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The efficacy of electrolyzed water (EW) against surface bacteria for increased freshness of fish during distribution was investigated and its efficiency was compared with chlorinated water (CW) and some natural herbal extracts. Fresh oil sardine (Sardinella longiceps), Pacific mackerel (Scomber japonicas) and horse mackerel (Trachurus trachurus) were dipped into variable concentrations of EW, CW, EW-mix (EW + bamboo extract + garlic extract at 60:1:1), sterile distilled water, tap water, garlic extract and bamboo extract for 0, 1, 3, 5, 10, 15, 20, 25 and 30 min, respectively. Aerobic plate count (APC) was done, biochemical properties were studied and freshness of fish was measured using quality assessment tool. Iso-chlorine EW, CW and EW-mix were found to be effective in reducing APC at 25 °C. Fish treated with EW and CW showed better keeping quality in terms of bacterial load and physical properties of fish compared to other solutions. So, EW can be effectively used to reduce bacterial spoilage and extend shelf life of fish during distribution and marketing.

Freshness is considered one of the most important parameters to judge the quality of most fish products. In the current study, the seasonality effect on the freshness profile of different economic fish species was evaluated for the first time, using three different approaches (sensory: Quality Index Method (QIM) and European (EC) Scheme, physical: Torrymeter (TRM) values, and microbiological analyses: Total Viable Counts (TVC) and degradative bacteria). Over a year, individuals of farmed fish Sparus aurata and Dicentrarchus labrax, as well as the wild fish Trachurus trachurus,&nbsp, Scomber colias, and Sardina pilchardus, were sampled seasonally for the evaluation of their freshness profile over 10 days on ice. In general, data showed an increase in QIM values, a decline in TRM, and an increase of spoilage bacteria throughout the storage time, revealing a clear temporal degradation of the quality of the fish. Additionally, some signs of seasonality effect could only be observed for some species. For example, the seabass D. labrax showed lower numbers of degradative bacteria in winter than in the other seasons, suggesting a high potential to be marketed in a fresher condition, especially during that season. On the other hand, S. colias showed higher freshness scores (i.e., higher TRM values in spring and autumn and lower numbers of bacteria in summer) from spring to autumn. However, from the five studied species, S. colias presented the lowest freshness values, indicating a higher fragility of this species. This information is extremely relevant for consumers and retailers that want to invest in higher quality products, as they would thus be able to choose certain species in detriment of others. Additionally, obtained data showed that farmed species reached day 10 of storage time with lower values of QIM and microbial counts (cfu), as well as higher values of TRM, in relation to wild species. These results reinforce the idea that farmed fish can, under proper conditions, present high quality/freshness profile.

Samples of frozen fish available in Kirkuk markets Shad Tenualosa ilisha (Hamilton), Mackerel Trachurus trachurus (Linnaeus), Rainbow trout Oncorhynchus mykiss (Walbaum) and striped catfish (Pangasianodon hypophtholmus (Sauvage). They collected for the period 1st May 2015o 30th January 2016 at weights average between 650-1250 g. The results showed many of carcinogenic and non-carcinogenic hydrocarbons compounds; Rainbow trout contained seven and nine of hydrocarbons compounds in the extracts of hexane and ethanol respectively, among them, there were five carcinogenic hydrocarbons in the ethanol extract and three in the hexane, their values ranged between 0.234-19.707 and 0.419-2.972 ng.g-1 dry weight respectively. Numbers of the hydrocarbons ranged between 4-6 in other fish species. This may due to the differences of nature of feeding among the fish species and the differences in their fat content. In Shad fish, the results have recorded one carcinogenic compound in the ethanol and five in the hexane, the concentration of Benzo (a) pyrene reached 24.23 ng.g-1 dry weight which is the most dangerous component among carcinogenic compound. Mackerel containsive compounds of hydrocarbons in the hexane; Four of them belong to the non-carcinogenic group and sixn ethanol, ive of them are non- carcinogenic. This study showed that differences in the numbers and concentrations of aromatic hydrocarbons in the studied fish. This is due to several reasons such as occurrences of fish near to the sources of hydrocarbons pollution the nature of fish feeding and living.

Pesticides are one of the most frequently anthropogenic xenobiotics detected in water. Among these, the organophosphorus pesticides (OPs) are very widely used in agriculture due to their broad spectrum of activity and their low price, but they also have high potent effects as neurotoxic compounds in non-target organisms. The aim of this study was to evaluate biomarkers acetylcholinesterase (AChE), butyrylcholinesterase (BChE), propionylcholinesterase (PChE) and carboxylesterase (CbE) in the representative Atlantic fish species Trachurus trachurus, Merluccius merluccius and Trisopterus luscus from "Rías Gallegas", a traditional Spanish fishing area. These esterase activities were evaluated in the brain, muscle and liver to determine the most adequate tissue to measure such enzymatic activities. The sensitivity of AChE and CbE activities from different tissues the widely used organophosphorus insecticide chlorpyrifos (CP), and its toxic metabolite (CP-oxon) was also tested. AChE activity was predominant in all tissues of the analysed species (particularly in brain constituting from 78.33%, 89.83% and 88.43% of total ChEs in Trachurus trachurus, Merluccius merluccius and Trisopterus luscus, respectively). Under in vitro exposure, esterases were shown to be highly sensitive to CP and especially to CP-oxon. Moreover, a similar effect observed on AChE and CbE activities could suggest that CbE activity might contribute efficiently against the toxic effects of CP, especially in muscle and the liver. The presence of BChE, PChE and upper CbE activities in muscle and the liver and their OP-sensibilities can be used to study their function in the pesticide biochemical detoxification pathways with a prominent role as a safeguarding mechanism against pesticide toxicity.

Horse mackerel and Atlantic mackerel are species often imported and sold in Benin in frozen form. This study aimed to evaluate the impact of the break in cold chain on the technological and organoleptic qualities of these fish in south Benin. Thus, it was carried out from June to December 2016 in the Department of Atlantic and Littoral. For the study, fish samples (120 Atlantic mackerel and 120 Horse mackerel) were taken for laboratory analyzes. It appears that the weight of the whole fish, the weight of the eviscerated fish and the weight of the remains were significantly higher for the breaks of 6 hours than for the breaks of 3 hours and 12 hours. The fillet weight of fish at 6 hours (140.4g) of cold break was significantly higher than that at 3 hours (112g) of cold break. No influence of break in cold chain was observed on the yield, fillet yield, water content and pH. Whatever the break duration, the different weights recorded were significantly higher in Horse mackerel than in Atlantic mackerel. The various weights recorded in Atlantic mackerel with 3 and 12 hours of break were higher than those recorded with 6 hours of break. The red index was higher for the 6 hours of break than for the 12 hours of break (P

13 pages, 5 tables, 7 figures.-- This is an open access article distributed under the Creative Commons Attribution License, Every year, millions of tons of fish waste are generated from fishing activities, and a similar amount is discarded and returned to the sea as unwanted catches. This material can be used as a biological source for many potential new added-value products, such asobtaining hyaluronic acid from fish eyeballs or extracting collagen from fish skin, but there are not many utilities for fish bones yet. This work tackles the transformation of fish discards into calcium phosphates. Discards from scorpionfish (Scorpaena scrofa) and Atlantic horse mackerel (Trachurus trachurus), as well as by-products generated from aquaculture activities (heads and trimmings frames) of salmon (Salmon salar), were used to obtain calcium phosphate. Biphasic carbonated hydroxyapatite (HA) /beta-tricalcium phosphate (TCP) material was obtained. The biphasic HA-TCP material has a promising range of applications in the biomedical field based on its similarity to calcium phosphates found in human bones in terms of crystallite size and carbonate content. The presence of Na, Mg, Sr, and K ions in the HA-TCP material is very beneficial, since they contribute to bone metabolism and cell adhesion, This work was partially supported by the EU research project Bluehuman (EAPA_151/2016 Interreg Atlantic Area), and by Xunta de Galicia (ED431C 2019/23, ED481D 2017/010, ED481B 2016/047-0). REVAL-Lab also wants to thank to GAIN (EU, Horizon 2020 Framework Research and Innovation Programme under GA n. 773330) and Xunta de Galicia (Grupos de Potencial Crecimiento, IN607B 2018/19) for the financial support of this investigation

The global demands of gelatins have been increasing over the years, and most gelatin that is being used is the commercial gelatin derived from bovine bones and porcine skins. Horse mackerel (Trachurus trachurus) skin became by-products from the fish processing industry and utilisation of these by-products to produce valuable gelatin can give benefit to the entire world. In this study, gelatin from Horse mackerel skin was extracted by using acid hydrolysis as control and combination of acid and alkali hydrolysis. The extracted gelatins were analysed for moisture content, protein content, pH, solubility, color, gel strength, and melting point and were compared with commercial gelatin. The combination of acid and alkali hydrolysis yielded gelatin higher than acid hydrolysis with 8.44% and 7.33% respectively. Gelatin extracted using acid-alkali hydrolysis was found to give better physicochemical properties than acid hydrolysis, where it possesses lower moisture content (2.9%), higher protein (85.9%), pH (6.15) and solubility (78.3%). These properties were comparable to commercial gelatin. Therefore, gelatin extracted from mackerel skin using acid and alkali combination hydrolysis can be regarded as one of the potential sources of gelatin.

The consumption of raw fish parasitized with larval ascaridoid nematodes of the family Anisakidae can cause anisakiasis, provoking gastrointestinal and/or allergic symptomatology. The main causative agents in the Anisakis genus are the sibling species Anisakis simplex sensu stricto (s.s.) and A. pegreffii of the A. simplex sensu lato (s.l.) complex. Larvae of A. simplex (s.l.) are frequently detected in fish commonly consumed in Spain, as are larvae of the genus Hysterothylacium of the family Raphidascarididae, associated with allergic reactions but not considered pathogenic. Reported here are the results of an epidemiological survey of ascaridoid larvae in three commonly consumed fish species in Spain, horse mackerel (Trachurus trachurus) (n = 52), blue whiting (Micromesistius poutassou) (n = 93) and anchovy (Engraulis encrasicolus) (n = 69), caught in the North-Eastern Atlantic, West Mediterranean and Adriatic Sea. The larvae found in the dissected fish were identified in the following order of abundance: A. simplex (s.l.) (n = 2003), Hysterothylacium aduncum (n = 422), H. fabri (n = 180) and A. physeteris (n = 15). Binomial regression analysis showed a correlation between A. simplex (s.l.) and Hysterothylacium larvae abundance and the host geographical location, the North-Eastern Atlantic being the area with the highest parasitation. Fish length and weight and Fulton's condition factor were correlated with A. simplex (s.l.) abundance only in horse mackerel. There was a significant presence of A. simplex (s.l.) and H. aduncum larvae in the musculature of North-Eastern Atlantic blue whiting, the most parasitized part being the anteroventral region, followed equally by the anterodorsal and central sections. The ITS rDNA of larvae of the sibling species A. simplex (s.s.) and A. pegreffii was identified by PCR-RFLP, and a binary logistic regression model was developed to study their morphometric differentiation. Anisakis simplex (s.s.) was detected in the North-Eastern Atlantic and A. pegreffii in all the areas studied. The morphometric analysis discriminated between the two species at the third and fourth larval stages (L3 and L4), the latter obtained by in vitro culture in RPMI-1640 medium. Two discriminant functions were obtained for the L3 and L4 larvae, the ventricle being a key parameter for specific differentiation in both stages, providing taxonomical criteria that could be used besides molecular identification. The present study reveals differences in the parasitation of the studied fish, including the distribution of larvae in the musculature, related to the host species and its geographical origin.

The Atlantic horse mackerel (Trachurus trachurus) is a commercially important fish species. Most parasitological studies on the anisakid nematodes occurrence in T. trachurus to date have involved fish from the Atlantic Ocean, while few studies are available for the Mediterranean Sea. Since T. trachurus is used raw and cooked in Ligurian cuisine (northwest Italy), assessment of possible consumer health risks (i.e., anisakiasis and allergic issues) is warranted. With this study we investigated the occurrence of zoonotic anisakid nematode larvae in the Atlantic horse mackerel. Between 2017 and 2019 a parasitological survey was carried out on 481 T. trachurus from four commercial fishing areas (Sanremo, n = 45; Imperia, n = 30; Savona, n = 300; Arenzano, n = 106) in the Ligurian Sea (western Mediterranean Sea). All isolated larvae morphologically assigned to the genus Anisakis (n = 937) were identified as A. pegreffii by PCR-RFLP. The total prevalence of A. pegreffii was 60.9% (95% confidence interval [CI] 56.5–65.3); the prevalence by area was: Savona (89.3%; 95% CI 85.8–92.8) > Imperia (20%; 95% CI 4.8–35.2) > Arenzano (16%; 95% CI 8.9–23.1) > Sanremo (4.4%; 95% CI 0–10.7). Anisakis pegreffii larvae were found in visceral organs (99.15%) and muscle tissue (0.85%). In addition, 411 larvae morphologically referable to the genus Hysterothylacium sp. were also isolated but only in the viscera. This parasitological survey provides new data on the occurrence and the level of anisakid nematode infection in the Atlantic horse mackerel.

PubMedID: 30244434 In this study, the effects of seasonal and sexual differences on the nutritional composition, macro (Na, Mg, P, K, Ca), trace element (Mn, Fe, Co, Cu, Zn, Mo, Ni, Se) and potential toxic metal levels (Cd, Pb, As) of horse mackerel (Trachurus trachurus) caught in the middle Black Sea coast during all seasons were investigated. The metal levels of muscle tissues of the examined specimens were determined using ICP-MS instrument. The results showed that horse mackerel had a high nutritional value in terms of protein and lipid levels. Metal levels were found to be different in terms of sexual and seasonal factors. With regard to macro element levels, horse mackerel muscle was found to be rich. Zn and Cu levels of the trace elements were below the legal limits specified by the codex. It was also observed that the levels of Cd and Pb in horse mackerel muscle tissue were below the FAO (Food Agriculture Organ U N 464:5–10, 1983) limit values and above the TFC (Turkish Food Codex 2011) limit values. In terms of EWI and EDI values, horse mackerel was found to be non-toxic. This study suggests that horse mackerel is beneficial seafood for human health and nutrition. © 2018, Springer Science+Business Media, LLC, part of Springer Nature.

Mechanically separated meat (MSM) is the product obtained by removing meat from bones by pressure application. Whole fillets and fish burgers from minced muscle and from mechanical separation of Atlantic horse mackerel ( Trachurus trachurus ) were evaluated immediately after processing (T 0 ) and after 90 days of storage at − 20 °C for parameters related to quality loss. Firstly, mechanical separation inhibited water losses (2.67% against 4.57 and 5.57% in whole fillets and burgers from minced muscle, respectively), but the colour of MSM was duller and redder than the samples from other groups. Horse mackerel contained low fat ( 0 (> 8 mg MDA-eq/100 g muscle). Nevertheless, Atlantic horse mackerel showed a high antioxidant capacity (ABTS, 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid, DPPH, 2,2-diphenyl-1-picrylhydrazyl, and FRAP, ferric-reducing ability) at T 0 which may protect muscle against oxidative damages both during processing treatment and storage. Industrial relevance The mechanical separation process described in the article has been largely utilized for terrestrial animal products. However, it is seldom adopted by fish industry, especially for recovering discard fish species. Horse mackerel is an underutilized species, normally transformed into animal feed despite its high levels of omega-3 polyunsaturated fatty acids. Therefore this study was conducted in order to determine the effect of a mechanical separation technique on the physicochemical properties of horse mackerel. Our study showed that, although this species is susceptible to oxidative changes, mechanically separate meat can be a high-quality ingredient in burgers, nuggets, sticks, or even sauces which may represent a way for the valorisation of discard species.

In the present study, the levels of bisphenol A (BPA) and analagous compounds in muscle and liver of fish (Dicentrarchus labrax, Trachurus trachurus, Scomber colias) from the North East Atlantic Ocean were determined and the risk of their consumption by humans was assessed. The potential relationship between bisphenol concentrations and microplastic (MP) contamination of fish was also investigated. Fish from all the species had BPA in the liver and muscle, and bisphenol B (BPB) and bisphenol E (BPE) in the muscle. The highest concentration of BPA in the liver (302 ng/g dry weight - dw) was found in S. colias and the lowest one (5 ng/g dw) in T. trachurus. In the muscle, the bisphenol with the highest concentration was BPE in S. colias (272 ng/g dw). Fish with microplastics had significantly higher concentrations of bisphenols than fish where no microplastics were found, suggesting a relation between MP and bisphenol contamination in fish. In all species, the concentration of bisphenols was correlated with higher MP intake. Regarding human food safety, the estimated daily intake (EDI), target hazard quotient (THQ) and hazard index (HI) of bisphenols were higher than those established by the European Food Safety Authority suggesting hazardous risk for human consumers. These findings highlight the need of more research on fish contamination by MP and associated chemicals and inherent human food safety risks.

Polar lipids (PoL) represent a new promising dietary approach in the prevention and treatment of many human diseases, due to their potential nutritional value and unique biophysical properties. This study investigates the effects of catching season and oven baking on the fatty acid profiles (FAP) of PoL in four species of blue-back fish widely present in the North Adriatic Sea: anchovy (Engraulis encrasicholus), sardine (Sardina pilchardus), sprat (Sprattus sprattus), and horse mackerel (Trachurus trachurus). PoL levels (427-652 mg/100 g flesh) varied among the four species, with no significant seasonal variations within species. FAP of raw fillets were particularly high in polyunsaturated fatty acid (PUFA), especially docosahexaenoic acid (DHA) and EPA; total PUFA was constant in all species throughout the year, while long-chain n-3 polyunsaturated fatty acid (n-3 PUFA) rose in spring (except in sprat), especially due to the contribution of DHA. The FAP response for PoL to oven baking was species-specific and, among n-3 PUFA, DHA exhibited the greatest heat resistance; the influence of oven baking on FAP was found to be correlated with the catching season, especially for anchovy and sardine, while sprat PoL were not affected by cooking processes. The four species analyzed in this study presented very low n-6/n-3 fatty acid ratios and highly favorable nutritional indices, emphasizing their PoL qualities and promoting their role in increasing human n-3 PUFA intake. The four species can be considered as superior sources of n-3 PUFA and can be employed as supplements in functional food manufacturing and in pharmaceutical and cosmetic industries.

There have been proposed rational technology of combined fish-grain and fish-vegetable masses for functional nutrition. As the objects of research were selected minced raw fish fillet, minced boiled fish fillet and industrial frozen minced fillet from horse mackerel (Trachurus Trachurus L.). The studies have been carried out in accordance with the experimental design, in which the variable factors were the heat treatment time (10–15 minutes) and the temperature of treatment (82–98 ° C). It was found that the organoleptic characteristics of boiled mince from raw fillet of horse mackerel are significantly inferior to the organoleptic characteristics of minced meat from boiled fillet of horse mackerel. When comparing the data for ice cream and freshly prepared minced horse mackerel, it was found that the loss of nucleic acids in industrial minced meat is 4.6–13.1% higher (T = 82 ± 2 and 98 ± 2 ° C), the loss of dry matter is higher by 11, 3–5.8%, mass - by 8.4–14.6%. The content of the total amount of nucleic acids in industrial minced meat is 11.1% lower than in freshly prepared minced meat. Obviously, in the process of preparing products for dietary nutrition, it is preferable to use minced meat from boiled fish fillets.

Health risk assessment and heavy metal accumulation were evaluated in the muscles of widely consumed Trachurus trachurus, Lutjanus fulgens, Lutjanus goreensis, Acanthocybium solandri, Pagellus bellottii, Scomber colias and Dentex congoensis fish species in Asafo, Ghana. The fish samples were prepared using a wet digestion method and the heavy metals analysis was performed with the flame atomic absorption spectrophotometer (UNICAM 969). The results revealed that Mn, Cu, Zn, Cd, and Pb concentrations were below the permissible values set by several health institutions. The health risk assessment based on non-carcinogenic and cancer factors effect indicates no adverse health effect of fish intake. The results of heavy metal concentrations showed that different varieties of fish could be safe for human intake and the results are anticipated to create alertness among the local people.

WOS: 000456094300009 In this study, the effectiveness of whey protein isolate (WPI) and WPI enriched thyme essential oil coating to improve the quality of horse mackerel during frozen storage at -18 degrees C +/- 2 were evaluated for nine month. Whey protein isolate without thyme essential oil (WPIO) and three different proportion thyme essential oil (3, 5 and 7 %, v/v) in whey protein isolate (WPI3, WPI5 and WPI7) coating solutions were applied to horse mackerel. As a control, non-coated and distillated water coating (DW) horse mackerel were used. The results showed that the lowest peroxide value (PV) (meq of peroxide oxygen kg-1) and thiobarbutiric acid value (TBA) (mg malonaldehyde/kg muscle) were determined in WPI coatings enriched with 3% thyme essential oil treated group (p

A novel processing method allows obtaining peel of carob seed (CSP) as a by-product during carob bean gum extraction. The aims of the present study were to characterise CSP and to evaluate its potential application as natural antioxidant in ground Atlantic horse mackerel (Trachurus trachurus). Proximate composition, phenolic content, phenolic profile and antioxidant capacity of CSP were determined. Atlantic horse mackerel mince was formulated at three different CSP concentrations (0%, 1%, 2% and 5% w/w) and stored at 4 °C over 4 days. CSP was effective in preventing lipid and protein oxidation of minced horse mackerel. CSP reduced the peroxide value, conjugated dienes and trienes, thiobarbituric acid reactive substances, protein carbonyls and protected against α-tocopherol oxidation of fish mince, showing a concentration-dependent antioxidant effect. Fish samples with CSP showed better physicochemical parameters (pH, aw, Total Volatile Basic Nitrogen) and lower perceived off-odours (fishy and rancid) over storage than control. In conclusion, carob seed peel could be used as natural antioxidant additive as it showed antioxidant properties and prevented protein and lipid oxidation when applied in a food product (minced fish).

The potential of Raman spectroscopy was investigated in terms of its capability to discriminate the species of the fish samples and determine their freshness according to the number of freezing/thawing cycles they exposed. Species discrimination analysis was carried out on sixty-four fish samples from six different species, namely horse mackerel (Trachurus trachurus), European anchovy (Engraulis encrasicolus), red mullet (Mullus surmuletus), Bluefish (Pomatamus saltatrix), Atlantic salmon (Salmo salar) and flying gurnard (Trigla lucerna). Afterwards, fish samples were exposed to different numbers of freezing/thawing cycles and separated into three batches, namely (i) fresh, (ii) once frozen-thawed (OF) and (iii) twice frozen-thawed (TF) samples, in order to perform the freshness analysis. Raman data collected were used as inputs for chemometric analysis, which enabled us to develop two main PCA models to successfully terminate the studies for both species discrimination and freshness determination analysis.

Trachurus trachurus (locally called kote in Western Nigeria) is a table fish. During processing like poaching and smoking, fish come in contact with water, smoke and high temperatures, which may interfere with the nutrient contents and are potential sources of reactive di-carbonyl compounds (RDCs) and polyaromatic hydrocarbons (PAHs). This study was therefore conducted to determine the level of RDCs and PAHs in raw and processed Trachurus trachurus fillet; skin, head and bones (SHB). Fish samples were prepared by poaching and smoking (charcoal and wood). RDCs and levels of 5 individual PAHs including fluorene, phenanthrene, anthracene, benz(a)anthracene and naphthalene were determined in raw, poached and smoked (charcoal and wood) Trachurus trachurus using standard methods. Results indicated that all processing methods significantly increased (p

Bacteria of the genus Serratia, mainly S. proteamaculans and S. fonticola, are important spoilage agents in Atlantic horse mackerel (Trachurus trachurus). In order to evaluate whether bacteriophages against Serratia could delay the spoilage process, 11 viral strains active against this genus were isolated from food and best candidate was applied to fresh mackerel filets. All the phages belong to the Siphoviridae and Podoviridae families and were active at multiplicity of infection (MOI) levels below 1:1 in Long & Hammer broth. The ability of phage AZT6 to control Serratia populations in real food was tested in Atlantic horse mackerel extract and applied to fresh mackerel filets. Treatment with high phage concentration (MOI 350:1, initial Serratia population 3.9 ± 0.3 Log cfu/g) can reduce the Serratia populations up to 90% during fish storage (a maximum of 6 days) at low temperatures (6°C). Bacterial inhibition was dependent on the bacteriophage dosage, and MOI of 10:1 or lower did not significantly affect the Serratia populations.

Consumer is very careful about healthiness; in this context nutritionists often highlight the importance of fish for human nutrition because of their protein and fatty acid composition. In order to stimulate utilisation and consumption of fish species by unusual target groups such as children, the aim of this research was to formulate and to evaluate shelf-life and nutritional values of fish preparations stored in modified atmosphere packaging (MAP). Fish species used for trail were Trachurus trachurus and Oncorhynchus mykiss fished and farmed in Basilicata region respectively. Fish burgers were made with different ingredients of plant and animal origin and packed in air (control) and in MAP and stored at refrigeration atemperature. Sensory, physicalchemical analysis as pH, aw, total volatile nitrogen (TVN), trimetilammine (TMA), thiobarbituric acid (TBA), free fatty acids (FFA) and microbiological analysis like aerobic plate count, Enterobacteriaceae, Escherichia coli, Pseudomonas spp., sulphite-reducing clostridia, Staphylococci, Salmonella spp. and Listeria monocytogenes were performed at intervals of 0°, 1°, 2°, 5°, 8°, 15°, 22°, day from production. Results showed that fish burgers stored in MAP had a longer shelf-life; protein degradation indexes and spoilage bacterial species showed lower values in the samples packaged in MAP compared with the control. The formulation of the fish burger meets the approval of the target consumers. The mixing of natural ingredients has made possible both the enhancement of the organoleptic characteristics with an excellent balance of nutritional values. The diversification of fish preparations, besides enhancing the fish production of marginal areas would add value to a product with potential and remarkable profit margins.

Vibrio spp. have emerged as a serious threat to human health worldwide. V. parahaemolyticus , V. cholerae , and V. vulnificus pose a considerable public health risk in Tunisia because they cause sporadic and epidemic foodborne infections associated with the consumption of raw or undercooked contaminated seafood. More recently, toxR-positive V. alginolyticus was also reported to be a potential source of contaminated seafood. A total of 247 samples, including 113 fishes ( Labrus viridis , Penaeus kerathurus , Diplodus annularis , Diplodus sparaillon , Scorparna porcus , Sarpa salpa , Dentex dentex , Scorparna scrofa , Sardinella aurita , Trachurus trachurus , Synodus saurus , Pagellus erythrinus , and Metapenaeus monoceros ), 83 clams ( Ruditapes decussatus species), 30 seawater samples, and 21 sediment samples were analyzed using traditional culture methods (ISO/TS 21872-1; International Organization for Standardization 2007) and a conventional PCR method for Vibrio spp.A rapid, sensitive, and highly reproducible real-time PCR assay was developed to detect the three major Vibrio spp. pathogenic for humans in Tunisian seafood products and sediments. A conventional culture method found 102 (41.3%) of 247 analyzed samples positive for Vibrio spp.; a conventional PCR method found 126 (51%) of the 247 samples positive. Real-time PCR assay found 126 (51.1%) samples positive; V. alginolyticus toxR was the most common, found in 99 (78.57%) of samples, followed by V. parahaemolyticus in 26 (20.63%) and V. cholerae in 1 (0.7%). All culture-positive samples were PCR positive. However, 24 samples that were positive by conventional PCR and real-time PCR were culture negative. Our findings indicate that retail seafood is commonly contaminated with Vibrio spp. and presents a potential risk to human health in Tunisia. These data also indicate that real-time PCR can provide sensitive species-specific detection of Vibrio spp. in seafood without prior isolation and characterization of the bacteria by traditional microbiological methods.

The aim of this study was to measure selected metal concentrations inTrachurus trachurus,Trachurus picturatus, andTrachurus mediterraneus, which are widely consumed in Spain. Principal component analysis suggested that the variable Cr was the main responsible variable for the identification ofT. trachurus, the variables As and Sn forT. mediterraneus, and the rest of variables forT. picturatus. This well-defined discrimination between fish species provided by mineral element allows us to distinguish them on the basis of their metal content. Based on the samples collected, and recognizing the inferential limitation of the sample size of this study, the metal concentrations found are below the proposed limit values for human consumption. However, it should be taken into consideration that there are other dietary sources of these metals. In conclusion, metal contents in the fish species analyzed are acceptable for human consumption from a nutritional and toxicity point of view.

We have developed a real-time PCR method for the simultaneous detection of horse mackerel (Trachurus trachurus) and mackerel (Scomber scombrus) DNA. This method has been designed to be used as an extension to our previously published method for the simultaneous detection of several fish species. A fragment of the parvalbumin gene was used as target for the development of the reported method. The results showed the required specificity, efficiency of the real-time PCR reaction and comparable selectivity with the previously reported method, therefore their possible complementarity for food and feed analysis is discussed. Additionally, the developed method combined with melt curve analysis allows the differentiation between both fish species which can have interesting applications for authenticity studies.

BACKGROUND Discards are an important fraction of the by-products produced by the fishing industry. As a consequence of their low commercial acceptance, it is necessary to provide added value to these underutilized materials. In this study the lipid fraction of three discarded fish species in the western Mediterranean Sea, namely sardine (Sardina pilchardus), mackerel (Scomber colias) and horse mackerel (Trachurus trachurus), was characterized and the angiotensin I-converting enzyme (ACE)-inhibitory and antioxidative activities of their protein hydrolysates were evaluated. RESULTS Processing of these biomaterials led to oils with a high content of omega-3 polyunsaturated fatty acids (PUFAs), ranging from 220.5 g kg−1 for horse mackerel to 306.0 g kg−1 for sardine. Regarding the protein fraction, most of the hydrolysates presented ACE inhibition values higher than 60%, corresponding to IC50 values varying from 345 µg protein mL−1 for mackerel to 400 µg protein mL−1 for sardine. Moreover, most of the hydrolysates exhibited acceptable antioxidative activity, namely 35–45% inhibition of 1,1-diphenyl-2-picrylhydrazyl (DPPH). CONCLUSION This study suggests that the three discarded species evaluated are valuable raw materials for the production of bioactive ingredients such as omega-3 PUFAs and protein hydrolysates exhibiting antihypertensive and antioxidative activities. © 2013 Society of Chemical Industry

Background Atlantic horse mackerel (Trachurus trachurus) is an important commercial fish in Europe. Changes in microbial growth, sensory quality and chemical evolution of modified atmosphere packed (MAP) horse mackerel fillets (48% CO2/50% N2/2% O2) were monitored at different storage temperatures (2, 4, 6 and 10 °C). Results The observed sensory shelf life of MAP fish fillets was found to be approximately 7 days at 2 °C, 6 days at 4 °C, 5 at 6 °C and 3 days at 10 °C. A significant correlation was observed between all sensory attributes and two groups of bacteria [total viable count (TVC) and psychrotrophic bacteria], with sensorial rejection when the bacteria approached 106 CFU g−1 at 4, 6 and 10 °C. A level of 30–50 mg total volatile basic nitrogen 100 g−1 of mackerel muscle was well correlated with sensory shelf life determination at all temperatures, except for 2 °C. During the storage time, lipid oxidation did not increase at any temperature and could not be related to quality decay. The presence of acetaldehyde and butyraldehyde in the packing atmosphere was only found in fillets stored at the highest temperature studied (10 °C). Conclusion In this study, key quality parameters were established to monitor the spoilage and shelf life of MAP Trachurus trachurus stored at different temperatures. In addition, these results confirm the use of modified atmosphere packaging as a mild preservation method for fillets of Atlantic horse mackerel. © 2012 Society of Chemical Industry

45 random samples of imported frozen fish were collected from Al-Gharbiah markets, Egypt. The collected samples were represented by Synodus Saurus (Saurus), Trachurus trachurus (Atlantic-Horse Mackerel) and Scomber scombrus (Mackerel) fish, (15 of each). The collected samples (fish flesh) were examined for determination of pesticide residues (aldrin and malathion) on the basis of wet weight (ppb) by High Performance Liquid Chromatography (HPLC) apparatus. The obtained results revealed that the mean concentrations of aldrin in the examined samples of imported frozen Saurus, Atlantic-Horse Mackerel and Mackerel fish were 59.75 + 2.53 ppb, 124.1+4.92 ppb and 150.86 + 6.38 ppb, respectively. However The mean concentrations of malathion in the examined samples of imported frozen Saurus, Atlantic-Horse Mackerel and Mackerel fish were 110.80 + 4.47 ppb, 181.80 + 5.22 ppb and 243.60 + 8.95 ppb, respectively. Comparing the results to the maximum permissible limits stated by the Egyptian Organization of Standardization "EOS" (2005), found that the examined frozen mackerel fish contained the highest residual concentrations of pesticides (aldrin and malathion) followed by Atlantic-Horse Mackerel and Saurus fish.

Histamine fish poisoning is quite common and occur in consequence of microbial decarboxylase whose activity begin early in the post-mortem but are triggered in consequence of abuse in the shelf life of fish products. In this study forty-eight samples of tuna, mackerel, anchovies, sardines, fresh or processed were sampled from fish shops and supermarkets in the City of Bologna in the period from January to July 2010. Concentration of histamine was assessed using ELISA quantitative test and presence of psicrotrophic histamine forming bacteria was searched using a modified Niven agar medium which allow detection of suspect colonies that were confirmed by PCR for detecting the presence of the histidine decarboxylase genes in their DNA. The positive colonies were then identified on the basis of their morphology, Gram reaction and biochemical characteristics with API20E. The differential capability of the Niven agar was found to be low and approximately one fifth of the suspect colonies were confirmed by the PCR test, which however included both strong and weak histamine producing strains. The presence of Morganella morganii was associated with concentration of histamine 460 mg∙kg-1 above the allowed limit in a sample of tuna sampled from a fish shop. The same bacterium was found in samples of Atlantic horse mackerel (Trachurus trachurus). High histamine concentration (between 258 and > 300 mg∙kg-1) were observed in salted European pilchard and European anchovy (228 mg∙kg-1) sold loose in supermarkets. Because temperature abuse could occur when Tuna (fresh/defrozen) are hold on chopping board to sell fresh cuts and during shelf life of salted pilchard and pickled anchovies held in opened cans in chilled display cabinets for extended period, which might results in very high histamine concentration, controls on time and temperature at the retail, in addition to those done during the harvest and processing are needed. The studies aiming at quantitatively assess the prevalence and number of histamine producing bacteria in fish products that were not involved in histamine poisoning cases and/or do not show high level of histamine are rather complex , requiring many tests for confirming the histamine forming ability of the suspect isolated strains and further studies are needed to develop techniques for enumerating the histamine producing bacteria.

The present work was undertaken to examine the utilisation of potato peel, a waste material, as a source of natural antioxidants for retarding lipid and protein oxidation in minced mackerel. Mackerel mince with two different concentrations (2.4 or 4.8 g/kg) of water or ethanol extracts of potato peel and a control with no added extracts were prepared. The samples were stored at 5 °C for 96 h and the sampling was done at time points 0, 24, 48 and 96 h. The ethanol extracts, which contained high amounts of phenolic compounds, was found to be very effective in retarding lipid and protein oxidation as it resulted in low levels of peroxide value, volatiles, carbonyl compounds and protected against the loss of α-tocopherol and tryptophan and tyrosine residues. Water extracts was less efficient especially at higher concentrations, which might be due to lower phenolic content or due to the pro-oxidative nature of some of the phenolic acids/co-extracted compounds.

This study was aimed at evaluating the nutritional properties of bogue ( Boops boops ) and horse mackerel ( Trachurus trachurus ), fish species present throughout the Mediterranean and highly represented in the catch of the Italian trawl fishery. In Italy such fish species are scarcely known by consumers and are not sought-after on the market, especially when the fish are small. Proximates, unsaponifiables and fatty acid profile of bogue and horse mackerel caught by trawlers in different seasons of the year along the southern Adriatic coast of Italy were evaluated. Results showed that both species were characterised by good protein contents (18–20 g/100 g) and low lipid (1–2 g/100 g) and cholesterol (50–70 mg/100 g) levels at any season considered. Along with α-tocopherol (0.45–0.70 mg/100 g), δ-tocopherol was found at a lower level (0.04–0.09 mg/100 g) while no detectable amounts of the γ-isomer were observed in either species. The fatty acid profiles of horse mackerel and bogue exhibited a seasonal fluctuation. They were characterised by high proportions of polyunsaturated fatty acids (PUFA), ranging from about 30% of total fatty acids in summer to more than 40% of total fatty acids in spring and winter, and by high n-3/n-6 PUFA ratio values (4.4–6.8 for bogue, 7.4–8.2 for horse mackerel). On a quantitative basis, in bogue total n-3 PUFA amounted to 0.29–0.43 g out of 0.33–0.54 g of total PUFA per 100 g wet fillet. In horse mackerel total n-3 PUFA ranged between 0.37 g and 0.43 g/100 g and total PUFA between 0.41 and 0.49 g/100 g wet fillet. The atherogenic (0.46–0.63) and thrombogenic (0.22–0.38) indexes calculated on bogue and horse mackerel were comparable to those of fish species of higher commercial value. The nutritional properties of these underutilised species may be considered comparable to those of other low-fat fish species from the wild and also from aquaculture present on the Italian market and meeting consumers’ preferences.

This study was aimed at investigating the effect of including a mixture of natural organic acids (citric, ascorbic and lactic) in the icing medium employed during the chilled storage of horse mackerel ( Trachurus trachurus ). To this end, two aqueous solutions including 0.005% and 0.020% (w/v) of each acid (P-1 and P-2 conditions, respectively) were employed as icing systems. The effects on lipid damage development in fish muscle were monitored for up to a 13- day storage period; complementary chemical quality and sensory acceptance analyses were carried out. According to peroxide and thiobarbituric acid reactive substance assessment, a slight inhibitory effect was concluded as a result of the acid mixture present in the chilling medium. At the same time, P-2-treated fish showed a longer shelf life than their counterparts belonging to P-1 and control conditions. No effect of the acid presence in the icing system could be outlined on the nucleotide degradation or the free fatty acid formation.

In this study, HPTLC was used to make a quantitative analysis of the total lipid content (TL dry weight) and their classes in 39 samples, including molluscs, crustaceans, fish and meals in an attempt to identify those most suitable for formulating diets for cephalopods by reference to an index of nutritional quality (OILC: Oser's index modified for lipid classes). All the crustaceans analysed (< 10% TL), fish from artisanal fisheries such as Boops boops, Gadus poutassou, Mugil sp. and Gadus minutus (< 10% TL) and the plant meals (TL < 5%) would cause fewer digestive problems than the fish that were a by-catch from fish farms (B. boops or Sparus aurata), pelagic species (Sardina pilchardus or Trachurus trachurus) or krill meal, which are characterised by their high lipid content (20-60% TL). These latter feeds were associated with neutral lipids, mainly triglycerides during the summer. Mytilus galloprovincialis, Carcinus maenas, G. poutassou, Mugil sp., S. pilchardus and G. minutus had a more appropriate lipid content and profile during the winter, when they showed a higher OILC due to the greater variety of polar lipid classes they contained. Phospholipids like PS, PI and PE seem to be limiting nutrients in cephalopods because of their high content (78-542, 41-309 and 152-2,114 mg/100 g, respectively) compared with the rest of the samples. None of the meals analysed showed a good nutritional balance per se and should only be used in conjunction with other foods., Project financed by the National Marine Culture Plans of JACUMAR. We thank the personnel of IRTA, ICCM, IFAPA and IEO for their help in the analytical techniques used.

11 páginas, 8 figuras, 2 tablas., Lipid oxidation of horse mackerel (Trachurus trachurus) patties covered with fish gelatin-based films containing a borage seed extract were evaluated, including commonly used analytical indexes (peroxide value, thiobarbituric acid reactive substances, polyene ratio), as well as determination of volatile compounds, quantitation of oxidized triacylglycerols and analysis by Fourier transform infrared (FTIR) spectroscopy, during 240 days of frozen storage and subsequent thawing and 4 days-chilling. Vacuum packaged-patties and control uncovered patties were also tested for comparative purposes. Methods applied to evaluate lipid oxidation in extracted lipids, i.e. peroxide value, quantitation of oxidized triacylglycerols and FTIR, clearly provided a better picture of the oxidation progress and led to similar conclusions. Film had protective effects on lipid oxidation of horse mackerel patties throughout frozen storage and particularly after thawing and chilled storage. Furthermore, when compared to vacuum packaging, film was found to be similarly effective until advanced stages of oxidation were reached and exerted enhanced protection once samples were thawed and exposed to air oxygen under chilling temperature; with the additional advantage of increasing the antioxidant capacity of muscle., This work was supported by Projects AGL2005-02,380/ALI, AGL2007-62922/ALI and AGL2008-00231/ALI (Spanish Ministry of Science and Innovation).

Between February 1996 and January 2000, parasitological examination of Scomber scombrus ( n = 447), Trachurus trachurus ( n = 175), Sardina pilchardus ( n = 160) and Engraulis encrasicolus ( n = 153) from the fishing-ground of Tarragona (NE Spain) were made for anisakids. Three anisakid species ( Anisakis larva type I sensu Berland, 1961 , Contracaecum sp. and Hysterothylacium aduncum ) were morphologically identified. The prevalence of Anisakis larva type I sensu Berland (1961) ranged from 11.0% ( S. scombrus ) and 2.6% ( T. trachurus ) to 0.0% ( S. pilchardus and E. encrasicolus ). The prevalence of H. aduncum in S. scombrus was 1.1%. The prevalence of Contracaecum sp. was 2.0% in S. scombrus , and 0.7% in T. trachurus respectively. There was a positive and significant correlation between the host length and the number of Anisakis larva type I sensu Berland, 1961 found in S. scombrus .

Furan fatty acids (F-acids) were characterised in the fillet of European hake ( Merluccius merluccius ) , horse mackerel ( Trachurus trachurus ), common sole ( Solea solea ), European anchovy ( Engralius encrasicolus ), Atlantic mackerel ( Scomber scombrus ), European pilchard ( Sardina pilchardus ) was harvested in Adriatic Sea during the spring and the summer. The main F-acids were of the saturated series: 12,15-epoxy-13-methyleicosa-12,14-dienoic acid [MonoMe(11,5)] in European hake and 12,15-epoxy-13,14-dimethyleicosa-12,14-dienoic acid [DiMe(11,5)] in all the other fish species; 12,15-epoxy-13,14-dimethyloctadeca-12,14-dienoic acid, 10,13-epoxy-11-methyloctadeca-10,12-dienoic acid and 14,17-epoxy-15,16-dimethyldocosa-14,16-dienoic acid were present in all fish species in trace amounts. Other identified F-acids were the olefinic congeners 12,15-epoxy-13,14-dimethyleicosa-12,15,16-trienoic acid and 12,15-epoxy-13,14-dimethyleicosa-10,12,14-trienoic acid. European pilchard had the highest F-acids content (30 mg/100 g fillet), whereas horse mackerel showed the lowest content (less than 0.1 mg/100 g fillet). Eicosapentaenoic acid (EPA) was positively correlated with MonoMe(11,5) and DiMe(11,5), showing that the biosynthesis of docosapentaenoic acid (DPA) and docosahexaenoic acid (DHA) is presumably competitive with that of F-acids.

The basic objective of this study was to determine the effect of high hydrostatic pressure (HHP; 220, 250 and 330 MPa), holding time (5 and 10 min) and temperature (7, 15 and 25 A degrees C) on some quality parameters of horse mackerel such as colour changes, thiobarbituric acid (TBA-i) and trimethylamine nitrogen (TMA-N), free amino acid content. HHP increased L (*) values of horse mackerel. The a (*) and b (*) of treated horse mackerel did not change significantly after HHP applications. After, HHP, TBA-i and TMA values of all HHP-treated horse mackerel samples remained unchanged than those of untreated samples. The results obtained from this study showed that the quality of high pressure treated horse mackerel is best preserved at 250 MPa, 7-15 A degrees C for 5 min, 220 MPa, 15-25 A degrees C for 5 min, 250 MPa, 15 A degrees C for 10 min and 330 MPa, 25 A degrees C for 10 min.

Survival of Salmonella Enteritidis inoculated (5-6 log cfu/g) on horse mackerel fillets was studied during salting and/or drying processes at 4 degrees C for up to 70 days. Sample groups were as follows: group A (salt/fish = 80/100), group B (salt/fish = 30/100), group C (salted as group A and dried after 15 days), group D (salted as group B and dried after 15 days), and group E (dried without salting). The salt content increased in all groups with a maximum level of 29.36%. Final salt contents (%) were higher (Pgroup D>group C>groups A and B (P

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 96 h 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 M0 M1 > 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.

7 páginas, 3 tablas, 5 figuras, The formation of cholesterol oxide products (COPs) in frozen horse mackerel (Trachurus trachurus) fillets was studied. The effect of pre-treating the fish by soaking (45 min) in either of two concentrations of the aqueous solution of an antioxidant plant extract prior to the freezing step was determined. The fish fillets were sampled immediately after freezing and at intervals along 12 months of frozen storage (−20 °C). Two control groups consisting of untreated and water-treated fish were stored and sampled under the same conditions. During the experiment, qualitative analysis revealed the formation of the following COPs: 7-hydroxy-cholesterol, 7β-hydroxy-cholesterol and 7-keto-cholesterol. All treatment groups showed an increase (P < 0.05) in the content of all three COPs with storage time. As a result of pre-freezing antioxidant treatment, COPs formation was reduced (P < 0.05) in comparison with both control samples. This partial inhibition was consistent with a longer shelf-life time as revealed by sensory analysis, The work was funded by the Academy of Sciences (Hungary)-CSIC (Spain) Program (Project 2001 HU 0011), the Hungarian Ministry of Education (NKFP 1 ⁄ 016 ⁄ 2001, ‘Sze´ chenyi’ Project) and the Comisión Interministerial de Ciencia y Tecnología (CICyT; Spain) (Project ALI 99-0869)

The effects of seasonal variations on the proximate chemical compositions and fatty acid profiles of chub mackerel (Scomber japonicus) and horse mackerel (Trachurus trachurus) captured in the north-eastern Mediterranean Sea were investigated. Protein fluctuations were observed in two species for all seasons. The lipid content of both species was lower in winter than in autumn and spring. In all seasons, the major fatty acids in both species were observed to be palmitic acid (16:0), stearic acid (18:0), oleic acid (18:1 ?9), eicosapentaenoic acid (20:5 ?3) and docosahexaenoic acid (20:6 ?3). Chub mackerel and horse mackerel exhibited seasonal fluctuations in their fatty acid contents. The fatty acid profile of the two species had a higher degree of unsaturation during winter. The levels of EPA in chub mackerel in winter, spring and autumn were 5.96%, 4.86% and 4.33%, respectively, while those of DHA were 24.94%, 18.75% and 17.12%, respectively. The levels of EPA in horse mackerel in winter, spring and autumn were 5.42%, 5.03% and 4.86%, respectively, while those of DHA were 14.96%, 13.31% and 11.10%, respectively. The PUFA (polyunsaturated fatty acids) values and ?3/?6 ratios in the two species were highest in winter. The results indicate that chub mackerel and horse mackerel captured in the north-eastern Mediterranean Sea, which are among the most important fish in Turkey and of international commercial value, are a good source of nutrition for human consumption in terms of their proximate chemical composition and fatty acids. © 2008 Institute of Food Science and Technology Trust Fund.

6 paginas, 6 figuras, 1 tablas.-- The definitive version is available at www3.interscience.wiley.com

Summary The RT Freshmeter was used to obtain a quality index of two Portuguese fish, scad (Trachurus trachurus) and farmed rainbow trout (Oncorhynchus mykiss). The curves obtained were comparable to those previously published using the GR Torrymeter. However variations were lower during the first phase of storage and it was observed that the curves could be divided into two distinct regions. The slope of the linear regression was higher during the first 5 days of storage, representing the first region of the curve, in both fish studied. It is proposed that the two different rates of change of the quality index obtained with the meter reflect the two predominant spoilage mechanisms, enzymic and microbiological. The RT Freshmeter measurements are compared to organoleptic changes. Preliminary results obtained with the RT Freshmeter on rainbow trout fillets without skin indicate that this instrument is not suitable for use with this product due to large variations and curve slopes close to zero.

Summary The physical and chemical properties of Trachurus trachurus (horse mackerel) as well as a food product in the presence and absence of natural antioxidants, were investigated. The rate of lipid oxidation in the freeze-dried horse mackerel product stored at room temperature (22 °C) was investigated, using peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and hexanal concentration to determine primary, secondary and tertiary oxidation products. Natural antioxidants were used to slow down oxidation processes and to improve nutritional and eating quality. These included vitamin E + vitamin C + citric acid (250, 250, 100 mg kg−1, respectively), vitamin E + vitamin C + citric acid + rosemary (250, 250, 100, 250 mg kg−1, respectively) and rosemary (250 mg kg−1). Biochemical analysis such as PV and TBARS measurements showed that the combination of vitamin E + vitamin C + citric acid (250, 250, 100 mg kg−1) were found to be the most significant (P ≤ 0.01) in controlling the rate of lipid oxidation in freeze-dried food followed by rosemary (250 mg kg−1). There was an initial rise in the PV of all samples, which dropped after 8 weeks, because of formation of secondary oxidation products. The rise in PV was much higher in the control samples with no antioxidants added, compared with the antioxidant-treated samples. Combinations of E + C + citric acid treatment group followed by rosemary alone were the most significant in lowering PV, hence, reducing formation of primary oxidation products (P ≤ 0.01). Once the primary oxidation products were lowered, TBARS levels (secondary oxidation products) increased in control samples after 12 weeks; however, in E + C + citric acid treatment group and rosemary-treated samples, this increase was significantly lower (P ≤ 0.01). There was a rise in hexanal concentration for up to 8 weeks, which dropped only in the antioxidant-treated groups and continued to rise in the control samples.

FT-Raman spectroscopy was undertaken for quantitative characterization of lipids in horse mackerel ( Trachurus Trachurus ) and Atlantic mackerel ( Scomber scombrus ). Peroxide value of fish lipids and protein extractability of the fish lipids and muscles were also measured by titration and Bradford assay, respectively. Raman spectral analysis of oil extracted from freeze-dried Atlantic and stored (12 weeks) mackerel and horse mackerel revealed significant reductions in the intensity of bands associated with CH 2 stretches and C O ester stretches. This was also confirmed by an increase in the intensity of the bands at 3011 cm −1 and 2960–2850 cm −1 , suggesting alterations in lipid structure involving CH groups. An initial rise followed by a decline in peroxide value of the oil extracted from freeze-dried mackerel and horse mackerel stored at 22 °C for 12 weeks confirmed the occurrence of lipid oxidation. Structural changes in the proteins of freeze-dried mackerel and freeze-dried horse mackerel stored for 12 weeks at 22 °C resulted in a decrease in the solubility of myofibrillar proteins in salt solution.

7 pages, 5 tables.-- Available online Jan 4, 2006., The technological effect of wheat fiber as an ingredient in minced fish was tested. Thus 3% and 6% of wheat fiber with different size particles were added to minced hake (Merluccius merluccius) and horse mackerel (Trachurus trachurus) muscle and water was also added to maintain the original moisture of the sample. The addition of fiber increased the water holding capacity (WHC). The water binding capacity (WBC) also increased, but only when water was not added to maintain the moisture constant. The cooking drip was lower when 3% or 6% of fiber was added. In general, when the drip was released by gravity, the 250 μm particle fiber bound more water than the 80 μm particle fiber, but when the water was extracted by a centrifugal force the opposite was observed. Restructured products with fiber were whiter and their rigidity and cohesiveness were lower. Products with 3% of fiber were well rated by the sensory panel, unlike the products with 6% of fiber. No unusual flavors were apparent when the wheat fiber was added. The effect of fiber as a stabilizing agent on protein and lipid was not apparent, either., This work has been supported by the Spanish Ministerio de Educación y Ciencia under Project AGL2002-04104-C04-03 and by UE under Integrated Project SEAFOODplus (Ref. FP6/506359). The authors thank the Spanish Ministerio de Educación y Ciencia for Ms. Sánchez-Alonso predoctoral fellowship.

Study assessed the influence of processing on mycoflora of kote fillet, skin, head and bones (SHB) during storage for 28 days at ambient temperature of (32 ± 2°C). Fish samples were prepared by smoking (wood and coal) and poaching using standard methods. Fungi associated with raw and processed fillets and SHBs included the species of Absidia glaucus . Absidia, Aspergillus flavus, Aspergillus niger, Aureobasidium sp., Candida tropicalis, Candida krusei, Fusarium spp., Rhizopus sp., and Penicillium expansum . The various fungi was isolated using the direct plating and dilution plate methods indicated that wood smoke processing method had the highest (p

This study aimed to determine and compare proximate composition of three commonly commercial imported frozen fish species in Nigeria (Scromber scrombrus, Trachurus trachurus and Sardinella aurita) with reference to poor handling and size. Major nutrient compositions of raw muscles like protein, fat, moisture, ash were estimated. Fish samples were collected from importing fishing company in Lagos State (loading point) (location I) and three cold rooms in Ogun State (location II). Proximate analysis revealed that the protein, carbohydrate, lipid ash and fibre contents were high in the three species in the two locations even though nutrition quality of the three frozen fish samples obtained in the location I were higher than location II. The results revealed that the correlations between weights and proximate composition were relatively precise for moisture and protein, but were much more variable for lipid content, ash and crude fibre.

The concentrations and profiles of polycyclic aromatic hydrocarbons (PAHs) in 10 popular fish species in the Nigerian market were determined with a view to providing information on the health hazards associated with the consumption of these fish species. The concentrations of PAHs were measured by gas chromatography-mass spectrometry after extraction by ultrasonication with acetone-dichloromethane and clean up. The concentration ranges of the Σ16 PAHs were 20 to 39.6 μg kg(-1) for Parachanna obscura (African snake head), 6.8 to 532.3 μg kg(-1) for Oreochromis niloticus (tilapia), 7.4 to 91.1 μg kg(-1) for Gymnarchus niloticus (Asa), 13.1 to 34.1 μg kg(-1) for Sebastes fasciatus (red fish), 11.2 to 80.0 μg kg(-1) for Gadus morhua (cod), 23.9 to 34.6 μg kg(-1) for Chrysicthys nigrodigitatus (silver cat fish), 63.4 to 131.4 μg kg(-1) for Sardinella aurita (sardine), 22 to 52.9 μg kg(-1) for Trachurus trachurus (Atlantic horse mackerel), 21.0 to 63.7 μg kg(-1) for Scomber scombrus (mackerel), and 27.7 to 44.5 μg kg(-1) for Pseudotolithus senegalensis (croaker). Benzo[a]pyrene occurred in 23% of these fish samples at concentrations above the European Union permissible limit of 2.0 μg kg(-1). The calculated margins of exposure based on the indicators for occurrence and effects of PAHs were greater than 10,000 indicating no potential risk for the consumers of the species evaluated in this study.

10 pages, 2 tables, 9 figures, The assessment of enzymatic activity on Atlantic horse mackerel (Trachurus trachurus) during frozen storage was carried out in samples pre-treated by high-pressure processing (HPP) combinations of 150, 300 and 450 MPa with 0-, 2.5- and 5-min holding time (untreated samples were used as controls). The activities of four enzymes (acid phosphatase, cathepsins B and D, and lipase) in fish muscle were quantified during accelerated storage conditions (up to 3 months at −10 °C). The experimental data were fitted to second-order polynomial models to determine the effect of pressure level, holding time and frozen storage time on these enzyme activities and to identify conditions of maximum/minimal enzyme inactivation. Acid phosphatase and cathepsin (B and D) activities were significantly (p, We thank the financial support of the Xunta de Galicia (Spain; Project 10TAL402001PR, 2010–2012) and Fundação para a Ciência e a Tecnologia (FCT, Portugal), European Union, Quadro de Referência Estratégia Nacional (QREN), Fundo Europeu de Desenvolvimento Regional (FEDER) and Programa Operacional Factores de Competetividade (COMPETE) for funding the Organic Chemistry Research Unit (QOPNA) (project PEst-C/QUI/UI0062/2013; FCOMP-01-0124-FEDER-037296). This work was supported also by Formula Grants no. 2011-31200-06041 and 2012-31200-06041 from the USDA National Institute of Food and Agriculture