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This paper describes a filleting machine designed for the popular Asian freshwater species rohu (Labeo rohita). The machine comprises three key units: conveying, filleting, and water spraying and collection. The filleting unit has two parallel disc blades for precise cutting, with adjustable spacing to accommodate a variety of fish backbone thicknesses. The conveying unit employs belt drives and spring-adjusted entry for smooth transport, while the water management unit sprays and cleans the filleting blades, ensuring efficient fish movement. The machine performed efficiently when set to its optimal settings and showed significant improvements compared to manual filleting while maintaining product quality. [ABSTRACT FROM AUTHOR]

Practical Application Ethanolic cashew leaf extract (ECLE) is rich in phenolic compounds with diverse bioactivities and can serve as a safe natural preservative. This study evaluated the antifungal activity and application of ECLE for shelf‐life extension of dried salted tilapia fillets. Several extraction methods, antifungal activity, and application of ECLE in dried salted tilapia fillets were investigated. Ultrasonication followed by the Soxhlet extraction resulted in the highest yield (26.78%), total phenolic content (TPC), and total flavonoid content (TFC) (p < 0.05). Conversely, the Soxhlet extraction method rendered lower yield (14.35%), TPC, and TFC (p < 0.05). NaCl at high concentrations decreased both TPC and TFC in all ECLE samples, demonstrating the decomposition of those compounds induced by NaCl. ECLE obtained via the Soxhlet extraction method exhibited lower minimum inhibitory concentration (MIC) and minimum fungicidal concentration values than those prepared using other extraction methods. Thus, the former showed higher efficacy in inhibiting fungal growth and reducing mycelium growth than others (p < 0.05), despite being less effective than potassium sorbate. At 4MIC, ECLE inhibited mycelium growth (56.83%–78.66%) and spore germination (87.5%–100%) after 72 h and 10–16 h of treatment, respectively. ECLE (4MIC) could inhibit the toxin production of fungi. For the challenge test, in which ECLE at 400 and 600 mg/kg was added to dried salted tilapia fillet inoculated with Aspergillus flavus, fungal growth was retarded over 9 days of storage at 25 ± 2°C (room temperature). Thus, ECEL could act as a natural food preservative to prevent fungal contamination. Toxin from fungi could be avoided, and the quality of dried salted fish was maintained.Cashew leaf extract rich in polyphenols can inhibit fungal proliferation, reduce mycelium expansion, prevent spore germination, and limit aflatoxin production. The extract can enhance the safety of dried salted fish, especially when contaminated with Aspergillus flavus in the humid atmosphere (80% relative humidity), particularly for small and medium enterprises. Nevertheless, this extract can also be applied in the fish processing industry, in which the synthetic antifungal agent could be replaced by the natural additive. [ABSTRACT FROM AUTHOR]

Collagen is a non-toxic polymer that is generated as a residual product by several industries (e.g., leather manufacturing, meat and fish processing). It has been reported to be resistant to bacteria and have excellent retention capacity. However, the recovered collagen does not meet the requirements to be used for pharmaceutical and medical purposes. Due to the scarcity of water resources now affecting all continents, water pollution is a major concern. Another major field that could integrate the collagen generated as a by-product is wastewater treatment. Applications of collagen-based materials in wastewater treatment have been discussed in detail, and comparisons with already frequently used materials have been made. Over the last years, collagen-based materials have been tested for removal of both organic (e.g., pharmaceutical substances, dyes) and inorganic compounds (e.g., heavy metals, noble metals, uranium). They have also been tested for the manufacture of oil-water separation materials; therefore, they could be used for the separation of emulsified oily wastewater. Because they have been analysed for a wide range of substances, collagen-based materials could be good candidates for removing contaminants from wastewater streams that have seasonal variations in composition and concentration. The use of recovered collagen in wastewater treatment makes the method eco-friendly and cost efficient. This paper also discusses some of the challenges related to wastewater treatment: material stability, reuse and disposal. The results showed that collagen-based materials are renewable and reusable without significant loss of initial properties. In the sorption processes, the incorporation of experiments with real wastewater has demonstrated that there is a significant competition among the substances present in the sample. [ABSTRACT FROM AUTHOR]

ObjectiveMethodsResultsConclusionWork in seafood harvesting and processing has been associated with a range of occupational hazards and associated health problems. However, limited information exists regarding the occupational health risks among workers engaged in seaweed handling.A cross-sectional study was conducted to map seaweed co-operatives (n = 45), assess working practices, and identify common work-related symptoms, occupational hazards, and interventions in seaweed farming sites (n = 24), across three regions of Zanzibar, Tanzania.Seaweed farming in Zanzibar primarily involves the cultivation of Eucheuma Spinosum, with the majority of workers being women. Common work-related symptoms identified include musculoskeletal symptoms, mainly affecting the wrist (87%), back (84%) and lower limbs (73%). Furthermore, a significant proportion of workers were reported to have skin problems (80%) as well as heat and asthma-related symptoms (51%). Walk-through hazard evaluations of work sites identified a range of occupational hazards, with ergonomic (58–68%), biological (50–63%) and chemical (55–65%) hazards obtaining higher scores across the three regions. Geospatial analysis revealed regional variations in occupational hazards and work-related symptom prevalence, with Unguja South having a statistically significant (p < .05) higher mean prevalence of skin symptoms (95%) and Mjini Magharibi region reporting a higher prevalence of lower limb pain (100%), back pain (100%), and heat-related symptoms (90%). Despite the high hazard scores, interventions were generally lacking across all regions.Occupational health hazards and adverse health outcomes vary across seaweed farming and processing regions. Tailored interventions will be key to improving workplace health and safety of workers engaged in this sector. [ABSTRACT FROM AUTHOR]

Seafood is an important source of food and protein for humans. However, it is highly susceptible to microbial contamination, which has become a major challenge for the seafood processing industry. Bacteriophages are widely distributed in the environment and have been successfully used as biocontrol agents against pathogenic microorganisms in certain food processing applications. However, due to the influence of environmental factors and seafood matrices, using bacteriophages for commercial-scale biocontrol strategies still faces some challenges. This article briefly introduces the current processes used for the production and purification of bacteriophages, lists the latest findings on the application of phage-based biocontrol in seafood, summarizes the challenges faced at the current stage, and provides corresponding strategies for solving these issues. [ABSTRACT FROM AUTHOR]

How to improve the gel properties of protein has become a research focus in the field of seafood processing. In this paper, a fucoidan (FU)–vegetable oil emulsion was prepared, and the mechanism behind the effect of emulsion on protein conformation and the heat-induced gel properties was studied. The results revealed that the FU–vegetable oil complex caused the aggregation and cross-linking of myosin, as well as increased the surface hydrophobicity and total sulfhydryl content of myosin. In addition, the addition of the compound (0.3% FU and 1% vegetable oil) significantly improved the gel strength, hardness, chewiness, and water-holding capacity of the myosin gel (p < 0.05). In particular, when the addition of camellia oil was 1%, the gel strength, hardness, chewiness, and water-holding capacity had the highest values of 612.47 g.mm, 406.80 g, 252.75 g, and 53.56%, respectively. Simultaneously, the emulsion (0.3% FU-1% vegetable oil) enhanced the hydrogen bonds and hydrophobic interaction of the myosin gels. The image of the microstructure showed that the emulsion with 0.3% FU-1% vegetable oil improved the formation of the stable three-dimensional network structure. In summary, the FU–vegetable oil complex can promote unfolding of the protein structure and improve the gel properties of myosin, thus providing a theoretical basis for the development of functional surimi products. [ABSTRACT FROM AUTHOR]

Cutting is a pivotal step in the initial processing of fish products, encompassing beheading, trimming, slicing, and dicing. Traditional metal-knife cutting methods are marred by inefficiency, imprecision, and a propensity for bacterial growth, failing to meet market demands for precision and quality. Additionally, the reluctance of workers to perform manual labor in wet conditions exacerbates labor shortages and inefficiency. Adopting innovative cutting technologies, complemented by intelligent controls, is thus imperative. This study reviews the advancements and applications of waterjet and ultrasonic knives in sustainable cutting methods within the fish and food industries. It evaluates their respective merits and demerits, noting that waterjets excel in cutting hard-textured fish. At the same time, ultrasonic knives are adept at handling fish's viscous, elastic, and adhesive properties. The abstract further explores the integration of intelligent technologies in fish cutting, such as machine vision for precise cutting paths, simulation technology for adjusting process parameters, and multi-sensor data fusion for decision-making, which could potentially replace human labor. The study also addresses the current challenges and future directions for these technologies, highlighting the potential of artificial intelligence, machine learning, and deep learning to enhance the autonomy and robustness of fish-cutting equipment. By reducing operational and maintenance costs and integrating advanced technologies, the study envisions a future where fish cutting is more automated, intelligent, and capable of producing high-quality products efficiently to satisfy escalating market demands. This research is a valuable reference for industry professionals and researchers aiming to innovate in fish product processing, thereby enhancing the automation and intelligence of fish-cutting processes. [ABSTRACT FROM AUTHOR]

This study is assessing the tsunami hazard for a segment of the Kamchatka western coast around the Oktyabrsky Spit. The motivation is to ensure transportation access to the village of Oktyabrsky and to the fish processing facilities situated on the Spit. The hazard estimates were derived by the worst case method. An analysis of seismicity and historical data on tsunami occurrences in the Sea of Okhotsk resulted in identification of two tsunami-generating zones that constitute threat to the Oktyabrsky coast segment, with a set of model tsunami-generating earthquakes being determined for each zone. For this set of models we conducted numerical modeling for tsunami generation and propagation, resulting in a selection of model sources that would pose the greatest threat to the coastal strip of interest. The next step involved refining calculations for these sources using a sequence of nested grids to find the parameters of tsunami impact on the coast. The main results of the present study consist in identification of tsunami-generating zones that pose the highest threat to the Oktyabrsky coast, the selection of tsunami-generating model sources in these zones, and estimates of parameters that characterize extreme tsunami waves posing threat to this coast strip. [ABSTRACT FROM AUTHOR]

The chitosan production process from fishery waste is already established in industrial scale, whereby fungal chitosan is produced in lower amounts. Since fungal chitosan could be isolated from under-valorized vegan streams while exhibiting slightly different characteristics, it has also potential for other applications. Within this publication, we focus on the chitosan production from Aspergillus niger. This study provides a detailed determination of the biomass composition, adapting and comparing different analytical tools, with special focus on the chitin and chitosan content. The major content of the dried biomass is composed of glucans (48.6 ± 1.4%), followed by proteins with an amount of 22.2 ± 0.7%. Chitin and chitosan provide 16.0 ± 0.8% of the biomass. Within our chitosan production studies, we compared the effect of different process strategies including steps as deproteinization (DP), acid extraction (AE), deacetylation (DA), as well as purification. Initially, we obtained poor values (lower than 73.6%) for the chitosan purity. A direct DA step followed by purification resulted in a chitosan purity of up to 89.6%, a recovery of 30.5% and a yield with regard to the biomass of 5.5%. The DA degree of the resulting chitosan is similar to chitosan derived from fishery waste, whereas the molecular weight is lower. The results achieved so far are consistent with the literature, extending beyond, the data emphasized that a chitosan production from residual fungal biomass after fermentation is suitable by direct DA and purification. However, further adaption is necessary so that other matrix compounds could be also obtained. [ABSTRACT FROM AUTHOR]

Today, the fishery industry plays a crucial role in meeting the global demand for human food. However, the increased production and processing of aquatic animals like fish, shellfish, squids, and bivalves have resulted in a significant amount of waste generation. This waste, which includes fish heads, viscera, skin, bones, scales, exoskeletons, pens, ink, and clam, account for approximately 30–70% of the total aquatic product. The accumulation of this waste not only adds to production costs but also poses a serious environmental challenge. To address these issues, researchers have turned to utilizing fish by-products to extract bioactive compounds such as protein hydrolysate, chitin, chitosan, carotenoid, carotenoproteins, omega-3 polyunsaturated fatty acids, and gelatin. These compounds possess desirable properties such as antioxidant, antimicrobial, and therapeutic effects. As a result, they have grabbed the attention of the food and feed industry for various applications. In this article, we aim to provide a concise review of the bioactivity properties of these compounds and their potential applications specifically in aquaculture and seafood processing. [ABSTRACT FROM AUTHOR]

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]

Background/Objectives: Excessive reactive oxygen species (ROS) can lead to oxidative stress, which has become an urgent problem requiring effective solutions. Due to the drawbacks of chemically synthesized antioxidants, there is a growing interest in natural antioxidants, particularly antioxidant peptides. Methods: By reviewing recent literature on antioxidant peptides, particularly those extracted from various parts of fish, summarize which fish by-products are more conducive to the extraction of antioxidant peptides and elaborate on their characteristics. Results: This article summarizes recent advancements in extracting antioxidant peptides from fish processing by-products, Briefly introduced the purification and identification process of antioxidant peptides, specifically focusing on the extraction of antioxidant peptides from various fish by-products. Additionally, this article comprehensively reviews the relationship between amino acid residues that compose antioxidant peptides and their potential mechanisms of action. It explores the impact of amino acid types, molecular weight, and structure–activity relationships on antioxidant efficacy. Conclusions: Different amino acid residues can contribute to the antioxidant activity of peptides by scavenging free radicals, chelating metal ions, and modulating enzyme activities. The smaller the molecular weight of the antioxidant peptide, the stronger its antioxidant activity. Additionally, the antioxidant activity of peptides is influenced by specific amino acids located at the C-terminus and N-terminus positions. Simultaneously, this review provides a more systematic analysis and a broader perspective based on existing research, concluded that fish viscera are more favorable for the extraction of antioxidant peptides, providing new insights for the practical application of fish by-products. This could increase the utilization of fish viscera and reduce the environmental pollution caused by their waste, offering valuable references for the study and application of antioxidant peptides from fish by-products. [ABSTRACT FROM AUTHOR]

Iron plays vital roles in important biological processes in fish, but can be toxic in high concentrations. The information on metalloproteins that participate in maintenance of Fe homeostasis in an esocid fish, the northern pike, as an important freshwater bioindicator species, are rather scarce. The aim of this study was to identify main cytosolic constituents that sequester Fe in the northern pike liver. The method applied consisted of two-dimensional HPLC separation of Fe-binding biomolecules, based on anion-exchange followed by size-exclusion fractionation. Apparent molecular masses of two main Fe-metalloproteins isolated by this procedure were ~360 kDa and ~50 kDa, with the former having more acidic pI, and indicated presence of ferritin and hemoglobin, respectively. MALDI-TOF-MS provided confirmation of ferritin subunit with a m/z peak at 20.65 kDa, and hemoglobin with spectra containing main m/z peak at 16.1 kDa, and smaller peaks at 32.1, 48.2, and 7.95 kDa (single-charged Hb-monomer, dimer, and trimer, and double-charged monomer, respectively). LC-MS/MS with subsequent MASCOT database search confirmed the presence of Hb-β subunits and pointed to close relation between esocid and salmonid fishes. Further efforts should be directed towards optimization of the conditions for metalloprotein analysis by mass spectrometry, to extend the knowledge on intracellular metal-handling mechanisms. [ABSTRACT FROM AUTHOR]

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]

The near-coast environments where oysters occur are among the most impacted by humans globally, especially during the Late-Holocene. Yet, in West Africa, there is no documented historical record of change in these environments. We provide insight into the changing geochemical conditions of two oyster environments through high-resolution analysis of total organic carbon (C), total nitrogen (N), carbon and nitrogen isotope ratios (δ13C, δ15N), and trace elements, in two cores retrieved from the Densu estuary and the Anyanui (Keta) Creek in Ghana. Drastic shifts in sedimentation rate occurred in the Keta and Densu cores around 1996 CE and 960 CE respectively. At these times, comparatively, low levels of C and N were found in the Densu core. Increasing C and N levels and decreasing δ13C upcore aligned with the observed shift in sedimentation rate in the Keta core. The C/N ratios in the Keta core suggest allochthonous organic matter (OM) dominance in the creek. The Densu core showed periodic changes in C/N ratios from very high values (>20) between 1918 BCE and 1321 BCE, to values between 20 and 11 between 1321 BCE and 1977 CE and below 10 from the late 1970s CE to the present day, suggesting a varying degree of transformation in the catchment basin. Extremely high Sulfur (S) and moderate to significant Iron (Fe) increases suggest reducing conditions in the Keta sediments. Moderate Calcium (Ca), Zinc (Zn), and Strontium (Sr) concentrations in the upper part of the Densu core suggest a stronger influence of marine processes in the Densu in recent times. The findings reflect the impacts of catchment basin modification on the health of the two coastal environments, likely to impact the growth, productivity, and sustainability of the fishery of the West African mangrove Oyster. [ABSTRACT FROM AUTHOR]

The scale of Monopterus albus farming in Hubei Province is large, but there are few pre-treatment processing devices. The current Monopterus albus pretreatment device is mainly dissected and killed. Aiming at the problems of poor stability, low efficiency, and low meat yield of existing Monopterus albus deboning devices, an adaptive Monopterus albus deboning device was designed, which was mainly composed of laparotomy components, transitional components, and deboning components. The theoretical analysis of the process of fish laparotomy, transition transportation, and deboning was carried out, and the key factors affecting the performance of the deboning device were obtained. Taking the meat yield rate and sensory quality scores as evaluation indexes, the single-factor test of the distance between the pressure wheel and the V-block, the initial clearance of the transition wheel, the rotational speed of the transition wheel, the shape of the deboning blade disc and the rotational speed of deboning blade disc were carried out to determine the reasonable range of each parameter. The test results showed that when the distance between the pressure wheel and the V-block was 15.50-16.75 mm, the meat yield rate was higher; when the initial clearance of the transition wheel was 9 mm, the sensory quality scores of the fish body was the highest; the increase of the rotational speed of the transition wheel and the rotational speed of the deboning blade disc is beneficial to improve the meat yield rate and sensory quality scores; and the shape of the boning blade disc had little influence on the meat yield rate and the sensory quality scores. The orthogonal test of four factors and three levels was carried out with the distance between the pressure wheel and the V-block, the initial clearance of the transition wheel, the rotational speed of the transition wheel, and the rotational speed of the deboning blade disc as the test factors. The results showed that the order of significance of each test factor on the meat yield rate was the distance between the pressure wheel and the V-block, the initial clearance of the transition wheel, the rotational speed of the transition wheel, and the rotational speed of the deboning blade disc; and the order of significance on the sensory quality scores was the initial clearance of the transition wheel, the distance between the pressure wheel and the V-block, the rotational speed of the transition wheel and the rotational speed of the deboning blade disc. When the distance between the pressure wheel and the V-block was 16.75 mm, the initial clearance of the transition wheel was 9 mm, the rotational speed of the transition wheel was 648 r/min, and the rotational speed of the deboning blade disc was3200 r/min, the deboning effect was the best. The meat yield rate of the deboning device was 84%, and the total sensory quality scores of the fish after processing reached 17.3. The device can process Monopterus albus with a body mass of 75-150 g, and the production efficiency reaches 16.8 strips/min. Compared with the current commercially available deboning device, the feeding is more convenient and the production efficiency is higher. It can provide a reference for the research of Monopterus albus pretreatment device. [ABSTRACT FROM AUTHOR]

Fish waste is a major environmental pollution problem and requires costly treatment prior to disposal. Conversion of fish waste to economically important and eco-friendly products will make fishing and fish processing more valuable and sustainable. This study evaluated waste residues from fish processing waste subjected to conventional physical extraction of fish oil for single-cell oil production using oleaginous yeast. Potential application of the single-cell oil to produce biodiesel was evaluated. The treatment containing fish waste residue (5%, w/v) and glucose (20 g/L, w/v) displayed the highest rate (14%) of total lipid generation. The fish waste residue proved to be a good nitrogen source for the oleaginous yeast, Rhodotorula sp. R1. At 15% (w/v) fish waste residue and 20% (w/v) glucose amendment of the medium, the highest biomass production was observed. The yeast bio-oil has a lipid profile like vegetable oils and consists of mainly long-chain fatty acids (between C14 and C24) which are suitable for biodiesel production. The most abundant fatty acids were palmitic acid (C16:0), elaidic acid (C18:1n-9t), and stearic acid (C18:0). FTIR analysis of the transesterification reaction product using the yeast oil confirmed its conversion to biodiesel. Although glucose amendment of medium supported lipid accumulation, it can be replaced with wastes rich in sugars to decrease the cost of single-cell bio-oil production. Results indicate the potential secondary value of fish processing waste in the cultivation of oleaginous yeast for bio-oil and biodiesel production. [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]

\nHighlightsThe byproducts generated during fish processing can represent up to 70% of the raw material entering the industry, and some of these byproducts are rich in high-quality proteins and other nutrients that could be used for human consumption. The products derived from these byproducts can be considered high-value-added products or coproducts, with the potential to create new ingredients and innovative food products. Among these, Fish protein concentrate (FPC) can be used as an ingredient in formulations for protein enrichment by food industry. Notably, the absence of global standardization in industrial processes for FPC production stems from the limited number of countries with established regulations and the scarcity of industries offering specialized equipment for industrial production. This dearth inhibits uniformity and efficiency in FPC manufacturing worldwide. These factors make FPC production inefficient and the quality of the final product unsatisfactory, mainly because of the presence of a large amount of lipids, which can be a concern and necessitate the use of chemical and physical lipid removal methods. In this critical review, information about FPC was compiled, with an emphasis on the byproduct of fish processing, processing techniques, and the nutritional and techno-functional aspects of this coproduct and formulated foods. Fish processing byproducts can be utilized in producing Fish Protein Concentrate for human consumption.Fish Protein Concentrate can be provided daily protein supplementation to populations in need.Fish Protein Concentrate needs to achieve an efficient global standardization of production processes.Specific legislation is required for Fish Protein Concentrate use as an ingredient in food formulations.Physical and chemical methods are used to obtain Fish Protein Concentrate delipided.Fish processing byproducts can be utilized in producing Fish Protein Concentrate for human consumption.Fish Protein Concentrate can be provided daily protein supplementation to populations in need.Fish Protein Concentrate needs to achieve an efficient global standardization of production processes.Specific legislation is required for Fish Protein Concentrate use as an ingredient in food formulations.Physical and chemical methods are used to obtain Fish Protein Concentrate delipided. [ABSTRACT FROM AUTHOR]

A healthy skeletal system is fundamental to fish welfare and performance and a key physiological feature of a robust fish. The presence of skeletal deformities in farmed salmonids is a persistent welfare problem in aquaculture, and one which threatens to impede industry growth. Deformities of the fine bones of fish, such as ribs and intermuscular bones (IBs), have received less attention than vertebral body deformities, despite their potential to compromise fish welfare and product quality. IBs, commercially known as pin bones, are small spicule‐like bones embedded in the muscle fillets of salmonids, cyprinids and other basal teleost species. In farmed basal teleosts, they impact fish processing, have negative effects on the economic value of fish and present a potential consumer health concern if ingested. Current understanding of IB development and function in teleosts has mostly relied on morphological research. More recently, advances in our understanding of molecular mechanisms of IB development in cyprinids have been made, largely due to the exploration of breeding IB‐free fish for use in aquaculture. In this review, we explore the existing literature on IBs in teleosts, highlight the points of contention within this field of research and identify the significant knowledge gaps about the development and function of salmonid IBs. To our knowledge, there is no available research on the function of IBs and scarce research concerning IB development in salmonids. Future research on teleost IBs would benefit from the use of consistent terminology to facilitate interdisciplinary collaboration and identify research outputs in this field. [ABSTRACT FROM AUTHOR]

Seafoods are susceptible to microbial contamination due to their high moisture, nutrient contents and neutral pH. Among various microorganisms, biofilm‐forming bacteria pose a severe threat to the seafood supply chain as well as consumer health. Bacterial biofilm formation in seafood is primarily caused by Aeromonas hydrophila, Vibrio cholerae, V. vulnificus, V. parahaemolyticus, Salmonella spp., and Listeria monocytogenes. Biofilm formation is an important protective mechanism of microorganisms causing spoilage of seafood and disease threats to consumers. The attachment of microbes on the surface of seafood followed by the growth and proliferation of bacterial cells leads to the production of exopolymer compounds and the formation of biofilm. This biofilm is difficult to destroy or inhibit through conventional prevention/destruction techniques. The occurrence of bacterial strains/biofilms with more resistance to different preventive strategies is a big challenge for the seafood processing industry. This review covers the mechanisms of biofilm formation by bacteria and various non‐thermal processing approaches to prevent microbial contamination and biofilm formation in seafood products. The aforementioned non‐thermal processing techniques for the destruction of biofilm and quality control of seafood products include cold plasma treatment, irradiation, pulsed electric field technology, hydrostatic pressure processing, photosensitisation, natural bioactive compounds and so on. All these techniques effectively inhibit the bacterial biofilm and microbial growth without altering sensorial properties. However, further research validation and applications at the industry level are still required. [ABSTRACT FROM AUTHOR]

One of the relatively affordable and safe waste treatment is biological treatment by utilising certain plants as biofilters. The water lettuce (Pistia stratiotes L.) is an aquatic plant that is usually considered a weed by the community. These plants can be used to absorb toxic elements in wastewater. The purpose of this study was to analyse the relationship between Pistia stratiotes L. and the decrease in the organic matter content of fishery processing wastewater. The research method involved varying the effectiveness of the relationship between the bacteria and the water lettuce, the cover rate of the water slide plants and measuring water quality. Water quality measurements include: analysis of BOD5, COD, TSS, pH and temperature. Data analysis with regression and correlation tests using SPSS 28 software. In this study, the density of Pistia stratiotes L. used was 0 %, 25 %, 50 %, 75 % and 100 %. Based on the results, it can be concluded that the effectiveness of the Pistia stratiotes L. in reducing levels of BOD5, COD and TSS is highest at a density of 100 % with the effectiveness values of each 23.7 mg/L, 58.7 mg/L and 2.67 mg/L. [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]

Aims This research aimed to analyze cutting board surfaces in seafood markets to find Vibrio parahaemolyticus , assess the isolates' ability to form biofilms, generate and evaluate characteristics of plasma-activated water (PAW), and compare the effect of PAW on planktonic and biofilm cells of the isolated V. parahaemolyticus strains. Methods and results A total of 11 V. parahaemolyticus strains were isolated from 8.87% of the examined cutting boards. Biofilm-forming ability was evaluated for these isolates at temperatures of 10°C, 20°C, and 30°C using crystal violet staining. Four strains with the highest biofilm potential were selected for further analysis. The pH of the PAW used in the study was 3.41 ± 0.04, and the initial concentrations of hydrogen peroxide, nitrate, and nitrite were 108 ± 9.6, 742 ± 61, and 36.3 ± 2.9 µM, respectively. However, these concentrations decreased significantly within 3–4 days during storage at room temperature. PAW exhibited significant antimicrobial effects on V. parahaemolyticus planktonic cells, reducing viable bacteria up to 4.54 log CFU/ml within 20 min. PAW also reduced the number of biofilm cells on stainless steel (up to 3.55 log CFU/cm2) and high-density polyethylene (up to 3.06 log CFU/cm2) surfaces, although to a lesser extent than planktonic cells. Conclusions PAW exhibited significant antibacterial activity against V. parahaemolyticus cells, although its antibacterial properties diminished over time. Furthermore, the antibacterial activity of PAW against biofilm cells of V. parahaemolyticus was less pronounced compared to the planktonic cells. Therefore, the actual effectiveness of PAW in seafood processing environments can be affected by biofilms that may form on various surfaces such as cutting boards if they are not cleaned properly. [ABSTRACT FROM AUTHOR]

There is a great demand for precision fish farming in aquaculture, and accurate fish counting is essential for precise control and monitoring of fish farming processes. Traditional fish counting is manual, time-consuming, and labor-intensive. Image recognition is an effective method for automatic counting. However, the accuracy of automatic detection in real environments is limited by the different sizes, swimming styles of fish, and the potential for mutual occlusion between multiple moving objects. This study introduces a BoTS-YOLOv5s-seg model based on YOLOv5s to achieve accurate detection of fish edge by using the YOLOv5s instance segmentation model and improving the loss function to SIoU loss while improving non-maximum suppression to reduce missed detection of overlapping objects, and finally incorporating a bottleneck transformer to make the model more focused on valid image information and reduce the model parameters. The BoTS-YOLOv5s-seg model proposed in this study to a realistic scenario with a farmed fish dataset had better performance and resulted in a small model size of only 7.1 M, and the values of mAP@0.5 and GFLOPs of the proposed algorithm reached 90.9% and 25.4, respectively, surpassing the traditional YOLOv5s-seg, YOLOv5m-seg, and YOLOv5l-seg in terms of detection results. This research proposes a method that can effectively support accurate fish counting in the context of intelligent aquaculture. [ABSTRACT FROM AUTHOR]

The global seafood industry is crucial in food production, providing essential nutrition and contributing to food security. Beyond its traditional role, the industry holds significant potential for generating high-value products by utilizing seafood resources. This comprehensive review explores the diverse applications of seafood resources, focusing on fish, shellfish, and seaweeds, in producing high-value products. The review examines various technological processes in extracting and purifying bioactive compounds from seafood, highlighting the advancements in seafood processing areas such as nanoencapsulation, fermentation, and enzymatic hydrolysis. Furthermore, it also discusses these innovations' economic and environmental impacts, emphasizing the importance of sustainability and efficiency in utilizing seafood by-products and waste. The seafood industry can minimize environmental pollution and promote circular economy principles by repurposing these materials. The review provides a holistic view of the future directions in this field, advocating for continued research and development efforts to enhance the value and sustainability of seafood resources. Overall, this review underscores the significance of seafood-derived high-value products in addressing global challenges while fostering economic growth and environmental stewardship. [ABSTRACT FROM AUTHOR]

Given the recognized nutritional value of fish and shifting consumer lifestyles, processed seafood has become increasingly prevalent, comprising a significant portion of global food production. Although current European Union labeling regulations do not require species declaration for these products, food business operators often voluntarily provide this information on ingredient lists. Next Generation Sequencing (NGS) approaches are currently the most effective methods for verifying the accuracy of species declarations on processed seafood labels. This study examined the species composition of 20 processed seafood products, each labeled as containing a single species, using two DNA metabarcoding markers targeting the mitochondrial cytochrome c oxidase I (COI) and 16S rRNA genes. The combined use of these markers revealed that the majority of the products contained multiple species. Furthermore, two products were found to be mislabeled, as the declared species were not detected. These findings underscore that NGS is a robust technique that could be adopted to support routine food industry activities and official control programs, thereby enhancing the 'From Boat to Plate' strategy and combating fraudulent practices in the complex fisheries supply chain. [ABSTRACT FROM AUTHOR]

In order to investigate the reproductive dynamics of the ichthyofauna in the Brazilian Pantanal, this study examines the spatial and temporal distribution of ichthyoplankton, taxonomic composition, and its correlation with environmental factors within one of the most important sub‐basins, the Taquari River. Egg and larvae collections were conducted at 11 sampling points between October and March of 2017/2018 and 2018/2019. Significant differences were observed between collection points, months, and years, with higher ichthyoplankton densities in the Coxim and Taquari rivers, particularly between November and January. Twenty‐eight genera and/or species of fish were identified, including 10 long‐distance migratory species. Egg density showed a negative correlation with water temperature and rainfall. For larvae, water transparency and rainfall were both significant, negatively influencing larval abundance. However, different species tend to occur in environments with distinct abiotic qualities. Yolk‐sac, preflexion, and flexion larval development stages were distributed throughout the sub‐basin, especially near the Pantanal. Considering the data and analyses presented in this study, the importance of connectivity between these environments, specifically between the plateau and Pantanal, is evident, highlighting the significance of the entire sub‐basin for fish reproductive processes. Therefore, research focusing on the ecological processes influencing the distribution of ichthyoplankton offers valuable insights for ecosystem conservation and aids in effective environmental management. [ABSTRACT FROM AUTHOR]

Gut microbial communities are highly dynamic and respond to factors such as diet and host metabolism. However, there is limited information about how these responses can generate community dynamics at different time scales, such as circadian rhythms. The aim of the present study was to characterize variations along a daily cycle in the gut microbiota of fish on different feeding regimes. In addition, an estimation of the potential contribution of the gut bacterial community to the digestive process of the fish was assessed. The greater amberjack (Seriola dumerili) was used as experimental species, a promising species for Mediterranean aquaculture. Fish were randomly distributed in two different feeding regimes, in triplicate rearing tanks. Feeding regimes were continuous feeding and time-restricted feeding (three meals per day). Fish feces for RNA-based amplicon sequencing and bacterial proteolytic capacity were sampled along a 24h cycle. Time-restricted fed fish exhibited changes in the composition of the active bacterial community promoted by feeding, thus revealing two types of bacterial community profiles: "pre-feeding" and "active-feeder" profiles. Continuous-fed fish maintained an "active-feeder" community profile throughout the whole day. Bray-Curtis and Sørensen similarity indicated that differences in the composition between the two community profiles were mainly driven by the absence/presence of infrequent ASVs (amplicon variant sequences). The potential proteolytic bacterial activity tended to be higher before feeding. Thus, gut microbiota could be a key factor to understanding fish digestion, playing a role in interactions with host metabolism. In conclusion, our results suggest that feeding pattern and time of sampling are important parameters when assessing the microbiome's contribution to host metabolism. [ABSTRACT FROM AUTHOR]

This study analyzed the catch of the ponyfish (Leiognathus equulus) landed at Muara Kintap Fishing Port in South Kalimantan, Indonesia. Local fishermen used various gear types especially bottom trawls, beach seines, drift gillnets, and encircling gillnets within Indonesia's Fisheries Management Area (FMA) 712. While bottom trawls displayed the highest efficiency, peaking at 65,956kg, representing 98.26% of the annual total catch. Moreover, they also indicated potential overfishing, particularly in 2022. The ponyfish catches were dominated by individuals measuring between 130- 134mm and weighing 35- 39g. Length-weight relationship data revealed an isometric growth pattern (b = 2.98) for the ponyfish, suggesting good overall health (K = 1.68± 0.17). However, CPUE (Catch per Unit Effort) data from 2022 raised concerns. The peak CPUE of 89.13kg/ trip, alongside a substantial total catch of 67,122kg across 753.1 trips, significantly surpassed the catch-maximum sustainable yield (CMSY) of 28,748kg/ trip and the optimal effort (Fopt) of 882 trips/year. This suggests overfishing and a potential decline in the ponyfish stock by 2023, representing a substantial loss of USD 3,934. Monthly catch data for 2022 further supported this, highlighting a fishing season from August to October, peaking in October (16,376kg) and continuing into December. To ensure the sustainability of the ponyfish population and fish processing industry, the fishing port authority should prioritize addressing the impact of overfishing practices, particularly trawling. Furthermore, continuous monitoring efforts are crucial to establish data-driven fisheries management practices. [ABSTRACT FROM AUTHOR]

The European Commission asked EFSA for a risk assessment on small organoarsenic species in food. For monomethylarsonic acid MMA(V), decreased body weight resulting from diarrhoea in rats was identified as the critical endpoint and a BMDL10 of 18.2 mg MMA(V)/kg body weight (bw) per day (equivalent to 9.7 mg As/kg bw per day) was calculated as a reference point (RP). For dimethylarsinic acid DMA(V), increased incidence in urinary bladder tumours in rats was identified as the critical endpoint. A BMDL10 of 1.1 mg DMA(V)/kg bw per day (equivalent to 0.6 mg As/kg bw per day) was calculated as an RP. For other small organoarsenic species, the toxicological data are insufficient to identify critical effects and RPs, and they could not be included in the risk assessment. For both MMA(V) and DMA(V), the toxicological database is incomplete and a margin of exposure (MOE) approach was applied for risk characterisation. The highest chronic dietary exposure to DMA(V) was estimated in 'Toddlers', with rice and fish meat as the main contributors across population groups. For MMA(V), the highest chronic dietary exposures were estimated for high consumers of fish meat and processed/preserved fish in 'Infants' and 'Elderly' age class, respectively. For MMA(V), an MOE of ≥ 500 was identified not to raise a health concern. For MMA(V), all MOEs were well above 500 for average and high consumers and thus do not raise a health concern. For DMA(V), an MOE of 10,000 was identified as of low health concern as it is genotoxic and carcinogenic, although the mechanisms of genotoxicity and its role in carcinogenicity of DMA(V) are not fully elucidated. For DMA(V), MOEs were below 10,000 in many cases across dietary surveys and age groups, in particular for some 95th percentile exposures. The Panel considers that this would raise a health concern. [ABSTRACT FROM AUTHOR]

The present experiment was conducted during March--May 2022 at ICAR--CIFE, Mumbai, Maharashtra, India to develop a unique fish feed from locally available vegetable, and fish processing waste. These two sources of the waste were used in composite bio-silage (CBS) production by combining fish (80%)--vegetable (20%) waste with probiotic proteolytic strain (E. faecalis+L. acidophilus) and jaggery (15% Jaggery) as a carbon source. The final CBS materials were used in experimental fish feed preparation by replacing fish meal (FM) protein. Changes in physicochemical, and microbiological quality characteristics of fish feed were measured every 15th day at room temperature (25--30°C). There was no change in color, the appearance of a moderately bad odour, a little bit of soft texture, and broken pellets were found in the later stages of the storage. Crude protein (38.50--36.10%) and fat (8.60--4.82%) content were decreased whereas, moisture content increased (9.15--11.10%) in all samples during the storage period. There were no notable changes in ash or crude fiber. Lipid oxidation product TBARs (8.0--13.205 MDA; nmol mg-1), Total Plate Count (2.75--6.70 log cfu g-1), and Fungal Count (1--2.50 log cfu g-1) were within acceptable range. The study's findings indicated that composite bio-silage incorporated fish feed has a shelf life of up to 60th days and can be fed during this period. The study also suggested that manufactured fish feed should not be stored for more than two months, either in the place of production or at the farmer's store. [ABSTRACT FROM AUTHOR]

Processed foods are vital in modern diets, reflecting lifestyle preferences. This study focuses on crucial factors affecting their quality, particularly the F value. Our user-friendly Android app, utilizing the Patashnik improved method, is customized for pasteurized crab meat. By optimizing F values in fishery processing, our research prioritizes microbial safety. Traditional F value calculation is intricate, demanding expertise and time. Our solution allows even non-experts to compute F values accurately in under a minute using Excel, achieving 99.9% accuracy. This enhances efficiency and precision in ensuring food safety. 1. Developed Android app for F-value calculations in crab meat pasteurization. 2. F-value ensures food quality and safety in thermal processing. 3. App simplifies the process for lab technicians, offering flexibility and data storage. 4. User feedback highlights user-friendliness and accuracy, with potential for further improvements. [ABSTRACT FROM AUTHOR]

Vaccination is an effective way to control many infectious diseases in fish. Israeli fish farming has successfully used two vaccines over the last 30 years and has no problem with the side effects of vaccination. However, after introducing new species, a new problem emerged: these fish, after vaccination, demonstrated peritoneal lesions such as granulomas. At the same time, the fish did not show retarded growth or suffering during the fattening period. This study was conducted to establish the connection between vaccination and the appearance of granulomas. Evidence drawn from this research work and comparing vaccinated and non-vaccinated fish confirms that intraperitoneal granulomas do not impact the growth, performance, or fish fillet quality at harvest. [ABSTRACT FROM AUTHOR]

The cooling effect of slurry ice as cooling medium on large yellow croaker (Pseudosciaena crocea) was studied by considering different fish/ice ratio, salinity and initial ice mass fraction (40%, 60%, and 80%). Results obtained with optical microscope clarified that the ice particle size and cooling time of slurry ice were decreased at increasing salinity. Best precooling efficiency was obtained with specific values of fish/ice ratio 1:2, salinity 5.0%, and initial ice mass fraction 60%. Then, the effects of precooling time (0, 3, 12, and 24 h) in slurry ice on the quality of large yellow croaker stored at 4°C were investigated. The results showed that slurry ice precooling could significantly (p < 0.05) inhibit the microbial reproduction and retard the quality deterioration of large yellow croaker. Therefore, slurry ice can be a promising precooling method for the quality maintenance of marine fish. Practical applications: Large yellow croaker is extremely perishable due to its nutrient abundance. The spoilage process of fish is vitally influenced by the changes of internal environment and external environment after harvest. Timely precooling can prominently improve the shelf‐life of perishable foods. Slurry ice, a two‐phase system consisting of seawater (or artificial seawater) and spherical ice microcrystals, is regarded as an alternative precooling medium. Compared with conventional ice, slurry ice has faster cooling rate, little physical damage to soft tissue such as aquatic products and has better fluidity allows it to comprehensively cover the fish surface, thereby protecting fish from oxidation. [ABSTRACT FROM AUTHOR]

Introduction of the concept of surimi was a boon to the fish processing industry. Tremendous development in the surimi processing technology not only increased the export, but also upgraded the local fish products industries in many countries including Thailand, Malaysia, India, etc. Surimi a wet concentrate of myofibrillar protein, which is washed, partially dehydrated, additives added, blocks prepared, frozen stored and used for preparation of surimi products. Thus, making surimi products available throughout the year without fresh fish supply. Surimi production industry is rapidly growing its production capabilities to meet the increasing demands. In India many surimi factories are producing tropical fish surimi & 99% of it is exported. Various ready to cook (RTC) surimi products are produced, but production of ready to eat (RTE) surimi products is comparatively less. Surimi was prepared from mackerel Rastrelliger kanagurta & was used for preperation of 2 surimi products crunchy noodles and crispy chips, which can be safely consumed upto 3 weeks. [ABSTRACT FROM AUTHOR]

BACKGROUND: The seafood processing industries are tremendously increasing in numbers which eventually discharge a large quantity of wastewater with a high range of biochemical oxygen demand (BOD) and chemical oxygen demand (COD), directly into the aquatic environment. A high level of BOD and COD in wastewater pertains to a higher level of pollution which must be reduced to prevent hazardous impacts on ecosystems. The main objective of the research aimed to develop cost‐effective biochar and to remove BOD and COD from processing wastewater using two natural biomasses: water hyacinth and sugarcane bagasse. RESULTS: NaOH‐treated and non‐treated biochar for both water hyacinth as well as sugarcane bagasse were prepared through the process of pyrolysis carried out at 600 °C with three different residence times of 30, 45 and 60 min. The wastewater was initially analyzed for BOD and COD levels. The results showed that among all the groups of biochars, the water hyacinth NaOH‐treated biochar pyrolyzed at 600 °C for 60 min exhibited significantly (P < 0.05) higher levels of reduction in BOD (86.6 ± 0.03%) and COD (94.3 ± 0.05%) at a residence time of 60 min in D2 (0.5 g (250 mL)−1). The maximum removal efficiency was observed for water hyacinth NaOH‐treated biochar pyrolyzed at 600 °C for 60 min. CONCLUSION: The removal efficiencies of organic load revealed that the treated biochars exhibited a better reduction of nutrients. The biochar efficiencies when compared with those of activated carbon exhibited a higher removal level. The present research can be used to reduce BOD and COD levels in wastewater treatments. © 2024 Society of Chemical Industry (SCI). [ABSTRACT FROM AUTHOR]

The pursuit, arrest, and prosecution of vessels with foreign crew members involved in Illegal, Unreported, and Unregulated Fishing (IUU Fishing) can disrupt relations between countries. The IUU Fishing perpetrators prosecuted in court originate from several countries that border Indonesia, such as Thailand, Vietnam, the Philippines, and Malaysia. For example, 33 illegal foreign vessels have been successfully secured and detained as evidence, consisting of 15 Vietnamese-flagged vessels, 9 Philippine-flagged vessels, 8 Malaysian-flagged vessels, and 1 Taiwanese-flagged vessel. The above pursuit and arrests were processed judicially. This study aims to find a law enforcement action concept for the prosecution process against IUU Fishing perpetrators that does not disregard the principle of good relations between countries. Research with a normative juridical approach concludes that as a sovereign state, the legal settlement for foreign perpetrators uses the fishery prosecution process. This judicial process maintains the coastal state's rights without neglecting maritime diplomacy to maintain the principle of good relations between countries. Diplomacy is needed to build cooperation and ensure maritime areas in the country's border region are safe from IUU Fishing activities. [ABSTRACT FROM AUTHOR]

Five kinds of commercially available sour fish sauce were taken as the research object to clarify their quality and flavor characteristics. The physicochemical and nutritional indexes, free amino acids, and volatile components were analyzed. The results showed that the moisture, ash, total acid, amino acid nitrogen, reducing sugar, protein, vitamin C and fat contents in the five kinds of sour fish sauce were significantly different (P<0.05). In total, 17 free amino acids were detected, including 7 essential amino acids and 10 non-essential amino acids. The content of total free amino acids in the samples ranged from 7.954-14.998 mg/g. The total content of free amino acids in sample Z was the highest at 14.998 mg/g. The content of umami glutamic acid was the highest in the L sample, which was 4.689 mg/g, and the taste activity value (TAV) reached 15.63, which was much higher than that of other samples. The electronic nose results showed that the main volatile components of five kinds of sour fish sauce were nitrogen oxides, short-chain alkanes, inorganic sulfur compounds, alcohol ether aldehydes, and organic sulfides. Principal component analysis could differentiate between different sour fish sauces. In this study, 57 volatile components were detected in five kinds of sour fish sauce using gas chromatography-mass spectrometry (GC-MS), including 20 esters, 14 alcohols, 14 alkenes, 2 acids, 2 phenols, 3 aldehydes and 2 ketones. Using orthogonal least squares-discriminant analysis (OPLS-DA) and variable important projection (VIP) selection, eighteen key volatile aroma compounds, including zingalene, ethanol, ethyl cetanoate, ethyl linoleate, limonene, acetic acid, linalool, ethyl myristate, 4-ethyl-2-methoxyphenol, phenethyl alcohol, alpha-curcumene, methyl salicylate, β-sesquiphellandrene, citral, isoamyl alcohol, camphene, β-bisabolene and geraniol, were identified in the five kinds of sour fish sauce. In conclusion, the results provide a basis for the quality evaluation and comprehensive development of sour fish sauce. [ABSTRACT FROM AUTHOR]

Given the growing global demand for seafood, it is imperative to conduct a comprehensive study on the prevalence and persistence patterns of pathogenic bacteria and viruses associated with specific seafood varieties. This assessment thoroughly examines the safety of seafood products, considering the diverse processing methods employed in the industry. The importance of understanding the behavior of foodborne pathogens, such as Salmonella typhimurium, Vibrio parahaemolyticus, Clostridium botulinum, Listeria monocytogenes, human norovirus, and hepatitis A virus, is emphasized by recent cases of gastroenteritis outbreaks linked to contaminated seafood. This analysis examines outbreaks linked to seafood in the United States and globally, with a particular emphasis on the health concerns posed by pathogenic bacteria and viruses to consumers. Ensuring the safety of seafood is crucial since it directly relates to consumer preferences on sustainability, food safety, provenance, and availability. The review focuses on assessing the frequency, growth, and durability of infections that arise during the processing of seafood. It utilizes next‐generation sequencing to identify the bacteria responsible for these illnesses. Additionally, it analyzes methods for preventing and intervening of infections while also considering the forthcoming challenges in ensuring the microbiological safety of seafood products. This evaluation emphasizes the significance of the seafood processing industry in promptly responding to evolving consumer preferences by offering current information on seafood hazards and future consumption patterns. To ensure the continuous safety and sustainable future of seafood products, it is crucial to identify and address possible threats. [ABSTRACT FROM AUTHOR]

The IFISH6 conference brought together researchers and practitioners from around the world to discuss innovations and progress in protecting the safety and health of workers in the fishing, aquaculture, and seafood processing industries. This brief provides an overview of the feedback that was received about this conference, ideas for enhancing the impact of IFISH7, and methods of continuing collaboration and innovation in between. [ABSTRACT FROM AUTHOR]

Citrinin (CIT) is a mycotoxin commonly found in grains, fruits, herbs, and spices. Its toxicity primarily affects the kidney and liver. Meanwhile, food industry by-products, particularly from fishing and aquaculture, contribute significantly to environmental concerns but can also serve as valuable sources of nutrients and bioactive compounds. Additionally, microalgae like spirulina (Arthrospira platensis) offer interesting high-added-value compounds with potential biological and cytoprotective properties. This study aims to reduce CIT's toxicity on SH-SY5Y cells using natural extracts from the microalgae spirulina and fish processing by-products (sea bass head). The combination of these extracts with CIT has shown increased cell viability up to 15% for fish by-products extract and about 10% for spirulina extract compared to CIT alone. Furthermore, a notable reduction of up to 63.2% in apoptosis has been observed when fish by-products extracts were combined with CIT, counteracting the effects of CIT alone. However, the extracts' effectiveness in preventing CIT toxicity in the cell cycle remains unclear. Overall, considering these nutrient and bioactive compound sources is crucial for enhancing food safety and mitigating the harmful effects of contaminants such as mycotoxins. Nevertheless, further studies are needed to investigate their mechanisms of action and better understand their protective effects more comprehensively. [ABSTRACT FROM AUTHOR]

Artificial light at night (ALAN) is negatively impacting numerous species of nocturnally active birds. Nocturnal positive phototaxis, the movement towards ALAN, is exhibited by many marine birds and can result in stranding on land. Seabird species facing major population declines may be most at risk. Leach's Storm-Petrels (Hydrobates leucorhous) are small, threatened seabirds with an extensive breeding range in the North Atlantic and North Pacific Oceans. The Atlantic population, which represents approximately 40–48% of the global population, is declining sharply. Nocturnal positive phototaxis is considered to be a key contributing factor. The Leach's Storm-Petrel is the seabird species most often found stranded around ALAN in the North Atlantic, though there is little experimental evidence that reduction of ALAN decreases the occurrence of stranded storm-petrels. During a two-year study at a large, brightly illuminated seafood processing plant adjacent to the Leach's Storm-Petrel's largest colony, we compared the number of birds that stranded when the lights at the plant were on versus significantly reduced. We recorded survival, counted carcasses of adults and juveniles, and released any rescued individuals. Daily morning surveys revealed that reducing ALAN decreased strandings by 57.11% (95% CI: 39.29% - 83.01%) per night and night surveys revealed that reducing ALAN decreased stranding of adult birds by 11.94% (95% CI: 3.47% - 41.13%) per night. The peak stranding period occurred from 25 September to 28 October, and 94.9% of the birds found during this period were fledglings. These results provide evidence to support the implementation of widespread reduction and modification of coastal artificial light as a conservation strategy, especially during avian fledging and migration periods. [ABSTRACT FROM AUTHOR]

This paper presents a biomimetic fish robot featuring a flexible spine driven by cables, which integrates the cable-driven mechanism with a flexible spine. The drive system separates the body and tail fin drives for control, offering enhanced flexibility and ease in achieving phase difference control between the body and tail fin movements compared to the conventional servo motor cascaded structure. A prototype of the biomimetic fish robot was developed, accompanied by the establishment of a kinematic model. Based on this model, a control method for the biomimetic fish is proposed. Additionally, we introduce the concept of prestress to establish a numerical model for the biomimetic fish. Using multi-physical field simulation software, we simulate the two-dimensional autonomous swimming process of the biomimetic fish under different flapping frequencies and solve for its swimming characteristics as well as hydrodynamic properties. Both the simulation and experimental results validate the accuracy of our kinematic model. [ABSTRACT FROM AUTHOR]

This paper seeks to examine the agentic role of the physical spaces (e.g. landing beach, fish market and fish processing kitchen) within which fishery tasks are undertaken as they entangle with human, non-human, and discursive forces to co-create gendered subjectivities in fisher couples' decision-making and practices. The paper is based on larger ethnographic study on fisher couples' decision-making and practices in Ghana's Western region, using participatory ethnographic observation including photo elicitation, vignettes and 38 in-depth interviews. Findings from the study indicate that the fish landing beach (consisting of sea water and sandy coast) played active roles in the kinds of tasks men and women could perform. The ability of the sea water to wet women's long dresses, coupled with their menstrual body and discourse of women as unclean worked together to limit women's ability to engage in activities, such as fishing. In terms of fish processing and trading, the study showed that the enclosed nature of fish processing kitchen served as a protective force which prevented public scrutiny of couples' household practices to allow for husbands to help their wives in fish processing and storage. In instances of disagreement, the bedroom played a protective role where couples settled their differences on somewhat equal ground. Tracing the agentic and constitutive role of spaces, shift our focus from a purely social understanding of gender towards a holistic view of the multiple and complex pathways through which the environment and matter combine with discourses to co-create continuous and flexible (re)iterations of gender emergences. [ABSTRACT FROM AUTHOR]

Currently, the mismanagement of marine by-products (head, skin, guts, blood, and bones) is a problem for the seafood processing industry, causing economic losses and environmental problems. Shrimp is a high-protein marine plankton species, and after processing, 45% of the total weight is discarded. Therefore, processes must be developed to recover biomolecules from this waste. Hydrolysis of shrimp by-products is an efficient way to add value to the protein for the extraction of bioactive peptides. The present review focuses on recent research on the use of marine by-products to obtain bioactive peptides, especially those from shrimp waste, and discusses their benefits for human health. Protein hydrolysates from shrimp by-products are a viable and technological strategy to obtain peptides of different sizes and improved antioxidant, anti-hypertensive, antiinflammatory, and hypocholesterolaemic activities. Therefore, the reuse and valorisation of shrimp by-products by obtaining bioactive peptides is an active research area, with potential applications and beneficial effects for human health, the environment, and the economy. However, further studies are needed to ensure their safe use, and to understand their mechanism of action. [ABSTRACT FROM AUTHOR]

Fish is a product that is easily damaged and requires good handling so that the quality of the fish remains good. Implementing good and correct fish handling is necessary to maintain fish's economic value. This research aims to describe the process of handling fish on fishing vessels at the Bitung Ocean Fishing Port (PPS), observing CPIB on fishing vessels to transport at PPS Bitung, calculating the potential risk of quality degradation during the process of handling fish on fishing vessels to transport at PPS Bitung. This research uses the accidental sampling method. The research results show that the flow of fish handling at PPS Bitung starts from the fish being caught and put on hold until the fish is transported using transportation to the Fish Processing Unit (UPI). Implementing Good Fish Handling Practices (CPIB) on fishing vessels at PPS Bitung found 1 major, and 4 minor deviations. Analysis of the risk of mut reduction in fish after carrying out risk mapping found four risk categories: 6 high, 3 medium, and 1 low. [ABSTRACT FROM AUTHOR]

Objective/Background: Oncorhynchus mykiss is the most popular type of freshwater fish consumed by Iranians. It has delicious taste and high nutritional value. The purpose of processing and preserving fish is to get it to the end consumer in a good, usable condition. Methods: This study is a descriptive study that compares and determines the analysis results of proximate, protein, and fat between fresh and processed fish using the standard method of AOAC and compares the analysis of this study with that of other studies. The effect of the processing methods' nutritional composition is determined. In addition to fresh fish, 5 treatments are used for the 5 different methods of fish processing. Results: The fresh fish and the different processed samples were analyzed by standard AOAC methods, and their pH was measured. After analyzing the macronutrient compounds of different samples, the energy values were then calculated in kcal. The moisture content ranged from 72.50% for fresh fish to 19.50% for frozen fish, while the fat content ranged from 8.09% for fresh fish to 64.47% for frozen fish. The ash contents were found to range from 4.82% to 5.82%, while the protein contents were found to range from 10.47% to 13.59%. The results showed that quick freezing of fish preserved nutrients with a high percentage of energy. This sample was recommended for consumption, followed by samples thawed in oven and in hot water. The fried and boiled samples were in the next stages of quality and energy values. Conclusions: Because the fat content of this type of fresh fish is high, and if fish feed and its nutrition are protein materials with high biological value, it will be useful to increase the percentage of meat protein for it to grow. [ABSTRACT FROM AUTHOR]