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

BACKGROUND Pseudomonas are part of the indigenous microbiota of different foods, where they gradually cause spoilage. In fish meat, Pseudomonas fragi and Pseudomonas psychrophila have been identified as important spoilers. The initial aim of this study was to investigate the physiological characteristics, adhesion, and biofilm of P. fragi and P. psychrophila under temperatures related to the fish‐processing industry. The further aim was to define the problem of increased growth of pathogenic bacteria in the presence of spoilage bacteria in vitro and in fish meat. RESULTS: Temperature dependence on physiological characteristics, adhesion, and biofilm was observed. Hydrophobicity and autoaggregation were most prominent at 15 °C, and at this temperature floating biofilm was also formed. The adhesion of these Pseudomonas was up to 2 log CFU cm−1 more pronounced on stainless steel than polystyrene, with up to five times greater biofilm biomass production at 5 °C on polystyrene. This paralleled at least a 0.5 log CFU g−1 increase in the pathogenic bacterium Escherichia coli in fish meat. CONCLUSION: Pseudomonas fragi and P. psychrophila adhesion and biofilm depend on the temperature, and are stimulated by temperatures that can occur during the processing and storage of fish meat. Strong Pseudomonas biofilm formation under refrigeration conditions is protective for E. coli, potentially by providing more favorable conditions by ensuring a higher concentration of nutrients. Interactions between spoilage Pseudomonas and pathogenic bacteria can occur through different mechanisms, and an understanding of these is of particular importance to ensure the overall quality and safety of fish meat and other proteinaceous foods. © 2019 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Background: Fish meat and its products are usually accepted as good source of biological high value food components and especially for polyunsaturated fatty acids. The quality of fish meat products is considered to be decreased by the lipid peroxidation which leads to reduction in nutritional quality, financial loss and severe health problems. Many tactics are present to reserve their quality and safety. In the present investigation, the extraction and supplementation of optimal total polyphenol extracts (TPC) from vegetable and fruit by−products was explored for lipids oxidative stability and sensoric acceptability of functional fish product samples. Methods: Vegetable and fruit by−products (cabbage leaves and banana peels) were collected from local fruits and vegetables processing industries. A 3−level five factor Box−Behnken design was used to study the effect of extraction/sonication temperature (°C), amplitude level, water/meal ratio, extraction/sonication time (minutes) and pH conditions for maximum yield of TPC from dried vegetable and fruit samples. The TPC samples were analyzed for chemical composition (total polyphenols, cyanogenic contents and tannins). Natural TPC extracts were supplemented at different concentration (0.5, 1 and 1.5%) to fish meat for preparation of different meat ball samples. The fish meat product samples without supplementation of TPC extract were kept as control. The partial/parfrying of the products was carried out to determine the lipid stability (peroxide value and free fatty acids) stored at refrigerator (for 9 days) and at − 18 °C in a freezer for a storage period of 60−days. The sensoric analysis (color, flavor and overall acceptability) was performed at different storage intervals for experimental treatments. Results: The percent values of TPC yield from cabbage leave and banana peel samples ranged from a from minimum value of 9.8 ± 0.12% to a maximum value of 19.8 ± 0.15% for cabbage leaves and minimum value of 15.55 ± 0.13% to a maximum value of 24.4 ± 0.17% for banana peels, respectively. The results revealed that extraction conditions significantly affect the TPC yield from cabbage leaves and banana peels. The cabbage leaves and banana peels contain up to 4.8% total phenolics, cyanogenic compounds (1.44 − 1.47 ± 0.14) and tannins (6.55–7.90 ± 0.22). Peroxide values (meqO2 /kg) of meat balls treated with TPC extracts at 4 °C were in the range of 1.31 ± 0.12 to 3.10 ± 0.20 while at − 18 °C ranged was found 1.31 ± 0.12 to 1.55 ± 0.17, respectively. Peroxide values of all the treatments increased at the end of second interval then decreased at the end of last storage interval. Peroxide values of all treatments were higher and significantly different at the beginning and the end of the storage period (p < 0.05). In a similar way, free fatty acids and moisture content values trend was recorded for all experimental treatments. Sensory scores of fish product samples for color, flavor and overall acceptability showed a significant difference in sensory scores at refrigeration temperatures where sensory scores of fish product samples decreased significantly (p < 0.05) throughout refrigeration storage. Whereas, the sensory scores at the − 18 °C shows the good sensory characteristics, relatively. Conclusions: Phenolic extracts containing antioxidant status can interact with free lipidperoxy or lipidoxy free radicals (formed in result of lipid oxidation) and hence stopping their further self−breakdown. Plant−based phenolic extracts can be used to decrease oxidation process and increase the shelf life of fish meat products. Additional studies should be undertaken to determine the maximal shelf life of food products supplemented with different plant−based polyphenol extracts and treatment of nutritional disorders through their absorption, metabolism and distribution pattern into biological tissues. [ABSTRACT FROM AUTHOR]

The research was conducted to evaluate antimicrobial and antioxidant activities of standardized water extract of stinging nettle (Urtica dioica) on the shelf-life of the Common carp (Cyprinus carpio) fillets during 5 days of refrigerated storage. Filets was treated with salt (1.5%) and five types of solutions were prepared: control (no extract), 10% nettle extract in cold and worm extraction, and 20% nettle extract prepared in hot and cold extraction. All of samples were prepared at the first day of experiment and the evaluation by the sensory panel are done in zero point, first day, two hours after treatment, than 24, 72 and 120 hours after treatment. Total of samples were used is 20. We compared the appearance of the flesh, particularly at the cut surface along the backbone, the texture of the raw fish, under manual pressure, the odor of the raw fish, the odor of the cooked fish, the flavor of the cooked fish and the texture of the cooked fish. In parallel with the sensory evaluation, microbiological tests were also performed. [ABSTRACT FROM AUTHOR]

Thermal analysis of osmotically treated fish (Carassius gibelio) meat was performed by three thermal techniques: Differential Scanning Calorimetry (DSC) Modulated Differential Scanning Calorimetry (MDSC) and Thermogravimetry (TGA). The objective of the study was to investigate the effects of osmotic solutions (sugar beet molasses and aqueous ternary solutions) on the thermal characteristics of osmotically dehydrated fish meat (Carassius gibelio). The DSC thermograms of all samples assayed in this work, showed the characteristic glass transition, the protein denaturation endotherm in the range of 40 °C-90 °C and no water melting peak, as a consequence of characteristic behavior of samples with high non freezable water content. The results obtained suggest the existence of different thermal characteristics depending on osmotic solutions used in process of osmotic dehydration. Those changes of thermal characteristics involve differences in overall thermal stability, protein stability, and differences in glass transition temperature (Tg).

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

Meat products, especially fish meat, are very susceptible to lipid oxidation and microbial spoilage. In this study, first, gas chromatography mass spectrometry (GC-MS) analysis of Zataria multiflora essential oil (ZEO) components was done and then two concentrations of ZEO, (1% and 2%) and two concentrations of grape seed extract (GSE), (0.5% and 1%) were used in carboxymethyl cellulose coating alone and in combination, and their antioxidant effects on rainbow trout meat were evaluated in a 20-day period using thiobarbituric acid reactive substances (TBARS) test. Their effects on total volatile basic nitrogen (TVBN) and pH were evaluated as well. The main components of ZEO are thymol and carvacrol. These components significantly decreased production of thio-barbituric acid (TBA), TVBN and pH level of fish meat. The initial pH, TVBN and TBA content was 6.62, 12.67 mg N per 100 g and 0.19 mg kg-1, respectively. In most treatments significant (p < 0.05) effects on aforementioned factors was seen during storage at 4 ˚C. The results indicated that use of ZEO and GSE as a natural antioxidant agents was effective in reducing undesirable chemical reactions in storage of fish meat.

We performed metabolic profiling on yellowtail (Seriola quinqueradiata) muscle to develop an objective taste evaluation method for fish meat. Dark (DM) and ordinary (OM) muscle samples before and after storage were subjected to gas chromatography-mass spectrometry (GC-MS) analysis and taste measurements using an electronic tongue. The metabolites identified by the GC-MS analysis were treated as x variables, and the taste values obtained by the electronic tongue were treated as y variables. The relationships between the metabolites and taste attributes were evaluated by two-way orthogonal projections to latent structures (O2PLS) analysis. The O2PLS analyses were normalized in two ways, unit variance (UV) and pareto (Par) scaling. The O2PLS (UV) analysis produced 3+1+0 models in Autofit and this model was statistically significant with R2Y (0.73) and Q2 (0.52) metrics. In particular, significant correlations were found between DM or OM and metabolite intensity and taste attributes, and strong associations were found between “sourness” and lysine, “irritant” and alanine and phenylalanine, “saltiness” and pantothenic acid, and “umami” and creatinine and histidine. The O2PLS (Par) analysis of DM generated significant predictive models for “acidic bitterness,” “irritant,” “saltiness,” “bitterness,” “astringency,” and “richness.” Among these, only “irritant” was affected by storage. This method was thus effective in evaluating the taste of yellowtail muscle.

The purpose of this research was to develop an alternative approach to construct a primary model to describe microbial growth. This method was based on the use of the Central Limit Theorem to provide a link between the physiological state of individual cells and the specific growth rate of the population. The resulting model included two parameters that are not usually found in classical models: a logarithmic inflection point, which is related to the exponential phase duration, and a new parameter, alpha, ranging from 0 to 1, which can provide a quantitative measurement of the physiological state of the cells. Once the model was constructed, it was applied to both isothermal and non-isothermal growth of Pseudomonas spp . in fish meat and compared to other models commonly used in the literature. The results showed that the model accurately matched the experimental data and that detailed knowledge of this new parameter can provide new insights into the underlying mechanisms that affect bacterial growth. [ABSTRACT FROM AUTHOR]

A magnetic graphitic carbon nitride (g-CN-SnFeO) modified with N-[3-(trimethoxysilyl)propyl] ethylenediamine (TPED) was synthesized and utilized as a nanoadsorbent for the ultrasound-assisted magnetic dispersive microsolid-phase extraction of the ions Pb(II) and Cd(II) from foodstuff. The presence of the TPED group on the nanoadsorbent results in a superior uptake of the analytes via complexation. The grafting of TPED on the adsorbent was corroborated by FT-IR, X-ray diffraction, field emission scanning electron microscopy, energy-dispersive X-ray spectroscopy elemental analysis, and vibrating sample magnetometry. The adsorption and desorption steps were optimized via the central composite experimental design. Following desorption, the ions were quantified via micro-sampling atomic absorption spectrometry. Under optimized conditions, the limits of detection (LODs) are 0.6 and 0.1 μg L for for Pb(II) and Cd(II), respectively, the linear dynamic ranges extend from 2.0 to 600.0 μg L, and the relative standard deviations (for n = 5) are 3.6 and 4.6%. Notably, only 5.0 mg of the nanoadsorbent are needed, and it can be reused up to 5 times at extraction recoveries of >99%. [ABSTRACT FROM AUTHOR]

Applying the computational fluid dynamic model (CFD), which can simulate the effect of freezing on meat properties, will help to save in time and cost. Especially when predicting the time for freezing the product with certain thermal properties. In this paper, CFD models created in two-dimensional in order to simulate the cooling process in terms freezing tunnel of refrigerator. Obtained Numerical results were compared with experimental data. The geometric of fish meat has been modeled and required time for freezing each of them has been obtained and compared with together. The storage temperature of each of meat was found from tables and handbooks and applied in simulation. The level of freezing in different times has been presented in temperature and freezing mass fraction counters. This condition validates by comparing the experimental and obtained data for fish meat. In addition, it is noticeable that freezing temperature for various meats is different from each other. In addition, the geometric of beef has been modeled and required time for freezing each of them has been obtained and compared with together. The level of freezing in different times has been presented in temperature counters. [ABSTRACT FROM AUTHOR]

Many mineral compounds, present in fish meat, are essential for human life at low concentrations. Humans need a steady supply of at least minerals to maintain health and optimal performance. The elements such as Fe, Cu, Mn and Zn are essential elements because of their crucial role in biological systems. In this study, essential element profiles of rainbow trout meat and its egg were investigated and compared each other. Higher concentrations of essential trace elements (Fe, Cu, Mn and Zn) were found in egg of rainbow trout compared to its meat. Highest Zn (140.28±4.24 μg/g) content was determined in trout egg samples compared to other trace elements. Fe (48.17±1.61 μg/g) was the most abundant trace elements found in trout meat, whereas Mn (1.24±0.04 μg/g) was the least. [ABSTRACT FROM AUTHOR]

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

The aim of this work is to investigate the antibacterial effect of phenolic compound combinations and total polyphenols of Argentinean red wine varieties against Escherichia coli ATCC 35218 and Listeria monocytogenes using commercial fish meat as model food. Rutin-quercetin combination and three wine varieties (Cabernet Sauvignon, Malbec and Merlot) caused cellular death of both bacteria on fish meat at 4 °C. Rutin-quercetin combination was effective on fish meat even at 20 °C. Clarified wines did not affect the bacteria, indicating that wine polyphenols are responsible for the observed effect. The use of wine phenolic compounds as antibacterial agent could be used to prevent contamination and extend the shelf life of fish meat. A big finding of this work is the use of rutin–quercetin combination as preservative for the conservation of fish meat and its transport to the fish market, which is an effective antibacterial agent even when the transport temperature is not constant.

In this study, the effect of gelatin coating enriched with cinnamon oil for fresh fillet of rainbow trout on microbial were studied, chemical and sensory characteristics during storage at refrigerator condition. Fish fillet were treated in gelatin solution (4 percent) containing cinnamon oil and were stored in refrigerator. Total viable count was acceptable (7 log CFU/g) for coated fillets with gelatin coating containing cinnamon essential oil on day 15, but the control fillets also those that were covered with gelatin receipt to 7.88 and 7.44, respectively. In the tenth day. Psychrotrophic count values for the control and gelatin coated fillets significantly were increased more than other treatment. Total volatile bases nitrogen and Thiobarbituric acid values in gelatin with cinnamon coated fillet were less than other treatment. In general, results suggest successful inhibition microbial growth in refrigerated rainbow trout fillet is possible with gelatin incorporated cinnamon coating, as together they kept the sensory characteristics within acceptable limits throughout storage. Gelatin coating together with cinnamon oil provides a type of active coating that can be utilized as a safe preservative for fish under refrigerated storage.

The principal aim was to analyse the chemical composition (dry matter, protein, fat, saccharides, ash) and to calculate the energy value of 6 topographically distinct parts (cranial, medial and caudal dorsal/ventral part above/below the lateral line) of the fillets of the silver carp (Hypophthalmichthys molitrix Val.) in two weight categories, i.e. lightweight (LW) fish of 3.50 kg live weight, and heavyweight (HW) fish of 4.50 kg live weight. Another aim was to evaluate the lipid profile of the muscle tissue and internal fat (separated from the internal organs). The study demonstrated differences (P < 0.05) in the chemical composition (with the exception of saccharides) and energy values between the relatively lean dorsal sections of silver carp fillets, which rank the silver carp among medium to low-fat fish (fillet fat content: LW = 46.06 ± 5.54 g/kg, HW = 50.62 ± 5.51 g/kg), and the fatter ventral sections which, in contrast, rank the silver carp among high-fat fish (fillet fat content: LW = 158.14 ± 11.28 g/kg, HW = 157.42 ± 9.65 g/kg). The study showed that the internal fat lipids are an interesting alternative source of ∑PUFAn-3 and, in particular, of α-linolenic acid C18:3n-3 (LW = 4.79 ± 0.25, HW = 5.28 ± 0.33), EPA C20:5n-3 (LW = 2.70 ± 0.17, HW = 3.04 ± 0.15), and DHA C22:6n-3 (LW = 3.08 ± 0.20, HW = 3.41 ± 0.18).

• Ergothioneine is stable in mushrooms during drying and ultraviolet-C irradiation. • P. eryngii and P. ostreatus considerably prevents lipid oxidation in fish meat. • G. frondosa has the highest impact on vitamin D enhancement. • Mushroom powder has the potential to be used as a natural food additive. The effect of dried and UV-C-irradiated mushroom powder on lipid oxidation and vitamin D content in fish meat was investigated. To this end, Flammulina velutipes , Grifola frondosa , Hypsizygus marmoreus , Lentinula edodes , Pleurotus eryngii , Pleurotus ostreatus were dried by hot air and irradiated by UV-C and evaluated the effect of these treatments on the components. In general, the ergothioneine content did not change substantially, the total phenolic compound content decreased by hot-air drying, and the ergocalciferol content increased by UV-C irradiation. To the evaluate effect of mushroom powder on lipid oxidation and vitamin D content in fish meat, 5% of the hot air dried and UV-C-irradiated mushroom powder was added to fish meat and oxidized. Consequently, all six mushrooms prevented lipid oxidation, and ergocalciferol content in each mushroom powder remained between 58.2% and 69.7%. Overall, P. eryngii , L. edodes , and P. ostreatus strongly prevented the generation of lipid peroxide and aldehyde. [ABSTRACT FROM AUTHOR]

A novel electrochemical sensor based on the use of boron doped CeO 2 nanocubes modified glassy carbon microspheres paste electrode (B-CeO 2 NCs/GCPE) was prepared and applied for selective and sensitive determination of xanthine (XA) and hypoxanthine (HXA) individually and simultaneously. The morphology, composition and structural properties of the undoped and B doped CeO 2 nanocubes were characterized by X-ray diffraction, energy-dispersed X-ray spectrometry (EDS) and transmission electron microscopy (TEM). Electrochemical activities and the surface analysis of the modified electrode were investigated using scanning electron microscopy (SEM) and cyclic voltammetry (CV). From the B-CeO 2 NCs/GCPE, well oxidation peaks and enhanced peak currents of XA and HXA were observed owing to the excellent catalytic activity of B-CeO 2 NCs. For individual detection, the linear responses of XA and HXA were in the concentration range of 5.42 × 10 −8 –1.31 × 10 −5 M and 3.98 × 10 −7 –6.01 × 10 −5 M with detection limits of 3.02 and 6.17 nM, respectively. For simultaneous detection by synchronous change of the concentration of XA and HXA, the linear ranges were 1.98 × 10 −7 –9.45 × 10 −6 M and 3.98 × 10 −7 –1.28 × 10 −5 M with detection limits of 3.65 and 8.17 nM, respectively. The practical application of the modified electrode was demonstrated by simultaneously determining the concentrations of XA and HXA in human biological fluids and in fish meat samples with satisfactory results. [ABSTRACT FROM AUTHOR]

The main aim of our work was to identify the content of mercury and nickel in selected fish species. Consumers today are increasingly aware of the association between diet and health, and thus in Europe consumes more and more fish. Fish is a valuable source of high quality protein, minerals and vitamins, and fatty fish are also rich in omega-3- polyunsaturated fatty acids, which are normally considered to be beneficial to health. In our work we determined content of mercury and nickel harvested fish in particular were the following species: Common goldfish (Carassius auratus, L.), Common roach (Rutilus rutilus, L.) and Common bream (Abramis brama, L). Concentrations of mercury and nickel was analyzed and results evaluated according to current standards and compared to the values established by the Codex Alimentarius of the Slovak Republic and the EU Commission Regulation no. 1881/2006, as well as in the EU Commission Regulation no. 420/2011 and no. 269/2008. In our research area we analysed 19 samples of fish muscle. Samples were taken from two water reservoirs - Golianovo and Vráble. The highest mercury content was in sample Rutilus 1 - 0.052632 mg/kg. Lowest mercury content was in sample Abramis 2 - 0.010431 mg/kg. Largest nickel content was in meat of Abramis - sample 2 - 0.78 mg/kg. Minimum content of nickel was in sample Carassius 1 - 0.11 mg/kg. We got out of the limit values specified: Codex Alimentarius SR - Mercury 0.5 mg/kg and Regulation of the EU Commission no. 1881/2006, no. 420/2011 and no. 629/2008. To optimize the protection of the population, it is necessary to continue to monitor the concentration of mercury in fish and fish products. Risk management strategy must focus on reducing potential exposure derived from consumption of fish. In particular, the definition of maximum levels for methylmercury, advising consumers and environmental activities oriented to reduce contamination. [ABSTRACT FROM AUTHOR]

Two manners of ozone treatment (washing with ozonized water and ozone-flotation) were selected to remove the geosmin in the fish muscle from bighead carp. A total of 42.09%–54.28% and 42.78%–69.19% geosmin in fish muscle could be eliminated by ozone water and ozone-flotation washing for 5–20 min, respectively. Treatment with ozone of an appropriate condition significantly increased the salt-extractable protein, Ca 2 + -ATPase activity, total sulfhydryl and active sulfhydryl contents, carbonyl content of the myofibrillar protein, and gel strength without improving PV and TBA values too much. No apparent changes in the protein distribution and no new patterns appeared in SDS-PAGE after the ozone water treatment. The results indicate that ozone water treatment is a prospectively mild oxidation protocol than ozone flotation to enhance the physicochemical properties of fish protein from bighead carp as well as to eliminate muddy flavours. Industrial relevance Ozonation has been used for years to disinfect water for drinking purposes in Europe. A number of other commercial uses have been found for ozone including disinfection of bottled water, swimming pools, prevention of fouling of cooling towers, and wastewater treatment. Ozone use may have many advantages in the food industry. There are suggested applications of ozone in the food industry such as food surface hygiene, sanitation of food plant equipment, reuse of waste water, and lowering of the biological oxygen demand (BOD) and chemical oxygen demand (COD) of food plant waste. Ozone is a strong oxidant that also has decolorizing and deodorizing effects, and thus offers many advantages in the food industry, and has been traditionally used in freshwater aquaculture systems in the treatment of fish, disinfection of eggs, sterilization of water to improve the water quality, and decomposition of odorous compounds in natural water in addition to its applications for improving the sensory quality and shelf life of fish. Since 1920, scientists have attempted to exploit the wide-range disinfection characteristics of ozone to slow the decomposition for improving the safety of fishing products. A number of commercial uses have been found for ozone, including the disinfection and preservation of aquatic products. In the United States, ozone received Generally Recognized as Safe (GRAS) classification in 1997, and in 2001, the FDA officially approved ozone for use in the food industry and for direct contact with food products, including fish, meat, and poultry. Ozone has continued to gain momentum in the food processing industry as the safest, most cost-effective, and a chemical-free way of dealing with food safety management. [ABSTRACT FROM AUTHOR]

The aim of this paper was to examine cholesterol content in meat of five Cyprinidae species: white bream (Bllica bjoerkna L), carp bream (Abramis brama L), baltic vimba (Vimba vimba carinata Pallas), zope (Abramis balerus L) and crucian carp (Carassius carassius gibelio Bloch) from the river Danube. Cholesterol content was examined in the function of season factor and individual weight. Cholesterol concentration in meat of white bream carp bream, baltic vimba, zope and crucian carp is on average level below 20 mg/100 g of meat, which makes meat of these fish species nutritively very valuable. Cholesterol content is variable during the season. Its concentration in meat and in lipids is lowest during spring, during summer it increases and during autumn decreases, except in meat of white bream. Body weight has influence on cholesterol content when its concentration is expressed as % of cholesterol in lipids. Its content in lipids decreases with increasing of individual weight, except in meat of carp bream.

Osmotic dehydration is a modern preservation method that partially removes water from food using concentrated osmotic solutions. In comparison to traditional drying methods the main advantages of the osmotic dehydration treatment are: lower processing temperatures, removal of water in liquid form, low energy consumption and possibility of reusing osmotic solution. For osmotic dehydration of fish usually ternary aqueous solutions are being used as osmotic agents. Due to high content of solids and specific nutrient composition, sugar beet molasses have recently proved to be an efficient osmotic medium for dehydration of fruits, vegetables and meat. Osmotic treatment of fish (Carassius gibelio) was studied in three osmotic solutions (ternary aqueous solution - R1, combined solution-R2 and sugar beet molasses - R3). Osmotic solution R1 was concentrated water solution of sucrose and sodium chloride (concentrations of 60%, 52,5% and 45%), osmotic solution R2 was combined solution of R1 and R3 in a 1:1 mass ratio (concentrations of 70%, 61,25% and 52,5%) and osmotic solution R3 was sugar beet molasses diluted with distilled water to concentrations of 80%, 70% and 60%. The treatment was performed in laboratory jars, at four temperatures (10, 20, 35 and 50°C), at atmospheric pressure for 1, 3 and 5 hours. Sample to solution mass ratio was 1:5 to neglect changes in solution concentration during the process. Considering the amount of diffused water from the samples in every 15 minutes osmotic solutions were stirred to provide better homogenization of osmotic medium. After the treatment, the samples were removed from the osmotic solutions, lightly rinsed with distilled water and blotted with paper to remove any excess water from the surface. The results of osmotic dehydration of fish were analyzed using sensitivity analysis. Observed responses of the process were: water loss (WL), solid gain (SG), dry matter content (DM), water activity (aw ) and minerals content (Na, K, Ca and Mg). Sensitivity analysis has shown that small changes of input variables affect changes of all system responses. Based on the sensitivity analysis it can be concluded that the value of water loss and solid gain for all three osmotic solution are sensitive to small changes in time, while changes in temperature and concentration of the same. A small increase in the value of time, temperature or concentration, leads to an increase in aw value, and the value of dry matter content for all three osmotic solutions. Due to the different chemical composition of hypertonic medium, small changes in the observed process parameters lead to an increase in the content of minerals (K, Ca, Na and Mg) in osmotic solutions R2 and R3, while and R1 only increases the content of Na. [ABSTRACT FROM AUTHOR]

Meat quality of three different weight groups of farmed and wild Cyprinus carpio was analyzed in this study. Proximate composition of meat and dressing losses of wild and farmed C. carpio of three different weight categories was analyzed in this study. The farmed raised C. carpio of three different weight categories designated as F1 (600-1000 g), F2 (1100-1500 g) and F3 (1600-2000 g), were procured from a commercial fish farm. Concurrently, wild C. carpio of three different weight categories designated as W, (600-1000 g), W2 (1100-1500 g) and W3 (1600-2000 g) were captured with the help of gill nets from the Balloki Headworks Ravi River, which is about 60 Km away from Faisalabad. The farmed C. carpio showed the contents of protein (18.92± 1.37%), lipids (6.23±0.80 %) and ash (2.27±0.12%). The maximum moisture contents were estimated as 75.68% in wild C. carpio of weight group W1. The maximum dressing losses were recorded as 37.14% in wild C. carpio of weight group F3 (1600-2000 g). Farmed raised C. carpio was found better as compared to wild due to its nutritional contents. [ABSTRACT FROM AUTHOR]

In this study, the effects of gamma irradiation on the DNA of fish ( Oncorhynchus mykiss ) by real-time PCR were studied. Fish ( O. mykiss ) were exposed to radiation doses of 0.250, 0.500, 1, 3, 5, 7, and 9 kGy in a gamma cell. Primers were designed for regions with different lengths of both nuclear and mitochondrial DNA, and each primer was used to amplify the DNA from irradiated samples. The amplicon curves for mitochondrial and nuclear DNA, and the correlations among the curves, were obtained. The Ct values for a 519 bp region of the 18S RNA gene on nuclear DNA correlated appropriately. Radiation doses applied to the fillets were estimated using the standard curve data obtained from the correlation values, and the DNA damage caused by each dose was calculated. As a consequence, a molecular methodology to analyze irradiated fish meat qualitatively and also for the estimation of administered dose was developed. This method allowed analysis of irradiated fish, which had been stored for up to 3 months with a dose limit of approximately 0.5 kGy. [ABSTRACT FROM AUTHOR]

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

We studied the changes of resident microbiota in surimi—minced fish meat—during heat-treatment and subsequent cold-storage via the sequencing of partial 16S rRNA gene. Raw surimi made from Alaska pollock, pike conger, and white croaker was contaminated with 10 4 to 10 6 CFU/g of various non-endospore-forming bacteria. Immediately after heat-treatment, the bacterial counts were significantly reduced to less than 1 CFU/g, and only endospore-forming bacteria, identified as Bacillus species were retrieved. Subsequently, the bacterial counts increased up to 10 to 10 5 CFU/g in the heated surimi after refrigerated storage at 5 °C for 2 weeks or at 10 °C for 1 week. Most of the isolates from the refrigerated surimi were identified as Sporosarcina species. The Sporosarcina isolates have an increased ability to grow at 10 °C than the isolates related to the other endospore-forming bacteria, such as Bacillus , Lysinibacillus , and Paenibacillus species. Endospores of the Sporosarcina isolates were able to germinate and proliferate in a fish-paste product model system stored at 10 °C within 8 days. In order to study the cold-adaptation mechanism of Sporosarcina species, the fatty acid composition of the isolates was analyzed. At the growth temperature of 10 °C, the proportions of unsaturated to saturated fatty acids and anteiso to iso fatty acids were higher than those at 28 °C. The alteration of the fatty acid composition suggests that Sporosarcina species adapt to cold by maintaining the fluidity of the cell membrane because unsaturated and anteiso fatty acids have lower melting points than saturated and iso fatty acids, respectively. We concluded that the endospores of Sporosarcina species are widely distributed in surimi, and that they can survive heat-treatment and proliferate during cold-storage in fish-paste products. Controlling Sporosarcina species would contribute to improving the quality of surimi product. [ABSTRACT FROM AUTHOR]

Mercury exists in the environment as elemental, metallic mercury, inorganic mercury and organic mercury. Elemental and inorganic mercury released into the atmosphere from combustion of fossil fuels, mining, smelting and various industrial activities. In the aquatic environment is mercury deposited to sediments where is transformed into the main organic form methylmercury. Mercury methylation occures in the aquatic environment due to microorganisms metabolism as sulfite reducing bacteria. The toxicity of mercury in humans or animals depends on its chemical form. Elemental mercury is volatile, gastrointestinal absorption of inorganic mercury is between 10 - 30% range. Methylmercury is the most toxic form of mercury. In comparison with the inorganic form, methylmercury is absorbed from more than 80 % in the gastrointestinal tract, than is widely distributed to all tissues, although the largest deposition occurs in the kidney. The enterohepatic cycle results in a long half-life for this compound compared to inorganic mercury. Methylmercury is able to cross the blood-brain and the placental barriers, mainly affects the central nervous system and is harmful to the nervous system development of the fetus. The greatest risk of human exposure to mercury comes from food chain. Various authorities, such as United States Environmental Protection Agency (USEPA), the Joint Expert Committee on Food additives (JECFA) of the Food Agriculture Organization (FAO), World Health Organization (WHO) and European Food Safety Authority (EFSA), have established a reference dose for human consumption, such as Provisional Tolerable Weekly Intake (PTWI) for methylmercury. Our study were focused on two year report from Rapid Alert System for Food and Feed (RASFF) and evaluation of various fish species from market chain exceeded established tresholds by the Commission Regulation (EC) No. 1881/2006 of 19th December 2006 setting maximum levels for certain contaminants in foodstuffs. According to this study, in 2017 and 2018 y., 113 cases of exceeding the Hg content limit in fish and seafood products were reported. The most commonly reported fish is swordfish (Xiphias gladius), blue shark (Prionace glauca) and mako shark (Isurus oxyrinchus). [ABSTRACT FROM AUTHOR]

One of the possibilities of using high-pressure technique in inactivation of microorganism is conducting this process at subzero temperature. However, for its practical application in meat preservation the appropriate properties of meat should be maintained. Therefore, the aim of this work was to examine the effect of pressure at subzero temperature (without freezing of water) on proteins and texture of mammal’s and cold-adapted fish meat. The data showed that cod and salmon meat proteins were more susceptible to pressure-induced denaturation/aggregation than beef and pork proteins. Glucose and saccharose exerted protective effect on fish meat proteins treated with pressure of 111 MPatc and −10 ℃ but not at 193 MPatc and −20 ℃. The pressure treatment under the latter conditions increased cook loss of fish meat but not of mammal’s meat. However, after cooking the hardness of all kinds of pressurized meat was at the same level as that for unpressurized cooked samples. [ABSTRACT FROM PUBLISHER]

In this study, hypoxanthine biosensor based on immobilization of xanthine oxidase on polyvinylferrocenium perchlorate matrix coated Pt electrode for detection of hypoxanthine was presented. The steady-state background current of the biosensor was measured at+0.5V, which was due to the electrooxidation of enzymatically produced H2O2. The biosensor exhibited a linear range from 2.15 × 10−3mM to 1.03mM (r = 0.9963) with a detection limit of 6.5 × 10−4mM (S/N = 3) for the detection of hypoxanthine. The storage stability of the biosensor, the effect of interference by uric acid, and the applicability to fish sample of the biosensor analysis were also evaluated. [ABSTRACT FROM AUTHOR]

Proper nutrition is very important for the quality of life. Nutritional and health significance of the use offish and fish products in the diet is one of the reasons for the continuous increase in demand for such products in the market. What makes fish as a food stuff, particularly attractive for the consumer is, in addition to favourable contents of protein, minerals and vitamins, the fact that it is a very rich source of fatty acids, of which some are considered essential because they can not be synthesized in the body. It has been found that fish fat contains 17-21% of saturated and 79-83% of unsaturated fatty acids. Significant quantities of following unsaturated fatty acids are present in fish meat: linoleic, linolenic, arachidonic acids, EPA (eicosapentaenoic acid;EPA) and DHA (docasahexaenoic acid; DHA), which are considered to be essential, because, as cofactors of metabolism, they have a function in maintaining a favorable health status of the human organism. [ABSTRACT FROM AUTHOR]

To improve the quality of fish (sea bream) served to elderly people who have difficulty in chewing and/or swallowing, the effects of various concentrations of protease (papain) on the palatability, and physicochemical and histological properties of minced sea bream (MSB) were examined. In papain-treated MSBs, an increase in the total free a mi no acid content and a significant decrease in meat toughness were observed with increasing concentrations of papain. Sensory evaluation revealed that the texture of the 0.2% and 0.3% papain-treated MSBs was more tender and easier to eat than 0.1% papain-treated MSBs. However, MSBs treated with 0.1% and 0.2% papain were tastier than those treated with 0.3% papain, with the latter treatment leading to the highest levels of bitter components (hypoxanthine and inosine) in the fish meat. Additionally, histological examination confirmed the complete disappearance of muscle cells and connective tissues in 0.3% papain-treated MSB. These results suggest that processing of MSB with a papain concentration of 0.2% is the most suitable for palatable consumption of this fish by the elderly. [ABSTRACT FROM AUTHOR]

Meat spoilage (MS) is a complex microbial ecological process involving multiple specific microbial interactions. MS is detrimental to people's health and leads to the waste of meat products which caused huge losses during production, storage, transportation, and marketing. A thorough understanding of microorganisms related to MS and their controlling approaches is a necessary prerequisite for delaying the occurrence of MS and developing new methods and strategies for meat product preservation. This mini-review summarizes the diversity of spoilage microorganisms in livestock, poultry, and fish meat, and the approaches to inhibit MS. This would facilitate the targeted development of technologies against MS, to extend meat's shelf life, and effectively diminish food waste and economic losses., Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest., (Copyright © 2022 Zhu, Wang, Li, Zhang, Ji, Zhao, Zhang, Cai and Chen.)

Ctenopharyngodon idella (Grass carp) is one of the most widely produced species in aquaculture. This species is capable of feeding on forage crops and algae. However, few studies have investigated forage feeding in the production of this species. The aim of this work was to evaluate the impact of fresh Lolium multiflorum feeding on the fatty acid and antioxidant fat-soluble vitamin composition, antioxidant status, and lipid stability of C. idella meat. For this purpose, a 120-day feeding trial was conducted. Approximately 300 juvenile C. idella (7.97 ± 0.6 g and 8.82 ± 0.73 cm) were used. Two experimental diets were used: L. multiflorum Lam (annual ryegrass) forage, or pasture diet (PD), and artificial grain diet (GD). Juveniles of C. idella fed PD accumulated a greater concentration of EPA, DPA, and DHA fatty acids after 60 and 120 days (P < 0.05). Conversely, fish fed a grain-based diet accumulated higher omega 6 fatty acid content in their meat. The PD group meat had a higher content of α-tocopherol, lutein, β-carotene, and retinol than the GD group (P < 0.05). The action of these fat-soluble vitamins and micronutrients increased the FRAP and decreased TBARS in the meat of the PD group. These results suggest that L. multiflorum (ryegrass) feeding improves the quality of C. idella meat by increasing the fatty acids beneficial to human health, such as EPA, DPA, and DHA contents. In addition, this diet increases the antioxidant fat-soluble vitamin contents, thus not only improving the nutritional value of the meat but also contributing to lipid stability. • HUFAs n-3 from the meat of C. idella were enhanced with ryegrass diet. • A better accumulation of fat-soluble vitamins and antioxidants were obtained in the meat of C. idella fed ryegrass. • The antioxidant status was increased in the meat of C. idella fed ryegrass. • The ryegrass fed strategy improved the lipid stability of the meat of C. idella. [ABSTRACT FROM AUTHOR]

• It is obtained a white cachama pâté with high acceptability, using canola oil as a lipid source. • Balance was found among shredded fish paste, oil and water with physical-chemical and sensory variables. • The product could be an alternative to liver and meat pâtés made from other animal species. • It meets regulatory, physical-chemical, microbiological and sensory requirements under refrigeration for 42 days. The objective of the work was to formulate, characterize and evaluate the stability of a product based on white cachama (Piaractus brachypomus). From four lipid sources (pork back fat, canola oil, olive oil or sacha inchi oil), the one with the highest acceptance rate was selected based on the acceptance index and sensory characteristics. The formulation was optimized using the response surface method; 15 formulations were used in triplicate, evaluating the pH, moisture, colour and sensory acceptance values. The macronutrient composition and lipid profile of the optimal formulation was determined; its stability was evaluated under refrigeration conditions by measuring lipid and protein degradation, changes in colour, texture, changes at the microbiological and sensory levels. It was found an optimal proportion of inclusion of 50% white cachama pasta, 21% canola oil and 23% water. The stability of the final product obtained was 42 days, with 82% of acceptability index. This product could be an alternative to other pâté-type products from other species. [ABSTRACT FROM AUTHOR]

The effects of setting (suwari) at around 40 °C on the breaking strength and breaking strain rate of thermal gels treated at 85 °C for 20 min during the following processing step were examined in association with the polymerization and degradation of myosin heavy chains (MHCs) for surimi prepared from white croaker, walleye pollack and deepsea bonefish. In the case of white croaker and walleye pollack, maximum values of breaking strength and breaking strain rate were obtained after suwari at 30-40 °C for both 30 and 60 min, at which temperature MHCs were polymerized. In comparison, these textual properties of the thermal gels decreased in surimi prepared from deepsea bonefish after suwari at around 38 °C for 30 min and at around 32 °C for 60 min, with concomitant degradation products of MHC. The textual properties of deepsea bonefish after suwari at temperatures >45 °C tended to be almost the same as those after suwari at temperatures of <30 °C, where neither polymerization nor degradation of MHC was observed. [ABSTRACT FROM AUTHOR]

The aim of this work is to investigate the antibacterial effect of phenolic compound combinations and total polyphenols of Argentinean red wine varieties against Escherichia coli ATCC 35218 and Listeria monocytogenes using commercial fish meat as model food. Rutin-quercetin combination and three wine varieties (Cabemet Sauvignon, Malbec and Merlot) caused cellular death of both bacteria on fish meat at 4 °C. Rutin-quercetin combination was effective on fish meat even at 20 °C. Clarified wines did not affect the bacteria, indicating that wine polyphenols are responsible for the observed effect. The use of wine phenolic compounds as antibacterial agent could be used to prevent contamination and extend the shelf life of fish meat. A big finding of this work is the use of rutin-quercetin combination as preservative for the conservation of fish meat and its transport to the fish market, which is an effective antibacterial agent even when the transport temperature is not constant. [ABSTRACT FROM AUTHOR]

Fish mycobacteriosis should be considered as one possible means of transmission of mycobacterial infections to humans. In our study, we examined the survival of three field Mycobacterium avium subsp. hominissuis ( MAH) isolates in fish meat during thermal processing technologies using culture and quantitative real-time PCR ( qPCR) methods. Minced carp meat mixture was artificially contaminated with known amount of MAH cells and survival and absolute numbers of MAH was monitored after hot smoking and frying. The viability of MAH was significantly lower after the frying process, whereas in response to hot smoking viable MAH cells could still be cultured even after 10 min at 70 °C. Significant differences in thermal stability were also observed among the three different MAH isolates. The human isolate was the most resistant, whereas the environmental isolate was the least resistant, which is probably due to host adaptability. In this work we confirmed that MAH can survive temperatures of 70 °C and thus can pose a risk to consumers. [ABSTRACT FROM AUTHOR]

In this study, we developed a reversed-phase high-performance liquid chromatographic method with fluorometric detection for the simultaneous quantitation of 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE) in foods by using 1,3-cyclohexanedione reagent. This method provides good resolution and reproducibility. Chromatography is conducted with a gradient system using a mobile phase of methanol–water–tetrahydrofuran (75:25:1, v/v) (A) and acetonitrile (B). The gradient employed is 5% B to 25% B in 25 min; 25% B to 80% in 30 min; isocratic at 80% B in 40 min. The flow rate is 1.0 mL/min. Fluorescence detection is performed at an exciting wavelength of 385 nm and an emission wavelength of 450 nm. The calibration curves for HHE and HNE concentrations are linear from 0.08 to 14 and 0.08 to 5.2 µmol/mL, respectively. The limits of detection and quantitation for HHE are 27 and 160 nmol/mL and those for HNE are 30 and 149 nmol/mL, respectively. Validation data show that the assay is sensitive, specific, accurate, and reproducible for the simultaneous quantitation of HHE and HNE. This rapid method is, therefore, appropriate for quantitating HHE and HNE in fatty foods such as fish and animal meats. [ABSTRACT FROM PUBLISHER]