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Seas worldwide are threatened by an emerging source of pollution as millions of tons of warfare materials were dumped after the World Wars. As their metal shells are progressively corroding, energetic compounds (EC) leak out and distribute in the marine environment. EC are taken up by aquatic organisms and pose a threat to both the marine ecosphere and the human seafood consumer because of their toxicity and potential carcinogenicity. Here, sediment samples and fish from different locations in the German North Sea of Lower Saxony were examined to determine whether EC transfer to fish living close to munition dumping areas. EC were found in sediments with a maximum concentration of 1.5 ng/kg. All analyzed fish muscle tissues/fillets and bile samples were positive for EC detection. In bile, the max. EC concentrations ranged between 0.25 and 1.25 ng/mL. Interestingly, while detected TNT metabolites in the muscle tissues were in concentrations of max. 1 ng/g (dry weight), TNT itself was found in concentrations of up to 4 ng/g (dry weight). As we found considerable higher amounts of non-metabolized TNT in the fish muscle, rather than TNT metabolites, we conclude an additional absorption route of EC into fish other than per diet. This is the first study to detect EC in the edible parts of fish caught randomly in the North Sea. [ABSTRACT FROM AUTHOR]

Maintaining seafood freshness is vital in the fisheries supply chain. The Quality Index Method (QIM), assessing sensory quality with higher scores indicating poorer quality, is widely used for raw seafood. Processed seafood variations, like gutted, filleted, frozen, cooked, or packed suggest modifications to QIM schemes over time. This review highlights current QIM schemes, emphasizing their consistent use across species, especially if researchers use the same process for evaluating and validating the QIM for each species under study. Standardizing this methodology globally is recommended for official inspection and quality control, ensuring its widespread applicability. [ABSTRACT FROM AUTHOR]

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]

Summary In this study, the alternating magnetic field (AMF) with frequency of 50, 100, 150, 200 and 250 Hz at magnetic field intensity of 5 mT was used to assist the freezing of tilapia fillets, with no magnetic field (NMF) as a control group. The evaluation of thawed tilapia fillets encompassed an assessment of freezing curve, texture, microstructure, moisture state and protein structure, followed by a subsequent analysis of their correlation. The findings showed that the application of a magnetic field during the freezing process yielded favourable outcomes in enhancing the overall quality of tilapia fillets. Among them, 200 Hz had the best effect. Under the condition, the frozen tilapia fillets assisted by magnetic field showed the shortest freezing time, the least decrease in hardness and elasticity and the best chewiness after thawing. The size of the ice crystals generated during freezing was small and uniform, and the fractal dimension of the frozen sections was the highest. Muscle tissue was the least damaged, which led to the improvement of its water‐holding capacity. Magnetic field‐assisted freezing was found to maintain the α‐helix and β‐sheet in the secondary structure of proteins. The correlation analysis showed that cohesion, elasticity, fractal dimension, FD, A2, A22 and β‐turn were closely related to the quality changes of tilapia fillets after magnetic field treatment. [ABSTRACT FROM AUTHOR]

Barramundi (Lates calcarifer) is an important aquaculture species extensively farmed throughout its natural distribution of Australia and Southeast Asia, as well as being increasingly farmed in the Middle East, USA, and Europe. Barramundi has a firm, pink‐white flesh; however, fillets from farmed barramundi often exhibit grey colouration. This grey colouration detracts from its market appeal, leading to challenges in consumer acceptance and competitiveness of the product against other white fillet fish. Selective breeding, environmental manipulation, and dietary adjustments are being investigated to reduce grey flesh colouration. Yet, the absence of a rapid, noninvasive approach to predict greyness in flesh means that large numbers of samples cannot be quickly evaluated, and issues cannot be mitigated preharvest and noninvasively to preserve the fish. To address this issue, rapid analysis of flesh greyness was developed using noninvasive near‐infrared (NIR) spectroscopy through the fish skin. Thirty fish were purchased from a barramundi farm, filleted, and divided into 3 cm sections, yielding a total of 335 samples from both dorsal and ventral fillet regions. NIR spectral data were obtained from the skin side of all samples, and colouration data were collected from the flesh side of the same samples. Data were randomised into a training set (256 spectra) and a validation set (79 spectra). Predictive models were developed using flesh colour as the training input for skin NIR spectra. The refined partial least squares regression model explained 78% of the variation in the medial flesh colour (R2pe of 0.776, an RMSEP of 2.820, and an RPDpe of 2.122) demonstrating the ability to adequately predict the flesh quality through skin spectra. This highlights the potential of NIR spectroscopy as a dependable, noninvasive tool, enabling the rapid evaluation of large samples and offering the potential to address flesh colouration issues in barramundi preharvest. [ABSTRACT FROM AUTHOR]

Background: To maintain the quality of frozen Atlantic salmon after thawing and highlight the potential for moving from air fright to boat for long‐distance export, a study was designed to investigate the effects of sub‐chilling before rapid freezing on the quality of thawed fillets. Atlantic salmon chilled on wet ice before filleting and freezing was used as a control for the experimental factor chilling, whereas fresh fillets were used for the frozen–thawed samples. Results: The pre‐freezing chilling method interacted with the storage protocol and significantly affected the product. For fresh stored fillets, sub‐chilling improved the microbiological and textural stability and degradation of proteins. After 1 month of frozen storage, sub‐chilled fillets gave better color and textural properties, less adenosine triphosphate degradation and protein denaturation. In addition, sub‐chilled 4‐month‐frozen fillets also showed improved microbial stability compared to those initially chilled with ice before frozen storage. Quality was lost as a function of storage. Fresh fillets generally had higher bacterial counts, surface breaking force, firmness, hue and contents of inosine monophosphate, and lower drip loss and inosine (HxR) levels than those stored frozen–thawed. Moreover, 4‐month‐frozen fillets had higher HxR levels and lower psychrotrophic viable count growth than those that were frozen for 1 month. The time fillets were stored frozen did not profoundly affect their quality. Conclusion: It is concluded that a frozen product might be competitive with a fresh product when sub‐chilling is performed before freezing, especially when including the environmental benefits of frozen export by boat rather than air freight. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Salmon-processing co-products (fish frames containing bones, skin, and scales) were used to recover fish protein isolate (FPI) with isoelectric solubilization/precipitation (ISP) of protein at pH 12 and pH 5.5, respectively. Based on microbiological examination, FPI does not appear to present a microbiological safety concern. In fact, ISP may improve the microbial safety of FPI. In laboratory-scale experiments, different ratios of water and FPI (10:0, 10:1, 10:2, and 10:5; w:w) were used to prepare FPI-brine containing 15 or 20 g/100 ml of NaCl. The FPI brine was injected into salmon fillets before smoking. Based on laboratory-scale results, only a 10:5 ratio was tested at pilot scale in low- and high-quality fillets. Not only did the addition of FPI to brine increase (p < 0.05) the weight of smoked salmon, but it also reduced (p < 0.05) the number of injections and injection time by approximately 50%. FPI addition improved overall sensory quality at the laboratory scale but not at the pilot scale. FPI was also used as a partial replacement of salmon mechanically separated meat (MSM) in fish patties at a laboratory and pilot scale. The addition of up to 50% of FPI to fish patties in laboratory-scale experiments did not (p > 0.05) increase cook loss, but the texture was less acceptable due to their almost paste-like consistency and appearance. Adding up to 30% of FPI to fish patties in pilot-scale experiments resulted in lower (p < 0.05) cook losses and acceptable sensory quality. This study demonstrated that the advantages of FPI at the laboratory scale produced similar benefits at the pilot scale for seafood such as smoked fish and restructured products. The injectable FPI-brine and fish patties tested in this study at laboratory and pilot scales may be an advancement for commercial applications of FPI. [ABSTRACT FROM AUTHOR]

The food industry is still dependent on plastics for packaging materials, primarily due to their effectiveness in safeguarding products from external factors, such as moisture, light, and gas. However, traditional plastic packaging lacks the ability to actively preserve the quality and extend the shelf life of food. To address this challenge, various methods are currently being developed through surface modifications and the incorporation of active compounds. In most cases, studies on the modification of active film using low-pressure plasma (LPP) use different parameters, including time, pressure, and power, without a systematic optimization process. Therefore, this study aims to determine the optimum parameters for the combination of LPP treatment and Pickering emulsion (PE) of nutmeg essential oil (NEO) using Taguchi's orthogonal assay design (OAD) to produce LDPE-active film. The results showed that the optimum conditions were 15 W LPP power, 30 s LPP duration time, and 1.5% PE-NEO concentration. These results showed a 50% improvement in power and time efficiency. LDPE film–loaded PE-NEO was then applied to tilapia fillets in cold storage. The results showed that the TBARS and TBVN values of the samples after the treatment were lower than those of the control by 12.11% and 16.74%, respectively. [ABSTRACT FROM AUTHOR]

Copyright of Environmental & Social Management Journal / Revista de Gestão Social e Ambiental is the property of Environmental & Social Management Journal 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.)

Microbial contamination during seafood processing can often lead to a reduction in shelf life and the possibility of food-borne illnesses. Sanitisation with chlorine-based products during seafood processing is therefore sometimes undertaken. This study compared the effects of two sanitisers, chlorine dioxide (ClO2) and hypochlorous acid (HOCl) at their suggested concentration (5 ppm and 10 ppm; 50 ppm and 100 ppm respectively), on physical, chemical, and microbial qualities of Atlantic salmon (Salmo salar) fillets throughout 7 days of simulated retail display refrigeration. Parameters used for assessment included quality index (QI), drip loss, colour, texture, histology, total volatile base nitrogen (TVB-N), lipid oxidation (malonaldehyde, MDA), pH, and total viable count changes. Results indicated that whilst drip loss increased over the storage time, day 4 and 7 drip loss in both sanitisers decreased significantly compared with the control. There was a linear relationship (R > 0.70) between QI and storage time in all treatments, particularly in regard to skin brightness, flesh odour, and gaping parameters, but treatment differences were not present. Texture parameters including gumminess, chewiness, and hardness increased over time in the control whilst both sanitiser treatments seemed to provide protective effects against texture hardening during storage. The observed softening effects from the sanitiser treatments were aligned with microstructural and cytological changes in the histology results, as evidenced by a reduced fibre–fibre adhesion, myodigeneration, and an increase in interfibrillar space over storage time. Colour, especially chroma (C*), was shown to decrease over time in control, whereas insignificant protective effects were observed in both sanitiser treatments at day 7. Irrespective of treatment and storage time, MDA levels exceeded the acceptable limit on all days, whilst TVB-N levels were below the critical limit. Although pH was influenced by treatment and storage time, the pH was within the normal range. Microbiological results showed that with sanitiser addition, TVC was below the permissible level (106 CFU/g) until day 4 but ClO2 ice (5 ppm), ClO2 (10 ppm), and HOCl (100 ppm) treated fillets all exceeded the limit on day 7. The mixed results on the effect of sanitiser addition on fillet quality and shelf life suggested that further investigation on pathogen reduction, sanitiser introductory method, as well as testing the same treatments in low-fat fish models would be recommended. [ABSTRACT FROM AUTHOR]

This study developed, validated, and tested a simple method for tocopherol analysis on five different food matrices (sunflower oil, mackerel fillets, almonds, spinach, and avocado pulp). Tocopherol extraction from foods was carried out by the Folch method and with n-hexane, and the identification and quantification of tocopherol isoforms (α, β, γ, and δ) was performed using normal-phase liquid chromatography with ultraviolet–visible detection (NP-HPLC–UV–Vis). The normal-phase column fully separated the four tocopherol isoforms in less than ten minutes. Linearity was shown to be excellent for the four isoforms in the assayed range (10–375 ppm, R2 > 0.99). Furthermore, the limits of detection (LOD) and quantification (LOQ) ranged from 0.32 to 0.63 ppm, and from 1.08 to 2.11 ppm, respectively. The intra-day and inter-day precision were assessed at different concentrations (10, 100, and 250 ppm) for each tocopherol isoform and they were within the range of acceptable values. Recovery rates were above 80% in most cases for all of the assayed food matrices, regardless of the extraction method (Folch solvents or n-hexane). α-Tocopherol was the main isoform found in all tested foods, and sunflower oil was the sample with the highest content, followed by almond, avocado pulp, mackerel fillet, and spinach. This method provides a convenient alternative for obtaining a complete profile of the four tocopherol isoforms in a variety of food matrices and for tracking the potential degradation kinetics of fortified foods during their processing and storage. [ABSTRACT FROM AUTHOR]

ABSTRACT Water temperature is a critical environmental parameter that significantly influences fish metabolism. This study assessed the metabolism of florfenicol (FF) in tilapia (Oreochromis niloticus) at water temperatures typical of tropical and subtropical regions. Fish were treated with FF by oral administration of a dose of 10 mg kg−1 bw for 10 consecutive days. Fish fillet, liver, and kidney were sampled during the treatment phase (1, 5, and 10 days) and posttreatment (1, 2, 3, and 5 days after the last FF administration). FF, florfenicol amine (FFA), monochloro florfenicol (FFCl), and florfenicol alcohol (FFOH) were determined in the sampled tissues using a validated LC–LC–MS/MS method. The highest FF, FFA, and FFOH concentrations were determined on day 5 during the treatment phase. For FF, the concentration order is kidney > liver > fillet, while for the metabolites FFOH and FFA, the order is liver > kidney > fillet. In fillet and liver, the concentrations of FFOH were higher than the FFA concentrations, indicating that FFOH was the primary metabolite in these tissues. FFCl was only quantified at concentrations lower than 90 μg kg−1 in all tissues. The results indicated that FF can be readily absorbed and rapidly eliminated in tilapia cultivated in warm water environments. This study revealed FFOH as the primary and most persistent metabolite in tilapia farmed in warm water, followed by FFA. [ABSTRACT FROM AUTHOR]

Microplastic (MP) ingestion through fish consumption is a concern for human exposure. While the presence of plastic particles in fish tissues has been documented worldwide, information on microplastic concentrations in edible tissues, especially those smaller than 10 µm, remains scarce. Spectrometric techniques provide a complementary analytical tool to measure MP mass for human exposure studies without intrinsic size limitations; however, their application to fish analysis is limited. In this study, we utilized pyrolysis gas chromatography–mass spectrometry (Py-GC–MS) for the identification and quantification of MPs in fish muscle tissues. Two sample preparation methods, pressurized liquid extraction, and chemical digestion, were tested for compatibility with Py-GC–MS analysis. An analytical method using chemical digestion was validated for analyzing particles ≥ 0.7 µm for 4 polymer types: polypropylene, polyethylene, polystyrene, and polymethyl methacrylate. The developed method was applied to 24 adult Nile tilapia (Oreochromis niloticus) samples from a recirculating aquaculture system. MPs were detected in 42% of the samples, with an average concentration of 0.14 ± 0.32 µg/g, while high variations within subsamples were observed. Our findings reveal trace amounts of MPs in edible fish tissues from aquaculture, highlighting the potential risk of microplastic ingestion through fish consumption. This underscores the need for further risk assessments to evaluate the impact on human health and to develop appropriate mitigation measures. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry 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.)

Nematodes pose significant challenges for the fish processing industry, particularly in white fish. Despite technological advances, the industry still depends on manual labor for the detection and extraction of nematodes. This study addresses the initial steps of automatic nematode detection and differentiation from other common defects in fish fillets, such as skin remnants and blood spots. VideometerLab 4, an advanced Multispectral Imaging (MSI) System, was used to acquire 270 images of 50 Atlantic cod fillets under controlled conditions. In total, 173 nematodes were labeled using the Segment Anything Model (SAM), which is trained to automatically segment objects of interest from only few representative pixels. With the acquired dataset, we study the potential of identifying nematodes through their spectral signature. We incorporated normalized Canonical Discriminant Analysis (nCDA) to develop segmentation models trained to distinguish between different components within the fish fillets. By incorporating multiple segmentation models, we aimed to achieve a satisfactory balance between false negatives and false positives. This resulted in 88% precision and 79% recall for our annotated test data. This approach could improve process control by accurately identifying fillets with nematodes. Using MSI minimizes unnecessary inspection of fillets in good condition and concurrently boosts product safety and quality. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION The aquatic processing industry is increasingly aware of the need to ensure that slaughtering is carried out under high welfare standards, so there is a need to explore the impact of slaughter methods on fish fillets. This study aimed to investigate the effects of different slaughtering methods (M1, lethality by hammering; M2, gas mixture causing death; M3, lethality by clove oil anesthesia + ice slurry; M4, lethality by ice slurry; M5, lethality by gradient cooling) on the energy metabolism, apoptosis and flesh mass in grouper (Epinephelus fuscoguttatus).Therefore, 120 fish (24 per treatment) were slaughtered by the five methods. The results showed that the succinate dehydrogenase (SDH) enzyme activity of M5 sample was higher. The serum glucose level of M2 samples and DAPI staining fluorescence of M2 samples were the highest, indicating that the stress response of M2 was strong. In addition, the texture, pH, total volatile basic nitrogen (TVB‐N), thiobarbituric acid (TBA) and K value results showed M5 samples had better flesh quality.Gradient cooling lethality had the least effect on oxidative damage and apoptosis in grouper during cold storage as the gradient cooling lethality had the least effect on antioxidant enzyme activities. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The present work examined the effect of different chitosan sizes (bulk and nano) on the shelf life of fillets made of Cromileptes altivelis flesh in cold temperatures. Research procedures involved the characterization of chitosan and nanochitosan from the prawn skin (the study used the Litopenaeus vannamei species) and the preservation of C. altivelis fillet in chitosan and nanochitosan solution during the cooling process. Fresh C. altivelis flesh weighing 800-950 gram were sliced into skin-off fillets before being immersed in chitosan and nanochitosan solution for 15 minutes. The flesh was then covered and stored at a cold temperature (± 5°C) for nine days with an observation interval of three days. Observations were made on the values of TVB-N, TMA-N, pH, TPC, FFA, peroxide value, and the sensory values of humpback grouper fillets. The present work employed a randomized block group with a factorial pattern. All parametric data were analyzed using the ANOVA and Duncan tests. The experiment was divided into three chitosan and nanochitosan treatments with a duration of 0 day, 3 days, 6 days, and 9 days. The results showed that chitosan and nanochitosan caused significant differences (P< 0.05) in the values of TVB-N and TPC. Similarly, a significant difference was recorded in all test parameters' storage time (P< 0.05). Using nanochitosan solution can suppress the degradation of fish fillets in terms of the TVB-N and TPC values. Moreover, the best treatment was the fillet soaked in nanochitosan solution that was stored for six days. The present work concluded that nanochitosan affects the shelf life of C. altivelis fillet during the cooling process. [ABSTRACT FROM AUTHOR]

This work aimed to make a smart biofilm based on tapioca starch/bovine gelatin and roselle calyx extract (RCE)/nanofiller-ZnO. Then the utilization of the biofilm was studied to monitor the rainbow trout fillets. The biofilms were fabricated by casting the starch/gelatin solution with sorbitol/glycerol (3.2g) on casting plates and were dried at 25°C. RCE was added into biofilms (0.5 g for TP/RCE/ZnO-N and 2g for TP/RCE), and the biofilm characteristics, such as thickness, color, and antioxidant properties were investigated. The films containing nanofiller-ZnO/RCE and RCE showed significantly (p<0.05) more antioxidant activity than the neat film which respective values of 18.31 11.42 and 3.1. The thickness of the smart films significantly increased (p<0.05) from 0.08 to 0.13 by the addition of RCE/nanofiller ZnO into the solution. According to the results, a* value was significantly higher (p<0.05) in smart film with nanofiller-ZnO/RCE and RCE. The lowest L* value was obtained in film with nanofiller-ZnO/RCE. At the end of the conservation, the TVB-N value reached 35.7 mg N/100 and with the TVB-N significantly increase (p<0.05), the color properties of the smart films also changed. The color of the biofilm was purple, but the a* value significantly decreased. Therefore, the film based tapioca starch/bovine gelatin/nanofiller ZnO/RCE can be applied as a natural indicator of rainbow trout fillets. [ABSTRACT FROM AUTHOR]

• Four methods with different cooling rates were applied to the tilapia freezing. • Volatile bases (TBV-N), thiobarbituric acid (TBARS), microstructure were analyzed. • TBV-N, colors parameters and TBARS were statistically significant in all treatments. • Air blast and combined method altered less the texture of fillets after storage time. • Cryogenic freezing showed thermal stress, cracking and tissue quality damaged. The Nile tilapia (Oreochromis niloticus) fillets were frozen with static air (SA) at -20 °C, air blast freezing (AF) at -25 °C, combined method (CM - immersion in liquid nitrogen followed by AF) and cryogenic freezing (CF - immersion in liquid nitrogen). The effects of different freezing methods and of storage time at -18 °C (0, 30, 60 and 90 days) on fillet quality were evaluated. The temperature records were obtained, and the freezing times were determined by monitoring the temperatures of the geometric centers of the fillets. For CF, CM, AF and SA, the freezing times were 5.32, 127, 146 and 268 min, respectively. The quality of the frozen fillets was evaluated by measuring pH, volatile nitrogenous bases (TBV-N), thiobarbituric acid reactive substances (TBARS), and fatty acids and by obtaining a texture profile and performing scanning electron microscopy (SEM). The samples frozen by CF, after storage, had the highest levels of TBV-N because the high freezing rate produced superficial cracks that negatively affected the quality of the fillets. Freezing the samples with SA produced the worst quality indices and the microstructure was visibly damaged, with greater spaces between the fibers left by ice crystals. For all parameters evaluated, freezing with AF and CM resulted in fast freezing rates and better-quality tilapia fillets for 90 days of storage. [Display omitted] [ABSTRACT FROM AUTHOR]

BACKGROUND: The taste of fish is highly dependent on the composition of free amino acids (FAAs) and nucleotides. The present study aimed to investigate the effect of long‐term frozen storage periods (−18 °C, up to 6 months) and thawing methods [water thawing (WT, 25 °C), air thawing (AT, 25 °C), and chilled air thawing (CAT, 4 °C)] on the taste quality of tilapia (Oreochromis niloticus) fillets. RESULTS: The results showed that increase in bitter FAAs of CAT samples was 150.57% at 6 months of storage, which was lower than that of AT and WT. Glycine was the most abundant FAA and CAT maintained the highest sweet FAAs (249.90 mg/100 g). Additionally, the inosine monophosphate (IMP) of CAT samples were 1.18 and 1.09 times higher than that of WT and AT, respectively, at a frozen period of 6 months. In particular, the increase in equivalent umami concentration (EUC) values ranged from 24.25% to 103.16% in the three groups during the first 2 months. Data from principal component analysis (PCA) and orthogonal partial least‐squares discrimination analysis (OPLS‐DA) indicated that the taste quality was highly correlated with high levels of FAAs, hypoxanthine inosine (HxR) and hypoxanthine (Hx) as the storage time progressed. CONCLUSION: In general, CAT is beneficial in maintaining the taste quality of tilapia fillets during frozen storage, and frozen durations for 2 months enhances the umami flavor. This study provides useful information for the preservation of frozen aquatic products during the storage and thawing, and enrich the theoretical knowledge of the flavor chemistry of fish products. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Mercury levels of Nile perch fillets to be exported from selected fish processing industries in Uganda were determined by hot digestion in strong acids, followed by analysing the extracts with Inductive Coupled Plasma-Mass Spectroscopy (ICP-MS). There was a clear link between atmospheric mercury and methylmercury accumulation in fish tissues, thus exposing a possible threat for human health. A quantitative cross-sectional study design was undertaken from two fish processing factories around Kampala city. Simple random sampling was utilised where ten fish products were picked for analysis. The results obtained from the analysis of samples from both factories presented mercury levels far below the FAO/WHO guideline level of 0.5 mg/kg for mercury in fish. The mercury levels for both factories were higher than the oral daily recommended dose of 0.001 mg/kg body weight for the vulnerable population raising eyebrows for the general population, since fish is a major contributor to mercury intake for consumers. [ABSTRACT FROM AUTHOR]

Modifying chitosan by increasing its hydrophilic properties through sulfonation reactions will increase its solubility in water and antibacterial activity and expand the application of chitosan. This study aims to determine the antibacterial activity of sulfonated chitosan film applied as fish fillet packaging using the total plate count method. Sulfonated chitosan in this study was successfully synthesized by reacting chitosan with 1,3-propane sultone. Sulfonated chitosan products were characterized using FTIR and UV-Vis spectrophotometers, while antibacterial activity was measured using the disc diffusion method. The optimum temperature for sulfonated chitosan synthesis was 60°C (SCS60). The resulting SCS 60 was a yellowish-white solid soluble in water with a yield of 61.46% and a degree of substitution of 33%. The diameters of the SCS 60 inhibition zone against E. coli and S. aureus isolates were 7 and 10 mm, respectively. SCS60-gelatin film is elastic (elongation 272%) and more hydrophobic with a contact angle of 90.12° compared to chitosan-gelatin film (62.8°). SCC60-gelatin film was able to suppress bacterial growth in fish fillets by up to 0.3 × 104 cfu/g compared to unpackaged fish (30 × 104 cfu/g). Sulfonated chitosan has the potential to be an antibacterial food packaging material. [ABSTRACT FROM AUTHOR]

Background: The presence of toxic metals in food can be a risk to food safety and public health. Methods: The Iranian canned tuna was analyzed for nickel level after wet digestion with acids using Graphite Furnace Atomic Absorption Spectrometry (GFAAS). Results: The average concentration of nickel in canned and dead fresh fish found 4.20 ppb and 1.64 ppb. A significant difference in nickel level was observed between canned and dead fresh fish samples in this study. Although the concentration of nickel per g in the fillet after processing was relatively low, but the total amount of nickel in the sample shown change (256.01%). The results in present study showed the protein content in the canned fish increased to 13.17%. The moisture content in the processed fish decreased to 8.80%. The fat content in the canned fish increased to 12.86%. Conclusion: Although the protein and moisture contents significantly increased and decreased respectively after processing, but none of these factors were related to the change in nickel concentration. It may be recommended to regularly monitor the concentration of nickel metal in aquatic food products, so that human health was not at risk. [ABSTRACT FROM AUTHOR]

Catfish fillets are produced from whole catfish through a series of processing operations including de‐heading, gutting, filleting, skinning, trimming, and freezing. Catfish processing facilities usually chill or freeze a certain number of catfish fillets as backup storage. Later, catfish fillets are pulled out of storage for further processing, where significant manual labor is needed to separate and flatten all the fillets for downstream processing, such as portioning, breading, and individually quick‐frozen (IQF). Due to the labor force shortage and increasing labor cost, there is a pressing need to automate the singulation task, thereby reducing labor dependence. Machine vision technology has been researched for automated quality evaluation of fish products. However, research is lacking on using machine vision for automated singulation of fish fillets. This study presents a novel machine vision system consisting of a color camera for the recognition of the folding status and orientations of catfish fillets toward realizing automated fillet singulation. A set of 400 images of catfish fillets in four different orientations was captured and annotated for each catfish fillet. Two deep learning‐based image segmentation models, that is, YOLOv8 and SegFormer‐B5, were trained on the dataset for catfish fillet recognition. YOLOv8 outperformed SegFormer in catfish recognition and achieved overall masked mAP (mean average precision) scores of 97.1% and 97.4% for underwater and out‐of‐water catfish fillets, respectively. The vision system combined with YOLOv8 has the potential to automate the recognition and subsequent handling operations of catfish fillets. Practical applications: The U.S. catfish industry is shrinking and facing great challenges because of international market competition and increasing production costs. The outbreak of COVID‐19 revealed a sharp deficiency in the labor force for the entire catfish industry, which has relied on manual labor for various processing operations. Mandatory lockdowns severely disrupted seafood supply chains and labor access. The tightening labor market has resulted in the delay of not only catfish processing but also production and distribution. It is imperative to increase the level of automation for processing operations such as IQF preparation process. At present, each processing facility needs 6–10 laborers for the manual catfish fillet IQF preparation process, implying that automating the process would potentially save hundreds of thousands of dollars in annual labor costs per processing line. The automation technology developed in this article has the potential to benefit the U.S. catfish processor by minimizing labor dependence and costs. [ABSTRACT FROM AUTHOR]

Composite T-joints are adhesively bonded joints between a base plate and a panel normal to it. These are crucial, yet, they remain a structural weakness of marine composite structures. A new T-joint configuration, namely, bonding ties, has recently emerged but has never been experimentally characterised. Moreover, honeycomb cores have been favoured over foam for high-performance applications, but the former remains comparatively understudied. Consequently, this paper undertakes the mechanical testing of both foam and honeycomb-cored T-joints, using four configurations: resin fillets, bonding angles, bonding angles with fillets and bonding ties. The results show that (i) peel strength is independent of the core employed; (ii) both resin fillets and bonding ties achieve the lowest peel strength, and thus, bonding ties are not recommended; (iii) for foam-cored T-joints bonding angles and bonding angles with fillets respectively yield a 42% and 96% increase in peel strength compared to resin fillets; and (iv) for honeycomb-cored T-joints, an increase in peel strength of 46% and 84% compared to resin fillets is achieved for bonding angles and bonding angles with fillets, respectively. These findings provide novel insights into the strength of composite T-joints and may inform regulatory developments, future numerical studies and the design of marine T-joints. [ABSTRACT FROM AUTHOR]

This meta-analysis review undertakes a comprehensive examination of various approaches for identifying myopathic fillets and meticulously evaluates the effects of bird age, deboning time, and different cooking and storage conditions on woody breast (WB) myopathic conditions in broiler deboned fillets. The data, meticulously collected from 20 articles based on predefined inclusion criteria sourced from various databases and online resources, reveal significant insights. For instance, the analysis uncovers that deboning time significantly affects Meullenet-Owens Razor Shear (MORS), Blunt Meullenet-Owens Razor Shear (BMORS), and descriptive analysis values (p < 0.001). Instrumentation techniques, such as compression force and shear force, along with different cooking conditions, strongly impact BMORS shear force values (R2 = 86.80%), with significance levels ranging from 0.01 to 0.001. Deboning time also substantially impacts MORS shear force values (R = 64.03%). In contrast, the effects of deboning time, bird age, and cooking conditions on descriptive sensory evaluation are minimal when compared to woody breast fillets (age of birds: R2 = 26.53%; cooking conditions: R2 = 32.57%; deboning time: R2 = 10.06%). The overall effect of bird age on chicken breast meat quality shows significant differences for the evaluated parameters (Hedges' g [95% CI] = −0.72 [0.17, 1.26], I2 = 93%, p < 0.01). The sous vide cooking method significantly affects shear force energies and sensory descriptive evaluation for woody breast fillets (Hedges' g [95% CI] = 5.30 [−50.30, 83.40], I2 = 98%, p < 0.01). These findings, with their significant implications, provide valuable insights for optimizing processing conditions in the poultry industry to reduce woody breast occurrences and enhance meat quality, instilling confidence in the robustness of the research. [ABSTRACT FROM AUTHOR]

Through fishing and aquaculture activities, humans have access to fish, which are a basic food source in the diet due to their nutritional value. Fish are widely distributed and commercialized worldwide in different products (e.g., whole fresh, filleted, sliced, frozen, dried, smoked, salted, and canned fish, among others). Because of their composition and nutritional value, fish are highly susceptible to spoilage and contamination, mainly by microorganisms, compromising their safety, shelf life, and availability; therefore, consuming fish can become a risk to public health. Foodborne diseases are considered important global public health problems because of their incidence, consequences, mortality, and negative economic impact on the population. Among the foods commonly associated with foodborne diseases are fish and fish products contaminated by various agents that are harmful to health throughout the food chain. Because of the constant growth of the population and the demand for greater quantities of food, the search for and development of technologies for the generation and availability of fresh, safe food with nutritional and sensorial qualities has increased. This is how biopreservation emerges, which, through the application of lactic acid bacteria and/or metabolites, is positioned as a sustainable, economic, and simple alternative for obtaining fish and fish products and making them available for human and/or animal consumption. Therefore, this work focuses on providing a basic and general perspective and information through the search, collection, and analysis of information in various databases, such as Google Scholar, SciELO, Redalyc, ScienceDirect, and/or institutional repositories, regarding fish production, nutritional properties, foodborne diseases, causal agents, and their associations with fish and fish products. Additionally, this study describes the biopreservation process through the use of lactic acid bacteria and/or metabolites to extend shelf life and promote the safety and nutritional and sensory qualities of fish and fish products intended for human and/or animal consumption. [ABSTRACT FROM AUTHOR]

The presence of biogenic amines (BAs) in seafood can pose a health risk to consumers, as they have been linked to adverse reactions such as histamine poisoning. Although the only biogenic amine for which maximum limits have been set is histamine, it is also important to regulate the presence of other amines associated with certain adverse effects. In this study, the official method for determining histamine was slightly modified and adapted for a UHPLC-PDA system and applied to analyze raw and preserved mackerel fillet samples. The evolution of biogenic amines during the storage period under refrigerated conditions revealed that, within two days, the limit for the content of histidine of 100 mg/kg was exceeded in raw fillets, while the histidine content in preserved mackerel (in oil and marinated) remained more stable. The thawing phase, whether in the fridge or at room temperature, did not significantly affect the BA content. Additionally, three different cooking methods (steaming, oven-baking, and boiling) significantly decrease the levels of BAs in highly contaminated raw mackerel fillets. [ABSTRACT FROM AUTHOR]

We hypothesized that removing water from fish muscle homogenate by freeze‐drying might be a cost‐effective way to stabilize nutrients and allow higher temperatures for long‐term frozen storage prior to analytical measurements. To test our hypothesis, fish muscle fillets from lipid‐rich farmed Atlantic salmon (n = 5) and lean wild‐caught European plaice (n = 5) were homogenized and fresh‐frozen at −20 and −80°C. A subset of these samples was freeze‐dried prior to further frozen storage at the respective temperatures. Using validated methods, vitamins, amino acids, and fatty acids were measured after a short time of storage (starting point) and up to 1 year (endpoint), with intermediate analytical checkpoints of 1, 3, and 6 months. Trends in the degradation of certain nutrients during the different frozen storage conditions are discussed. In general, by freeze‐drying fish homogenate samples prior to frozen storage at −20°C for up to 1 year, amino acids, vitamins, and fatty acids were stabilized in both salmon and plaice when compared to wet‐frozen storage of the same samples, and storage at −80°C did not improve preservation of the freeze‐dried samples. For wet‐frozen samples, −80°C would be recommended for 1‐year storage of fillet homogenate samples, even though several nutrients preserved well at −20°C. Practical Application: We present individual nutrient stability profiles in muscle homogenates from fatty fish (salmon) and lean fish (plaice) during different frozen storage conditions over time. Based on these data, freeze‐drying followed by frozen storage at −20°C for at least 1 year could be applied prior to analyses of amino acids, fat‐soluble vitamins, water‐soluble vitamins, and fatty acids. Of note is that freeze‐drying followed by frozen storage before analysis led to slightly increased measurements of several fatty acids in plaice samples, possibly attributable to an increase in dry weight or an enhancement in extraction efficiency through freeze‐drying. [ABSTRACT FROM AUTHOR]

In‐package cold atmospheric plasma (CAP) processing, which refers to the generation of CAP inside a sealed package, enables a local disinfecting reaction, allowing no post‐process contamination and extending the shelf‐life (SL) of perishable food products, such as fresh fish. In the present study, four in‐package CAP treatments, differing in frequency and processing time, were applied on fresh gilthead seabream (Sparus aurata) fillets, prepacked in low‐permeability pouches. Fish SL was evaluated during isothermal storage at 2°C, whereas untreated packaged fillets were used as control samples. The SL assessment of the fish fillets was based on microbial enumeration of total aerobic mesophilic count (TMC), total aerobic psychrotrophic count (TPC), Pseudomonas spp., Enterobacteriaceae, and lactic acid bacteria (LAB), pH measurement, determination of color and texture parameters, lipid oxidation, total volatile basic nitrogen (TVB‐N) measurement, and sensory evaluation. All CAP treatments were effective against microbial inhibition in fish fillets, especially regarding TMC, TPC, and Pseudomonas spp., resulting in maximum reduction of 1.49, 1.24, and 1.43 log CFU/g, respectively, compared to the control samples after 16 days of storage. However, minor effect was observed against Enterobacteriaceae and no effect against LAB. CAP processing did not affect the color and texture parameters of fish fillets, and TVB‐N production was slightly reduced in CAP‐treated samples; however, lipid oxidation was accelerated, especially at the more intense processing conditions, by a maximum of 75.5%. The results of the study indicated that in‐package CAP processing could be effectively applied for inhibiting spoilage during refrigerated storage and extending SL of fresh fish fillets. Practical Application: In‐package cold atmospheric plasma (CAP) processing was tested on gilthead seabream fillets, a highly perishable product with high commercial potential if its shelf‐life can be extended through minimal processing. The food industry could benefit from in‐package CAP technology as it is a cost effective nonthermal processing method while preventing post‐processing contamination of the products. Although in‐package CAP processing has not been extensively tested on fish, this study examined the quality and shelf‐life of a highly perishable fish species, and the results could be further used as a reference for processing optimization of the CAP treatments. [ABSTRACT FROM AUTHOR]

Millions of tons of fish are filleted each year, and a significant portion of unwanted carcasses is discarded worldwide. An alternative approach to use these materials is through hydrolysis reactions, which allow for the production of compounds with modified technological properties such as solubility, emulsification capacity, foam formation ability, and viscosity. In addition, they may exhibit different biological activities with beneficial effects such as antioxidant, antihypertensive, anticarcinogenic, lipid profile-lowering, and neuroprotective properties. Thus, these compounds can be included in food formulations as promising adjuncts in treatments, with health benefits to consumers. This study discussed the different enzymatic hydrolyses used in the treatment of fish waste and evaluate the compounds and their effects. [ABSTRACT FROM AUTHOR]

Objective: Yellow Perch Perca flavescens are popular sport fish; however, obtaining adequate length data can be problematic during low‐abundance years. Using fish from the sport fishery cleaning stations provides a possible source of data, but fish from this source have already been filleted, making length data questionable, and may not have intact backbones, so lengths cannot be determined. Therefore, we tested if Yellow Perch total length measured from filleted fish are similar to the total length measured before filleting and we also developed regression equations to predict total length from filleted fish length, head length, or mandible lengths and compared their accuracy to known total lengths. Methods: Yellow Perch were collected from the Ohio Department of Natural Resources standardized bottom trawl survey. Each fish was measured for total length using a measuring board, and head and mandible lengths were measured with digital calipers. A subset of fish (N = 46) was filleted, and total length was again measured to see if filleting altered length measurements. We used linear regression with 10‐fold cross validation to estimate the total length of Yellow Perch from filleted fish length, head length, and mandible length. Result: Our results show that all three measurements were good predictors (R2 > 0.98) of fish total length, with precision being greatest for filleted length, followed by head length (mandible length had notably lower precision). Filleted fish lengths were significantly longer than intact total length, but we provide a regression equation that can be used to estimate unfilleted length using filleted fish length. Conclusion: We recommend estimating total length from filleted length regression or head length regression in cases when total length cannot be directly measured. Our mandible length regression can also be used, but it was slightly less precise than the head length regression, which should be used instead when practical. Impact statementCollecting enough Yellow Perch for total length measurements can sometimes be difficult; therefore, their total length can be estimated using a filleted length or head length regression from fish collected at a sport fish cleaning station, even when the fish's total length cannot be measured directly. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology 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.)

This study aimed to investigate the effects of postmortem chilling times (4 °C: 0, 2, 8, and 12 h) and subsequent frozen storage durations (-20 °C: 0, 1, 2, and 3 months) on the microstructure and protein properties of tilapia fillets. Tilapia fillets with 8 h of chilling (P8) resulted in highest overall acceptability, hardness, chewiness, and shear force. The thawing losses of tilapia fillets with different postmortem chilling times for the same frozen storage duration were ranked as follows: P12 > P0/P2 > P8. With the prolongation of postmortem chilling times and frozen storage periods, the muscle tissue structure was gradually damaged, with the most severe disruption after 12 h of postmortem chilling time. Tilapia fillets pre-chilled for 8 h showed a 17.63% decrease in Ca2+-ATPase activity at 3 months of frozen duration, which was the smallest decrease compared with the other groups. Furthermore, the endogenous fluorescence intensity of P0, P2, P8 and P12 samples decreased by 34.53%, 14.29%, 13.95% and 26.98%, respectively, at the end of frozen storage. Overall, frozen storage durations had a greater effect on the quality of tilapia fillets than postmortem chilling times. In summary, the maximum postmortem chilling time for frozen tilapia fillets is recommended to be 8 h, with significant quality differences when frozen for more than 2 months. [ABSTRACT FROM AUTHOR]

This study investigated the potential of damask rose (Rosa damascena Mill. L.) extract nanoemulsions as a natural preservative for Beluga sturgeon fillets during refrigerated storage. Nanoemulsions were prepared using both ultrasonic and maceration methods, and their impact on the physicochemical and microbial properties of the fillets was evaluated. The antimicrobial and antioxidant activities of the extract and nanoemulsions were also assessed. Fillets were coated with zedo gum containing varying concentrations (0%, 1%, 2%, 3%) of the damask rose extract nanoemulsion. These treatments were compared to an uncoated control and a zedo gum-only coating. The results demonstrated that the ultrasonic method yielded the highest extraction efficiency. The nanoemulsions themselves exhibited the strongest antioxidant activity as measured by the IC50% value. Following storage under refrigeration, analyses revealed increases in the amount of nanoemulsion, pH, total volatile nitrogen (TVB-N), thiobarbituric acid (TBA) index, and L* color value (lightness) in the sturgeon fillets. Additionally, an increase was observed in the total number of viable mesophilic and psychotrophic bacteria, H2S-producing bacteria, lactic acid bacteria, and coliform bacteria. However, the color components a* (redness) and b* (yellowness) along with sensory properties improved in the sturgeon fillets. Based on these findings, sample 5 (3% nanoemulsion-zedo gum coating) emerged as the superior treatment. This treatment demonstrated the most significant reduction in microbial load while maintaining or enhancing sensory attributes, suggesting its potential to extend the shelf life of Beluga sturgeon fillets during refrigerated storage. [ABSTRACT FROM AUTHOR]

The effect of wheat gluten (WG)/phenolic extracts (PE) coating on the storage qualities of salmon fillets was studied. Porphyra haitanensis, belonging to red algae, possesses abundant phenolic compounds. Films were prepared by incorporating phenolic extracts (0, 0.5%, 0.75%, and 1.0%, w/v) from Porphyra haitanensis to WG. The PE showed strong antioxidant activities by scavenging DPPH and ABTS radicals. The increased addition of PE to WG film significantly increased tensile strength compared to that of WG film, but reduced water vapor permeability. The quality of salmon fillet stored at 4 °C from 0 to 9 days was decreased due to the oxidation of lipid and protein. However, the increased addition of PE to WG significantly reduced pH, TVB-N, TBA, peroxide value, total sulfhydryl content, and carbonyl content of salmon fillet compared to control salmon fillet. In addition, the increased addition of PE to WG also significantly improved water holding capacity, hardness, chewiness, and springiness of salmon fillet during storage compared to those of control salmon fillet. Taken together, this study showed phenolic extracts from Porphyra haitanensis improved wheat gluten-based film properties and further enhanced the qualities of coated salmon fillet during storage. [ABSTRACT FROM AUTHOR]

The growing demand for alternative sources of non-animal proteins has stimulated research in this area. Mushrooms show potential in the innovation of plant-based food products. In this study, the aim was to develop prototype fish fillets analogues from Pleurotus ostreatus mushrooms applying enzymatic treatment (β-glucanase and transglutaminase-TG). A Plackett–Burman 20 experimental design was used to optimize forty variables. Oat flour (OF) exerted a positive effect on the hardness and gumminess texture parameters but a negative effect on cohesiveness and resilience. Soy protein isolate (SPI) exhibited a positive effect on elasticity, gumminess and chewiness, while acacia gum had a negative effect on elasticity, cohesiveness and resilience. After sensory analysis the assay with 1% cassava starch, 5% OF, 5% SPI, 0.1% transglutaminase (240 min/5 °C), 1% coconut oil, 1% soybean oil, 0.2% sodium tripolyphosphate, 0.6% β-glucanase (80 °C/10 min) and without β-glucanase inactivation was found to exhibit greater similarity to fish fillet. The classes hydrocarbons, alcohols and aldehydes are the predominant ones in aromatic profile analysis by chromatography and electronic nose. It is concluded that a mushroom-based analogue of fish fillet can be prepared using enzymatic treatment with TG. [ABSTRACT FROM AUTHOR]

Copyright of South China Fisheries Science is the property of South China Fisheries 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.)

Nile Tilapia (Oreochromis niloticus) management procedures are directly linked to the final quality of the product. The aim of this study was to evaluate the effect of pre-slaughter density and different stunning methods on biochemical, respiratory and muscle injury parameters associated with quality and sensory characteristics of Nile tilapia fillets. Fish with an average weight of 762±105 g were used, first collected called the control group. The experiment was conducted in a 2 × 2 factorial scheme, with two densities (50 and 300 kg of live weight m−3) and two stunning methods thus totaling four treatments, with 15 repetitions per treatment totaling 75 fish sampled. Blood gas analysis, evaluation of biochemical parameters, analysis of meat quality and sensory analysis were carried out. For blood gas, biochemical and enzymatic parameters, the highest values were obtained for the density of 300 kg m−3 and asphyxia method: partial pressures of CO2; glucose and lactate, the highest values presented were 268.98 and 11.33 mg dL−1 respectively. As well as enzymatic activities, Creatinine kinase (CPK); Creatinine kinase isoenzyme (CKMB) showed higher values (768.93 and 1078.98 mg dL−1 respectively) in the higher density and asphyxia method. Conversely, when evaluating the quality parameters, the highest values were observed for lower density and thermonarcosis. High depuration density (300 kg m−3), combined with the asphyxiation stunning method, promotes changes in respiratory dynamics and provides greater stress, less firm fillet texture and greater weight loss due to cooking, as well as changes in creatine kinase (CK) and its CK-MB isoenzyme, demonstrating greater muscle damage. On the other hand, the density of 50 kg m−3 during pre-slaughter, combined with the method of stunning by thermonarcosis, provide a longer period of permanence in pre rigor mortis, which will result in fillets with a better sensory profile. [ABSTRACT FROM AUTHOR]

This study is aimed to determine the effects of different marination conditions (1, 2, 3, 4% acetic and 6, 8, 10% NaCl) on the anchovy fillets inoculated with Morganella psychrotolerans during refrigerated storage (4±1°C) for three months. According to the results of study, marination has great inhibitory effects on the growth of M. psychrotolerans. Total psychrophilic bacteria, total lactic acid bacteria, total yeast and mold, Total Enterobacteriaceae and M. psychrotolerans growth were not observed in the groups treated with 3 and 4% acetic acid. Control groups and fillets marinated with 1% acetic acid showed lower sensory scores. Those groups were rejected on 30th, 45th and 60th days of the storage, respectively, while the groups marinated with 2%, 3%, and 4% acetic acid had higher sensory scores and they were still acceptable until at the end of the study. According to peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) assessment, lipid oxidation was delayed in the fillets marinated with high acetic acid concentrations (3 and 4%) comparing with the control and other inoculated fillets. From this research it can be revealed that high acetic acid and salt concentrations suppress the bacteria growth in the anchovy fillets. Thus, marination process can be recommended to be used as a preservation method to inhibit bacterial growth in anchovy fillets for a safe consumption. [ABSTRACT FROM AUTHOR]

In reports on stock assessments for rockfish species on the West Coast of the United States, the need for additional biological data to provide more accurate estimates of population abundance is commonly cited. Improvement of population estimates is important because those data are used to set catch quotas along this coast of the nation. The recreational charter boat fleet in the state of California has historically landed large amounts of rockfish species; however, vessels in this fleet discard carcasses once fillets have been removed from fish. These carcasses could be a valuable source of age, length, and sex data, with a standardized measurement method used to relate the post-fillet length of carcasses to the pre-fillet length. To determine the feasibility of a program to collect rockfish carcasses for biological data, specimens of 4 rockfish species were captured off the central coast of California and measured before and after filleting. Pre-fillet lengths were accurately predicted on the basis of post-fillet elongate length for blue (Sebastes mystinus), gopher (S. carnatus), copper (S. caurinus), and vermilion (S. miniatus) rockfish. A high percentage (87.5%) of the carcasses had identifiable gonads, a fortunate result because the availability of sex data on measured specimens is an important consideration for species with dimorphic growth. This new data source based on information from carcasses can be used to enhance the length-at-age and life history data available for stock assessments or other biological studies of rockfish populations. [ABSTRACT FROM AUTHOR]

BACKGROUND: As a result of climate change (reduced the oxygen content and food available in the waters) and overfishing, ever larger batches of the herring catch are classified as low‐value fish and used for feedstuff or canned food production. Fast and complete ripening of marinated fillets, especially from low‐value Baltic herring, poses a problem because of the low muscle protease activity and changes in muscle tissue proteins. RESULTS: For the first time, a crude digestive proteases preparation (CDPP) was obtained from herring viscera using a two‐stage method consisting of ethanol extraction and then salt precipitation. CDPP had a reduced hemoglobin content, with optimum activity at pH 7.5–8.8 or 60–120 g kg−1 NaCl. At pH 4–5, it still exhibited 24–68% of proteolytic activity. CDPP was used for 4–24 h of brining of fresh and frozen–thawed fillets or injection of fresh fillets before marinating. CDPP‐brining increased especially cathepsin D and carboxypeptidase A activities, whereas it decreased cathepsin B and L activities in the marinades. CDPP‐brining mitigated the negative effect of freezing–thawing on mass‐yield, protease activity, protein hydrolysis, texture profile, colour and sensory quality of the marinated fillets. CDPP‐injection was found to be the best method because it increased mass‐yield and ripeness of the marinated fillets to a greater extent than CDPP‐brining did. The marinades from the CDPP‐treated fillets had no bitter taste as a result of the presence of hemoglobin or chymotrypsin, and there were no results indicating lipid oxidation. CONCLUSION: The application of CDPP in marinating technology is a viable approach to enable the use of low‐value herring in food production, shorten the marinating time, and improve the ripeness and sensory quality of meat. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Innovatively, four-layer, active biopolymer films based on furcellaran, chitosan and gelatin as well as active compounds (curcumin, capsaicin, AgNPs, montmorillonite and gelatin hydrolysate) were obtained. The films showed strong antioxidant effects. Adding active ingredients caused increased enthalpy change value (ΔH) and thermal stability. The potential application of the film was analysed by storing Atlantic salmon fillets in the material. The films showed an active effect. This effect was the strongest during the first 3 days of storage. Compared to the synthetic LDPE film, the active film showed a total 0.81 log/CFU lower microbial count on the 12th day of storage. Lipid oxidation was not delayed in the salmon. Nonetheless, the results indicate high applicative potential of the composites. [ABSTRACT FROM AUTHOR]

Atlantic mackerel (Scomber scombrus) caught during the summer months in Icelandic waters after intensive feeding is rich in lipids and, thus, sensitive to lipid degradation. Recent studies have led to improved cooling and handling on board, ensuring high‐quality raw material. However, studies on the development of high‐quality products for human consumption are lacking. The study aimed to investigate the effects of hot‐smoking on the physicochemical, microbial, and sensory quality of deep‐skinned Atlantic mackerel fillets during chilled storage (1 ± 0.6°C). In addition, the quality of smoked mackerel from frozen–thawed fillets (9 months at −25 ± 1.8°C) was compared to that of fresh‐smoked fillets to evaluate the possibility of the industry being able to provide smoked fillets throughout the year, despite the short fishing season. Brining and hot‐smoking reduced total viable counts and inactivated Listeria monocytogenes. Hot‐smoking positively affected the sensory attributes of the fillets and sensory quality was largely maintained for at least 21 days of chilled storage. Although slightly lower sensory and texture scores were obtained for frozen–thawed smoked fillets, they remained within acceptable limits throughout the period of cold storage. The shelf‐life of smoked Atlantic mackerel deep‐skinned fillets stored at 1°C is, therefore, assessed to be at least 21 days. Well‐fed Atlantic mackerel is suitable for developing high‐quality and stable smoked fillet products from both fresh and frozen–thawed raw materials. [ABSTRACT FROM AUTHOR]

This study investigates the synergistic effects of antimicrobial compounds on enhancing hygiene standards in the food industry. Specifically, it evaluates the efficacy of preserving rainbow trout fillets in slurry ice containing sodium dodecyl sulfate, with or without citric acid, during a 15-day storage period. Fish fillets were divided into three groups: Pure slurry ice (SI), slurry ice containing 0.5% sodium dodecyl sulfate (SIS), and slurry ice containing 0.5% SDS and 0.1% citric acid (SISC). Microbiological tests (total mesophilic and psychrophilic bacterial counts), chemical analyses (thiobarbituric acid reactive substance (TBA), total volatile base nitrogen (TVB-N), and pH), and sensory evaluations (color, odor, texture, and overall acceptability) were conducted every three days. Results indicate that rainbow trout samples preserved in SISC exhibited a shelf life extension of 3–5 days compared to the control group. These findings highlight the potential of combining sodium dodecyl sulfate and citric acid in slurry ice to prolong the shelf life of rainbow trout fillets while maintaining quality attributes. These findings offer practical benefits for the seafood industry, reducing food waste and maintaining fish quality during storage and distribution. Additionally, the study sheds light on the mechanisms underlying the preservation effects of dodecyl sulfate and citric acid, aiding in the optimization of preservation strategies. [ABSTRACT FROM AUTHOR]

Featured Application: Both scientists and meat producers interested in managing the quality of fresh and stored chicken meat at the slaughter stage (as per Directive 1099/2009) are the target audience for this work. The research is innovative in nature and focuses on assessing the possibilities of shaping the visual and technological characteristics of fillets in Polish poultry plants, as expected by consumers, using an own-construction device for stunning poultry in a water bath. The authors demonstrated that the patented device significantly improves meat quality, reducing hemorrhages by approx. 50% and ensuring uniform color and tenderness when compared to commercial devices (Polish, Danish, and Dutch). This improvement could serve as a foundation for producers to implement preventive measures to enhance meat quality management. The aim of the research was to determine the possibilities for managing chicken meat (fillet) quality by applying the own-construction (OC) device for electrical stunning. We determined the effects based on selected technological and visual features of fillets, providing a measurable basis for producers to take preventive actions to improve meat quality management practices. The experimental material consisted of fillets from broiler chickens. The process of electrically stunning chickens in a water bath was carried out in Polish industrial conditions using two devices: own-construction (OC) and commercial from a Polish company (PLC). We determined the quality of fresh and stored meat (14 days/4 °C) based on technological characteristics (pH, color, tenderness) and visual assessment (number of small and large hemorrhages, defects). As a result, the use of the own-construction (OC) device compared to the commercial (PLC) one has a beneficial effect on: (1) reducing the number of hemorrhages, (2) increasing the share of high-quality fillet production by approx. 50%, (3) brightening and uniforming the color of fillets, and (4) improving the tenderness of fresh meat and maintaining it during 14 days of storage. The effects of using the OC device are beneficial for meat producers on the market. [ABSTRACT FROM AUTHOR]

This study examined the effect of various process factors on the drying of fresh water filleted prawns (Macrobrachium felicinum). The aim was to obtain data utilizing experimental and theoretical analysis that can be applied in equipment development and process optimization for drying seafood. Thus, pre‐treated prawns at different brine concentrations were dried at three isothermal conditions using a laboratory oven. The experimental moisture content data was changed to a moisture ratio and was employed to determine the drying attributes of the prawn. Drying condition optimality was explored more for model suitability using seven drying models in existence. Treatment of the prawns at a brine concentration of 2–6% affected the drying kinetics. The effective moisture diffusivity and activation energy for brine treatments ranged from 3.66 × 10−7 to 7.52 × 10−7 m2/s and 39.09 to 40.86 kJ/mol respectively while the specific energy required for the drying procedure varied from 44.52 to 76.34 kWh/kg after 9–14 h continuous drying at 50–70°C. Furthermore, the drying data's optimization demonstrated that the optimum temperature for drying filleted prawns in thin layers was 60.59°C with a brining concentration of 4.35%. The moisture ratio data fitted into semi‐theoretical and empirical model revealed that the Page model was the best model for samples pretreated by 0%, 4%, and 6% brine, whereas the Logarithmic model was the best‐fit for the samples brined with 2% solution. The study's data will be useful in developing and assessing drying techniques and systems for prawns and other related freshwater products. Practical Applications: Prawns (Macrobrachium felicinum) are a common dietary item in several countries, and demand for dried marine food delicacies is increasing as they are high in antioxidant poly‐unsaturated fatty acids, astaxanthin, and vitamin B12. However, because prawns are highly perishable and post‐harvest losses are predicted to make up 35% of daily catches, drying is required to minimize these losses. To guarantee that the drying process is both efficient and cost‐effective, optimum drying conditions must be established. As a result, this study was carried out to produce data that would be useful for drying pretreated prawn fillets. [ABSTRACT FROM AUTHOR]

It has been documented that the shelf life of fishery products is extremely reduced due to microbial development and its endogenous biochemistry. For this reason, food technologists around the world are researching how to reduce the main processes that lead to spoilage. Recently, high-intensity ultrasound (HIU) has had different applications in the food industry because the cavitation effect can inhibit or reduce microbial development as well as cause conformational changes in muscle enzymes. Therefore, in this study, HIU was applied for 30, 60, and 90 min to the tilapia (Oreochromis niloticus) fillet, and subsequently, it was stored on ice for 20 days. During this period, samples were taken every 5 days (day 0, 5, 10, 15, and 20), and moisture content, pH, total volatile base (TVB-N), non-protein nitrogen (NPN), texture, electrophoresis, color, and microbiological analyses (mesophiles and psychrophiles) were determined. No significant changes (p ≥ 0.05) were observed in the moisture content, pH, and the L* parameter, while a significant decrease (p < 0.05) in TVB-N (from 29.67 to 15.09), NPN (from 0.39 to 0.27%), and texture (from 4.88 to 2.69 N) were found. On the other hand, an increase (p < 0.05) in a* (from 2.02 to 4.27) and b* (from 10.66 to 12.45) parameters, as well as total mesophile count (from 2.48 to 6.52 log CFU/g) were detected due to the application of ultrasound. The results suggest that the application of this treatment represents a viable alternative to increase the shelf life and quality of tilapia fillets stored on ice. [ABSTRACT FROM AUTHOR]

Rays are one of the demersal fish that is widely found in Indonesia, particularly in Cilacap. The flesh of rays is widely consumed and the processed fish is only found in Menganti Village, Cilacap. In addition to being salted fish, rays are processed into meat fillets, skin crafts, bones, fins, and gills of rays. The research on rays processing aims to analyze the feasibility of a ray processing businesses in Cilacap, Central Java, where this research was conducted from March to April 2022. Primary data collection was obtained from the results of interviews with fishermen with 10 respondents and this study was conducted using the observation method and analyzed by business feasibility analysis. The results of the data analysis in this study show that the BEP (Break Event Point) of the stingray processing business is very feasible because the average R/C value is 11.6 where the ratio is >1.0 while the return on investment (PBP) period is for 4 months and the average profit is Rp.396,892,142.9. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the effects of salinity on the proximate composition and fatty acid profile of the Nile tilapia fillet when reared in a biofloc system. Juveniles (200 ± 10 g) were reared at salinities of 2, 8, 15 and 22 PSU for 56 days. At the end of the experiment, the proximate composition and the fatty acid profile were evaluated in the fillets. No significant differences were observed for crude protein, ether extract, dry matter and ash levels. However, saturated (SFA) and monounsaturated (MUFA) fatty acids were higher in tilapia reared at 2 PSU compared to other salinities (8, 15, and 22 PSU). The polyunsaturated fatty acids (PUFA) contents did not vary among fish reared at salinities of 2, 8, and 15 PSU but were significantly lowest in tilapia reared at 22 PSU. The overall results suggest that the different salinities do not significantly affect the proximate composition of the Nile tilapia file reared in a biofloc system. On the other hand, the fatty acid composition was influenced by salinity, as a reduction in PUFA content was observed at the highest tested salinity (22 PSU) and an increase in SFA and MUFA contents were recorded at the lowest tested salinity (2 PSU). [ABSTRACT FROM AUTHOR]