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Introduction: In Japan, sashimi, a distinctive and straightforward meal of fresh fish, is frequently offered for dinner with family or at restaurants. Since sashimi is made from raw tuna loin, infections and spoiling microorganisms can readily damage it, especially if it is served without refrigeration. In addition to ice, novel preservatives need to be researched to prevent the growth of harmful and histamine-producing microbes. Carbonyl, phenols from burning coconut shells, and organic acids are among the antibacterial substances found in liquid smoke (LS). However, more study on liquid smoke nano-encapsulation is needed because there is a lack of evidence about the physicochemical properties of LS. Aims: The goal of the study was to determine the production process of liquid smoke nano-encapsulation (LSN), the level of total histamine in LSN-coated sashimi stored at room temperature, and the effectiveness of LSN against pathogenic microorganisms. Materials and Methods: The following parameters were measured: pH levels, water content, Salmonella, E. coli, total microbial count (TPC), histamine concentration, and antibacterial inhibitory action. Results: The findings demonstrated that LSN with maltodextrin: sago flour: 1% LS ratio of 10: 1: 5 effectively inhibited the growth of E. coli and Salmonella and decreased the amount of histamine in sashimi that was refrigerated for ten days. Conclusions: LSN was effective in preventing the growth of pathogenic bacteria and reducing the histamine content in tuna sashimi. [ABSTRACT FROM AUTHOR]

The objective of this study is to develop and evaluate the properties of smoked edible film (EF) composed of carrageenan, myofibril, and collagen. The smoked EF was prepared by incorporating 0.8% liquid smoke. The analysis focused on various parameters including pH, physical properties such as thickness, solubility, tensile strength, elongation percentage, and water vapor transmission rate (WVTR). Sensory evaluation was also conducted to assess the texture attributes of the coated product, including wateriness, firmness, elasticity, hardness, and juiciness. The findings revealed that the concentration of the ingredients influenced the thickness of the EF, with myofibril proteins exhibiting higher concentrations compared to carrageenan and collagen. Both collagen and myofibril demonstrated maximum solubility at a concentration of 6%, while carrageenan achieved optimal solubility at concentrations ranging from 2 to 2.5%. Carrageenan exhibited significantly higher tensile strength compared to myofibril and collagen, whereas collagen demonstrated greater elasticity than carrageenan and myofibril protein. Moreover, myofibril protein film exhibited a lower water vapor transmission rate compared to carrageenan and collagen films. In terms of sensory assessment, carrageenan displayed high elasticity and juiciness, while collagen and myofibril showed high firmness and hardness. All EFs showed better antioxidant activity compared to Trolox (EC50 < 95.57 µg/mL). [ABSTRACT FROM AUTHOR]

Background: Skipjack pampis, a typical seafood dish from Manado, North Sulawesi, is made from smoked Skipjack (Katsuwonus pelamis L.). Our earlier research showed that adding liquid smoke (LS) to smoked skipjack considerably reduced the amount of benzo(a)pyrene in the fillet while also enhancing its sensory qualities. Objective: The study tried to examine the shelf life and presence of pathogens in LS Skipjack pampis stored in modified atmosphere packaging (MAP) and vacuum packaging (VP) with 100% N2 for 75 days at room temperature. Methods: At 0, 3, 6, 9, 25, 50, and 75 days of storage, microbiological and organoleptic characteristics were noted. Samples were analyzed at 0, 3, 6, 9, 25, 50, and 75 days for water content, pH, total plate count (TPC), and pathogenic bacteria (coliform, E. coli, Salmonella sp, and vibrio). Sensory analysis such as appearance, flavor, taste, and texture has also been determined using the Triangle test. Results: We found that the TPC of Skipjack pampis kept in a 7.8 x 10³ CFU/g VP and 7.0 x104 CFU/g MAP were still good for 25 days but rose significantly at 50 d and 75 days in the sample which used the MAP method. However, the samples that were packed in VP were still acceptable after 50 days (6.9 x 104 CFU/g) and 75 days (9.9 x 104 CFU/g). The flavor, taste, and odor could still be tolerated in VP until 75 days of storage while in MAP, the products were just acceptable only 25 days of being kept. Pathogenic bacteria were not found in the analyzed samples. Conclusion: The results showed that vacuum packaging was better than MAP for Cakalang pampis. [ABSTRACT FROM AUTHOR]

Abstract: From the polar organic extract of the Indonesian sponge Dasychalina sp. we have isolated haplosamate A (1), a unique C28 sterol containing a sulfate group at C-3 and a methyl phosphate at C-15, along with its new desulfo analogue 2, whose structure has been secured by detailed NMR investigation. Compounds 1 and 2, as well as their semi-synthetic analogues 3–5, have been evaluated for interaction with CB1 and CB2 receptors through a binding test. Desulfohaplosamate (2) showed a selective affinity for CB2 receptors in the low μM range, while a semi-synthetic derivative with cleaved ring B showed a complete loss of affinity for both receptors, highlighting the importance of an intact steroid nucleus. To our knowledge, haplosamate derivatives represent the first CB receptor ligands belonging to the class of steroids. [Copyright &y& Elsevier]