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Rohu fish (Labeo rohita) fillets were coated with 2.5% to 25% soy protein isolate (SPI) to evaluate their ability to reduce fat uptake. The coating pickup of fish fillets increased with increasing coating concentration. Fillets coated with 15% SPI showed the highest coating pickup value of 18.29% and reduced fat uptake by 57.78%. As revealed by lowered carbonyl and sulfhydryl contents, SPI coating protected proteins from oxidation during deep-frying. Increasing coating concentration decreased the hardness, chewiness, and cutting force of coated fish fillets. Therefore, the aforesaid coatings could be recommended for making low-fat fried fish fillets with 15% SPI. [ABSTRACT FROM AUTHOR]

ABSTRACT Natural feed additives of plant/animal/microbial origin are researched as supplements in aquaculture to improve the properties of feed, minimize the usage of chemical alternatives, reduce food safety risks and ensure sustainability to combat global food and nutritional security. Side streams generated during shellfish processing possess valuable ingredients: protein, lipids, carotenoids, minerals and chitins. Considering the current trend of organic farming and antibiotic‐free fish and shellfish, crustacean processing side streams and their derivatives seem promising and emerging resources as natural additives/supplements for formulating high‐quality feeds with superior benefits. Lower concentrations of chitin and chitosan in diets are reported to stimulate the growth of shellfish and finfish under controlled conditions. Oligomers of chitosan and nano‐chitosan are also the other potential derivatives as natural supplements in feed for better growth performance of aquaculture varieties. This review focuses on the significance of crustacean processing side streams and their derivatives, especially shrimp head meal, chitin, chitosan and chitosan oligosaccharides as potential natural additives in aquafeeds for promoting the growth performance of cultured fin fishes and shell fishes. Utilization in aquafeeds and the development of natural value‐added supplements from crustacean processing side streams, especially shrimp head and shell leftover, offer an answer to the negative environmental impact due to its dumping; reduce the dependency on food fish for fish meal production & fishmeal for aquafeeds; solution to maintain the economic viability of the fish farmers & industry as well as to ensure the supply of safer and healthy aquatic foods to meet the objectives of sustainable development goals. [ABSTRACT FROM AUTHOR]

ABSTRACT Diet is one of the essential information used in the management of fisheries resource. The objective of this study was to assess the dietary preferences, index of preponderance, trophic level, food niche breadth, and food overlap of purple‐spotted bigeye (Priacanthus tayenus) caught from the northern coast of Java, Indonesia. A total of 407 fish samples were collected from July to October 2023. Each fish sample was measured for total length and body weight. Fish were then dissected to determine sex, gut length, gut volume, and diet composition. Data analysis included relative gut length, diet composition, frequency of occurrence, trophic level, index of preponderance, food niche breadth, and food overlap. The result showed that the purple‐spotted bigeye is a carnivorous fish (trophic level ranges from 3.88 to 4.18), whose main food is fish and shrimp. Based on the niche breadth value, purple‐spotted bigeye from East Java were more diverse in finding food (niche breadth = 0.26) than from West Java (niche breadth = 0.06) and Central Java (niche breadth = 0.09). The purple‐spotted bigeye species from West Java and Central Java exhibited a high level of competition in their search for food, as indicated by a food overlap value of 0.998. [ABSTRACT FROM AUTHOR]

Mesopelagic fish represent an opportunity for fishing companies and food production, but their exploitation carries substantial environmental risks related to these populations' role in the oceanic carbon pump. We assess the economic viability of mesopelagic fishing from a private economic perspective, focusing on costs and revenues accruing to the fishing industry, and a public economic perspective, considering impacts on society at large, notably climate change. We develop a stylized model, which we apply to four pelagic trawling fleets in the European Union. We find that a mesopelagic fishery operated with current excess capacity in the four fleets considered is profitable from a private perspective, but the climate impacts potentially outweigh the private economic benefits. This implies that strict governance arrangements are needed to safeguard the sustainability of the mesopelagic zone. Considering long-term dynamics, we explore potential natural limits to an expanding mesopelagic fishery. First, a growing fishery will reduce biomass level, affecting profitability. Second, an increase in mesopelagic production may lower the price, also limiting potential for expansion. For the time being, however, it is unlikely that the fishery will reach a scale level where such feedbacks can be expected, making effective governance arrangements even more crucial. [ABSTRACT FROM AUTHOR]

Summary: Excessive consumption of seafood has resulted in a decline in fish stocks and the destruction of ecosystems worldwide. Textured vegetable proteins (TVPs) can be used in manufacturing fish products, including surimi‐based fish cakes, to prevent these problems. In this study, we aimed to incorporate TVP into fish cakes as an alternative to fish meat (surimi). Fish cake samples containing TVP (0, 5%, 10%, 15% and 20%) were prepared and cooked through boiling or frying. Texture profiles, volatile compounds and consumer acceptance of the fish cake samples were measured. An increase in TVP content enhanced the protein content of the samples, making them more suitable than fish meat is as a protein source. In the fish cake samples, the textural properties, including hardness, springiness, cohesiveness, gumminess and chewiness, increased with increasing TVP content. Analysis of the volatile compounds showed that hexanal and 2‐pentifuran, which are primarily responsible for the grassy or beany flavour of soy, increased with increasing TVP content in fish cakes. The levels of these components were significantly lower in the fried samples than in the boiled samples. Overall, fried fish cakes containing 5% TVP (FST5) exhibited acceptance ratings similar to those of the control. Moreover, FST5 scored the highest in appearance, odour, taste and overall liking. Therefore, fried fish cakes supplemented with 5% TVP were qualitatively similar to fried fish cakes containing 100% fish meat (surimi). We propose the partial substitution of fish meat with alternative products to potentially reduce overfishing. [ABSTRACT FROM AUTHOR]

The ability of lactic acid bacteria (LAB) to produce biogenic amines (BAs) from amino acids using amino acid decarboxylase enzymes is an important food safety criterion due to their use as starter or bio-protective cultures. In this study, various LAB isolates, including Lactococcus (three isolates), Lactobacillus (five isolates), Enterococcus (13 isolates), and Leuconostoc (seven isolates), were isolated from ready-to-eat fish products like sauced, marinated, smoked anchovies, and smoked mackerel. These isolates were then tested for their ability to produce BAs (histamine, putrescine, cadaverine, spermidine, tryptamine, 2-phenylethylamine, spermine, serotonin, tyramine, 3-methylamine, and dopamine) and ammonia in histidine decarboxylase broth. The post-biotic solutions (cell-free supernatant) of Lb. paracasei NZ.Lbp.111, Lb. brevis NZ.Lbb.085, and E. casseliflavus NZ.Ec.074 exhibited the highest ammonia levels. Histamine accumulation was generally low in post-biotic solutions from four LAB isolates, ranging from 2.00 to 7.78 ppm. However, the post-biotic solution of Leu. mesenteroides NZLeu 009 displayed a significantly higher histamine concentration (83.23 ppm). Lactobacillus post-biotic solutions had the highest concentrations of ammonia (1220.28 ppm), 2-phenylethylamine (82.96 ppm), serotonin (278.70 ppm), tyramine (267.48 ppm), and cadaverine (19.72 ppm). Also, the average BAs concentration for Lactobacillus post-biotic solutions was the highest at 31.98 ppm. The results revealed the analysis of BAs concentrations in different LAB isolates from fish products, providing interesting insights into their metabolic capabilities and potential implications for food safety and quality. [ABSTRACT FROM AUTHOR]

Edwardsiella tarda (E. tarda) can infect humans and a variety of animals, including fish, amphibians, reptiles, birds, and mammals. However, a more highly sensitive, specific, and repeatable test for its detection is lacking. The objective of this study was to develop a highly sensitive, specific, and repeatable droplet digital polymerase chain reaction (ddPCR)-based method for the quantitative detection of E. tarda. The gyrB gene was selected as the target gene, and primers and probe were designed and synthesized. Using E. tarda genomic DNA as templates, the reaction method was optimized to establish a linear relationship with realtime PCR detection methods. The sensitivity, specificity, and repeatability of the method were analyzed, and clinical samples were tested. When the primer and probe concentrations were 900 and 300 nM, respectively, and the annealing temperature was 57°C, the efficiency of the ddPCR amplification reaction was highest and the boundary between positive and negative droplet distribution was clearest. The sensitivity was high, with detection limit being as low as 0.56 copies·µL-1; additionally, and a good linear relationship (R² = 0.9962) between ddPCR and real-time PCR detection, within the range of 1-25,000 copies·µL-1, was evident. The repeatability was good, with a detection coefficient of variation of 2.74%. There was no cross-reactivity with 15 other common pathogenic microorganisms in aquatic animals (Streptococcus agalactiae, Streptococcus iniae, Streptococcus suis type 2, Nocardia seriolae, Vibrio parahaemolyticus, Aeromonas sobria, red sea bream iridovirus, decapod iridescent virus 1, enterocytozoon hepatopenaei, carp edema virus, Koi herpesvirus, goldfish hematopoietic necrosis virus, tilapia lake virus, viral nervous necrosis virus, or grass carp reovirus) in positive samples. Among the 48 clinical samples, including Bahaba taipingensis and its live food fish, pond water samples, and routine monitoring samples (Koi), 21 were positive for E. tarda, consistent with the bacterial isolation and identification results. The E. tarda ddPCR detection method has high specificity, sensitivity, and repeatability, can more accurately quantify E. tarda, and provides a useful reference for research related to this bacterium. [ABSTRACT FROM AUTHOR]

Carmine is an aluminium and/or calcium‐chelated complex form of carminic acid (CA), which is derived from the Dactylopius coccus extract (cochineal), and is globally used as a red‐colourant in foods and cosmetics. Although several allergens in carmine allergies, such as CC38K, have been reported, it remains unknown whether chelation affects the allergenicity of carmine. We report a case of Japanese fish sausage (Gyoniku Sausage) anaphylaxis induced by epicutaneous sensitization to carmine contained in eyeshadows. In addition, we report on the effect of chelation on carmine allergy. A 32‐year‐old woman had experienced itching, wheals, and swelling of her eyelids immediately after applying pink eyeshadows, which contained carmine, on several occasions for 3 years. Two months ago, she developed itching, wheals, and swelling on her whole body, especially her eyelids, and dyspnea immediately after ingesting fried pink fish sausages, which contained cochineal. In skin prick tests (SPTs) with all ingredients ingested in the two episodes of anaphylaxis, only fish sausage was positive. SPT was also positive for carmine. In IgE‐immunoblotting using the eyeshadow and fish sausage, the patient serum IgE was bound to three protein bands at approximately 86, 114, and 130 kDa. In addition, IgE‐immunoblotting using the carmine showed a broad band at 86–130 kDa, which were consistent with those using the eyeshadow and fish sausage, whereas there is no band using CA. Interestingly, the protein bands using the eyeshadow and carmine were diminished by preincubation in the presence of ethylenediaminetetraacetic acid (EDTA) as a chelating agent. The results indicated that the causative allergens of carmine contained in the eyeshadows could be dechelated by EDTA, reducing its allergenicity. In conclusion, carmine contained in cosmetics can cause epicutaneous sensitisation and consequently can induce food anaphylaxis. To prevent sensitisation in carmine allergy, the effect of chelation on allergenicity of carmine should be considered. [ABSTRACT FROM AUTHOR]

Riverine fishes face many challenges including habitat degradation and climate change, which alter the productivity of the riverscapes in which fish live, reproduce, and feed. Understanding the watershed portfolio of foraging and growth opportunities that sustain productive and resilient fish populations is important for prioritizing conservation and restoration. However, the spatiotemporal distribution and availability of fish food are poorly understood relative to other factors such as abiotic habitat quantity and quality (e.g., water temperature). In this paper, we build on the concept of “foodscapes,” and describe three components of food for fish, including abundance, accessibility, and quality. We then discuss methodological advances to help address three key questions: (1) Why is food availability hard to estimate? (2) What are the consequences of uncertainty in food availability estimates? and (3) What approaches are available or emerging for quantifying food available to fish? To address the first question, we characterize data acquisition and analytical challenges; for the second, we demonstrate the importance of evaluating and communicating potential consequences of uncertainty; and for the third, we posit opportunities for future work. Collectively, we highlight the need for greater appreciation of the role food plays in stream fish conservation, especially given its critical influence on responses to warming temperatures.This article is categorized under: Water and Life > Nature of Freshwater Ecosystems Water and Life > Conservation, Management, and Awareness Water and Life > Methods [ABSTRACT FROM AUTHOR]

This paper investigates the dynamics of a four-dimensional plankton-fish system that contains three communities of plankton: non-toxic phytoplankton, toxic-producing phytoplankton, and zooplankton. The zooplankton consumes both non-toxic and toxic-producing phytoplankton. First, the positivity and boundedness of the solutions in the plankton-fish model are evaluated. Then, we derive the conditions for the existence of ecologically possible equilibria and their local and global asymptotic nature. Furthermore, we evaluate the criteria for the existence of Hopf-bifurcation and transcritical bifurcation. By applying Pontryagin’s maximum principle, we investigate the optimal control of fish harvesting, where fishing effort is taken as a control parameter. By using phase-space diagrams, time responses, bifurcation diagrams, and numerical analyses validate the theoretical results. The numerical results including maximum Lyapunov exponent verify chaotic dynamics of the system. We notice that a suitable choice of harvesting, phytoplankton growth rate, and additional food parameters can control the chaotic behavior of the presented model. The proposed novel mathematical model gives deeper insights to theoretical ecologists on how toxic-producing phytoplankton affects zooplankton and fish populations in aquatic systems. Furthermore, the proposed model is more appropriate for fish harvesting to maximize profit as well as species conversion in the presence of toxic phytoplankton. [ABSTRACT FROM AUTHOR]

Fishing has significant trophodynamic impacts on marine communities, including reductions in the mean trophic position (TP) of the ecosystem resulting from a decrease in the abundance and size of species and individuals with high TPs. This study demonstrates the erosion of fish TP, an additional process that results in lower TP of individuals of a given size, which may exacerbate the effects of fishing on the food web. A stable isotope approach based on the tRophicPosition Bayesian method was used to quantify the TP of 12 target marine species at a given length, and compare their TP between fishery-restricted areas and trawled areas. The results show a difference in the TP of six benthic and apical nekto-benthic predators, which feed in the median at about 0.5 TP lower in trawled areas. It appears that current 'fishing down marine food webs' analyses may underestimate the trophic effects of fishing. Accounting for changes in trophodynamics of individuals at a given size is important to detect indirect effects through food web interactions. The application of a trawling ban may lead to the restoration of lost trophic structure; however, trophic changes may occur more slowly than changes in biomass. This article is part of the theme issue 'Connected interactions: enriching food web research by spatial and social interactions'. [ABSTRACT FROM AUTHOR]

Introduction: Proteins and amino acids, as vital biomolecules, are not only part of key metabolic pathways in the body but are also essential for tissue repair, enzyme function, and hormone regulation. They also serve as building blocks for the formation of signaling molecules, such as neurotransmitters and catecholamines. Additionally, amino acids are the primary building components of proteins. Fish serves as a vital source of high-quality animal protein and amino acids, playing a crucial role in supporting human nutrition. Methods: High-performance liquid chromatography (HPLC) using fluorescence detector was employed to investigated the amino acid content of eight food fishes from diverse aquatic habitats. Results: The study revealed that the small indigenous fish (SIF) Systomus sarana and the marine fish Sardinella melanura were rich sources of all essential amino acids. Furthermore, estuarine fish like Pisodonophis boro can be recommended for specific amino acids like arginine, histidine, leucine, and valine, while Setipinna phasa is suggested for cysteine. Discussion: These recommendations rely on the possible contribution of these fishes to the Recommended Dietary Allowance (RDA) regarding each nutrient. The insights gained from this study could be utilized as recommendations to meet amino acid requirement using fish as a natural supplement. [ABSTRACT FROM AUTHOR]

This article aimed to enhance the management of the fish supply chain as a perishable commodity and to increase consumer trust. The fish supply chain begins with harvesting, whether from natural fisheries or the aquaculture sector, and extends through to marketing. It encompasses the hygienic practices of all involved parties, including suppliers, fishermen, retailers, storage facilities, distributors, transporters, and marketers. Proper hygienic handling is crucial, as inadequate practices can lead to cross-contamination at any stage of the supply chain. To improve fish quality, effective handling techniques must be applied. The use of appropriate equipment and facilities, such as cool boxes, refrigerated or insulated trucks, and boats loaded with ice, enhances the transport of fish. Improved transport methods offer several benefits to stakeholders in the fisheries sector. Consumers may be exposed to bacterial pathogens due to poor handling, washing with polluted water, or ingestion of raw or inadequately cooked fish. While most pathogens can be eliminated through adequate cooking and control measures at each stage of the supply chain, exposure to raw or undercooked fish poses a serious risk to consumer health. [ABSTRACT FROM AUTHOR]

Fish provide food and income opportunities for millions of people in Lake Nyasa, also known as Lake Malawi in Malawi and Lake Niassa in Mozambique. Oreochromis karongae (Trewavas, 1941), which is native to Lake Nyasa, Lake Malombe and the Shire River, is at the verge of extinction and has been listed as critically endangered species by the International Union for Conservation of Nature (IUCN), primarily due to overfishing. Using 632 bp of partial mitochondrial cytochrome oxidase subunit I (COI) sequences from 115 samples, this work aims to assess the population genetic status and demographic history of this species to better manage and advance its conservation. The analysis of molecular variance (AMOVA) revealed a low and non‐significant genetic differentiation index across the populations under study (ΦST = 0.003, p = 0.278), indicating a lack of population genetic structure. Phylogenetic analysis, grouped together all COI haplotypes of O. karongae from the six sampled sites. Nonetheless, the results showed signs of population expansion from a historic bottleneck, consistent with most data from the Western Indian Ocean Fauna. The findings from this study could be used to improve management and conservation strategies for critically endangered O. karongae in Lake Nyasa. [ABSTRACT FROM AUTHOR]

Present study aimed to evaluate the changes in proximate composition and physical attributes in brown shrimp (Metapenaeus dobsonii) exposed to different methods of cooking followed by freezing. For this, three different grades (100/200, 200/300, and 300/500 numbers per kg) of brown shrimp were cooked at 90 °C till the core temperature of the product reaches 85 °C using hot water, steam, and microwave (400 W) techniques. The changes in yield, cooking loss, proximate composition, textural, and colour profile were assessed for cooked shrimps. The cooking loss was higher for larger grades of shrimp, whereas shrimp cooked using hot water exhibited the highest cooking loss. Lowest cooking loss was observed for microwave-cooked shrimp. Moisture content decreased after cooking whereas protein, fat, ash, and calorie content increased. After cooking, different grades of shrimp showed an increase in their lightness (L*), redness (a*), and yellowness (b*) values. The smaller grade shrimp exhibited lower value for cohesiveness, hardness, chewiness, and gumminess. Different cooking techniques yielded cooked shrimp of varying hardness values. [ABSTRACT FROM AUTHOR]

Fish is a good source of protein and plays an important role in fighting hunger and malnutrition. Effect of frying temperature (150°C, 160°C, 170°C), frying time (4, 5, 6 min) and thickness (1.5, 2.5, 3.5 cm) on proximate composition, texture and color parameters of fish nuggets from blue whiting was evaluated. Box-Behnken design was used to analyze and optimize frying conditions. Frying temperature significantly (p <.05) affected protein, ash and springiness positively but negatively affected crude fiber and hardness. Frying time had significant effect (p <.05) on protein, ash and springiness positively but negatively affected crude fiber. Thickness significantly (p <.05) affected crude fiber and stringiness positively while protein, ash, oil content, springiness, cohesiveness and gumminess was significantly (p <.05) affected negatively. Consumers desired taste of the fish nuggets more than other sensory attributes evaluated. Optimized frying temperature of 157°C, frying time 4 min and thickness of 2.3 cm were obtained with 61% desirability. [ABSTRACT FROM AUTHOR]

Sample this: a hypothetical menu book of fish recipes from both sides of the Bengal border; a barbed wire running through the Ichhamati, showing the river's indifference to political borders; a sandstone and fabric pillar standing as a metaphoric monument of unity between religions, commemorating Gandhi's peace march in Noakhali in 1946; an accordion book opening out, unfolding narratives immortalised in Ritwik Ghatak's films. These are some of the artworks that were showcased at The Legacy of Loss: Perspectives on the Partition of Bengal, an Art Exhibition that the Kolkata Partition Museum Trust (KPMT) organised in collaboration with the Kolkata Centre for Creativity (KCC), to commemorate the 74th anniversary of India's Partition. The Exhibition ran from 17 to 29 August 2021 at KCC, and was supported by Tata Steel and the Emami Foundation. Conceptualised and conceived by the late art historian, Dr. Rajasri Mukhopadhyay, and curated by KCC, this was an unique Exhibition on the Bengal Partition by five contemporary artists – Paula Sengupta, Vinayak Bhattacharya, Debasish Mukherjee, Amritah Sen and Dilip Mitra – each with a distinct style and perspective on the theme. As Rajasri Mukhopadhyay put it, Partition provided 'the psychological topography for this Exhibition. The pictorial narratives ... [found here] are embedded in the geographical sites of ancestry, the physical border, the trajectories of nostalgia in refugee colonies, and stories of inherited memories.' This paper will delve into the uniqueness of this Exhibition and argue for the importance of the Arts in preserving cultural memory, something that KPMT strongly believes in. [ABSTRACT FROM AUTHOR]

The use of tools played a central role in human culture and evolution. Early studies with apes demonstrated the tool use; however, currently the works have focused on Platyrrhine, particularly capuchin monkeys. Blonde capuchin monkeys, Sapajus flavius, have been observed using sticks to fish for termites in the Atlantic Forest, where this species has been extensively studied. In this study, we presented the first evidence of stone tool use by the blonde capuchin monkeys, as well as the dimensions and weight of these tools. We gathered data from three areas of Caatinga dry forest where we discovered this new tool use among the species. The mean weight of the hammers was 475.7 g (± 142 SD). The mean height of the anvils was 48.3 cm (± 18.7 SD), while the mean surface area of the anvils was 1.2 m2 (± 0.4 SD). We identified fruits and/or nuts from three plant species—Prunus dulces, Cnidoscolus quercifolius, and Syagrus coronate—near the anvils at the study sites. Additionally, we passively observed six instances of stone tool use by blonde capuchin monkeys. Their use of stones to crack encased foods mirrored behaviors previously reported in Sapajus libidinosus, a species well known for using stone tools to exploit hard nuts. Our findings place blonde capuchin monkeys among the list of primates that utilize stones as tools, highlighting the species' adaptability in exploiting resources within the Caatinga. Long-term studies are essentials to comprehend the use pattern of stone tools (across both general and seasonal perspectives) and the influence of variables, such as fruit hardness, distance to watercourses, and fruit availability on the use of this technology by this primate. [ABSTRACT FROM AUTHOR]

Fish constitutes the main protein source for the Amazonian population. However, the impact of different anthropogenic activities on trace element and metal accumulation in fish and their risks for human health at a regional scale remain largely unexplored. Here we assessed exposure levels of 10 trace elements and metals (Cr, Mn, Fe, Ni, Cu, Zn, As, Cd, Pb, and Hg) in 56 samples belonging to 11 different species of fish from the Brazilian Amazon. We studied the relationship between exposure levels, fish origin, and fish feeding habits, and assessed toxicological and carcinogenic risks for the Amazonian population. No significant correlation was found between sampling site and exposure levels to the studied elements, but a significant difference was found between the accumulation of some metals and the position of the fish species in the food chain. The concentrations of Cr and Hg in fish flesh were found to exceed the Brazilian limits for human consumption. This study shows that current fish consumption patterns can lead to estimated daily intakes of Hg, As and Cr that exceed the oral reference dose, thus posing a toxicological concern. Furthermore, carcinogenic risks may be expected due to the continued exposure to Cr and As. The results of this study show that the consumption of wild caught fish in the Amazon region should be controlled. Moreover, continued monitoring of trace element and metal contamination in fish and on the health of the Amazonian population is recommended, particularly for riverine and indigenous communities. [Display omitted] [ABSTRACT FROM AUTHOR]

Cooking food at high temperatures can lead to the formation of harmful chemical compounds called polycyclic aromatic hydrocarbons (PAHs). The purpose of this study was to conduct a systematic review and meta-analysis to evaluate the concentrations of 16 PAHs in cooked fish using roasting, barbecuing, or grilling techniques. The Monte Carlo simulation method was employed to accurately assess and quantify the uncertainties associated with risk estimation. This study compiled data on PAH levels in cooked fish using gas or charcoal from 57 original published articles in the PubMed, Science Direct, Scopus, Google Scholar, and Web of Science databases between January 1, 2010 to December 30, 2023. The investigation showed that 55.1% of cooked fish was made by grilling, 35.1% by barbecuing, and 9.8% by roasting. Based on the 95th percentile Hazard Quotient (HQ) from fish consumption, the ranking of 8 PAHs was as follows: Benzo[a]pyrene (BaP = 14.10) > Pyrene (Pyr = 0.29) > Fluorene (Flu = 0.23) > Naphthalene (Nap = 0.22) > Fluoranthene (Flrt = 0.12) > Acenaphthene (Ace = 0.11) > Acenaphthylene (Acy = 0.04) > Anthracene (Anth = 0.02). However, the non-carcinogenic risk ratio for other PAH compounds in fish consumption, excluding BaP, was found to be less than one (HQ < 1). The 95th percentile lifetime excess cancer risk (LTCR) values for 8 PAH compounds (BaP (4.35E− 9) > Anth (6.10E− 11) > Flrt (9.35E− 12) > Pyr (7.04E− 12) > Ace (6.56E− 12) > Flu (4.97E− 12) > Nap (4.39E− 12) > Acy (2.57E− 12)) from fish consumption were negligible and can be disregarded (LTCR < 10− 6). Based on the analysis of the findings, it can be concluded that the consumption of cooked fish using various methods worldwide does not present a carcinogenic risk linked to PAHs. [ABSTRACT FROM AUTHOR]

The 8-week study evaluated the effect of dietary protein reduction on growth performance and water quality of blue streak hap (Labidochromis caeruleus) using biofloc technology (BFT). Fish averaging 0.67 ± 0.13 g in weight were distributed into 15 polyester tanks, each with a water volume of 60 L within 100 L tanks, accommodating 15 fish per tank. Four isolipidic and isoenergetic diets were formulated with gradually decreasing protein levels (40%, 35%, 30%, and 25%). Four biofloc groups (40P + BF, 35P + BF, 30P + BF, and 25P + BF) and control (C) (40P + without BF) were fed twice daily (09:00 and 17:00) at a rate of 5% of their body weight. Molasses was added to the experimental tanks on a daily basis as an organic carbon source. This ensured that the biofloc tanks had a balanced carbon/nitrogen (C/N) ratio and facilitated control of total ammonia nitrogen (TAN), nitrite-nitrogen (NO2-N), and nitrate-nitrogen (NO3-N) levels. The nutritional composition of the bioflocs obtained from the experimental groups revealed that the crude protein and crude lipid contents were 37.00–38.14% and 1.45–1.52%, respectively (P > 0.05). The best specific growth rate (SGR) (1.68%) and feed conversation ratio (FCR) (2.21) were determined in the 35P group. Based on the overall evaluation of the study's data, it can be concluded that the dietary protein for the blue streak hap (L. caeruleus) can be reduced from 40 to 35% in a biofloc system without any negative effects on health. Improving water quality and providing additional food to fish through zero water exchange and organic carbon addition (BFT) can be considered a sustainable aquaculture technique that can be used in ornamental fish farming. [ABSTRACT FROM AUTHOR]

The flavor profile of fermented fish products is influenced by the complex interplay of microbial and enzymatic actions on the raw materials. This review summarizes the various factors contributing to the unique taste and aroma of these traditional foods. Key ingredients include locally sourced fish species and a variety of spices and seasonings that enhance flavor while serving as cultural markers. Starter cultures also play a critical role in standardizing quality and accelerating fermentation. Flavor compounds in fermented fish are primarily derived from the metabolism of carbohydrates, lipids, and proteins, producing a diverse array of free amino acids, peptides, and volatile compounds such as aldehydes, ketones, alcohols, and esters. The fermentation process can be shortened by certain methods to reduce production time and costs, allowing for faster product turnover and increased profitability in the fermented fish market. Fermented fish products also show potent beneficial effects. This review highlights the importance of integrating traditional practices with modern scientific approaches. Future research directions to enhance the quality of fermented fish products are suggested. [ABSTRACT FROM AUTHOR]

Rising water temperatures across aquatic habitats, in the current global climate change scenario, can directly affect metabolism and food intake in fish species. This can potentially alter their physiological, behavioral, and shoaling properties. In the current study, we examined the effects of high temperatures on metabolism, foraging, and shoaling in tropical fish. Mixed‐species (comprising flying barbs, zebrafish, and gambusia) and single‐species (flying barbs and zebrafish) shoals were conditioned for 45 days to three kinds of temperature regimes: the current temperature regime (CTR), in which shoals were maintained at water temperature of 24°C (i.e., the current mean temperature of their habitat), the predicted temperature regime (PTR) at 31°C (i.e., simulating conditions projected for their habitat in 2100), and the dynamic temperature regime (DTR), which experienced daily temperature fluctuations between 24 and 31°C (i.e., resembling rapid temperature changes expected in their natural environments). We found species‐specific responses to these temperature regimes. Flying barbs exhibited significantly lower body weight at PTR but maintained consistent muscle glycogen content across all temperature regimes. In contrast, zebrafish and gambusia displayed significantly elevated muscle glycogen content at PTR, with similar body weights across all three temperature regimes. Cohesion within flying barb shoals and cohesion/polarization in mixed‐species shoals decreased significantly at PTR. Shoals exposed to DTR exhibited intermediate characteristics between those conditioned to CTR and PTR, suggesting that shoals may be less impacted by dynamic temperatures compared to prolonged high temperatures. This study highlights species‐specific metabolic responses to temperature changes and their potential implications for larger‐scale shoal properties. [ABSTRACT FROM AUTHOR]

This article discusses the feeding behavior of Atlantic herring in coastal waters, specifically in Greifswald Bay in the Baltic Sea. The researchers found that adult herring caught in the fall had unexpectedly consumed demersal fishes and large invertebrates, rather than the expected zooplankton. This behavior was consistent over multiple years of sampling. In contrast, herring stomachs in the spring were mostly empty. The study highlights the importance of considering the feeding traits of marine fish in population models and the need for more holistic approaches in food web science. [Extracted from the article]

BACKGROUND: Seafood consumers are widely exposed to diclofenac due to the high contamination levels often present in aquatic organisms. It is a potential risk to public health due its endocrine disruptor properties. Limited information is available about diclofenac behavior after food digestion to enable a more realistic scenario of consumer exposure. This study aimed to evaluate cooking effects on diclofenac levels, and determine diclofenac bioaccessibility by an in vitro digestion assay, using commercial fish species (seabass and white mullet) as models. The production of the main metabolite 4′‐hydroxydiclofenac was also investigated. Fish hamburgers were spiked at two levels (150 and 1000 ng g−1) and submitted to three culinary treatments (roasting, steaming and grilling). RESULTS: The loss of water seems to increase the diclofenac levels after cooking, except in seabass with higher levels. The high bioaccessibility of diclofenac (59.1–98.3%) observed in both fish species indicates that consumers' intestines are more susceptible to absorption, which can be worrisome depending on the level of contamination. Contamination levels did not affect the diclofenac bioaccessibility in both species. Seabass, the fattest species, exhibited a higher bioaccessibility of diclofenac compared to white mullet. Overall, cooking decreased diclofenac bioaccessibility by up to 40% in seabass and 25% in white mullet. The main metabolite 4′‐hydroxydiclofenac was not detected after cooking or digestion. CONCLUSION: Thus, consumption of cooked fish, preferentially grilled seabass and steamed or baked white mullet are more advisable. This study highlights the importance to consider bioaccessibility and cooking in hazard characterization studies. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

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Invasive fish species pose several threats to aquatic biodiversity and health, necessitating a good understanding of their biology and ecology. This study aims to understand the biology of invasive fish species collected from a Langat River tributary, Selangor, focusing on their growth, reproduction, and feeding habits. Fish and water samples were collected between March and August 2022. A total of 171 specimens were recorded, including 71, 55, and 45 individuals of Pterygoplichthys disjunctivus, P. pardalis, and Oreochromis sp. The b values for length-weight relationships of P. disjunctivus, P. pardalis, and Oreochromis sp. were 2.79, 2.92, and 2.89, respectively. The mean condition factor for Oreochromis sp. was significantly (p < 0.05) higher than that of the other two species. There were no significant differences between the observed and expected number of males and females for all three species. The females had higher mean gonadosomatic index values compared to males. The mean fecundity for P. disjunctivus, P. pardalis, and Oreochromis sp. were 973 ± 596, 10562 ± 830, and 1052 ± 1068, respectively. The most important stomach contents of the three species were detritus, mineral particles, and diatoms, with a higher proportion of mineral particles found in the diets of P. disjunctivus and P. pardalis. The information on growth patterns, reproductive strategies, and dietary preferences provides valuable insights for controlling their invasion of local rivers. [ABSTRACT FROM AUTHOR]

The mangrove red snapper, Lutjanus argentimaculatus, is a marine food fish of economic and aquaculture importance. The application of genomic selection-based breeding programs for this species is limited by the absence of a reference genome and transcriptome profiles. The current study attempted to fill this void by generating genomic and transcriptomic resources for red snapper. Using PacBio long reads, and Arima Hi-C linked reads, a scaffold-level genome assembly was generated for L. argentimaculatus. The assembly is of 1.03 Gb comprising of 400 scaffolds with N50 of 33.8 Mb and was assessed to be 97.2% complete upon benchmarking with BUSCO. Full-length transcriptome generated with PacBio Iso-Sequencing strategy using six tissues (muscle, gills, liver, kidney, stomach, and gonad) contained 56,515 isoforms belonging to 18,108 unique genes with N50 length of 3,973 bp. The resources generated will have potential applications in the functional studies, conservation, broodstock management and selective breeding programmes of L. argentimaculatus. [ABSTRACT FROM AUTHOR]

Purpose: The aim of this article is to predict the impact of selected ergonomic interventions (EIs) on the variables of sustainable development of organizations (SDOs) in small and medium-sized enterprises in the fish food production industry. Design/methodology/approach: The study employed repetitive questionnaire assessments and workplace evaluations, including the use of measuring devices. The prediction results were compared with the evaluation of the ergonomics of the implemented EIs in the organization. Findings: Promising prediction results were obtained regarding the employee's task load. The predictions indicate the validity of applying EIs more broadly to achieve benefits for SDO. The results show a positive impact of automation on reducing the overall task load. Research limitations/implications: A limitation of the study is the sample size due to employment in a small enterprise and the limitations of the FCM Expert program. Practical implications: The study provides an analysis of the possibilities of applying ergonomic interventions (EI) in the fish food production industry and can be used to support decision-making in organizations that prioritize sustainable development. Social implications: The subject matter addressed in this study is important for ensuring human well-being by shaping appropriate working conditions. Originality/value: The originality of the study lies in the creation of a model for predicting the impact of ergonomic interventions (EI) on sustainable development outcomes (SDO) in the niche food industry of fish food production. [ABSTRACT FROM AUTHOR]

\nImplications for gastronomyIn this study, the effects of different cooking techniques on some physicochemical, color, texture and sensory properties of rainbow trout farmed in net cage systems were investigated. The greatest water loss was found in the deep-fried group and the least water loss in sous vide group. The pH of the groups increased with cooking, but lowest pH was fish cooked sous vide. The highest L* value was determined from the group cooked under pressure of 70KPa (p < 0.05), while the lowest L* value was observed in the deep-fried group (p < 0.05). The maximum hardness (N) was found in the group cooked under pressure of 10KPa (p < 0.05). Pressure cooking techniques in automatic cookers for cooking trout cubes can be said to be one of the most suitable innovative cooking methods when color, textural characteristics and sensory juiciness values are taken into account in meat texture.Fish meat is a valuable food. Suitable for both home and restaurant consumption, delicious, aromatic, healthy, perishable, and suitable for various cooking methods. In addition, it is a product with high sales value. Large rainbow trout (over kilograms) grown in the Black Sea has a high yield of meat and is sold for $13–14 per kg on both the domestic and foreign markets. Although all frying methods are applicable to this fish. This study examined whether the products prepared in new generation auto cooker and sous vide cookers are preferred by the consumers. The main criteria for buying raw fish are firmness to the touch, structure of the eye, redness of the gills, etc. such factors. What is desired in the end product that comes from the the sea to plate is a fish meat that is visually appealing in color and texture and leaves a unique taste and aroma on the palate when consumed. From this point of view, it was found that the color, uniformity and sensory characteristics of large rainbow trout cooked with automatic cookers used in both domestic and industrial kitchens are better. [ABSTRACT FROM AUTHOR]

Seafood is among the most important recommended foods due to its rich protein, mineral and fat content. In recent years, food has become an extremely important product in terms of maintenance due to increasing food demand and decreasing contractual production. In the current research, face-to-face questions were examined with 128 people living in Kütahya province and its central districts, and the answers given were evaluated with the Chi-square interval test. 76 women (59.4%) and 82 men (40.6%) that participated in this survey. According to the age analysis, 21.8% are under 21; 9.4% are between 21-30; 21.8% were between 31-40; 21.8% were between 41-50; 6.4% were between 51-60 and 18.8% were between 61-70. It was observed that there was a relationship between increasing income and fish meat consumption, and fish meat was preferred at a higher level of income. In addition, it has been an important data that young people in later periods consume more fish. [ABSTRACT FROM AUTHOR]

The study was to investigate the influence of the addition of sea vegetable (gim) flakes on physicochemical, nutritional, and antioxidative properties and stability over storage of salt-reduced fried fish cake. The addition of gim flakes at 1%, 2%, and 3% (w/w) in fried fish cake reduced the salt content by 13%, 15%, and 18%, respectively. Fried fish cakes prepared with gim flakes demonstrated lower fat and sodium content and higher protein, phenolic content, and antioxidative properties. The results of these studies demonstrated that the beneficial value and overall quality of fried fish cake can be improved through the addition of gim. [ABSTRACT FROM AUTHOR]

Starvation is one of the main stresses for fish due to food shortage, the evasion of predators, and intraspecific competition. This research evaluated the impact of brief fasting periods on reactive oxygen species (ROS) levels, antioxidant response, mRNA expression of antioxidants, autophagy-related signaling genes, and autophagosome development in the muscle tissue of rice flower carp. Following a three-day fasting period, the levels of ROS and MDA rose. Additionally, after 3 d of fasting, there was a notable upregulation of NRF2 and significant increases in the levels of GSH and the activities of enzymes such as SOD, CAT, GST, GR, and GPX, while the expression of the autophagy marker gene LC3B did not change (p < 0.05). After 7 d of fasting, the content of the ROS, the activity of SOD and GR, and the GSH content reached the maximum (p < 0.05). Concurrently, there was a significant rise in the quantity of autophagosomes. An RT-qPCR analysis revealed that seven d of starvation significantly elevated the mRNA expression of genes associated with the initiation and expansion of autophagosome membranes, vesicle recycling, and cargo recruitment, including ULK1, BECLIN1, LC3B, ATG3, ATG4B, ATG4C, ATG5, ATG9, and P62. After feeding resumed for 3 d, the mRNA level of BECLIN1, ATG3, ATG4B, ATG4C, ATG5, LC3B, and P62 still remained at a high level. The LC3II protein reached its highest level. All autophagy-related gene expression decreased in the 7-day resumed feeding group. Our data implied that short-term fasting can cause oxidative stress and disrupt the antioxidant system first and then induce autophagy in the muscles of rice flower carp. These findings shed light on how fasting affects muscle homeostasis in fish. ROS-induced autophagy of the skeletal muscle may confer the resistance of rice flower carp to short-term fasting. [ABSTRACT FROM AUTHOR]

Copyright of Revista de Ciencias Sociales (13159518) is the property of Revista de Ciencias Sociales de la Universidad del Zulia Venezuela 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 Indonesian Fisheries Processing Journal / Jurnal Pengolahan Hasil Perikanan Indonesia is the property of IPB University 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 Ege Journal of Fisheries & Aquatic Sciences (EgeJFAS) / Su Ürünleri Dergisi is the property of Ege Journal of Fisheries & Aquatic Sciences (EgeJFAS) / Su Urunleri Dergisi 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.)

This study aimed to investigate near-infrared spectroscopy (NIRS) in combination with classification methods for the discrimination of fresh and once- or twice-freeze–thawed fish. An experiment was carried out with common carp (Cyprinus carpio). From each fish, test pieces were cut from the dorsal and ventral regions and measured from the skin side as fresh, after single freezing at minus 18 °C for 15 ÷ 28 days and 15 ÷ 21 days for the second freezing after the freeze–thawing cycle. NIRS measurements were performed via a NIRQuest 512 spectrometer at the region of 900–1700 nm in Reflection mode. The Pirouette 4.5 software was used for data processing. SIMCA and PLS-DA models were developed for classification, and their performance was estimated using the F1 score and total accuracy. The predictive power of each model was evaluated for fish samples in the fresh, single-freezing, and second-freezing classes. Additionally, aquagrams were calculated. Differences in the spectra between fresh and frozen samples were observed. They might be assigned mainly to the O–H and N–H bands. The aquagrams confirmed changes in water organization in the fish samples due to freezing–thawing. The total accuracy of the SIMCA models for the dorsal samples was 98.23% for the calibration set and 90.55% for the validation set. For the ventral samples, respective values were 99.28 and 79.70%. Similar accuracy was found for the PLS-PA models. The NIR spectroscopy and tested classification methods have a potential for nondestructively discriminating fresh from frozen–thawed fish in as methods to protect against fish meat food fraud. [ABSTRACT FROM AUTHOR]

Foreign bodies (FBs) in pediatric otorhinolaryngology represent up to 10% of cases in emergency departments (ED) and are primarily present in children under five years old. They are probably the result of children's curiosity and tendency to explore the environment. Aural and nasal FBs are the most common and accessible, and the removal methods differ depending on the exact location and type of FB, which can be organic or inorganic. A fish bone stuck in one of the palatine tonsils is the most common pharyngeal FB. Laryngopharyngeal FBs can obstruct the upper respiratory tract and thus become acutely life-threatening, requiring an urgent response. Aspiration of FBs is common in children between 1 and 4 years old. A history of coughing and choking is an indication of diagnostic and therapeutic methods to rule out or confirm a tracheobronchial FB. Regardless of the availability of radiological diagnostics, rigid bronchoscopy is the diagnostic and therapeutic method of choice in symptomatic cases. Radiological diagnostics are more significant in treating esophageal FBs since most are radiopaque. Flexible or rigid esophagoscopy is a successful method of removal. A delayed diagnosis, as with tracheobronchial FBs, can lead to fatal consequences. [ABSTRACT FROM AUTHOR]

In lotic ecosystems, a higher availability of allochthonous food resources is expected during floods and rainfall events, which may yield a higher consumption of these resources by consumers. However, allochthonous input and seasonality in environmental conditions are locally dependent. Thus, dietary responses of freshwater consumers to seasonality should also be locally dependent. Herein, we applied a meta‐analytical approach to identify the spatial and seasonal environmental variables associated with the relative consumption of allochthonous food resources by fishes from tropical lotic ecosystems in different seasons.We gathered 566 observations of the diet of fish populations (i.e., restricted to the same sampling event) from 38 studies conducted in 70 localities across the tropics during flood and drought periods (hereafter, high‐water and low‐water periods, respectively). We retrieved latitude, seasonal channel width, elevation and two proxies for allochthonous input for each locality: terrestrial biomass (without considering seasonality) and the normalised difference vegetation index (NDVI; considering seasonality). Then, we applied meta‐regression models using these environmental variables as predictors and the proportion of allochthonous food resources in each consumer's diet (%Allo) as the response variable.Our models revealed that the diet of fishes from tropical lotic ecosystems is mostly autochthonous‐based, independent of the hydrological period (high‐water or low‐water), and aquatic invertebrates were the most consumed food items. Terrestrial vegetation biomass and elevation predicted increasing allochthony in the diet of tropical fishes for high‐water, but only terrestrial biomass predicted allochthony at low‐water periods. We found no relationship between latitude, channel width or NDVI with allochthony.Our study highlights the importance of considering the hierarchical level of biological organisation and fish trophic guilds for understanding seasonal patterns of relative consumption of allochthonous and autochthonous food resources by fishes. We also argue that variations in seasonality across the tropics are likely to have undermined its influence on allochthony in fish diets. The absence of a non‐relationship between channel width and allochthony provides evidence that the River Continuum Concept is better suited to temperate lotic ecosystems.Our results provide novel insights and the big‐picture of seasonal pattern in the diets of tropical fishes for use in future local empirical studies, improving forecasting of the relationship between the factors underpinning the availability of allochthonous and autochthonous food resources, and the diet of freshwater fishes. [ABSTRACT FROM AUTHOR]

Between 2012 and 2024, a prolonged outbreak of 73 cases of L. monocytogenes ST173 infections ('My2' ‐cluster) has been ongoing in Belgium (5), Czechia (1), Germany (39), Finland (2), Italy (1), the Netherlands (20), and the United Kingdom (UK) (5). Fourteen deaths have been recorded as associated with this outbreak. Males aged over 60 years represent the most affected population group. Most patients with available information from case interviews report consuming various fish products before illness. Among 73 cases, an ongoing 'My2' sub‐cluster 1 was identified with 38 cases reported in six EU countries and the UK. The 'My2' sub‐cluster 1 includes 83 non‐human isolates, of which 48 are food isolates and six are environmental isolates with traceability data corresponding to 37 fish products (different typologies) and 12 fish manufacturers (located in six EU countries and one third country). The epidemiological and traceability information did not allow identification of a single common point or food business operator in the traceability of all products. Five countries reported the implementation of control measures. The whole genome analysis (WGS) analysis, the tracing evidence, and the detection in fish products between 2017 and 2024 suggest that the strain has been geographically spread in Europe for several years, most likely originated from a past single source high up in the production chain, and has been established in different fish processing plants. Overall, the evidence supports the hypothesis of fish products as the vehicle of infections. Given the detection of the outbreak strain in multiple types of fish products and its wide circulation in the EU/EEA fish production chain, new cases are likely to be reported. Corrective measures should be implemented in the plants where the contamination is detected, and further investigations should be carried out to identify the point of entry and prevent possible re‐contamination. [ABSTRACT FROM AUTHOR]

Channel catfish (Ictalurus punctatus) are a food fish extensively reared in aquaculture facilities throughout the world and are also among the most abundant wild catfish species in North America, making them a popular target of anglers. Furthermore, channel catfish are important members of aquatic ecosystems; for example, they serve as a glochidial host for the endangered winged mapleleaf mussel (Quadrula fragosa), making them critical for conserving this species through hatchery‐based restoration efforts. During a routine health inspection, a novel aquareovirus was isolated from channel catfish used in mussel propagation efforts at a fish hatchery in Wisconsin. This virus was isolated on brown bullhead cells (ATCC CCL‐59) and identified through metagenomic sequencing as a novel member of the family Spinareoviridae, genus Aquareovirus. The virus genome consists of 11 segments, as is typical of the aquareoviruses, with phylogenetic relationships based on RNA‐dependent RNA polymerase and major outer capsid protein amino acid sequences showing it to be most closely related to golden shiner virus (aquareovirus C) and aquareovirus C/American grass carp reovirus (aquareovirus G) respectively. The potential of the new virus, which we name genictpun virus 1 (GNIPV‐1), to cause disease in channel catfish or other species remains unknown. [ABSTRACT FROM AUTHOR]

Fried seabass fish skin is one of the favorite snack products in Asian countries. This study was aimed to examine the influence of ultrasonic pretreatment and varying air-frying temperatures on the dehydration and thermodynamic characteristics of fried seabass fish skin product. Additionally, the research sought to assess mathematical models for understanding the kinetics of moisture transfer and moisture distribution within the fish skin during air-frying. Results showed that irrespective of frying temperatures, the moisture content and water activity (aw) of the air-fried fish skin decreased as the frying duration extended. The accuracy of the mathematical models was confirmed in portraying moisture transfer dynamics (proposed models), fat content (FC), activation energy, and Gibbs' energy during the air-frying process through regression analysis. As a result, Fikry's model has accurately described mass transfer in fish skin during air-frying process. Furthermore, the diffusion model effectively illuminated the spatial moisture distribution within the fish skin across diverse processing conditions. Applying ultrasonic pretreatment and elevated air-frying temperatures resulted in reduced FC, effective moisture diffusivity, and enthalpy, accompanied by an increase in the Gibbs energy difference. This knowledge holds the potential to inform the design and optimization of the frying process in the food industry. [ABSTRACT FROM AUTHOR]

Objective: Florfenicol (FFC) is a broad‐spectrum antibiotic approved by the U.S. Food and Drug Administration to treat both systemic and external bacterial infections in food fish. The objective of this study was to evaluate the effect of FFC‐medicated feed on the gut microbiota of Zebrafish Danio danio to determine (1) if the therapeutic dose of FFC‐medicated feed induces dysbiosis and (2) if fish with altered gut microbiota were more susceptible to subsequent infection by the common opportunistic fish pathogen Aeromonas hydrophila. Methods: Zebrafish that were treated with regular and FFC‐medicated feeds were artificially challenged with A. hydrophila at the end of the recommended 15‐day antibiotic withdrawal period. The gut microbiota of the Zebrafish at different stages was analyzed using 16S ribosomal RNA gene sequencing. Result: Our results found that FFC‐medicated feed induced disruption of the gut microbiota. Dysbiosis was observed in all treated groups, with a significant increase in bacterial diversity, and was characterized by a remarkable bloom of Proteobacteria and a drastic decline of Mycoplasma and Cetobacterium in treated animals but without noticeable clinical signs or mortalities. In addition, the increase of Proteobacteria was not significantly reduced after the recommended 15‐day withdrawal period, and the Zebrafish treated with FFC‐medicated feed exhibited a significantly higher mortality rate when they were subsequently challenged with A. hydrophila compared to the control (regular feed) groups. Interestingly, the most dramatic changes in the gut microbiome composition occurred at the transition time between the late stage of the medicated treatment and the beginning of the withdrawal period instead of the time during the Aeromonas infection. Conclusion: The administration of FFC‐medicated feed at the recommended dose induced gut dysbiosis in Zebrafish, and fish did not recover to the baseline after the recommended withdrawal period. Our findings suggest that the use of antibiotics in fish elicits a response similar to those previously described in mammals and possibly makes the host more susceptible to subsequent infections of opportunistic pathogens. This study using a controlled model system suggests that antibiotics in aquaculture may have long‐term effects on the general well‐being of the fish. Impact statementOur results suggested that bacterial community in the gut of healthy Zebrafish could be readily disturbed as a result of antibiotic administration. In addition, after medicated feed, Zebrafish were more susceptible to bacterial secondary infection (e.g., Aeromonas hydrophila). [ABSTRACT FROM AUTHOR]

Background: Bilih fish (mystacoleucus padangensis bleeker) is a local food source in West Sumatra with the potential to be one of the processed food products that can contribute to reducing stunting. Bilih fish contains complete nutrients for the growth and development of toddlers. Objectives: This research aims to (1) develop the formulas of buffalo milk-based nuggets with the addition of bilih fish, (2) select the best nugget formula based on an organoleptic test, and (3) analyse the nutritional content through tests (proximate, zinc, and calcium) in the formulas of buffalo milk-based nuggets with the addition of bilih fish as supplementary food for the growth and development of children aged 1-3 years (toddlers). Methods: The research design employed was experimental studies. The experimental design for the nugget formula was a Completely Randomised Design (CRD). The nugget formula was created with four treatment levels: F0 = standard formula (buffalo milk nugget + 0 g bilih fish), F1 (buffalo milk nugget + 10 g bilih fish), F2 (buffalo milk nugget + 30 g bilih fish), and F3 (buffalo milk nugget + 50 g bilih fish). The organoleptic test was conducted with 30 semi-trained panelists and 2 replications. The data collected were analysed by applying the Kruskal-Wallis and Mann-Whitney tests. Results: The best formula was F1, indicated by a bright yellow colour, savoury taste, aromatic smell, and tender texture. There were no significant differences among F0, F1, F2, and F3. The nutritional analysis results for F1 include water (46.90%), ash (2.32%), protein (11.77%), fat (7.60%), calcium (5.52 mg), and zinc (16.63 mg) per 100 g of nuggets. Conclusions: The best formula is F1 (buffalo milk nugget + 10 g bilih fish). [ABSTRACT FROM AUTHOR]