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Aquatic products are a high‐quality source of protein for humans, and the changes in protein during aquatic product processing are crucial for nutritional value, product performance, and consumer health. With the advancement of science and technology, aquatic product processing methods have become increasingly diverse. In addition to traditional methods such as thermal processing (steaming, roasting, and frying) and pickling, emerging non‐thermal processing technologies, such as high pressure, ultrasound, and irradiation, are also being applied. During (ultra‐)processing, aquatic products undergo complex biochemical reactions, among which protein oxidation significantly affects the quality of aquatic products. Protein oxidation can alter the molecular structure of proteins, thereby changing their functional properties and ultimately impacting product quality. This paper primarily explored the effects of protein changes under different processing methods on aquatic product quality and human health, as well as techniques for controlling protein oxidation. It aims to provide a theoretical basis for selecting appropriate processing methods, improving aquatic product quality, and controlling protein oxidation in aquatic products, and to offer scientific guidance for practical production. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development 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.)

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.)

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.)

Aquaculture is one of the fastest-growing agricultural sectors globally and is becoming increasingly important for producing sustainable and healthy diets with relatively low climate impacts. In comparison to livestock production, especially beef, seafood production has lower carbon emissions. Additionally, some species can extract carbon from aquatic environments, contributing to an extended carbon cycle. However, the potential for negative environmental consequences in aquaculture production might increase with the growing global population and demand for aquatic food. Herein, we review the environmental consequences of aquaculture production and the potential effects of different aquatic products on greenhouse gas (GHG) emissions. We also summarize approaches to improving environmental footprints for mitigating global climate change. Key elements, including improving feed efficiency, selecting suitable farmed species, and implementing sustainable farming practices and management in aquaculture, are discussed, as well as the trade-offs between aquaculture and capture fisheries. Crucially, performance gaps among farmed species underscore the potential for consumer-oriented advice to significantly reduce the effects of aquaculture on climate change. However, uncertainties and knowledge gaps related to carbon sequestration and GHG emissions in aquaculture ponds necessitate further research. Overall, holistic evaluation and strategic intervention regarding GHG emissions are fundamental and essential for achieving a sustainable, low-carbon future for aquaculture. [ABSTRACT FROM AUTHOR]

Copyright of China Condiment is the property of China Condiment 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.)

The evaluation of the upkeep and freshness of aquatic products within the cold chain is crucial due to their perishable nature, which can significantly impact both quality and safety. Conventional methods for assessing freshness in the cold chain have inherent limitations regarding specificity and accuracy, often requiring substantial time and effort. Recently, advanced sensor technologies have been developed for freshness assessment, enabling real-time and non-invasive monitoring via the detection of volatile organic compounds, biochemical markers, and physical properties. The integration of sensor technologies into cold chain logistics enhances the ability to maintain the quality and safety of aquatic products. This review examines the advancements made in multifunctional sensor devices for the freshness assessment of aquatic products in cold chain logistics, as well as the application of pattern recognition algorithms for identification and classification. It begins by outlining the categories of freshness criteria, followed by an exploration of the development of four key sensor devices: electronic noses, electronic tongues, biosensors, and flexible sensors. Furthermore, the review discusses the implementation of advanced pattern recognition algorithms in sensor devices for freshness detection and evaluation. It highlights the current status and future potential of sensor technologies for aquatic products within the cold chain, while also addressing the significant challenges that remain to be overcome. [ABSTRACT FROM AUTHOR]

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.)

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.)

Copyright of Chinese Journal of Inorganic Analytical Chemistry / Zhongguo Wuji Fenxi Huaxue is the property of Beijing Research Institute of Mining & Metallurgy Technology Group 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.)

Protein peroxidation during the storage and processing of aquatic products has a great impact on the nutritional value, sensory quality, textural properties and protein functional properties of aquatic products. Natural spice extracts can not only impart flavor to aquatic products, but also show good antioxidant properties in the processing and storage of aquatic products. In order to provide theoretical support for expanding the application of spice extracts and for optimizing the processing of aquatic products, this paper elucidates the molecular mechanism of protein oxidation, the major components of spice extracts and their mechanism of action in delaying protein peroxidation, and summarizes the application of spice extracts in reducing protein oxidation in aquatic products.

The promising future of natural colors in the food industry aligns with the shift in consumer preference toward healthier food options. These naturally derived ingredients gradually replace their artificial counterparts and find applications in a wide range of food categories, and aquatic products have emerged as one of them. In this work, we introduced the characteristics and extraction of several main types of natural pigments and also explored the positive outcomes of integrating the pigments, such as carotenoids, curcumin, anthocyanins, and betalains, in aquatic product processing and preservation. Their outstanding antioxidant and dyeing properties contribute to the production and storage of various aquatic products. This review aims to provide a comprehensive understanding of the current state of natural pigment applications in aquatic products and to provide inspiration for future research and industry practices.

Sulfonamides are not only widely applied in clinics but also highly valued in animal husbandry. Recently, it has become common for sulfonamide residues to exceed the standard limits in food, which can affect human health. Current regulations limit these residues. Therefore, we constructed a new limit test method to rapidly determine the levels of sulfonamide residues. Six sulfonamides were detected using the latest method called TLC-SERS, namely, sulfamethasone (A), sulfamethazine (B), sulfadoxine (C), sulfamethoxydiazine (D), sulfamethoxazole (E), and sulfathiazole (F). The optimal conditions for SERS detection were investigated for these six drugs, and the separation effects of different TLC spreaders on them were compared. Then, we successfully established a separation system using dichloromethane–methanol–ammonia in a ratio of 5:1:0.25 (v/v/v), which provided good separation effects on the six drugs. The residues were preliminarily separated via TLC. A silver sol solution was added to the spot on the silica gel G plate at the corresponding specific shift values, and SERS detection was performed. The sample solution was placed on the spot under a 532 nm laser, and the SERS spectrum was collected and analyzed for the six sulfonamides. The results showed obvious variations in the SERS spectrum among the six sulfonamides, with the LODs being 12.5, 6.4, 6.3, 7.1, 18.8, and 6.2 ng/mL from A to F, respectively, and an RSD of <3.0%. Within 48 h, the SERS signal for each sulfonamide drug was kept stable, with an RSD of <3.0%. The detection results of 20 samples using the TLC-SERS method were consistent with those obtained by UPLC-MS/MS. The established TLC-SERS method is simple and fast, providing a useful reference for the rapid detection of residue limits in food. [ABSTRACT FROM AUTHOR]

The growing atmospheric mercury (Hg) emissions in China have raised ongoing concerns regarding contamination in marine fish. To better understand the pollution patterns and associated risks, we examined methylmercury (MeHg) content in demersal and pelagic fish from four commonly found families in three geographically distinct bays along the Chinese coast. We identified significant spatial variations in MeHg levels within the same fish family across regions. Specifically, fish collected from the Beibu Gulf in the South China Sea consistently exhibited significantly higher MeHg levels compared to those from the Laizhou Bay in the Northeast and/or Haizhou Bay in the East of China. In contrast, MeHg levels in fish collected from Haizhou Bay consistently remained the lowest. Within each region, we observed significantly higher MeHg concentrations in demersal species compared to pelagic species. This trend was particularly evident in fish species including bartail flathead (Platycephalus indicus), small-scale tongue sole (Cynoglossus microlepis) and greater lizardfish (Saurida tumbil) from the Beibu Gulf (0.50, 0.21, and 0.18 mg/kg dw, respectively), as well as bartail flathead and slender lizardfish (Saurida elongata) from Laizhou Bay (0.09 and 0.12 mg/kg dw, respectively). By comparison, MeHg content in silver pomfret (Pampus argenteus) from all three regions consistently remained relatively lower than in other species. Using target hazardous quotient (THQ) calculations, we estimated potential health risks in local populations associated with the consumption of the studied fish species. Our results showed a lack of apparent health risks to local residents, as all THQ values obtained from the three regions fell within the safe limits (0.02-0.94). However, it remains important to conduct additional assessments and spatiotemporal monitoring that encompass a broader range of species and regions. [ABSTRACT FROM AUTHOR]

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.)

Introduction: This study characterized Vibrio alginolyticus isolated from seafood and freshwater products in China (2020). Methods and Results: In total, 122 (95.31%) V. alginolyticus isolates were resistant to at least 1 antibiotic category, and 2 (1.56%) isolates were resistant to at least 3 antibiotic categories and belong to multi-drug resistance (MDR) isolates. A high prevalence rate was observed to be blaCARB (98.04%) encoding beta-lactam resistance, followed by tet (97.06%) encoding tetracycline resistance and fos (4.90%) encoding resistance to fosfomycin. Among the 57 V. alginolyticus isolates, the commonest virulence genes were type III secretion system translocated gene vopD, vopB, and vcrH (54.4%, 31/57), type III secretion system regulated gene tyeA (54.39%), followed by vscI and vscF (50.88%) encoded type III secretion system inner rod protein and needle protein, respectively. Multilocus sequence typing (MLST) showed considerable genetic diversity, with 34 distinct sequence types (STs) identified among 55 isolates. ST421 (n = 5), ST166 (n = 4), ST523 (n = 3), ST516 (n = 3), and ST507 (n = 3) were dominant STs among 55 V. alginolyticus isolates. Discussion: These findings highlight the widespread occurrence of V. alginolyticus in both freshwater and seafood products, underscoring the critical need for vigilant monitoring of these bacteria. Such measures are essential for ensuring effective food safety management and safeguarding public health. [ABSTRACT FROM AUTHOR]

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.)

Aquatic products are easily spoiled during storage due to oxidation, endogenous enzymes, and bacteria. At the same time, compared with synthetic antioxidants, based on the antibacterial and antioxidant mechanism of biological agents, the development of natural, nontoxic, low-temperature, better-effect green biological preservatives is more acceptable to consumers. The type and molecular structure of polyphenols affect their antioxidant and antibacterial effectiveness. This review will describe how they achieve their antioxidant and antibacterial effects. And the recent literature on the mechanism and application of polyphenols in the preservation of aquatic products was updated and summarized. The conclusion is that in aquatic products, polyphenols alleviate lipid oxidation, protein degradation and inhibit the growth and reproduction of microorganisms, so as to achieve the effect of storage quality control. And put forward suggestions on the application of the research results in aquatic products. We hope to provide theoretical support for better exploration of the application of polyphenols and aquatic product storage. [ABSTRACT FROM AUTHOR]

Penaeus vannamei (P. vannamei) is prone to deterioration and spoilage during storage due to its high content of moisture, amino acids, and protein. In order to prolong fresh-keeping state of P. vannamei products, the effects of vacuum skin packaging (VSP) and polyethylene (PE) packaging on the characteristics of P. vannamei stored at 4°C and −18°C were compared. Compared with P. vannamei with PE packaging, the values of physicochemical indexes during the late storage period were significantly lower compared to meat submitted to VSP technology (p < 0.05), with significantly higher scores in muscle chewiness and sensory attributes (p < 0.05). Moreover, VSP delayed the decrease in the content of α-helix in protein secondary structure during storage of P. vannamei at 4°C. VSP combined with low-temperature storage exhibited a more remarkable effect on ensuring fresh-keeping state of P. vannamei. In particular, the fresh-keeping state of P. vannamei stored at 4°C and −18°C was prolonged for two days and fifteen days, respectively, in VSP. Thus, VSP was shown to effectively prolong the shelf-life and increase the appearance of shrimp products, thus having a prospect for market application in their preservation and distribution. [ABSTRACT FROM AUTHOR]

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.)

Aquatic product safety incidents have occurred frequently because of serious pollution in the farming environment, use of illicit veterinary drugs during the farming process, and the natural occurrence of pathogenic bacteria in aquatic products. However, due to the low content of target analytes, the complexity of aquatic product matrices, and the interaction between target analytes and food components, it is very difficult to separate and purify residual pollutants from aquatic products, so there is an urgent need for accurate and precise methods with a low limit of detection for the safety detection of aquatic products. Metal-organic frameworks (MOFs) are porous crystalline materials with large specific surface area, good thermal stability, and adjustable surface modification. MOFs have been successfully applied to the safety testing of aquatic products owing to the excellent adsorption properties. This article summarizes the major structure of MOFs, discusses the adsorption mechanisms of MOFs, and reviews the applications of MOFs in the safety detection of residual pollutants (fishery drugs, heavy metals, and organic pollutants) in aquatic products, in order to provide a reference for researchers engaged in the safety detection of aquatic products.

ABSTRACT: Objectives: Aquatic ecosystems serve as a dissemination pathway and a reservoir of both antibiotic resistant bacteria (ARB) and antibiotic resistance genes (ARGs). This study aimed to determine the prevalence of colistin-resistant mcr-like genes in Enterobacteriales in aquatic products, which may be contribute to the transfer of ARGs in water environments. Methods: The mcr-1-positive Escherichia coli were recovered from 123 freshwater fish and 34 cultured crocodile cecum samples from 10 farmers’ markets in Guangdong, China. Minimum inhibitory concentration (MIC) was determined using the agar dilution method. Genotyping was performed using pulsed-field gel electrophoresis (PFGE) and multi-locus sequence typing (MLST). Conjugation assay was carried out to investigate the transferability of mcr-1. Genomic information was obtained by whole genome sequencing (WGS) and bioinformatic analysis. Results: Forty-four mcr-1 positive isolates showed co-resistance to tetracycline, trimethoprim/sulfamethoxazole, and gentamicin, while they were all sensitive to tigecycline, meropenem, and amikacin. They were typed into sixteen PFGE clusters. ST10 and ST117 were the most popular sequence types, followed by ST1114. S1-PFGE verified the presence of the mcr-1 gene on plasmids in sizes of ∼60 kb (n = 1) and ∼240 kb (n = 3). Whole genome sequencing-based analysis identified mcr-1 integrated in IncHI2 plasmid (n = 3), IncI2 plasmid (n = 2), and bacterial chromosome in two copies (n = 1). In addition to mcr-1, they carried several other antibiotic resistance genes, such as blaCTX-M-14, fosA3, and aac(6’)-Ib-cr. Conclusion: These data suggest that aquatic products are an important antibiotic resistance reservoir and highlight possible risks regarding food safety.

As technology advances and lifestyles shift, the aquatic prepared dishes market in China is presented with a growing opportunity. To comprehend its current landscape and consumers genuine wants, this study investigated products and preferences on three major online shopping platforms, using a mix of online and offline surveys. We found that consumers are inclined towards meals featuring Channaargus, Haliotis, Holothuroidea, and fish maw, with products using seafood as raw materials being more popular than those using freshwater sources. In terms of flavors, aquatic prepared dishes offer a diverse range, among which the original taste, spicy sour, and mala's numbing sensation are the most popular flavors. Regarding cooking methods, consumers prefer ready-to-heat products, followed by ready to cook, ready to cook, and ready to eat categories. Common criticisms include small serving sizes, lack of freshness, subpar quality, high prices, unimpressive flavors, peculiar aftertastes, and excessive additives. To address these challenges, this paper offers insights and potential solutions, aiming to guide the flourishing future of China's aquatic prepared dishes sector. [ABSTRACT FROM AUTHOR]

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

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

Copyright of Journal of 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.)

Enrofloxacin (ENR) is widely used as a synthetic fluoroquinolone antibiotic for disease control in aquatic animals. ENR aptamers were screened in this study using the magnetic bead-SELEX method, and a graphene oxide fluorescent sensor was developed to detect the ENR residues in aquatic products. Firstly, ENR was conjugated to amino magnetic beads by amidation reaction, and then the aptamer sequences showing high affinity to ENR were screened step by step by using the SELEX screening method. Finally, after 10 rounds of SELEX screening, six candidate aptamers with high affinity were obtained. Among these, ENR-Apt 6 was selected based on its secondary structure features, high affinity (Kd = 35.08 nM), and high specificity to ENR. Furthermore, a fluorescent sensor was prepared using graphene oxide and ENR-Apt 6. The results showed that the linear range of the sensor could reach 600 nM (R2 = 0.986), while its optimal linear range was 1–400 nM (R 2 = 0.991), with the lowest detection limit of 14.72 nM. The prepared sensor was successfully used for the detection of ENR in real samples, with a recovery range of 83.676–114.992% and a relative standard deviation < 10% for most of the samples. [ABSTRACT FROM AUTHOR]

Aquatic products are gaining popularity due to their delicacy and high nutrient value. However, they are perishable, with a short shelf-life. Frozen storage is associated with adverse effects, leading to protein oxidation and degradation, thereby altering the protein’s structural integrity and subsequently influencing the palatability of protein-based food products. To address these challenges, novel antifreeze peptides have gained significant attention. Antifreeze peptides are a class of small molecular weight proteins or protein hydrolysates that offer protection to organisms in frozen or subfrozen environments. They offer distinct advantages over conventional commercial antifreeze agents and natural antifreeze proteins. This review provides an overview of the current state of research on antifreeze agents, elucidates their characteristics and mechanisms, and examines their applications in aquatic products. Furthermore, the article offers insights into the prospective development and application prospects of antifreeze peptides. [ABSTRACT FROM AUTHOR]

Aquatic products are good sources of essential nutrients, but the presence of pyrethroids (PYRs) as contaminants may pose risks to consumer health as the intricate matrices of PYRs usually obstruct chemical hazard detection. In this study, a gas chromatographic method was established and validated for simultaneously detecting residues of seven PYRs (cyhalothrin, permethrin, cyfluthrin, cypermethrin, tau-fluvalinate, fenvalerate, deltamethrin) in aquatic products. The aim of this method was to assess better the potential risks of pesticide residues in aquatic products. The PYRs in aquatic products were extracted with acetonitrile, purified with n-hexane saturated with acetonitrile, and cleaned up on a Cleanert® Alumina N column. Statistical analysis and orthogonal array experimental design were used to optimize the key parameters. To validate the proposed method, commonly consumed aquatic products (such as carp, crucian carp, whiteleg shrimp, river crab, sea cucumber, and scallop) were obtained from local supermarkets in Shanghai. Satisfied linearity of the calibration curves was achieved in a matrix-matched standard solution, with a correlation coefficient (R2) larger than 0.995. The average recoveries at five fortification levels varied from 77.0% to 117.2%, with relative standard deviations (RSDs) below 11.1%. Concerning electron capture detection, the limits of detection (LOD) and limits of quantification (LOQ) were 2.0–5.0 µg/kg and 5.0–10.0 µg/kg, respectively. These results demonstrate the high stability and sensitivity of this method for simultaneously detecting PYRs in aquatic products, having great practicability and which can be popularized easily. [ABSTRACT FROM AUTHOR]

Summary: Aquatic products are delicious and rich in high‐quality proteins, and thus have high‐food value and are popular among consumers; however, deterioration of their quality can easily occur when being stored and processed. Proteins, the main components of the muscle tissue of aquatic products, are closely related to the quality of aquatic products, and protein oxidation has become a research hotspot for studying the regulatory mechanisms of aquatic product quality changes. Protein oxidation is one of the main causes of quality deterioration of aquatic products, mainly because of protein cross‐linking and protein degradation caused by oxidation. Related studies have also shown that the changes in the electrostatic charge of proteins owing to oxidation are associated with the muscle water‐holding capacity (WHC). This article introduces the induction mechanism of protein oxidation in aquatic products, focusing on its effects on the quality, such as colour, texture, WHC and summarises the current research progress of aquatic products quality control on this basis to provide theoretical reference for future research. [ABSTRACT FROM AUTHOR]

In addition to microbial spoilage and lipid peroxidation, protein oxidation is increasingly recognized as a major cause for quality deterioration of muscle-based foods. Although protein oxidation in muscle-based foods has attracted tremendous interest in the past decade, specific oxidative pathways and underlying mechanisms of protein oxidation in aquatic products remain largely unexplored. The present review covers the aspects of the origin and site-specific nature of protein oxidation, progress on the characterization of protein oxidation, oxidized proteins in aquatic products, and impact of protein oxidation on protein functionalities. Compared to meat protein oxidation, aquatic proteins demonstrate a less extent of oxidation on aromatic amino acids and are more susceptible to be indirectly oxidized by lipid peroxidation products. Different from traditional measurement of protein carbonyls and thiols, proteomics-based strategy better characterizes the targeted oxidation sites within proteins. The future trends using more robust and accurate targeted proteomics, such as parallel reaction monitoring strategy, to characterize protein oxidation in aquatic products are also given. [ABSTRACT FROM AUTHOR]

With the development of the times and the improvement of people's living standards, edible aquatic products are more and more welcomed by people. Therefore, under the background that aquatic products are highly perishable and consumers pay more and more attention to food safety, the development of natural preservatives has always been one of the hot spots in the field of aquatic products storage and processing. Based on its extensive antibacterial effect and excellent antioxidant activity, plant extracts have become a promising substitute for synthetic preservatives. On the basis of discussing the spoilage mechanism of aquatic products and the antibacterial mechanism of plant derived active ingredients, this paper summarizes the application of plant extracts in aquatic products preservation, briefly analyzes the current limitations and solutions, and looks forward to the development trend of plant extracts in aquatic products preservation in the future to provide theoretical reference for expanding the application of plant extracts in aquatic products. [ABSTRACT FROM AUTHOR]

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.)

The presence of veterinary drug residues in aquatic products represents a significant challenge to food safety. The current detection methods, limited in both scope and sensitivity, underscore the urgent need for more advanced techniques. This research introduces a swift and potent screening technique using high-performance liquid chromatography-high-resolution mass spectrometry (HPLC-HRMS) and a refined QuEChERS protocol, allowing simultaneous qualitative and semi-quantitative analysis of 192 residues. A comprehensive database, employing full scan mode and data-dependent secondary mass spectroscopy, enhances screening accuracy. The method involves efficient extraction using 90% acetonitrile, dehydration with Na2SO4, and acetic acid, followed by cleanup using dispersive solid-phase extract sorbent primary secondary amine. It is suitable for samples with varying fat content, offering detection limits ranging from 0.5 to 10 μg/kg, high recovery rates (60–120%), and low relative standard deviations (

Hepatitis E virus （HEV） is a universal foodborne pathogen that infects swine， deer， rabbits， camels， and other animals. Direct contact with infected pigs and other animals or consumption of contaminated food （uncooked or undercooked） poses a risk of HEV infection in humans. This article summarizes the etiology and epidemiology of HEV， its prevalence in various animal species， and the contamination of meat and meat products， the aquatic environment， seafood， vegetables， and other crops. Therefore， people can better understand the risk of foodborne HEV transmission and provide a scientific basis for preventing and controlling its prevalence.

An ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method for the determination of the residues of prometryn and its metabolites in aquatic products was developed using a modified quick, easy, cheap, effective, rugged and safe (QuEChERS) method for sample pretreatment. Homogenized samples were extracted with acetonitrile and purified by the combined use of enhanced matrix removal of lipids (EMR-Lipid) and Cleanert LipoNo. The detection was carried out in the positive ion mode with selected reaction monitoring (SRM) and the internal standard method was selected for quantification. Under the optimal conditions, the calibration curves for prometryn and its four metabolites were linear with correlation coefficient (R2) above 0.992 in the concentration range of 1–500 ng/mL. The limits of detection (LODs) and limits of quantitation (LOQs) for all analytes were as low as 0.20 and 0.50 μg/kg, respectively. For spiked grass carp, crayfish and Chinese mitten crab, good accuracy and precision were observed, with average recoveries and relative standard deviations (RSDs) ranging from 74.4% to 113.7% and 3.17% to 11.47%, respectively. After correction by the internal standard method, the matrix effects of the five compounds in different aquatic products were not significant. The developed method allows the identification and quantitative analysis of the residues of prometryn and its metabolites in aquatic products. Additionally, the applicability of this method was validated by detecting positive samples of crayfish bathed with prometryn.

A method based on solid phase extraction (SPE) combined with ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was established for the determination of 24 acid industrial dyes in food. The sample was extracted with ammonia-ethanol solution (ammonia: absolute ethyl alcohol:water=2:7:1, v/v), the extracting solution was condensed to 1 mL under a stream of nitrogen，then dissolved by 10 mL 5% methanol-water solution. The solution was purified by Agela Cleanert PWAX SPE column. The eluant was dried with nitrogen and dissolved by ammonium acetate acetonitrile solution (10 mmol/L ammonium acetate water:acetonitrile =1:1, v/v), the analytes were separated by the Agilent ZORBAX Eclipse RRHD C18 (3.0 mm×150 mm，1.8 μm) column using mobile phase gradient with acetonitrile and 10 mmol/L ammonium acetate. The analytes were ionized with negative electrospray ionization (ESI−) and analyzed by multiple reaction monitoring (MRM) mode, then quantified by external standard method. The linearity of 24 acid industrial dyes displayed good linearities in the range from 20～300 ng/mL, the correlation coefficients higher than 0.999. The limits of detection (LOD) and quantification (LOQ) were 10 μg/kg and 25 μg/kg. The recoveries at three level spiked levels (25、100、250 μg/kg) were 91.0%～112.7% with the relative standard deviations (n=6) between 0.42% and 4.39%. The method was applied to determine 40 batches of bean products, condiments, aquatic products and meat products each, the acid orange Ⅱ was detected in 2 batches of braised meat samples, the content was 138±2.8 μg/kg and 179±3.7 μg/kg, the red 2G was detected in 2 batches of sausage samples, the content was 320±8.6 μg/kg and 230±6.2 μg/kg. The method is rapid, sensitive and reliable, it can be applied to determine 24 acid industrial dyes in food.

ObjectiveTo analyze the contamination of aquatic products with pathogens in Yunnan Province and provide a basis for the prevention and control of foodborne diseases.MethodsFrom 2014 to 2021， aquatic products obtained from 16 cities in Yunnan Province were randomly used for pathogen detection， and statistical methods were used to analyze the differences in product type， regional and seasonal distribution， and contamination source between varied aquatic products.ResultsA total of 3 540 samples were collected in the four categories of aquatic food， fresh aquatic animals， cold aquatic animals， frozen surimi products， and ready-to-eat products. Nine pathogenic microorganisms and one parasite were detected， with a total detection rate of 10.8%. Vibrio parahaemolyticus （10.3%）， Listeria monocytogenes （4.2%）， and Salmonella （3.3%） were the most common pathogenic microorganisms. Angiostrongylus cantonensis was commonly present in intermediate hosts （9.0%）， whereas the detection rate of other pathogens was low. The detection rates of pathogens in different aquatic products were statistically different （χ2=34.077，P

The evaluation of the upkeep and freshness of aquatic products within the cold chain is crucial due to their perishable nature, which can significantly impact both quality and safety. Conventional methods for assessing freshness in the cold chain have inherent limitations regarding specificity and accuracy, often requiring substantial time and effort. Recently, advanced sensor technologies have been developed for freshness assessment, enabling real-time and non-invasive monitoring via the detection of volatile organic compounds, biochemical markers, and physical properties. The integration of sensor technologies into cold chain logistics enhances the ability to maintain the quality and safety of aquatic products. This review examines the advancements made in multifunctional sensor devices for the freshness assessment of aquatic products in cold chain logistics, as well as the application of pattern recognition algorithms for identification and classification. It begins by outlining the categories of freshness criteria, followed by an exploration of the development of four key sensor devices: electronic noses, electronic tongues, biosensors, and flexible sensors. Furthermore, the review discusses the implementation of advanced pattern recognition algorithms in sensor devices for freshness detection and evaluation. It highlights the current status and future potential of sensor technologies for aquatic products within the cold chain, while also addressing the significant challenges that remain to be overcome.

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.)

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.)

Aquatic products are favored by consumers because of their delicious 1381- and rich nutrition, which belong to the allergic food recognized by the Food and Agriculture Organization of the United Nations and the World Health Organization, and they may be contaminated by foreign allergens during processing, transportation and storage, resulting in increasingly serious food safety problems caused by aquatic food allergy, which seriously restricts the development of the aquatic industry. Therefore, identifying the allergens in aquatic food and using appropriate detection techniques to detect and monitor them are conducive to preventing the occurrence of aquatic food allergies and diseases. In this paper, the main allergens in aquatic food, as well as the research progress of nucleic acid detection technology based on gene level, immunoassay technology based on protein level and mass spectrometry detection technology were summarized, which provided a theoretical basis for enriching the comprehensive understanding of aquatic allergens and their detection methods. [ABSTRACT FROM AUTHOR]

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.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology 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.)

In this study, 245 representative samples of aquatic products were selected from local markets in Shenzhen by stochastic sampling. The samples comprised eight species and fell into three aquatic product categories: fish, crustaceans, and bivalves. A total of eight BPs were determined by liquid chromatography coupled with mass spectrometry, namely, bisphenol A (BPA), bisphenol AF (BPAF), bisphenol AP (BPAP), bisphenol B (BPB), bisphenol S (BPS), bisphenol P (BPP), bisphenol Z (BPZ), and bisphenol F (BPF). All BPs were detected in aquatic products, except for BPAF, indicating pervasive contamination by BPs in aquatic products. BPS demonstrated the highest detection rate both before and after enzymatic hydrolysis, whereas BPAP exhibited the lowest detection rate before enzymatic hydrolysis and BPB displayed the lowest detection rate after enzymatic hydrolysis. The concentration difference before and after enzymatic hydrolysis proved to be statistically significant. Moreover, 49–96% of BPs in aquatic products were found in the combined state, underscoring the essentiality of conducting detections on aquatic product samples following enzymatic hydrolysis. While the health risks associated with ingesting BPs residues through aquatic product consumption were found to be minimal for residents at risk of exposure, the results suggest the necessity for more stringent regulations governing the consumption of aquatic products. [ABSTRACT FROM AUTHOR]

This study investigated the presence of Diazepam (DZP) in feed, nest material, fish bait, water samples, and aquatic products in aquaculture, and a quantitative detection method was developed using online purification-liquid chromatography-tandem mass spectrometry. Results showed that the DZP content exhibited good linearity in the range of 0.5 to 20.0 μg/L, with a correlation coefficient (r²) exceeding 0.999. The limit of quantification (LOQ) for this method was determined to be 1.0 μg/kg for fish bait, 0.5 μg/L for water samples, and 1.0 μg/kg for aquatic products. The average recoveries of DZP ranged from 85.2% to 106.5%, 82.3% to 108.0%, and 90.7% to 116.0% at spike-in levels of 1.0 μg/kg, 5.0 μg/kg and 10.0 μg/kg, with relative standard deviation (RSD) falling within 3.6% to 5.1%, 2.7% to 4.3%, and 2.1% to 2.6%, respectively. The findings revealed that DZP was not detected in 7 feed samples for aquaculture. However, the detection rate of DZP in 28 samples of nest material and fish bait used in fishing was 66.7%, with concentrations ranging from 2.2 μg/kg to 213 090.0 μg/kg, Moreover, the detection rate of DZP in 10 samples of the fish attractants was 100%, with concentrations ranging from 637 000.0 μg/kg to 3 471 000.0 μg/kg. Furthermore, 27 water samples were found to have a detection rate of 85.2%, with concentrations ranging from 0.4 μg/kg to 9.8 μg/L. Lastly, the detection rate of DZP in 71 fish samples was 54.9%, with concentrations ranging from 0.5 μg/kg to 21.8 μg/kg. The use of nest material, fish bait, and fish attractants may be one of the important reasons for the frequent detection of DZP in aquaculture water environments and aquatic products, which could potentially pose risks to consumer food safety and the healthy development of the aquaculture industry. It is crucial to strengthen the supervision and monitoring of DZP. [ABSTRACT FROM AUTHOR]

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

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

Copyright of Journal of Food Science & Biotechnology is the property of Journal of Food Science & Biotechnology Editorial Office 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.)