Slovenia serves as a step towards a better understanding of the interplay between global and local market forces. [ABSTRACT FROM AUTHOR]

Background: Lingga Regency has a great potential for marine fishery products that about 96 % of its area is marine waters. However, it has not provided too much income for the region since this great potential has not been fully exploited. At least 1,728 tons of export quality of live and dead fish are sent to Singapore in a year. Unfortunately, the revenue of overall exported fish is received by Batam and Tanjung Pinang city, because it becomes the export access of Lingga fish products. One of the programs is the development of the Fishery Processing Industry to increase the added value of marine by-products by involving community participation Aim: The purpose of the study was to determine the potential for the development of a fishery by-product processing industry Method: Data collection techniques were observation, in-depth interviews and document review. The data analysis consists of the type and capacity of the industry, production time assumptions and utility. Findings: The results showed that Lingga Regency has the potential to develop a fishery by-product industry, especially a fish flour industry with a capacity of 1 ton per day, with a production time of 5.6 days in a week and 51 weeks in a year. The raw materials used for the industry was a waste from fish fillet and minced fish processing industry with both of yield were 35 %. The initial production capacity of this industry was set at 66% and will increase annually with a maximum used capacity of 89%. [ABSTRACT FROM AUTHOR]

Fish is a good source of nutrients, although it is easily spoiled. As such, drying is a common method of preserving fish to compensate for its perishability. Dried fish exists in different cultures with varying types of fish used and drying methods. These delicacies are not only consumed for their convenience and for their health benefits, as discussed in this review. Most commonly, salt and spices are added to dried fish to enhance the flavours and to decrease the water activity (aw) of the fish, which further aids the drying process. For fish to be dried effectively, the temperature, drying environment, and time need to be considered along with the butchering method used on the raw fish prior to drying. Considering the various contributing factors, several physicochemical and biochemical changes will certainly occur in the fish. In this review, the pH, water activity (aw), lipid oxidation, and colour changes in fish drying are discussed as well as the proximate composition of dried fish. With these characteristic changes in dried fish, the sensory, microbial and safety aspects of dried fish are also affected, revolving around the preferences of consumers and their health concerns, especially based on how drying is efficient in eliminating/reducing harmful microbes from the fish. Interestingly, several studies have focused on upscaling the efficiency of dried fish production to generate a safer line of dried fish products with less effort and time. An exploratory approach of the published literature was conducted to achieve the purpose of this review. This evaluation gathers important information from all available library databases from 1990 to 2022. In general, this review will benefit the fishery and food industry by enabling them to enhance the efficiency and safety of fish drying, hence minimising food waste without compromising the quality and nutritional values of dried fish. [ABSTRACT FROM AUTHOR]

Today, due to the confirmation of the existence of polyphenolic compounds with antioxidant properties in pomegranate peel, the study of its application potential in food health and fishery products has been the focus of researchers. In the present study, the effects of oral administration of ethanolic extract of pomegranate peel (Punica granatum L.) (Dose: 600 mg/kg) on functional changes of antioxidant system and biochemical parameters of blood serum of common carp (Cyprinus carpio) during a 45-day exposure against stocking density stress was monitored. In this regard, fish were randomly divided into 6 groups (3 treatment groups and 3 control groups with different levels of stocking density (3, 5, and 10 kg / m³ ) and three replications. At the end of the exposure period, fish bloodletting and serum preparation were performed. The results of this study did not show a significant increase in biochemical parameters (phosphorus, chlorine, magnesium, calcium, and triglycerides) as well as the activity level of some enzymes and antioxidant compounds such as SOD and MDA in fish serum compared to the control group. However, for stress indicators such as glucose and cholesterol and antioxidant activity such as CAT and GSH, production level has been significant. According to the findings, oral administration of pomegranate peel extract dietary supplement is recommended for consumption in dense aquaculture centers of common carp fish. [ABSTRACT FROM AUTHOR]

Although the GDP of the fishery sector accounts for less than 0.3% of Taiwan's GDP, there are many secondary and tertiary industries related to fisheries that add great value to the country's economy. Therefore, when analyzing and calculating the output value and value added of the fishery sector, the relevance of these upstream and downstream industries should be considered jointly, and the value chain of the fishery industry should be studied and analyzed in order to truly present the value added created by fishery. This study aims to do this by first analyzing not only the primary fishery industry, but the value chain of the fishery industry at different stages such as fishery production, marine fishing, aquaculture, fishery processing, retail and services, and supportive systems. Then the value added of the whole fishery value chain to Taiwan's GDP is estimated by using the Leontief input–output model, from the perspective of industry linkages and covering the period from 2011 to 2018. The empirical results suggest that the value added created by fishery and related industries accounted for 2.96% of the GDP in 2011, which rose to 3.11% in 2014, fell to 2.87% in 2015, rose to 2.93% in 2017, and fell to 2.84% in 2018. From 2011 to 2018, the amount of value added created by fisheries and related industries rose from NT$ 422.8 billion to NT$ 520.9 billion. The primary fishery sector has the largest contribution, followed by the fishery input sector, and transportation and sale service sector, and the fishery product processing sector has the lowest contribution rate. The empirical results provide important implications and references to the policy makers. [ABSTRACT FROM AUTHOR]

The European Union provides firm support to the maritime sector to reach the policy objectives in the Common Fisheries Policy. This paper analyzes to what extent the investment support to aquaculture and fish processing firms in Sweden increases firm investment activity. By doing so, the paper also quantifies the amount of investments that would have been undertaken also without support (deadweight losses, DWL). The results show that the support increases investment in aquaculture with a factor of 0.65, thus with a DWL of 35%. The corresponding number for fish processing is a DWL of 77%. [ABSTRACT FROM AUTHOR]

The value chain for jumbo squid fishery encompasses a process of linking multiple components and actors that generate and promote capitalization of the added value of this fishery product. This study aims to diagnose the value chain for jumbo squid in Mexico using the structural analysis approach, allowing a description of the main actors, and their interactions with the markets, socioeconomic drivers, as well as the influence of different variables in the performance of jumbo squid chain value. The results derived from the structural analysis, six variables (related to the transformation, marketing, and consumption activities) and two actors (producers and academic research) were identified as the most relevant. The competitive advantages and added value could be reached by integrating the aspects related to the most relevant variables and taking appropriate decisions to deal with situations of uncertainty, which can promote weak nodes in the value chain, primarily because of the failures in the commercialization and consumption of jumbo squid. This suggests that efforts should not be concentrated on a single node but should be addressed jointly. Considering that the jumbo squid value chain currently depends on the changing conditions of the fishery, which is marked by production instability, causing uncertainty in the subsequent nodes; the status indicates that a restructuring of the value chain is evident since the market is prone to dismantling or self-regulation over the medium term. [ABSTRACT FROM AUTHOR]

Enzymatic processing of fish by-products for recovery of peptides (hydrolysates) is a promising technology to reach food grade ingredients of high nutritional quality. Despite this, their bitter taste and "fish" odor block implementation in food products and limit their economic potential. Trimethylamine (TMA) is a known contributor to malodor in fish. Current strategies to mask or remove the odor either are not effective or give rise to undesirable side effects. As an alternative approach to remediate TMA, we propose a novel enzymatic strategy to convert TMA into the odorless trimethylamine N-oxide (TMAO) using TMA monooxygenases (Tmms). We identified a diverse set of bacterial Tmms using a sequence similarity network. Purified, recombinant enzymes were assessed for their biocatalytic capacity by monitoring NADPH consumption and TMAO generation. Selected Tmms were subjected to biochemical characterization and investigated for their ability to oxidize TMA in an industry-relevant substrate. From the 45 bacterial Tmm candidates investigated, eight enzymes from four different taxa were selected for their high activity toward TMA. The three most active enzymes were shown to vary in temperature optimum, with the highest being 45°C. Enzymatic activity dropped at high temperatures, likely due to structural unfolding. The enzymes were all active from pH 6.0 to 8.5, with functional stability being lowest around the optimal pH. All three Tmms, given sufficient NADPH cofactor, were found to generate TMAO in the TMA-rich salmon protein hydrolysate. The Tmms serve as unique starting points for engineering and should be useful for guiding process development for marine biorefineries. [ABSTRACT FROM AUTHOR]

The importance of fish for the medieval and early modern economy in the Baltic Sea is known through separate studies by historians and archaeologists. This article aims to combine zooarchaeological data with account books from castles in Kastelholm (Åland Islands) and Raseborg (south-western coast of Finland) in order to understand the processing and transport of fish in the area. Fish was paid as tax by the peasants but was also fished by the castle fishermen and brought to the castles to be consumed there. Here, the preserved fish products are primarily studied through pike and cod, which represent the main economically important larger fish species in the Baltic Sea. The study reveals some differences between the castles studied and the importance of fish for the castle economy. [ABSTRACT FROM AUTHOR]

The study of the presence of microplastics (MPs) in seafood products is usually carried out by analyzing the gastrointestinal tract. However, this part is mostly removed during food processing. Moreover, few studies have produced results from processed fishery products. The primary objective of this study was to optimize methods for evaluating the presence of MPs in the edible portions of several products available in supermarkets. Seven seafood products, including smoked, canned, marinated, and those stored in polystyrene trays, were selected for analysis, with saithe fillets (Pollachius virens) and canned tuna (Thunnus alalunga) among them. To achieve optimal digestion of the samples, a 10% KOH solution at 40 °C was used. For the fattiest samples, such as marinated anchovies, hydrophobic filters were employed. Additionally, bleach was utilized to lighten dark filters obtained, ensuring readability under the microscope. These parameters were defined to obtain suitable methods for each product. The average concentrations in different seafood matrices ranged from 0.05 ± 0.04 to 0.33 ± 0.08 MP/g for saithe fillets and canned tuna, respectively. After extrapolation of these values to all the particles observed on each filter, the concentrations increased from 0.06 ± 0.05 MP/g to 2.17 ± 0.33 MP/g. Particles identification across all samples, using a microscope coupled with Fournier transform infrared spectroscopy (μ-FTIR), confirmed the presence of MPs, including PET, PP, and EVA. • Packaged seafood products were selected according to consumption habits. • The method designed characterizes microplastics in the edible part of products. • Additional steps were needed for non-filterable samples. • Particles were characterized by stereomicroscopy and μ-FTIR. • Data on MP abundance are reported for the various seafood products. [ABSTRACT FROM AUTHOR]

The main objective of this investigation was to study the possibility of producing fish oil from smoking salmon waste by using cold pressing and wet rendering methods. The amount and the properties of extracted of oil were tested. The samples were used about 33.810 kg., smoked fish caused about 9.610 kg. As a Salmon waste (skin, viscera, backbone frames and cuts off) it's recorded about 20% of the total mass from salmon slices. The results showed the smoking salmon waste have more than18% of oil fish per one kg of salmon waste. The oil weight from Salmon byproducts was increased with pressing time increase as well as oil yield increased. The oil extraction increased and characterization of quality. The optimum conditions at pressing time was 180 min., oil weight was 93 g. oil/500 g. Salmon by-products, oil productivity was 18.00%, and extraction efficiency were 98.46 % at constant pressure. The oil weight from Salmon by-products was increased with heating time increase as well as oil productivity increased. The oil extraction yield increased with the wet rendering processes at heating time of 60 min. have oil weight about 90 g. oil/500 g. Salmon by-products, oil productivity about 18.00%, and extraction efficiency was 95.23% . The oil yield increased with both processes and cold pressing methods gave good looking and high quality of oil fish. [ABSTRACT FROM AUTHOR]

During fish fillet processing a good amount of filleting waste is generated, which contains valuable protein and calcium in addition to minerals and vitamins. Protein can be recovered from that waste. In the present investigation, Asian sea bass (Lates calcarifer) filleting waste was used from which 63.31±1.45% FPS (Fish Protein Soluble) was isolated through pH shifting protein recovery process. The fish protein soluble was treated and stabilized with salt along with cryoprotectant which was subjected to chilled (4±1°C) storage. FPS was treated with 3% salt (w/w) and 3% salt along with 1% sucrose, 1% sorbital and 0.1% polyphosphate, which were denoted as sample T1 and T2, respectively keeping one sample as control (C) without any treatment. Biochemical and functional properties like TVBN, TBARS, protein solubility, WHC, emulsification capacities were determined throughout the chilled storage for 12 days. Initial solubility for samples C, T1 and T2 was 83.65±0.89%, 84.17±0.91% and 84.73±0.85%, respectively and showed a significant decreasing trend (p<0.05)after 12 days with the highest value in T2 samples. Water holding capacity and emulsification capacity also showed similar trend (p<0.05) for all treated sample but TVBN and TBARS content increased throughout the storage. All the treated samples were within the acceptable limit till 12 days of chilled storage considering the quality index like TVBN and TBARS. The protein content which would have simply gone as waste can better be used for human consumption in the form of FPS simultaneously helping the industry to generate additional income with an advantage of pollution control. [ABSTRACT FROM AUTHOR]

Atmospheric frying (165 °C) and vacuum frying (120 °C at 21 kPa) conditions for the processing of fish tofu made from surimi were compared. The application of vacuum frying showed that it could be used to reduce the final oil content of the fish tofu. A high atmospheric frying temperature caused a high rate of increase of temperature toward the center of fried fish tofu and caused microstructure destruction. It could be a concern that changes to the moisture content was obstructed after 60 s. On the other hand, surface collapsing caused an increase of oil uptake because of adsorption into the damaged areas. The result could be due to a change in the structure that affected the oil adsorption of the fish tofu being fried. High temperature and oxidation caused dark coloration and affected the chemical properties of the frying oil. The b*, and ΔE values increased and a yellowing of the oil was observed as the number of frying batches increased. The PV and TBA indicated a high deterioration in the atmospheric frying oil quality. In contrast, the vacuum frying condition helped preserve the frying oil quality, while the light color of the product was maintained. The results supported the use of the vacuum frying process as a method for frying high quality fish tofu and conserving the quality of oil in the fish tofu. Practical applications The objective of this study was to evaluate the influence of vacuum frying on oil degradation when frying fish tofu made from surimi, or fish meats pastes. There are extensive reports on the benefits due to the vacuum frying process but until now it has not been reported how the vacuum frying process influences oil degradation of value-added surimi. Thailand is one of the largest producers of surimi and fish tofu is one of the most popular export products. The process of frying under vacuum may be an alternative to replace the atmospheric frying of fish tofu and may result in long lifetime of frying oil. This study is a development together with entrepreneur to evaluate the benefits arising from the use of the vacuum frying process for the instant food from surimi. The result of the present study shows that a reduction in color and changes in oil quality factors were observed for the vacuum frying using the raw materials directly from the industry. The results of this study are beneficial for development into a test in large scale in the future. The quality of fish tofu improved using the new frying technique under vacuum and vacuum frying is an alternative frying method for conserving the quality of cooking oil. [ABSTRACT FROM AUTHOR]

Environmental DNA (eDNA) can potentially facilitate estimating the abundance of teleosts and might therefore be used for stock assessments. Nevertheless, relationships are species-specific—reflecting several abiotic and biotic factors that require understanding prior to ongoing research investment. Here, we investigated potential relationships between eDNA concentrations and the weights of an endemic and threatened Australian teleost, Murray cod, Maccullochella peelii to determine if eDNA could be used to estimate biomass. Three controlled aquaria experiments using juvenile fish were conducted to investigate the time to eDNA stabilisation in tanks following stocking (aquaria experiment 1), and then if water temperature (aquaria experiment 2) and/or fish weight (aquaria experiment 3) explained variability among eDNA concentrations in tanks. In aquaria experiment 1, eDNA concentrations stabilised nine days after stocking, but there were no significant effects of water temperature or fish weight in aquaria experiments 2 and 3. The latter result was verified during a mesocosm experiment using brood stock held in semi-natural outdoor ponds. During a fourth aquaria experiment (experiment 4), ten similar-sized juveniles were held under identical conditions in individual replicate tanks, with significant variability in eDNA concentrations that was not explained by individual fish weights. When all aquaria data were collectively assessed, there was a significant (but not useful) quadratic relationship between eDNA concentrations and fish weight. We conclude eDNA is not suitable for estimating the weight/biomass of Murray cod. Assessing the suitability of future candidate species might benefit from similar initial aquaria experiments under controlled conditions to test the independence of individual fish weight on variability among eDNA concentrations in tanks. • eDNA can facilitate biomass/abundance estimates for many teleosts—but not all. • High intra-specific variability precluded any utility for Maccullochella peelii. • Such variability should be assessed first among future candidate species. • Such an approach would maximise cost/benefit to researchers and end users. [ABSTRACT FROM AUTHOR]

Seafood mislabeling is a problem worldwide because it may cause underreporting of species exploitation and have detrimental effects on endangered species conservation. The persistence of this problem has been documented for important commercial species, revealing the need to devote more effort to provide effective management and control measures. In this study, we have applied DNA authentication tools, sequences of two mitochondrial genes, for authentication of 245 samples of fish marketed in Spain, one of the top fish consumer countries in the world. Fresh, frozen, smoked, salted, and cooked products were analyzed. Successful DNA extraction and positive polymerase chain reaction (PCR) amplification were obtained for all products. DNA sequences revealed greater than 7% mislabeling, unequally distributed among products, fish groups, and supply points where samples were obtained. Significantly higher mislabeling was found for unrecognizable processed products than for whole fish, suggesting that mislabeling is likely deliberate. Lower mislabeling occurred in samples purchased from local grocery stores in comparison with bigger supermarkets, wholesalers, and restaurants. In the case of anglerfish, underreported exploitation of the species from the Pacific Ocean is likely. The results emphasize the need for controlling the labels in different points of the fish supply chain and authenticating species, particularly in processed seafood. [ABSTRACT FROM PUBLISHER]

The current practice of fish processing generates large amounts of by-products, which can account for up to three-quarters of the total fish weight. Despite the presence of several valuable components in the fish processing discards, the latter are usually dumped into landfills or at sea, having potentially harmful environmental effects or end up as low commercial value products (e.g., white fish meal). Still, fish processing by-products can be considered as an alternative raw material for the preparation of high-protein ingredients, especially for the production of food grade gelatin due to the presence of large amounts of collagen in fish skins, scales, and bones. Although fish gelatin is an alternative to the commercially available mammalian gelatins, its production on a large commercial scale has been hampered, mainly, due to the inferior quality characteristics compared to its mammalian counterparts. This review article summarizes and highlights the potential utilization of by-products generated during fish processing for gelatin extraction. Furthermore, several technical challenges and directions of ongoing research are discussed. [ABSTRACT FROM PUBLISHER]

Beta-hydroxy-gamma-trimethyl amino butyric acid ( L-carnitine) content of raw and cooked seafood was determined using high-performance liquid chromatography method. Thirty-one different fish species and nine different crustaceans were used to compare L-carnitine content of raw and cooked seafood. Significant differences in L-carnitine content were found in some species, regardless of the raw or cooked seafood ( P < 0.05). There were also significant differences between some of the raw and cooked species ( P < 0.05). The levels of L-carnitine in raw fish samples ranged from 17.98 mg/kg for big-scale sand smelt to 73.07 mg/kg for European conger ( Conger conger). Squid ( Loligo vulgaris) and green tiger prawn ( Penaeus semisulcatus) were found as the best sources of L-carnitine among the tested seafood. Microwave cooking also significantly reduced the L-carnitine content of some seafoods ( P < 0.05). The study showed that seafoods are an important origin of L-carnitine for covering the daily requirements of humans. [ABSTRACT FROM AUTHOR]

Abstract: Demand for high levels of quality and safety in fish production obviously require high standards in quality assurance of raw materials and process control. Satisfying this demand in turn requires appropriate analytical tools for analysis both during and after production. Desirable features of such tools include speed, ease of use, minimal or no sample preparation, and the avoidance of sample destruction. These features are characteristic of a range of spectroscopic methods including mid-infrared (MIR) and near-infrared (NIR) spectroscopy. This article reviews some of the recent technical applications of infrared (IR) spectroscopy to determine and monitor composition and other quality characteristics in raw fish, fish products, and seafood. [ABSTRACT FROM PUBLISHER]

A Proficiency Test Scheme (PTS) for histamine analysis in fishery products using the Lerke and Bell (1976) fluorometric method was conducted in 26 different Moroccan laboratories. The goal of this PTS was to assess the abilities of a network of seven government laboratories and 19 laboratories performing auto-controls on fish processing units in Morocco. The samples used in the PTS were prepared from canned ground mackerel flesh, to which was added two significant concentrations (levels 1 and 2) of histamine. The homogeneity of the PTS samples was verified by a repeatability test and their stability by an intermediate fidelity test. The Cochran test was used to eradicate anomalous scattering and the Grubbs test to eradicate the anomalous averages observed in the results of the participating laboratories. The average and the usual deviations determined for levels 1 and 2 were used to calculate the Z-scores. For level 1 therefore, 23 out of 26 laboratories had satisfactory PTS results, and for level 2, 21 out of 26 laboratories had satisfactory PTS results. An analysis of the PTS samples using the HPLC reference method gave similar results for levels 1 and 2. [ABSTRACT FROM AUTHOR]

The article presents information about the fishery and aquaculture statistics section of "The 2010 Food and Agriculture Organization (FAO) Fishery and Aquaculture Statistics Yearbook" which provides data of preserved and processed fish along with several tables listing world fishery production and fishery trade from the year 2004 to 2010.

Abstract: In order to obtain the level of biogenic amines in fish and fish products, a reversed phase high performance liquid chromatographic method was used for the quantitation of 12 biogenic amines in 300 fish and 80 fish products in Korea. Biogenic amines were extracted with hydrochloric acid, derivatized with dansyl chloride, separated using gradient elution, and detected by photodiode array and all detected biogenic amines were identified by UPLC/MS/MS. The detection levels of biogenic amines in the sample ranged from ND (not detected) to 30.6mg/kg for agmatine, from ND to 390.0mg/kg for cadaverine, from ND to 19.8mg/kg for dopamine, from ND to 70.1mg/kg for histamine, from ND to 17.8mg/kg for noradrenaline, from ND to 29.7mg/kg for 2-phenylethylamine, from ND to 43.0mg/kg for putrescine, from ND to 11.9mg/kg for serotonin, from ND to 9.5mg/kg for spermidine, from ND to 13.5mg/kg for spermine, from ND to 12.8mg/kg for tryptamine, and from ND to 67.7mg/kg for tyramine. Anchovy samples showed the high levels of histamine from 15.2 to 70.1mg/kg, putrescine from 9.1 to 43.0mg/kg, cadaverine from 152.2 to 90.0mg/kg, and tyramine from 27.1 to 67.7mg/kg. Agmatine was found at 30.6mg/kg in cuttlefish. In the others fish samples agmatine detection levels were in the range from ND to 27.2mg/kg. Spermidine and dopamine were detected about more than 85% samples in the range from ND to 19.3mg/kg. Most of fish product samples showed less than 20mg/kg of each biogenic amine. The maximum histamine and tyramine detection levels were respectively less than those of the regulation and recommendation. [Copyright &y& Elsevier]

Marine shellfish or bivalve aquaculture accounts for a large fraction of the total world production of cultured seafood, with production trailing only freshwater fish (mainly carps and similar species) and aquatic plants. However, growth of nearshore bivalve aquaculture is increasingly constrained by space, economics, human health, and environmental concerns. Offshore or open ocean waters offer a tremendous potential for expansion of the shellfish farming. Developments to date indicate that it is feasible to install, to maintain, and to operate bivalve culture systems in high-energy offshore waters with production rates often equaling or exceeding nearshore environments. Although production to date is limited and a number of technical, operational, economic, and social challenges must be addressed, a number of small to large-scale bivalve culture systems are in development or production. This article reviews the current production of bivalve shellfish, describes characteristics through case examples of offshore shellfish culture system, and assesses the future potential of this farming method. [ABSTRACT FROM AUTHOR]

Fish caught by Lithuanian Baltic Sea fishermen is used for industrial purposes to a relatively large proportion - 60-80 percent of the total volume versus 25-30 percent on the global level. There is no fully developed fishmeal industry in Lithuania, so industrial fish species are disposed of at foreign markets. The first sale prices for fish used for human consumption are higher. It is considered that saling sprats and herrings for human consumption would increase fishermen's income, create an additional profit and value added. The purpose of the study was to determine the economic reasons why a large portion of Lithuanian landings of Baltic Sea pelagic fish species are used for industrial purposes. The study has shown that the main reasons are unstable, seasonal supply of sorted and good quality raw material and the lack of production sales markets. The authors have investigated the problem and proposed possibilities to increase the use of industrial fish for human consumption in Lithuania. [ABSTRACT FROM AUTHOR]

Abstract: Fish processing wastes can be used for preparing bioactive peptides with various functionalities. Our objective was to evaluate the in vitro angiotensin converting enzyme (ACE) inhibitory activity of tilapia protein hydrolysates and its corresponding fractionates. Tilapia protein was alkali-solubilised at pH 11.0 and recovered at pH 5.5 to obtain a stable substrate. This substrate was hydrolysed using two enzymes, Cryotin-F or Flavourzyme, to 7.5% and 25% degree of hydrolysis (DH). The hydrolysates were ultra-filtered into three fractions: >30kDa fraction, 10–30kDa fraction, and <10kDa fractions. Both hydrolysates and fractionates were tested for ACE inhibition. Results showed that both Cryotin and Flavourzyme hydrolysates with 25% DH gave maximum ACE inhibitory activity. Low MW peptides showed higher ACE inhibition than high MW peptides. The inhibitory activity of fractionates was lower than that of the corresponding hydrolysates, possibly due to separation and removal of synergistic peptides by ultrafiltration. Amongst fractionates, all the 7.5% DH Cryotin fractions and 25% DH Flavourzyme fractions exhibited optimum % ACE inhibition. The results of this research could be used for optimising enzyme parameters to obtain peptides from tilapia with optimum in vitro ACE inhibitory activity. [Copyright &y& Elsevier]

The links between fish processing and negative environmental impact need to be minimized. The overexploitation of white fish stocks has compromised supply, the use of energy contributes to a high-carbon footprint, and the water resources required are also high. An option is to resort to the use of alternative species and fisheries by-catch, together with the maximum utilization of fish. In addition, edible proteins from a range of sources could be converted into added-value products using surimi-like processes. The surimi industry requires large amounts of freshwater and discharges wastewater with a high organic load. By exploring available options on processing technologies and management of the environmental impact, this review discusses the potential role of surimi and opportunities for sustainable fish processing. [ABSTRACT FROM AUTHOR]

Abstract: Protein and lipid oxidation was followed during processing and storage of mince and washed minces prepared from horse mackerel (Trachurus trachurus). Briefly horse mackerel mince (M0) was washed with three volumes of water, mimicking the surimi production and different washed products were obtained: M1, M2 and M3, with one, two and three washing steps, respectively. The different products were characterised (i.e. lipid content, protein, water, iron, fatty acid profile and tocopherol content) and analysed for protein and lipid oxidation in order to investigate the impact of the washing steps on oxidation. Subsequently the different products were stored for up to 96h at 5°C and samples were taken out regularly for analysis. Lipid oxidation was investigated by measuring primary oxidation products (lipid hydroperoxides) and secondary oxidation products (volatiles). Protein oxidation was followed by determination of protein solubility, protein thiol groups and protein carbonyl groups using colorimetric methods as well as western blotting for protein carbonyl groups. Lipid and protein oxidation markers indicated that both lipid and protein oxidation took place during processing and the ranking for oxidation was as follows M0M1>M2⩾M3. Lipid and protein oxidation developed simultaneously in different minces during storage, but it was not possible to determine at which level these two reactions were coupled. [Copyright &y& Elsevier]

Fillets from rainbow trout fed astaxanthin or canthaxanthin were packaged under air and modified atmosphere, 60% N2/40% CO2 and 60% Ar/40% CO2, and stored at +2°C for 26 days. Fish samples were analyzed at day 0, 5, 9, 13, 16, 19, 22, and 26 after processing. Drip loss, internal pH, surface color, carotenoid content, total lipid content, thiobarbitune acid reactive substances, and microbial contents of fish fillets were determined. A significant positive effect was found between pigment fed, gas used, and time of storage for the analyzed parameters. The use of argon led to a positive effect on the preservation of trout fillet quality and to an extension of trout fillet storage life. [ABSTRACT FROM AUTHOR]

The article offers information on a study which aims to identify and prevent seafood contamination. It reports that the study was launched after the United States Food and Drug Administration announced new controls on several species of seafood imported from China due to unauthorized animal drugs and food additives detected in those products. It mentions that the compounds found in the seafood were the antimicrobial agents malachite green, nitrofurans, gentian violet, and fluoroquinole, many of each are carcinogenic. It suggests that fluoroquinolone is linked to the development of antibioticresistance in pathogenic bacteria. INSET: Crab or krab?.

Abstract: Of the 168 fishery products and 87 samples from fish processing factory workers analyzed, 21 (17%) and 54 (62%) were found positive for enterotoxigenic Staphylococcus aureus, respectively. Among the products, incidence was high in frozen peeled un-deveined (PUD) prawns and frozen fish cutlets (33% each) compared to frozen peeled and deveined (PD) prawns and frozen squids (25% and 20%, respectively). 21 out of 51 strains (41%) isolated from products and in 15 out of 54 strains from processing workers (28%) were found to be enterotoxigenic. The enterotoxin type Staphylococcal enterotoxin C (SEC) (57%) was predominated followed by Staphylococcal enterotoxin A (SEA) (43%) in products and Staphylococcal enterotoxin B (SEB) (40%), Staphylococcal enterotoxin C (SEC) (40%) and Staphylococcal enterotoxin A (SEA) (20%) in workers. [Copyright &y& Elsevier]

BSTRACT: Extraction and recovery of fish muscle proteins with the pH-shift process was investigated for Atlantic croaker and compared to a laboratory scale surimi process. The acid-aided process led to higher recoveries ( P < 0.05) than the alkali-aided process, which in turn led to higher recoveries ( P < 0.05) than surimi processing. Lipid reductions were highest ( P < 0.05) for the alkali-aided process, followed by the acid-aided process, with surimi giving the least reduction. No major differences in recovered proteins could be seen for the three processes, except both pH-shift processes had a protein band (∼150 KDa) possibly representing partial hydrolysis of myosin. Oscillatory rheology on protein pastes during heating and cooling showed the highest storage moduli for the alkali-aided isolate, followed by the acid aided isolates and surimi. Torsion testing on protein gels demonstrated significantly higher strain and stress values for gels made from frozen isolates with added cryoprotectants compared to fresh gels without added cryoprotectants. Gel stress was significantly higher ( P < 0.05) for the frozen gels with added cryoprotectants made from the isolates, compared to surimi. Although isolate pastes had higher ( P < 0.05) lightness values than surimi pastes, surimi gels had higher ( P < 0.05) lightness than isolate gels. The acid-aided gels had higher levels of yellowness than the other treatments. Both surimi and alkali-aided isolates had significantly ( P < 0.05) lower oxidation levels compared to the ground raw material. The acid isolate had poor oxidative stability and gave higher oxidation values than the raw material. Surimi and alkali-aided pastes and gels also had higher oxidative stability than acid-aided gels. [ABSTRACT FROM AUTHOR]

The mechanical separation of flesh from fish, i.e., mechanical deboning, is an economical and efficient process, which results in a higher yield than the filleting process. The process permits mincing fish from different size classes and weight classes. Nile tilapia (Oreochromis niloticus) and red tilapia (Oreochromis spp.) were mechanically deboned under industrial conditions. Mince average yield and the chemical composition of fillet, washed mince and unwashed mince were determined. Monthly evaluations were made on the physicochemical and microbiological stability of frozen mince stored at -16°C for 180 days. The results indicated that mince was physically stable and in good condition for consumption after 180 days. [ABSTRACT FROM AUTHOR]

Fish are listed as one of the "big-eight" major allergenic food groups. A previously developed indirect enzyme-linked immunosorbent assay (iELISA) based on three pooled monoclonal antibodies (mAbs, including 2G9, 2F3 and 8F5) reliably can detect 63 commercially important fish species without cross reactivity with non-fish proteins. However, fish are often stored frozen or processed before preparation for consumption, both of which can induce structural changes in the muscle proteins that may affect the immunoreactivity and thus the detectability of the target fish protein in an immunoassay. In this study, we investigated the effects of the length of frozen storage (up to 11 months at −20 °C), cooking time (boiling 0–8 min), and processing method (smoking and salting) on the detectability of selected fish samples with two immunoassays, iELISA and dot blot, using the three pooled mAbs. The results from both immunoassays showed that all stored fish tissue and protein extracts could be detected after frozen storage for months after purchase. More decrease in immunoreactivity was observed in stored protein extracts than in the extracts prepared from stored fish tissue. Cooking increased the immunoreactivity of the fish samples tested. Although all the salted and smoked fish samples were detected by dot blot, not all were detected by iELISA. These findings confirm the effectiveness of these pooled mAb-based assays for rapid detection of fish protein in a variety of frozen and processed products. • Both iELISA and dot blot using 3 mAbs (2G9, 2F3, 8F5) can detect fish under frozen storage up to 11 months. • Fish samples undergo processing of salt, heat and smoke alone and in combination can also be detected. • The dot blot using pooled mAbs seems to be more sensitive and user friendly than the iELISA. [ABSTRACT FROM AUTHOR]

Fish allergy is a life-long food allergy whose prevalence is affected by many demographic factors. Currently, there is no cure for fish allergy, which can only be managed by strict avoidance of fish in the diet. According to the WHO/IUIS Allergen Nomenclature Sub-Committee, 12 fish proteins are recognized as allergens. Different processing (thermal and non-thermal) techniques are applied to fish and fishery products to reduce microorganisms, extend shelf life, and alter organoleptic/nutritional properties. In this concise review, the development of a consistent terminology for studying food protein immunogenicity, antigenicity, and allergenicity is proposed. It also summarizes that food processing may lead to a decrease, no change, or even increase in fish antigenicity and allergenicity due to the change of protein solubility, protein denaturation, and the modification of linear or conformational epitopes. Recent studies investigated the effect of processing on fish antigenicity/allergenicity and were mainly conducted on commonly consumed fish species and major fish allergens using in vitro methods. Future research areas such as novel fish species/allergens and ex vivo/in vivo evaluation methods would convey a comprehensive view of the relationship between processing and fish allergy. [ABSTRACT FROM AUTHOR]

Simple Summary: The present review summarizes the findings of recent studies on innovative seafood processing technologies including high hydrostatic pressure, natural preservatives, ozonation, irradiation, pulse light technology and retort pouch processing as well as referencing the legal aspects pertaining to these technologies. Fish and fishery products are among the food commodities of high commercial value, high-quality protein content, vitamins, minerals and unsaturated fatty acids, which are beneficial to health. However, seafood products are highly perishable and thus require proper processing to maintain their quality and safety. On the other hand, consumers, nowadays, demand fresh or fresh-like, minimally processed fishery products that do not alter their natural quality attributes. The present article reviews the results of studies published over the last 15 years in the literature on: (i) the main spoilage mechanisms of seafood including contamination with pathogens and (ii) innovative processing technologies applied for the preservation and shelf life extension of seafood products. These primarily include: high hydrostatic pressure, natural preservatives, ozonation, irradiation, pulse light technology and retort pouch processing. [ABSTRACT FROM AUTHOR]