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Introduction. Fruits and vegetables are vital for healthy food consumption. Conservation is the only option to prolong their shelf life. Nigeria is currently experiencing an increase in production of fruit jams that incorporate vegetables. Cucumbers, Jatropha tanjorensis L. leaf, and pineapples have a lot of health benefits, which makes them very promising for jam making. The present research featured the effect of cucumber, pineapple, and Jatropha leaf in different proportions on the functional and sensory properties of composite jam. Study objects and methods. The technology of jam making followed standard procedures. Pineapple jam without cucumbers and Jatropha leaf served as control (pineapple:cucumber:Jatropha leaf = 100:0:0). The experimental jam samples had increasing amounts of Jatropha leaf (J), decreasing amounts of pineapple pulps (P), and a constant amount of cucumber (C), i.e. P:C:J = 85:10:5, 80:10:10, 75:10:15, and 70:10:20. The functional analysis involved chemical and proximate aspects, whereas the sensory evaluation involved appearance, aroma, taste, spreadability, and overall liking. Results and discussion. The experimental samples showed a significant difference (P < 0.05) in vitamins, minerals, total titratable acidity, pH, Brix, and total soluble solids. The control sample (P:C:J = 100:0:0) had significantly lower (P < 0.05) contents of moisture, protein, ash, fat, and fiber than the experimental ones. However, the pH and total titratable acidity of the experimental samples 85:10:5 and 80:10:10 appeared to be quite similar (P > 0.05). Compared to the control sample, the sensory properties of the experimental samples differed significantly (P < 0.05) by appearance, aroma, and spreadability but were of similar (P > 0.05) taste and overall liking. Conclusion. The obtained functional and sensory data proved that the new pineapple jam with cucumber and Jatropha leaf is a promising functional product.

Fish and other seafood products are essential dietary components that are highly appreciated and consumed worldwide. However, the high perishability of these products has driven the development of a wide range of processing, preservation, and analytical techniques. This development has been accelerated in recent years with the advent of the fourth industrial revolution (Industry 4.0) technologies, digitally transforming almost every industry, including the food and seafood industry. The purpose of this review paper is to provide an updated overview of recent thermal and nonthermal processing and preservation technologies, as well as advanced analytical techniques used in the seafood industry. A special focus will be given to the role of different Industry 4.0 technologies to achieve smart seafood manufacturing, with high automation and digitalization. The literature discussed in this work showed that emerging technologies (e.g., ohmic heating, pulsed electric field, high pressure processing, nanotechnology, advanced mass spectrometry and spectroscopic techniques, and hyperspectral imaging sensors) are key elements in industrial revolutions not only in the seafood industry but also in all food industry sectors. More research is still needed to explore how to harness the Industry 4.0 innovations in order to achieve a green transition toward more profitable and sustainable food production systems. José S. Câmara and Rosa Perestrelo acknowledge FCT-Fundação para a Ciência e a Tecnologia through the CQM Base Fund—UIDB/00674/2020, and Programmatic Fund—UIDP/00674/2020, Madeira 14–20 Program, project PROEQUIPRAM—Reforço do Investimento em Equipamentos e Infraestruturas Científicas na RAM (M1420-01-0145-FEDER-000008), and ARDITI—Agência Regional para o Desenvolvimento da Investigação Tecnologia e Inovação, through M1420-01-0145- FEDER-000005—Centro de Química da Madeira—CQM+ (Madeira 14–20 Program) for their support. The research leading to these results was supported by MICINN supporting the Ramón y Cajal grant for M.A. Prieto (RYC-2017-22891); by Xunta de Galicia for supporting the program EXCELENCIAED431F 2020/12; and the pre-doctoral grant of P. Garcia-Oliveira (ED481A-2019/295); and by the program BENEFICIOS DO CONSUMO DAS ESPECIES TINTORERA-(CO-0019-2021). info:eu-repo/semantics/publishedVersion

Over the decade, fish protein-derived peptides (FPDP) have been evaluated for various biological activities including their mechanism of action through structure-activity relationship (SAR) and molecular simulation. SAR studies are known to provide the basic structural information of the active site which can be used for designing synthetic bioactive peptides for application in therapeutics and medicinal purposes. In light of the above discussion, this review discusses the mechanism of action and SAR of the FPDP with a focus on three widely studied bioactive properties including antioxidant, antihypertensive and anti-diabetic activities. The emphasis is given to the recently purified and identified FPDP from various seafood resources. A brief discussion has been made on their structural characteristics and mechanism of action towards antioxidant, angiotensin-I converting enzyme (ACE) inhibition, and dipeptidyl peptidase-IV (DPP-IV) inhibitory activities. Additionally, the importance and future perspective of SAR of food-derived bioactive peptides have been addressed.

A fermented millet flour called “Ibyer” traditionally available in Nigeria is increasingly being enhanced with ginger powder, of which its quality characteristics to our best knowledge appears not yet reported. To supplement existing information, therefore, the microbiological (which involved bacteria and fungi counts), pasting (which involved peak viscosity, trough, breakdown, final viscosity, set back, peak time, and pasting temperature), proximate (which involved moisture, ash, crude fat, fiber, protein, as well as carbohydrates), and sensory (which involved appearance, aroma, mouth-feel, consistency, taste, and overall acceptability) properties of fermented millet “ibyer” beverage enhanced with ginger powder were investigated. The major experimental stages included assembly of millet flour and ginger powder, preparation of blend formulation, making of “ibyer” beverage blends, and laboratory analysis. The blend involved fermented millet flour (FMF) decreasing, and ginger powder (GP) increasing, by proportions. Results showed noticeable microbiological, pasting, proximate, and sensory differences between blend samples and control. Compared to control, the blend samples obtained reduced bacterial and fungal counts, with increased peak, trough, final, set back viscosities, peak time, and pasting temperature, as well as moisture, ash, crude fat, crude fiber, and crude protein contents, but yet, with decreased sensory appearance, aroma, mouthfeel, taste, and overall acceptability.

Cubing machines in food processing have evolved over the years, which have made products like Star®, Knorr®, and Chicken® bouillon cubes become commercially available today, even in many parts of Africa. On the other hand, the fermented mesquite seed “okpeye” food condiment, traditionally produced by well-trained artisans and widely utilised in Nigeria, requires further product development in order to compete with bouillon cubes. Quality comparisons between the cubed “okpeye” condiment and commercially available bouillon cube products have not yet been reported. Therefore, cubing fabrication/costing and machine performance on African fermented “okpeye” condiment quality attributes, compared with commercial bouillon types, were done. The processing of mesquite seeds into the “okpeye” condiment resembled those of artisans. Bouillon cube products involved the Star®, Knorr®, and Chicken® types. Quality attributes involved proximate, micronutrient, phytochemical, and microbial aspects. Results showed that the throughput capacity of a cubing machine increased with an efficiency of 48 condiment cubes/min, forming properly without separation. Across all studied samples, the protein, ash, moisture, crude fat, crude fibre, and carbohydrate contents were in the range of 1.45–42.50%, 5.29–6.75%, 8.50–12.29%, 2.56–18.54%, 2.45–3.19%, and 18.16–25.56%, respectively. The protein, fat, moisture, calcium, iron, magnesium, and manganese contents of “okpeye” condiment were significantly higher (p &lt, 0.05) than those of bouillon cubes. Fair amounts of vitamins B1, B2, B3, and E were found, with the okpeye condiment higher in vitamin E. Besides the flavonoids (0.12–0.18%), alkaloids (0.08–0.15%), saponins (0.19–0.55%), and tannins (0.69–0.93%) present, the microbial loads were similar (p &gt, 0.05) across all samples. Indeed, the okpeye condiment can be cubed, and by quality attribute, it competes favourably, and very promising substitute to commercial bouillon cubes.

Numerous reactive oxygen species (ROS) entities exist, and hydrogen peroxide (H2O2) is very key among them as it is well known to possess a stable but poor reactivity capable of generating free radicals. Considered among reactive atoms, molecules, and compounds with electron-rich sites, free radicals emerging from metabolic reactions during cellular respirations can induce oxidative stress and cause cellular structure damage, resulting in diverse life-threatening diseases when produced in excess. Therefore, an antioxidant is needed to curb the overproduction of free radicals especially in biological systems (in vivo and in vitro). Despite the inherent properties limiting its bioactivities, polysaccharides from natural sources increasingly gain research attention given their position as a functional ingredient. Improving the functionality and bioactivity of polysaccharides have been established through degradation of their molecular integrity. In this critical synopsis; we articulate the effects of H2O2 on the degradation of polysaccharides from natural sources. Specifically, the synopsis focused on free radical formation/production, polysaccharide degradation processes with H2O2, the effects of polysaccharide degradation on the structural characteristics; physicochemical properties; and bioactivities; in addition to the antioxidant capability. The degradation mechanisms involving polysaccharide’s antioxidative property; with some examples and their respective sources are briefly summarised.

In this current work, the functional and quality characteristics of ginger, pineapple, and turmeric juice mix as influenced by blend variations were investigated. Specifically, the blends had constant ginger amounts, decreased pineapple, and increased turmeric proportionally. Additionally, the functional properties involved physicochemical (pH, soluble solids (SS), total titratable acidity (TA) and viscosity), proximate (moisture, protein, fat and ash), minerals (Ca, and Mg) and vitamin C and β-carotene analyses, whereas quality properties involved microbiological and sensory analyses. The results showed that as quantities of pineapple and turmeric respectively decreased and increased, there was significant increases in Ca, Mg, vitamin C, and β-carotene contents (p &lt, 0.05). Across the blends, the degree of significant differences (p &lt, 0.05) in the protein, fat, and ash seemed more compared to those of moisture contents. Despite the increases in pH and viscosity, and decreases in SS and TA, the increases in turmeric potentially reinforced by ginger most likely decreased the bacterial/fungi counts, as well as inhibition zones. Increasing and decreasing the respective amounts of turmeric and pineapple might not necessarily make the blends more acceptable, given the decreases in appearance, taste, aroma, and mouthfeel scores.

Plastics in the oceans can break up into smaller size and shape resembling prey or particles selected for ingestion by marine organisms. Plastic polymers may contain chemical additives and contaminants, including known endocrine disruptors that may be harmful for the marine organisms, in turn posing potential risks to marine ecosystems, biodiversity and food availability. This study assesses the presence of plastics in the contents of the gastrointestinal tract (GIT) of a commercial fish species, the Atlantic horse mackerel, Trachurus trachurus, sampled from two different fishing areas of central Mediterranean Sea. Adverse effect of plastics occurrence on T. Trachurus health were also assessed quantifying the liver expression of vitellogenin (VTG), a biomarker for endocrine disruption. A total of 92 specimens were collected and morphometric indices were analysed. A subgroup was examined for microplastics (MP 1 mm) and macroplastics (MaP1 cm) accumulation in the GIT and for VTG expression. Results indicated that specimens from the two locations are different in size and maturity but the ingestion of plastic is widespread, with microplastics (fragments and filaments) abundantly present in nearly all samples while macroplastics were found in the larger specimens, collected in one of the two locations. Spectroscopic analysis revealed that the most abundant polymers in MP fragments were polystyrene, polyethylene and polypropylene, whereas MP filaments were identified mainly as nylon 6, acrylic and polyester. MaP were composed mainly of weathered polyethylene or polypropylene. The expression of VTG was observed in the liver of 60% of all male specimens from both locations. The results of this study represent a first evidence that the ingestion of plastic pollution may alter endocrine system function in adult fish T. Trachurus and warrants further research.

Abundance, composition, and distribution of macro-litter found on the seafloor of the Strait of Sicily between 10 and 800 m depth has been studied using data collected by bottom trawl surveys MEDITS from 2015 to 2019. Three waste categories based on the items use were considered: single-use, fishing-related and generic-use. Over 600 sampling sites, just 14% of these were litter-free. The five-years average density of seafloor litter was 79.6 items/km2 and ranged between 46.8 in 2019 and 118.1 items/km2 in 2015. The predominant waste type was plastic (58% of all items). Regardless of material type, single-use items were a dominant (60% of items) and widespread (79% of hauls) fraction of litter with a mean density of 48.4 items/km2. Fishing-related items accounted for 12% of total litter items. Percentage of dirty hauls and litter density increased with depth. Analysis of the relation density-depth indicates a progressive increase of litter density beyond depth values situated within the interval 234–477 m depending on the litter category. A significant decrease in litter density by categories was observed over the period. Patterns of spatial distribution at the higher depths (200–80 0m) resulted stable over the years. Density hotspots of fishing-related items were found where the fishing activity that uses fish aggregating devices (FADs) is practised and in the proximity of rocky banks. Single-use and generic-use objects densities were greater on the seafloor along main maritime routes than other areas. Comparisons between the percentage of hauls littered with anthropic waste from the mid-1990s against those in 2018–19 highlighted an increase of about 10.8% and 15.3% for single-use items and fishing-related items respectively, and a decrease of 18.6% for generic-use items. This study provides a snapshot of the current situation of littering in the central Mediterranean Sea and represents a solid baseline against which the effectiveness of current and future mitigation strategies of the litter impact on marine environment can be measured.

The aim of this paper is to discuss eco-labels for fish products, which are a useful tool to improve both seafood markets and strategies for sustainability management. In this study, 560 consumer-surveys were conducted in selected&nbsp, towns in&nbsp, northern and southern Italy. Both probit and linear regression modeling were used to measure consumers&rsquo, perception and willingness to pay for anchovy eco-labels. Italian hypermarket consumers demonstrated attention to environmental features as well as to eco-products, at times, independent of income. The results of this study show that willingness to pay relates to gender, family situation, mass communication, environmental features, angler community, and store, along with information from eco-labels. Specifically, females appeared highly responsive to seafood eco-labels, and their preferences were informed by environmental aspects along with a strong intrinsic motivation to protect marine habitats. According to our analysis, seafood eco-labels could increase the consumers&rsquo, willingness to pay between 16%&ndash, 24% more for the product. Given that consumers' willingness to pay can reveal a new form of an &ldquo, ecosystem approach to fishery management&rdquo, there is a high chance that premium prices could become a tool for sustainable resource management.

The detection of microplastics in the gastrointestinal tracts (GIT) of marine organisms has been recognized as among a major detrimental consequence of global plastic pollution. The effect of bioaccumulation may be potentially dangerous for food web transfer and consequently for human health. Several observational studies have been carried out in a wide range of marine organisms, including decapod crustaceans, such as the shore crab and Norway lobster; however, no specific study has been assessed on the deep-water rose shrimp (Parapenaeus longistroris Lucas, 1846), an ecologically and commercially important Mediterranean crustacean. Based on this, we performed a preliminary study on the presence of microplastics in the GIT of 24 deep-water rose shrimp (DWRS) specimens, collected in the Strait of Sicily, which is among the most important fishing ground of the Mediterranean Sea. After the screening, 21% of DWRS GIT contained microplastics size range of 100 to 300 µm. Specifically, 20% of them were spherical fragments, 40% were fibres and another 40% were tangled masses of filaments. In all specimens, alien black particles (BPs) (mean diameter about 50 µm) were detected. Because the microscopical examination appeared not explanatory, different hypotheses could be formulated. We assume that these particles could be of either volcanoclastic particles (olivine – basalt phenocrysts or aggregates) related to historical/recent submarine volcanic activity that prevails in this fishing ground and or black carbon soot that had likely originated from the biomass burning and anthropogenic combustion sources, another harmful effect of the intense commercial and fishing traffic, characterising the central Mediterranean Sea.

The high variability of trammel fisheries, due to a marked seasonality in target species and fishing activities needs to be investigated with high spatial and temporal resolution. The present study focuses on trammel net fishery in southwestern Sicily (central Mediterranean Sea) identifying and characterizing the main metiers in relation to some key aspects of the fishery such as the target species, composition of landings, main fishing grounds and time of the year. For this purpose, a multivariate statistical approach based on landings and effort data of the Mazara del Vallo southwestern Sicily, Italy) trammel fleet in the period 2009–2013 was applied. A total of 153 different landed species and four different trammel net metiers were identified. These metiers showed differences in target species (i.e. Sepia officinalis, Palinurus elephas, Mullus surmuletus and a mix of species), fishing season, fishing grounds and dimension of fishing vessels. The metiers identified were significantly different in terms of total average landing per unit of effort (LPUE) with metier 1 targeting M. surmuletus, showing the highest average LPUE (2047 (192 s.e.) g*(h)−1*103 m net) and metier 2 targeting S. officinalis, exhibiting the lowest value (1175 (119 s.e.) g*(h)−1*103 m net). The study provides new knowledge on the dynamics of trammel fisheries in southwestern Sicily also showing that the complex nature of this peculiar fishery should be taken into account in any future sampling program aimed at the monitoring and management of artisanal fisheries in this area and more in general in the Mediterranean Sea.

Combining different preservative treatments for improving quality and safety of fishery products increasingly receives global research attention. Consistent with this pursuit, the current research was undertaken to determine the effects of different ozonized slurry‐ice treatments and superchilling (−1°C) storage on microbial spoilage of European anchovy (Eugraulis encrasicolus) and sardine (Sardina pilchardus), which are two commercially important pelagic fish species. After the catch (within

The bony fish Lophotus lacepede (Giorna, 1809) and Zu cristatus (Bonelli, 1819) are the two species rarely recorded within the Mediterranean basin, usually reported as accidentally captured in depth (mesopelagic) fishing operations. In the current work, we present the first record of L. lacepede and Z. cristatus in fishing catches from southwestern Tyrrhenian Sea. Moreover, in order to improve existent biological/ ecological knowledge, some bio-related aspects such as feeding aspect, sexual maturity and age estimate have been discussed.

The mercury (Hg) poisoning of Minamata Bay of Japan widely activated a global attention to Hg toxicity and its potential consequences to the aquatic ecosystem and human health. This has resulted to an increased need for a dynamic assembly, contextualization, and quantification of both the current state-of-the-art and approaches for understanding the cause-and-effect relationships of Hg exposure. Thus, the objective of this present review is to provide both hazardous toxic properties and toxicological update of Hg, focusing on how it ultimately affects the aquatic biota to potentially produce human health effects. Primarily, we discussed processes that relate to Hg exposure, including immunological aspects and risk assessment, vulnerability, toxicokinetics, and toxicodynamics, using edible fish, swordfish (Xiphias gladius), as a model. In addition, we summarized available information about Hg concentration limits set by different governmental agencies, as recognized by national and international standardization authorities.

This study aimed to produce new value-added products from dolphinfish (Coryphaena hippurus) as fillets when using cold smoking combined with natural antioxidants, obtained from Halocnemum strobilaceum a plant belonging to halophytes. The fillet treatments were controlled (untreated), immersed in standard brine (STD), treated with NaCI and antioxidant before freezing (Aox-pre) and treated with NaCl and antioxidant after thawing (Aox-post). The quality of dolphinfish fillets was assessed using sensory, biochemical, microbiological, and technological parameters. Treating fillets with antioxidants before freezing and cold smoking (Aox-pre) enhanced significantly the shelf life, as well as improved the biochemical, microbiological, and sensory aspects of the product. Aox-pre fillets had the lowest peroxide values (PV) and malondialdehyde (MDA) content, demonstrating that the immediate treatment of fillets with the polyphenols protected lipids from peroxidation. The smoking process, together with antioxidant treatment, significantly reduced microbial counts after 15 days of storage, compared to the control. Overall, combining antioxidant treatments with cold smoking has a positive effect on the quality of Aox-pre fillets with respect to both sensory components and biochemical parameters associated with shelf life. Consequently, Aox-pre treatment enhances the marketability of this species, promoting local and seasonal products, contributing to costal fisheries sustainability. © 2019 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. 4513362121 This work was supported by funding from the Programma Operativo Nazionale “Ricerca e Competitività” (PON R&C) 2007-2013 project PESCATEC, code 004513362121 and from the project BioVecQ, Cod PS1.3_08 IEVP 2007- 2013 Decision CE C (2008) 8275.–CUP I57G12000360007.

In this research, in situ generated ozone exposure/wash cycles of 1, 3, and 5 min applied to shrimp samples either before (BIS) or during iced storage (DIS) has been used to study the lipid oxidation kinetics using the peroxide values (PV). The induction period (IP) as well as PV at end of the IP (PV IP ) have been obtained. The rate constants ( k ) as well as half-lives ( t 1/2 ) of hydroperoxides formation for different oxidation stages were calculated. The results showed that both IP and PV IP were lower with BIS (IP between 4.35±0.09 and 5.08±0.23 days; PV IP between 2.92±0.06 and 3.40±0.18 mEq kg −1 ) compared with DIS (IP between 5.92±0.12 and 6.14±0.09 days; PV IP between 4.49±0.17 and 4.56±0.10 mEq kg −1 ). The k value for DIS seemed to be the greater compared to BIS. In addition, whilst decreases and increases in t 1/2 were found at propagation, respectively, for BIS and DIS, decreases and increases were only found at the induction of oxidation stage(s) for BIS. Further, the PV of ozone-processed samples would fit first order lipid oxidation kinetics independent of duration of ozone exposures. For the first time, PV measurements and fundamental kinetic principles have been used to describe how increasing ozone exposures positively affects the different oxidation stages responsible for the formation of hydroperoxides in ozone-processed shrimp.

Quality and shelf-life of whole and filleted Coryphaena hippurus, stored with modified atmosphere packaging (MAP) and natural antioxidants from halophytes (HAL), were investigated. Fillets were divided into control, simply sealed in trays; MAP, preserved by modified atmosphere (45% CO2, 50% N-2, 5% O-2); and MAP-HAL, pretreated with antioxidants and preserved by MAP. Whole and filleted fish were stored at -1 +/- 0.5 degrees C for 18days. The quality of the samples was analyzed at the time of packaging and after 3, 6, 9, 12, 15, and 18days. The MAP and MAP-HAL groups maintained the best sensorial profile, pH, and drip loss with respect to the untreated fillets. Higher levels of total volatile basic nitrogen (TVB-N) and oxidized proteins were observed in untreated samples with respect to the MAP and MAP-HAL groups. The principle component analysis revealed a different quality profile for untreated and MAP-treated fish.

Among researchers worldwide, the combination of preservation methods aimed to achieve improved effects on microbial inactivation of seafood products is an area of research receiving increasing interest. Globally also, the demand for high quality minimally processed food products are on the increase. Ozone treatment, three decade – long declared ‘Generally Recognized As Safe’ and approved as food contact sanitizing agent has evolved up to recent times where it assumes the likes of domestic food-processing facilities manufactured with environment-friendly status ensuring consumer safety. On the other hand, the subject of inactivation kinetics of seafood microorganisms following ozone treatment is still under debate. Furthermore, kinetic models remain the economical and quick approach to predict the preservation parameters. Nevertheless, there is paucity of information regards aerobic microbial inactivation of crustacean product arising from fixed minimal ozone discharge. Is the phenomenon of aerobic microbial inactivation kinetics of shrimp product subject to a fixed minimal ozone discharge during iced storage a fact or fib? To answer this, the aerobic microbial inactivation kinetics of shrimp during iced storage of up to 11 days was inspected. The process conditions comprised of a fixed ozone concentration of 100mg/h minimally discharged at wash time of 1min as well as iced storage of up to 11 days. Minimal ozone treatment was applied either prior to or during iced storage situations. Aerobic microbial inactivation presented significant effects during iced storage (P

Plastics are widely diffused in the oceans and their ingestion by marine organisms is raising concern for potentially adverse effects. The risk of harmful interactions with marine plastic pollution depends on the biology of the species as well as the distribution and abundance of the different plastic types. The aim of this study was to assess the occurrence of plastic ingestion by the small-spotted catshark (Scyliorhinus canicula), one of the most abundant elasmobranchs in the Mediterranean Sea. The expression levels of genes indicative of total immune system function were analyzed to gather preliminary data for further investigation of any potential correlations between plastic presence and immune activation. One hundred catsharks were collected during the Spring 2018 in two geographic locations in the southern region of the central Mediterranean Sea: 1) near Mazara del Vallo, SW Sicily and 2) near Lampedusa island, Italy's southernmost. Standard measurements were recorded for each specimen and its organs and sex was determined. The gastrointestinal tract (GIT) was preserved for plastic detection and identification. Where present, plastics (macro- and micro-) were characterized in terms of size, shape and polymer typology through microscopy and μ-Raman spectroscopy. Spleen from a subset of thirty samples was preserved for RNA extraction, then used to quantify by real time PCR the transcripts of T cell receptor beta (TCRB), T cell receptor delta (TCRD) and IgM genes. The results indicated that ingestion of plastic is widespread, with microplastics (MP, from 1 μm to 1 cm) in approximately 18% of the specimens collected. A significant increase in the expression of TCRB, TCRD and IgM was observed in the spleen of MaP + specimens from Mazara del Vallo waters, in parallel with 67% increase in liver weight. While the presence of MP alone is not enough to induce a strong activation of the immunity, some type of plastics falling into the MaP category may be more toxic than others and crucial in the activation of the immune response. The results of this study represent a first evidence that plastic pollution represents an emerging threat to S. canicula, the Mediterranean food web and human consumers.

This study aimed to produce new value‐added products from dolphinfish (Coryphaena hippurus) as fillets when using cold smoking combined with natural antioxidants, obtained from Halocnemum strobilaceum a plant belonging to halophytes. The fillet treatments were controlled (untreated), immersed in standard brine (STD), treated with NaCI and antioxidant before freezing (Aox‐pre) and treated with NaCl and antioxidant after thawing (Aox‐post). The quality of dolphinfish fillets was assessed using sensory, biochemical, microbiological, and technological parameters. Treating fillets with antioxidants before freezing and cold smoking (Aox‐pre) enhanced significantly the shelf life, as well as improved the biochemical, microbiological, and sensory aspects of the product. Aox‐pre fillets had the lowest peroxide values (PV) and malondialdehyde (MDA) content, demonstrating that the immediate treatment of fillets with the polyphenols protected lipids from peroxidation. The smoking process, together with antioxidant treatment, significantly reduced microbial counts after 15 days of storage, compared to the control. Overall, combining antioxidant treatments with cold smoking has a positive effect on the quality of Aox‐pre fillets with respect to both sensory components and biochemical parameters associated with shelf life. Consequently, Aox‐pre treatment enhances the marketability of this species, promoting local and seasonal products, contributing to costal fisheries sustainability.

Trace elements were measured in the edible tissues of target marine species (Sardina pilchardus, Mullus barbatus, Mullus surmuletus, Merluccius merluccius and Parapenaeus longirostris) collected in some of the main ports of the Sicilian coast (southern Italy) in order to evaluate the potential human health risk associated to their consumption. Cadmium, Pb and Hg were below the tolerable limits reported by the European Union in foodstuffs (Commission Regulation (EC) 1881/2006) except for Hg in P. longirostris from one sampling site. The health risk for consumers was assessed both for adults and children calculating the estimated weekly intake (EWI), the target hazard quotient (THQ) and the lifetime cancer risk (CR) for each element. The EWI did not exceed the provisional tolerable weekly intake (PTWI) recommended by the European Food Safety Authority and THQs were 1 in most cases. Further, the probabilistic distributions of health hazard were evaluated through Monte-Carlo simulation which confirmed a non-carcinogenic risk. With some exceptions related to As exposure, the results obtained definitively confirm the goodness of the fishery commercial resources in one of the most important seafood market of the central Mediterranean Sea and represent a positive data for the assessment of the good environmental status for descriptor 9 of the Marine Strategy Framework Directive in this area of the basin.

Sustainable seafood consumption is a very intricate process, where different factors in diverse ways can influence the consumer’s behaviour. One of them is the knowledge on aspects related to seafood consumption and resource exploitation. Moreover, the sustainable criteria aren’t always clear and opportunely updated for consumers, both under the form of eco-labels and seafood guides. In this context, the aim of the paper was to easily provide buying suggestions based on scientific sustainable criteria, guiding consumers toward to responsible seafood consumption. Data collected during the framework of the study on consumers’ perception for eco-labeled Mediterranean anchovy, were adopted as case-study for the most common species sold in fish shop. Each species of the list of seafood preferred by consumers was synoptically related to 4 items, regarding the healthy status of the marine resource, the legal landing size, as well as biological aspects related to reproductive features. The table obtained was summarized and simplified for consumer use, realizing a friendly picture with figure/graphic, where possible. The implementation of the considered sustainable criteria provides useful suggestion orienting consumer toward to responsible seafood consumption, although a compromise among social, economic and environmental sustainability, consumer’s requests and his awareness needs to be improved. Keywords: Sustainable criteria, Seafood, consumers’ guide

We investigated the effects of natural antioxidants and modified atmosphere packaging (MAP) on the quality and shelf-life of Coryphaena hippurus (common dolphinfish) fillets. Fillets of the control group (CO) were simply placed on trays and not sealed. Fillets of the second group (MAP) were preserved in modified atmosphere (45% CO2, 50% N2, 5% O2), and fillets of the third group (MAP-AOX) were preserved by combining natural antioxidants from halophytes with modified atmosphere. All samples were stored in a refrigerator at 1 ± 0.5 C for 18 days. Analyses were conducted at T0 and after 3, 6, 12, 15 and 18 days of storage. According to sensory tests and colour analyses, the fillets in the MAP and MAP-AOX groups maintained the best appearance. In the CO group, we observed a significant decrease of omega-3 polyunsaturated fatty acids (FAs) (P < 0.05), which indicates the oxidation of these FAs. FAs in the MAP and MAP-AOX groups were protected against oxidation. Further, lower peroxide value (PV) and malondialdehyde (MDA) content were observed in the MAP and MAP-AOX groups compared to the CO group. The sensory properties of the fillets were correlated with changes in FA content, PV and MDA content.

BACKGROUND The practicality of biometrics of seafood cannot be overemphasized, particularly for competent authorities of the shrimp industry. However, there is a paucity of relevant literature on the relationship between biometric and physicochemical indices of freshly harvested shrimp. This work therefore investigated the relationship between biometric (standard length (SL), total weight (TW) and condition factor (CF)) and physicochemical (moisture content, pH, titratable acidity, water activity, water retention index, colour values and fracturability) characteristics of freshly harvested Pacific white shrimp (Litopenaeus vannamei) obtained from three different farms. The relationships between these parameters were determined using correlation and regression analyses. RESULTS No significant correlation (P > 0.05) was found between the biometric and physicochemical indices of the sampled L. vannamei specimens. Possibly the lack of post-mortem and physical change(s) at day of harvest together with the absence of temporal variable may have collectively limited the degree of any significant correlation between biometric and physicochemical data points measured in this study. Although the TWs of freshly harvested L. vannamei shrimp resembled (P > 0.05), SL and CF differed significantly (P < 0.05) with minimal explained variance. Moreover, some biometric and physicochemical variables were independently correlated (P < 0.05). CONCLUSION Data indicated that no significant correlation existed between biometric and physicochemical characteristics of freshly harvested L. vannamei shrimp. Across the farms studied, however, the biometric data were comparable. To best knowledge, this is the first study to investigate the biometric and physicochemical properties of freshly harvested shrimp using a comparative approach, which is also applicable to other economically important aquaculture species. Overall, this work provides useful information for competent authorities/stakeholders of the fishery industry and serves as a baseline for preservative treatments. © 2015 Society of Chemical Industry

The combined effect of ozone treatment and modified atmosphere packaging (MAP) on microbiological, biochemical, and sensory changes of striped red mullet was studied by monitoring quality during 21 days of storage at 1 °C. Striped red mullet treated with ozonated water (0.3 mg L −1 ) and packaged under MAP (50% CO 2 , 50% N 2 ) were compared with samples packaged under MAP conditions alone and samples stored in air. Total viable count (TVC), total volatile basic nitrogen (TVB-N), peroxide value (PV), trimethylamine (TMA-N), appearance and odour were assayed on the raw fish at regular intervals. Microbiological results revealed that ozone significantly delayed the bacterial growth in fish muscle such that the levels remained relatively low until day 10 ( −1 ). Chemical indices of both OMAP (ozone combined with MAP) and MAP samples remained significantly lower than the traditional refrigerated samples during the storage period. Pre-washing in ozonated water was also associated with improved chemical quality indicators. Similarly, appearance and odour measurements indicated that MAP and OMAP packaged samples retained desirable characteristics throughout the first 10 days of storage. This experiment showed that ozone treatment combined with MAP represents a promising technique to extend the shelf-life of striped red mullet maintaining high safety and quality.

The combined effects of freezing and modified atmosphere packaging (MAP) containing two different gas mixtures (100% N2 or 50% N2–50% CO2) on the chemical properties and melanosis of deep-water rose shrimp (Parapenaeus longirostris) was investigated and compared to both a traditional sulfiting treatment and vacuum packaging (VP). Changes in pH, total volatile basic nitrogen (TVB-N) levels, thiobarbituric acid (TBA) levels and melanosis were measured over a one-year storage period. Treatment with sodium sulfite solution before storage raised the pH and TVB-N levels rapidly, whereas both the MAP and VP samples exhibited minor increases in pH and TVB-N levels during the first six months of storage. Additionally, shrimp packed in MAP conditions, especially those packaged in 100% N2, showed completely inhibited lipid oxidation (TBA levels remained very close to those of the sulfited samples) during the storage period. The melanosis scores revealed that the samples packed in 100% N2 maintained natural color for up to six months of storage. These data suggest that the use of modified atmosphere packaging in combination with freezing during shrimp processing could be a safe and effective alternative to artificial additives.

The Giant red shrimp (GRS, Aristaeomorpha foliacea ) is a seafood product that is highly appreciated on the Italian market. This work aims at investigating whether a close relationship can be established amongst the area of origin, sex and the GRS quality. GRS samples caught in five Geographical Sub-Areas in the Central Mediterranean Sea, were analysed for their chemical and physical parameters. All the GRS samples had a good nutritional quality and those caught from Northern Tunisia, the Southern Ionian Sea and in the Crete areas showed the highest levels of polyunsaturated fatty acids of the n3 series, with high concentrations of eicosapentaenoic and docosahexaenoic acids. Samples caught from Northern Tunisia and in the Crete areas also showed the best colour and lightness values, whilst those caught from Northern Tunisia and in the Southern Ionian Sea areas showed the highest flesh hardness values. The highest total carotenoids content was found in the GRS samples caught in the Northern Tyrrhenian Sea and Crete areas. Finally, the GRS composition indicates that this seafood is a good source of nutrients and natural antioxidants, with lower atherogenic and thrombogenic indexes, which may provide some health benefits to consumers.

Seasonal changes and physiological factors related to sex, size and spawning period may alter Polyphenoloxidase (PPO) activity in crustacean decapods. Given the undesirable effects that the enzyme has on the marketability of shrimps, a study was performed on the cuticles of the valuable deep-water rose shrimp. Monthly measurements of PPO activity in cuticles of juvenile and adult males and females were recorded for one year, along with sea-surface temperature (SST) and photoperiod. PPO activity was highest during late summer (August and September) and was lowest between February and March. The rate of enzyme activity in males was double that of females, when corrected for time period. Juvenile shrimp had the highest enzyme activity. Under the conditions tested, our results support that PPO assessing should take into account the sex and size as a factor potentially biasing in tissue enzyme distributions.

The combined effects of freezing and modified atmosphere packaging (MAP) (100% N2 and 50% N2 + 50% CO2) on some quality characteristics of Giant Red Shrimp (GRS) (Aristaeomorpha foliacea) was studied during 12-month storage. In particular, the quality characteristics determined proximal and gas compositions, melanosis scores, pH, total volatile basic-nitrogen (TVB-N), thiobarbituric acid (TBA) as well as free amino acid (FAA). In addition, the emergent data were compared to those subject to vacuum packaging as well as conventional preservative method of sulphite treatment (SUL). Most determined qualities exhibited quantitative differences with storage. By comparisons, while pH and TVB-N statistically varied between treatments (P < 0.05) and TBA that ranged between ∼0.15 and 0.30 mg MDA/kg appeared least at end of storage for 100% N2 treated-group, the latter having decreased melanosis scores showed such treatments with high promise to keep the colour of GRS sample hence, potential replacement for SUL group. By comparisons also, while some individual FAA values showed increases especially at the 100% N2-treated group, the total FAAs statistically differed with storage (P < 0.05). The combination of freezing and MAP treatments as preservative treatment method shows high promise to influence some quality characteristics of GRS samples of this study.

The practicality of biometrics of seafood cannot be overemphasized, particularly for competent authorities of the shrimp industry. However, there is a paucity of relevant literature on the relationship between biometric and physicochemical indices of freshly harvested shrimp. This work therefore investigated the relationship between biometric (standard length (SL), total weight (TW) and condition factor (CF)) and physicochemical (moisture content, pH, titratable acidity, water activity, water retention index, colour values and fracturability) characteristics of freshly harvested Pacific white shrimp (Litopenaeus vannamei) obtained from three different farms. The relationships between these parameters were determined using correlation and regression analyses.No significant correlation (P0.05) was found between the biometric and physicochemical indices of the sampled L. vannamei specimens. Possibly the lack of post-mortem and physical change(s) at day of harvest together with the absence of temporal variable may have collectively limited the degree of any significant correlation between biometric and physicochemical data points measured in this study. Although the TWs of freshly harvested L. vannamei shrimp resembled (P0.05), SL and CF differed significantly (P0.05) with minimal explained variance. Moreover, some biometric and physicochemical variables were independently correlated (P0.05).Data indicated that no significant correlation existed between biometric and physicochemical characteristics of freshly harvested L. vannamei shrimp. Across the farms studied, however, the biometric data were comparable. To best knowledge, this is the first study to investigate the biometric and physicochemical properties of freshly harvested shrimp using a comparative approach, which is also applicable to other economically important aquaculture species. Overall, this work provides useful information for competent authorities/stakeholders of the fishery industry and serves as a baseline for preservative treatments.