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Portioning large fish fillets for packaging is usually performed manually by skilled workers. Automating this process and obtaining packaged products with attractive shapes and affordable weights will be beneficial for promoting purchase decisions. Towards developing an automated fish fillet portioning system, this study investigated a computer vision approach for determining the fillet volume. A belt conveyor would transport a fish fillet to the image capture booth, where its cross-section areas would be calculated for volume determination. The developed system could be operated with a conveyor speed ranging from 7.5 to 30.6 mm/s. The system performance was evaluated at a conveyor speed of 7.5 mm/s using small catfish fillets from 142.2 to 225.4 cm3. A mean percent error of 9.2% was observed, and the smallest percent error of 3.8% was obtained with a 225.4 cm3 fillet. With minor measurement errors obtained for larger fillets, the proposed computer vision system showed great potential for developing a cost-effective automated system for customized fish fillet partitioning to accelerate purchase decisions and also for quality control and classification of the fish fillets. [ABSTRACT FROM AUTHOR]

This study evaluated the physicochemical and microbiological characteristics of boga (Megaloporinus obtusidens) fillets vacuum-impregnated with 60% (v/v) lemon (Citrus limon) juice and cooked by sous-vide. The vacuum-cooking at 60°C for 1 h 13 min presented a significantly lower weight loss (26.00–10.08) than at 55°C for 3 h 46 min (36.00–17.22). Both conditions studied had equivalent effects on microbiological safety. Vacuum impregnation with lemon juice and the effect of sous-vide cooking thus add to the value of a regional food – namely a salubrious freshwater-fish meat – an synergistic effect on the control of spoilage bacteria during the storage under refrigeration. [ABSTRACT FROM AUTHOR]

Simple Summary: The use of feed additives has been increasing in the aquaculture feed industry due to their potential to enhance production and profitability through physiological benefits, such as increased growth rates and fillet quality. Guanidinoacetic acid is a promising feed additive due to its physiological role as creatine precursor and its heat stability during feed manufacturing. The current study was designed to evaluate the effect of increasing doses of guanidinoacetic acid (0.00, 0.06, 0.12, and 0.18%) in rainbow trout (Oncorhynchus mykiss) growth, weight gain, and meat quality. We hypothesised that trout fed with the feed additive would have better performance, reaching its optimal physiological response at 0.12%. The results showed that trout fed guanidinoacetic acid presented better weight gain than trout 0.00%, with an optimal growth rate when fed 0.12%. Nonetheless, the level used was not enough to affect fillet quality. This study contributes to the aquaculture industry by determining the optimal level of guanidinoacetic acid for trout performance and its effects on fillet quality. These results can later be adapted to the reality of the aquaculture feed industry to improve fish performance and, consequently, profitability. Guanidinoacetic acid (GAA) plays an important role in cellular energy use and protein synthesis. The objectives of this study were to determine the optimal level of dietary GAA regarding the growth performance and fillet characteristics of rainbow trout (Oncorhynchus mykiss). A total of 300 trout (initial weight, 66.84 ± 7.82 g) were fed isonitrogenous (34%) and isocaloric (20.6 MJ kg−1) diets with increasing levels of GAA (0.00, 0.06, 0.12, 0.18%) for 90 days. The results showed that trout fed GAA (either 0.06, 0.12, or 0.18%) yielded better (p < 0.05) performance (BW, BWG, FCR, and SGR) than trout fed the control diet (0.00% GAA inclusion). No differences (p > 0.05) were observed for BW, BWG, nor FCR among trout fed GAA. Nonetheless, trout fed a diet with a 0.12% GAA inclusion had the highest (p < 0.01) SGR. Fillet quality was not affected by GAA supplementation (p > 0.05) for cook loss, shear force, nor colour. Trout fed 0.06% GAA inclusion tended (p = 0.08) to have a higher WHC. Moreover, trout fed 0.12 and 0.18% GAA had lower (p < 0.05) pH values than trout fed the control diet and 0.06% GAA. Our findings give insights for the growth promotion and fillet quality of trout fed diets supplemented with GAA, especially at the level of 0.12%. [ABSTRACT FROM AUTHOR]

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

During storage, food undergoes transformations, often producing volatile nitrogen compounds known as total volatile basic nitrogen (TVB‐N), which serves as an indicator of food freshness. In this study, chitosan (CTS) was blended with polyvinyl alcohol (PVA) and incorporated with anthocyanins (ACNs) to monitor the quality changes in fish fillets over different time intervals. The results demonstrated that the presence of PVA in the CTS membrane enhanced light transmittance and reduced water absorption due to the reinforcement of the membrane structure through chemical interactions. In the freshness monitoring experiments, the CTS/PVA membranes exhibited an improved value of total color difference (ΔE), facilitating better detection of pH changes of the surrounding environment. Moreover, the ΔE value of the CTS/PVA film was observed to be quite similar to the value at pH 9 after 24 h and at pH 11 after 36 h when the fish fillet was stored at 25°C. In contrast, the ΔE value of the CTS/PVA film closely matched the value at pH 11 after 96 h of storage at 4°C. Additionally, the correlation between the generated TVB‐N and the ΔE values indicated a higher correlation coefficient (R2) for the composite membranes compared to the pristine CTS or PVA membranes. [ABSTRACT FROM AUTHOR]

The pelagic thresher shark (Alopias pelagicus) and bigeye thresher shark (Alopias superciliosus) are important shark species for Indonesia's consumption and finning industry. Both Alopias species are included in the CITES appendix II, thus requiring certain documents for trading. Regarding species identification for on-site application, the DNA isolation method is a crucial step. In this study, we developed a DNA isolation method suitable for on-site application based on isothermal amplification (LAMP) and species-specific COI gene markers. Three different extraction methods were applied, namely modified spin column kits and dipsticks. The quality of DNA was evaluated and tested for isothermal amplification using a reference sample, fresh fillet, and ethanol-preserved sample. The extracted sample concentration was in the range of 135.35-0.65 ng/μL. The LAMP test showed that three different DNA extraction methods successfully amplified the DNA fragments through the color changes at the end point of the LAMP reaction. The LAMP test was also sufficient to detect less than 10 ng of DNA from A. pelagicus and A. superciliosus within 30-50 min. The DNA from the modified spin column and dipstick extraction method combined with LAMP can potentially be used to detect Alopias pelagicus and Alopias superciliosus species on-site. [ABSTRACT FROM AUTHOR]

In this research, pH and gas sensitivity of the chitosan/polyvinyl alcohol film and coating containing beetroot peel (BRP) and red cabbage (RC) extracts were compared in freshness monitoring of rainbow trout fillet. The studied treatments were: Gas indicator film containing RC (G-RC) and BRP (G-BRP), pH indicator film containing RC (pH-RC) and BRP (pH-BRP), Gas indicator double-layer film containing RC (G-DRC) and BRP (G-DBRP), pH indicator coating containing RC (pH-CRC) and BRP (pH-CBRP), pH and gas indicator control film (pH-C and G-C) and coating (pH-CC) without extract. After 3 days of storage period, bacterial population, total volatile basic-nitrogen (TVB-N) value and sensory features of the studied samples exceeded the standard level for fish fillets (7 Log CFU/g), (20 mg/100 g) and (score 3), respectively, which led to the color changes of the indicators. The designed indicators significantly (P ≤ 0.05) displayed higher sensitivity to the pH changes compared to the gas accumulation of the spoiling trout. Therefore, it seems that usage of smart films containing RC and BRP extracts as pH indicators is a better method compared with gas indicators for spoilage monitoring of food. The highest correlation coefficient of color changes of the indicators to spoilage factors such as total viable count (R2 = 0.84), psychrotrophic bacteria (R2 = 0.89), pH (R2 = 0.70), TVB-N (R2 = 0.75) values, odor (R2 = 0.93), color (R2 = 0.94), and overall acceptability (R2 = 0.94) significantly (P ≤ 0.05) belonged to the pH-RC group, and G-RC, pH-BRP, G-DRC, pH-CRC, G-BRP, G-DBRP, and pH-CBRP groups were in the next ranks, respectively. It can be concluded that pH-RC film created the highest color spectrum by the pH changes of the stored fillets and can be considered as the most efficient film in the timely monitoring of trout spoilage and introduced in the commercial smart packaging. [ABSTRACT FROM AUTHOR]

In order to inhibit the growth and reproduction of microorganisms in the exudate of fresh aquatic products during storage. Absorbent paper, absorbent cotton and nylon mesh were used as the substrates, three types of clay minerals (diatomite, columnar diatomite and bentonite) were used as the water absorbing materials and a new type of unidirectional water‐conducting preservation pads was prepared. The physicochemical properties of water absorbing materials and preservation properties of pads for Lateolabrax japonicas fillets were measured. The results show that all three kinds of clay have good water absorption properties, and bentonite exhibits the highest water retention properties because of metal oxide. After absorbing water, the surface holes of diatomite and columnar diatomite particles are blocked, while the volume of bentonite particles increases. Bentonite absorbs water slowly but retains water best and can absorb 10.31 times its own mass of water. Preservation study shows that water absorption preservation pads can effectively absorb the exudate of fish fillets and slow down the deterioration of fish fillet quality. Bentonite preservation pad shows the best effective and extends the shelf life of L. japonicas fillets from 6 to 9.3 days. This research can provide the technical support for the application of preservation pads carrying clay minerals in the field of fresh aquatic products. [ABSTRACT FROM AUTHOR]

ABSTRACT Kudoa thyrsites is a myxosporean parasite that infects the skeletal muscle of various teleost fish species globally. Severe infections lead to ‘soft flesh’ in fish fillets, resulting in food spoilage and subsequent discard. While K. thyrsites has previously been identified in migratory Atlantic mackerel in the northern Northeast Atlantic Ocean, it has not been observed in resident or farmed fish species in Norwegian waters until now. This study presents the first evidence of K. thyrsites infection and the associated ‘soft flesh’ condition in resident commercially important gadoid species from Norwegian waters, including Norwegian coastal cod (NCC), Northeast Arctic cod (NEA) and tusk. Molecular analyses confirmed the parasitic infection in ‘soft flesh’‐affected fish sampled from multiple coastal locations in Norway. The life cycle of Kudoa remains unknown but likely involves an alternating annelid host as in other myxosporeans. These findings in resident hosts suggest that the parasite completes its life cycle also at higher latitudes, in northern Norway. Consequently, there is a risk for the Norwegian fishing industry, as the effect of the parasite on fish fillet texture can occasionally occur and impact both consumer acceptance and industry revenues. [ABSTRACT FROM AUTHOR]

ABSTRACT Melanisation can occur in the musculature of fish. A well‐known form is the melanised focal changes, or ‘black spots’, in the fillet of farmed Atlantic salmon (Salmo salar). The aetiology of black spots has not been fully determined, though recent research has emphasised the role of fat necrosis in their development. The initial stages of the changes are observed as focal haemorrhages or ‘red spots’, and these can progress into melanised focal changes (MFCs). The focal haemorrhages are acute changes characterised by necrotic myocytes and adipocytes and diffuse haemorrhage in the tissue. These changes evolve into a chronic inflammation dominated by fibrosis, encapsulated lipid droplets or pseudocysts, presence of epithelioid cells, granulomas of varying character, giant cells and melano‐macrophages, whose presence accounts for the discolouration. The inflammation ranges from mild to severe, and the severity of the lesion has been associated with localised piscine orthoreovirus 1 (PRV 1) replication in macrophages and melano‐macrophages within granulomas. The possibility of a genetic impact on the condition has not been supported by available data. The lipid composition and the antioxidative properties of the feed have been shown to affect the development of the changes. Physiological and environmental factors are also believed to influence the prevalence and severity of the condition. Here, we review the current state of knowledge concerning melanisation in fish skeletal musculature, with a special emphasis on the MFCs in Atlantic salmon. [ABSTRACT FROM AUTHOR]

Information on the microplastic (MPs) migration, particularly phthalate acid esters (PAEs) in packaged seafood, is limited to a few studies. The aim of this study is to follow the possible migration potential and speed of phthalates in rainbow trout (Oncorhynchus mykiss) fillets stored in vacuum packaging depending on the storage temperature, as well as to determine the polyethylene polymer detection. For this purpose, the fillets were randomly distributed as three pieces in each bag, vacuum‐packed, and stored at commonly used temperatures (+4°C and −20°C) for 3 months. On the first day of storage in fillet and packaging materials, in certain periods of storage, the phthalate content in the fillet of each temperature group was determined. It has been determined that the chemical composition of the bag used in the vacuum packaging process is affected by the temperature depending on the storage period, and different polymer types are formed in the packaged material. Ten types of PAEs including diisobutyl phthalate (DIBP), dibutylphthalate (DBP), di‐n‐pentyl phthalate (DPENP), di‐n‐hexyl phthalate (DHEXP), butylbenzylphthalate (BBP), di‐(2‐ethylhexyl)‐phthalate (DEHP), dicyclohexyl phthalate (DCHP), di‐n‐octylphthalate (DNOP), di‐iso‐nonylphthalate (DINP), and di‐isodecylphthalate (DIDP) were recorded in the packaging material and stored fillets. It was determined that the dominant PAE in the fillets were DPENP, and DEHP in the package at all temperature applications and storage periods. The findings help monitor the presence and migration of PAEs in foods and provide a motivating model for adopting the right technologies. [ABSTRACT FROM AUTHOR]

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. Practical Application: 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]

This study investigated the effect of clove essential oil used prior to stunning by cranial percussion and hypothermia on Nile tilapia (Oreochromis niloticus) welfare and fillet quality. A total of 100 tilapias were divided into four groups in a 2 × 2 factorial design, exploring two stunning methods with and without clove essential oil. Behavioral responses, glucose, lactate, pH, water holding capacity, color parameters, lipid and protein oxidation, and oxidative stress were analyzed. The application of clove essential oil resulted in 100% numbing in swimming and stimulus response behaviors, and 96% in balance and eye vestibule reflex variables. Significant reductions in glucose (12.12 mg dL−1) for hypothermia group (p = 0.001) and lactate (3.36 mmol L−1) for cranial percussion (p = 0.004), 0.028 nmol lipid oxidation in hypothermia treatment (p = 0.009), and 0.134 nmol carbonyls/mg protein (p = 0.001) were observed. There was a reduction in luminosity (p = 0.010) and red intensity (p = 0.001) in the group of fish fillet that received cranial percussion, however, there was no difference in the group stunned by hypothermia. Clove essential oil demonstrates effectiveness in pre-slaughter stress mitigation, influencing the antioxidant system positively. Its usage in pre-slaughter protocols could contribute to improved fillet quality, presenting a promising alternative for enhancing tilapia welfare during slaughter. [ABSTRACT FROM AUTHOR]

Frequent intentional mislabeling of particular fish and fish products, such as the sale of frozen and thawed fish instead of fresh fish, occurs on all continents. Therefore, two studies were conducted to classify fish meat using excitation–emission matrix (EEM) nondestructively. The first study assessed EEM for differentiation between fresh and frozen–thawed spotted mackerel fillets. Fresh fillets were yielded with different post-mortem freshness variations (ice storage for 0–40 h). The right-side fillets were used as fresh fillets, whereas the left-side fillets were frozen and stored at −30 °C for three months, then thawed at 4 °C. Subsequently, EEM acquisition and chemical analyses were performed. Results of principal component analysis (PCA) of EEM spectra showed clear discrimination between fresh and frozen–thawed meat of fish fillet. In the second study, post-mortem freshness variations in four fish species (horse mackerel, spotted mackerel, cod, and flounder) were simulated by ice storage (0–48 h) and subsequent freezing. PCA of the EEM demonstrated a clear distinction among the fish meat categories, which was also revealed from the freshness data of chemical analysis. Results show that this novel method can be used to monitor fishery product authenticity. [ABSTRACT FROM AUTHOR]

Ascorbic acid is one of the most promising additives for improving fish shelf life, but studies on its antimicrobial activity during product storage are limited. In this experiment, we assessed the effect of ascorbic acid on the preservability of Atlantic mackerel (Scomber scombrus) fillets during storage in ice. Fillets were treated to reach an ascorbic acid concentration of 0.30 mg/g (T1) and 0.15 mg/g (T2). Samples were stored in ice at 0°C and analyzed at 0, 2, 7, 9, and 14 days for total viable count, specific spoilage organisms (SSOs), Pseudomonas spp., potentially histamine-producing bacteria (HPB), and Enterobacteriaceae. Growth curves were constructed using the DMfit tool of Combase, and the shelf life was estimated in relation to microbiological limits reported in the literature. Sensory evaluation was performed using a quality index method scheme. At 7 and 9 days of storage, treated samples exhibited bacterial counts from 0.5 to 1.7 Log CFU/g lower than controls, with a logarithmic reduction proportional to the additive concentration. The antimicrobial action appeared to diminish after 14 days. A consistent effect was observed for potentially HPB, with counts of 1.7 Log CFU/g lower in T1 samples compared to controls at 9 days. The moderate effect on SSOs limited the estimated shelf life, as the critical limit was reached after 7 days and 8.4 days (T1 and T2). Ascorbic acid positively impacted the microbiological characteristics of mackerel fillets. Further investigation into the decay dynamics of the additive in fish products during storage is advisable. [ABSTRACT FROM AUTHOR]

A natural nano-edible coating based on fish gelatin-rosemary essential oil was developed for the preservation of blunt snout bream (Megalobrama amblycephala) fillets. The results showed that the coating treatment effectively maintained the texture stability of the fish fillets, including appearance and water-holding capacity, significantly delayed lipid and protein oxidation, and inhibited microbial growth. On day 10, compared to the CK group, the TVB-N and TVC of the CT decreased by 41.46% and 31.36%, respectively. Proteomics was used to reveal the biochemical mechanisms affecting fish quality characteristics. Bioinformatics analysis of differential abundant proteins (DAPs) showed that the effects of the coating were related to the cellular process, skeleton structure, and enzymatic activity. Meanwhile, 65 DAPs which related to quality changes were further screened out, and most DAPs showed upregulation in coated fish fillets compared to the control, including myosin heavy chain, myosin-7, T-complex protein 1, isocitrate dehydrogenase (NADP (+)), 40S ribosomal protein, and HSPs, while Prdx-6 showed downregulation. It is believed that the coating delayed and prevented the generation of microbial degradation products and reduced the damage to the protein structure by suppressing microbial growth and protease activity, thereby stabilizing texture properties of refrigerated fish fillets. The shelf life of fillets during storage at 4 °C was significantly extended by at least 30%. The study provides an innovative method for the fish preservation and a theoretical basis for the protective effect of the coating on protein structures at the molecular level. [ABSTRACT FROM AUTHOR]

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

Fish-packaging technology is essential in maintaining the quality and shelf life of fish as a valuable and perishable food. This research was performed to evaluate the influence of polylactic acid-nanochitosan (PLA-NC) films containing Bunium persicum essential oil (BPEO) (0, 0.3, 0.6, and 0.9%) on microbial, chemical, and organoleptic characteristics of rainbow trout fillets during storage under refrigeration for 13 days. On the last day of the storage period, in the rainbow trout fillets wrapped with PLA-NC films containing BPEO, the microbial population declined by at least 1 log CFU/g in comparison with control samples. The initial value of the total volatile base nitrogen (TVB-N) of fillets was 10.28 mg/100 g and it reached 31.75 mg/100 g in the control group on day 4, while in rainbow trout fillets wrapped with PLA-NC films and complemented with BPEO, TVB-N contents were below 25 mg/100 g, until the 10th day of storage. Regarding the results of the current study, the peroxide value (PV) on day 0 was 1.7 meq/kg and reached 13.66 meq/kg in the control samples on the 13th day, while this parameter was lower than 10 meq/kg in samples wrapped with PLA-NC films complemented with BPEO on the final day of the study. The findings of this study illustrated that wrapping rainbow trout fillets in PLA-nanochitosan films complemented with BPEO prolonged the shelf life of rainbow trout fillets without any undesirable organoleptic attributes during storage under refrigeration for 10 days. The topography and surface composition of the prepared films was further confirmed using scanning electron microscope (SEM) and field scanning electron microscope (FESEM) analyses. [ABSTRACT FROM AUTHOR]

The purpose of this study was to investigate the effect of the addition of graphene (G) and graphene oxide (GO) to polyethylene film on the lipid oxidation level and sensory quality of African catfish fillets during refrigerated storage. The study was conducted on de-skinned fillets from a local farm. A composite film with 0.1%, 0.6%, and 1% G nanoplatelets and 0.1% GO nanoplatelets was used to package the fillets. The film was obtained using the free-blowing vertical upward method. The fillets were stored in polyethylene bags at 4 °C, and tests were conducted on the day of packaging and after 3, 7, 10, and 14 days of refrigerated storage. The peroxide number, anisidine number, and Totox index were determined in the extracted lipids using the Bligh and Dyer method. Sensory analysis of the fillets was carried out using the spot method and sensory profiling. Global migration for the film was also investigated. After 14 days, fillets packaged in the plain film exhibited, on average, 50%–100% higher lipid oxidation indices than those packaged in the film with G and GO. The film with 1% G and 0.1% GO additive showed the best properties for retarding the formation of aldehydes and ketones in lipids during fillet storage. There was no significant effect of the addition of nanomaterials to the film on the sensory quality of the fillets. The global migration did not exceed the allowed limit of 10 mg/dm2 for any of the films. Composite films with nanomaterials have great potential as packaging in slowing down oxidation processes in foods. [ABSTRACT FROM AUTHOR]

The current work aimed to highlight the impact produced by copper intoxication on the freshwater fish species Cyprinus carpio L. Besides quantifying the degree of metal accumulation in the fish tissues, we also proposed a different approach, namely to see how much the thermal handling/preparation affects the heavy metal concentration in the final product. For this, boiling and frying techniques of intoxicate fish fillets were used. The results showed a considerable percentage decrease of copper in fish fillets subjected to thermal preparation compared to those not thermally treated (raw).

Evaluating protein and mitochondrial alterations post‐mortem can contribute to determining correlations between fish‐processing parameters and ultimate fish muscle quality. The myofibrillar protein alteration during rigor mortis directly affects the texture of fish muscle. To identify the mechanisms behind post‐mortem softness and quality deterioration, it is crucial to understand the conditions linked to the breakdown of myofibrillar proteins in fish skeletal muscle. Therefore, monitoring protein breakdown at the molecular level and finding target proteins would be considered a marker for fish freshness. Mitochondria play an important role in executing and regulating cell death processes, including apoptosis and necrosis. The mitochondria are the seat of cellular respiration and experience significant alterations in post‐mortem tissues. Processes used to reduce protein degradation, such as optimizing chilling and handling practices, would also minimize mitochondrial changes in fillet quality. Moreover, pH fluctuations are considered a critical point that influences both protein and mitochondrial changes. This review considered the implications of protein and mitochondrial alteration during post‐mortem storage in fish fillets and the possible pathways of their interaction on fillet quality. Mitochondrial characteristics, such as membrane integrity, pH, and ATP levels, are important for post‐mortem muscle cell changes, serving as an early indicator of fish freshness. Understanding the mechanisms behind protein degradation in fish muscle led to maintaining fillet quality and requires further experiments. Label‐free proteomics combined with bioinformatics is crucial for comprehending protein degradation mechanisms to provide customers with safe and fresh fish products while minimizing economic losses associated with fillet deterioration. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION This study investigates the effect of microemulsions of 0.8% Ocimum basilicum essential oil (MOBO) on the cooking quality and shelf life of snakehead fillets using different impregnation methods (air environment treatment, vacuum impregnation, ultrasonic impregnation and vacuum impregnation with ultrasonic‐assisted). Basil essential oil, recognized for its antimicrobial and antioxidant properties, is utilized in a microemulsion form to enhance its efficacy and application in food preservation.The findings of the study demonstrated that MOBO markedly enhanced the cooking quality, flavor and overall acceptability of snakehead fillets. The incidence of microbial growth was markedly diminished in the MOBO‐treated fillets in comparison to the control group. On day 9, a reduction in the total viable count of a minimum of 1.7 lg CFU/g was observed in comparison to the control group. The treated group exhibited an extended shelf life, with an increase of 3–9 days in comparison to the control group. However, there was a higher cooking weight loss in the treated group compared to the control group. This is from the findings regarding moisture content. The digestibility of the MOBO‐treated fillets was enhanced by up to 4.13% in comparison to the control group, while the particle size was reduced by up to 40 nm. MOBO reduced the production of bitter amino acids and thiobarbituric acid.Incorporating MOBO in the marination process effectively enhances the cooking quality and extends the shelf life of snakehead fillets. These results indicate the potential of basil essential oil microemulsion as a natural and efficient food preservation method, offering significant benefits for the food industry in terms of product quality and safety improvement. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Simple Summary: Aquafeed stored in hot, humid conditions can produce MDA, harming fish health. In a quest to uncover the negative impacts of dietary MDA on fish, we subjected hybrid grouper to a regimen of six experimental diets, each with a different MDA concentration, over an eight-week experimental period. It was found that diets with 4.43 mg/kg MDA lowered immune response, while 8.86 mg/kg increased inflammation. The highest MDA level (17.72 mg/kg) caused intestinal inflammation and damaged fish fillet texture. The study suggests a safety limit for MDA in grouper diets at 4.43 mg/kg, below which immune and fillet quality are minimally affected. However, higher levels harm gut health and fillet quality. Aquafeed kept at elevated temperatures and humidity can result in malondialdehyde (MDA) formation, adversely affecting aquafeed quality and triggering negative reactions in fish. To investigate the detrimental effects of dietary MDA on fish, six experimental diets with varying MDA levels (ranging from 0.03 to 17.72 mg/kg, on dietary crude lipid basis) were administered to three replicates of hybrid grouper for 8 weeks. Dietary inclusion of 4.43 mg/kg MDA significantly decreased serum complement 4 content and lysozyme activity, along with intestinal complement 3, complement 4, and immunoglobulin M contents. Furthermore, dietary inclusion of 8.86 mg/kg MDA significantly increased the activities of interleukin-1 receptor-associated kinase, ubiquitin-protein ligase, p38 mitogen-activated protein kinase, and tumor necrosis factor-α, downregulated the relative expression of Occludin but upregulated the relative expression of HSP70 in the hindgut. Additionally, the highest inclusion of MDA (17.72 mg/kg) significantly upregulated the relative levels of pro-inflammatory cytokines (IL-1β and TNF-α), caused intestinal inflammation, and damaged the intestinal microbial structure and fish fillet texture. This study demonstrated a dose-dependent response of MDA on hybrid grouper. A low dietary dose of MDA (<2.21 mg/kg) exhibited minimal impact on immune response and fillet quality. However, higher inclusion levels (≥4.43 mg/kg) impaired the intestinal health and fillet quality. Consequently, the safety limit for MDA content in the diet for hybrid grouper has been established at 4.43 mg/kg based on dietary crude lipid basis. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Introduction: Prime quality kamaboko (cooked surimi) is produced from Alaska pollock. The main challenge of using cheaper fish fillets, including Barramundi, is achieving similar textures. Methods: Combined with fish gelatin, modified starch by vortex fluidic device was used to enhance the quality of kamaboko made from Barramundi. Results: Modification by a continuous flow vortex fluidic device (VFD) significantly reduces the size of particles of starch relative to conventional homogenization. Blending this VFD-modified starch with fish gelatin resulted in a well-organized cross-linked matrix compared to products manufactured from homogenization modified starch. This led to higher gel strength of the former (1,708.32 g/cm2) relative to the latter (832.56 g/cm2). Mixing different proportions of fish gelatin and VFD-processed starch to make Barramundi kamaboko (5, 10, and 15%), yielded a product with greater chewiness relative to Alaska pollock kamaboko. Sensory evaluation indicated that the 5% product was optimal and the 15% product with the highest chewiness (56.10 N) was the least favorable. Discussion: These results clearly indicate the potential of VFD processed starch, blended with fish gelatin to enhances the quality of kamaboko. [ABSTRACT FROM AUTHOR]

Background Results Conclusion Probiotics have excellent antioxidant and antibacterial effects and are also considered to be promising natural biological preservatives. This study examined the freeze–thaw stability of the antioxidant and antibacterial activity of probiotic Bacillus velezensis PJP10, and evaluated the effect of different concentrations of PJP10 (106, 107, and 108 CFU mL−1) on microbial growth, textural characteristics, physicochemical properties, and lipid oxidation of grass carp fillets during repeated freeze–thaw cycles.Freeze–thaw cycles had little effect on the antioxidant and antibacterial stability of PJP10. Treatment with the PJP10 strain slowed effectively the increase in Aeromonas spp. counts (ASC), pH, total volatile basal nitrogen (TVB‐N), and thiobarbituric acid (TBA) values of the freeze–thaw fish fillets. It maintained the textural quality of fillets, inhibiting the reduction of hardness, springiness, gumminess, cohesiveness, chewiness, and resilience values, and reduced lipid oxidation, as evidenced by decreased carbonyl values and conjugated diene values after multiple freeze–thaw cycles.Probiotic B. velezensis PJP10 had protective effects on microbiological, textural, and physicochemical properties, and lipid oxidation of grass carp fillets during repeated freeze–thaw storage, suggesting a potential application of this strain in the freeze–thaw preservation of freshwater fish. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

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

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

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

Copyright of Journal of Nutrition & Food Security is the property of Shahid Sadoughi University of Medical Sciences, Nutrition & Food Security Research Center and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The objective of this study was to compare the effects of two types of active triple-layer films containing curcumin on the shelf-life of salmon fillets. One film (Film A) contained pure curcumin dissolved in lemongrass essential oil, while the other (Film B) incorporated curcumin from Curcuma longa extract dissolved in citral. The impact of these active films on the preservation of salmon fillets quality and safety was studied by analyzing factors such as color parameters, sensory evaluation, lipid oxidation, and biogenic amines. Despite good active properties measured in vitro, both films harmed the sensory quality and color of salmon. However, the incorporation of active ingredients in biopolymer films has shown the potential to inhibit biogenic amine formation. The findings pave the way for future research to explore the synergistic effects of combining various natural extracts with active packaging films. [ABSTRACT FROM AUTHOR]

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

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Ensuring sustainability has increasingly become a significant concern not only in aquaculture but in the general agrifood sector. Therefore, it is imperative to investigate pathways to feed substitutes/best practices to enhance aquaculture sustainability. The application of fungi in aquaculture provides innovative methods to enhance the sustainability and productivity of aquaculture. Fungi play numerous roles in aquaculture, including growth, immunity enhancement and disease resistance. They also play a role in bioremediation of waste and bioflocculation. The application of fungi improves the suitability and utilization of terrestrial plant ingredients in aquaculture by reducing the fibre fractions and anti-nutritional factors and increasing the nutrients and mineral contents of plant ingredients. Fungi are good flotation agents and can enhance the buoyancy of aquafeed. Pigments from fungi enhance the colouration of fish fillets, making them more attractive to consumers. This paper, via the relevant literature, explores the multifaceted roles of fungi in aquaculture, emphasizing their potential to transform aquaculture through environmentally friendly and sustainable techniques. The effectiveness of fungi in reducing fibre fractions and enhancing nutrient availability is influenced by the duration of fermentation and the dosage administered, which may differ for various feed ingredients, making it difficult for most aquaculture farmers to apply fungi approximately. Therefore, the most effective dosage and fermentation duration for each feed ingredient should be investigated. [ABSTRACT FROM AUTHOR]

The cold smoking process in a commercial smoke house was used for Salmon fillets were dried for 12 hours at a temperature of about 23°C. It was cold smoked for 12 hours using wood chips. The dry matter and salt content were generally determined. Samples were cooled on slides at 5°C for 6 hours before vacuum packing and then cold stored at approximately 4°C. While inside the freezing room, before smoking the fish sample which ranged from - 17.5 to -18 °C. The characterize temperatures of fish smoking house and infrared imagingwith thermal analysis has been used to monitor temperature distribution in those ovens, compare heat transfer and energy efficiency across different ovens, and understand the overall performance of the house, including heating and heating rate. The results recorded the average temperature inside the smoking room, which ranged from 21.34 to 23.34 °C, the temperature stability relies inside the cooling room when the temperature differences between 0 and 1 °C on three dimensions inside the cooling room. [ABSTRACT FROM AUTHOR]

Chemical analysis showed that pH, b* values, myosin turbidity, carbonyl content, and surface hydrophobicity elevated in hooked, trawl‐net, and radar‐net hairtail (Trichiurus haumela, HH, TH, and RH) muscles with the prolonged cryopreservation time (‐18℃, 120 d). In contrast, L*, a* values, textural properties, and myosin solubility existed decreasing trends. Microstructural results showed that freezing resulted in disordered myofibrils, decreased collagen fibers, widened myofibrillar space, and increased fragmentation in hairtail muscles. Furthermore, volatile flavor analysis suggested that aldehydes, ketones, alcohols, and amines were the key factors for the overall flavor formation in hairtails during cold storage. Pearson correlation coefficient analysis revealed that the color, texture, and protein oxidation had close correlations with VOCs. Among the three different kinds of hairtail, fresh RH fillets exhibited an attractive aroma with high economic value, long‐term frozen TH muscle tissues were prone to deterioration in texture, microstructure, and flavor, and the HH samples presented stable quality characteristics and storage performance. [ABSTRACT FROM AUTHOR]

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

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

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

Rubber seed shell (Hevea brasiliensis) was used as a low-cost substrate to produce lactic acid via Lactobacillus plantarum LB2. The medium components were initially screened by two-level full factorial design. Three variables (pH, moisture, and polyoxyethylene sorbitan monooleate (PSM)) were used in the central composite design and response surface methodology. The amount of PSM was found to be a significant variable in lactic acid production. Lactic acid was purified and used for the chemical fabrication of a polylactic acid-chitosan composite film. Compared with the polylactic acid, the composite film improved the tensile strength, elongation strength, and tearing strength. The film prepared with 1% chitosan-polylactic acid exhibited the maximum antibacterial activity against Bacillus cereus (21 ± 1 mm) and the lowest activity against Escherichia coli (10 ± 1 mm). The polylactic acid-chitosan film prepared with 1% chitosan was used as a packing material to store the fish fillets and presented reduced mesophilic (4.3 ± 0.1 Log CFU/g) and psychrotropic (3.2 ± 0.2 Log CFU/g) bacterial populations compared with those of the control (4.9 ± 0.2 Log CFU/g and 3.7 Log CFU/g). Rubber seed shells can be used as an alternative culture medium for lactic acid production, to reduce the production cost of polylactic acid. [ABSTRACT FROM AUTHOR]

Listeria monocytogenes (Lm) is responsible for listeriosis, a serious foodborne disease, with high hospitalization and mortality rates worldwide. The main cause of listeriosis in humans is the consumption of ready-to-eat (RTE) foods; Commission Regulation (EC) No 2073/2005 establishes microbiological criteria for Lm in RTE foods. Raw fish products are widely consumed, e.g., in sushi and various seafood recipes (e.g., carpaccio, sashimi, maki, nigiri, tartare, etc.), but are not subjected to RTE food safety criteria. The aim of our study was to assess the growth potential of Lm in raw sea bass fillets obtained from a leading aquaculture company in Greece. In order to assess the growth of Lm in raw sea bass fillets, we applied the "challenge test", a scientific experiment designed to assess the growth of Lm within a specific food product under controlled conditions. According to our results, and taking into consideration the health risk for the listeriosis-vulnerable population, raw fish products utilized in the preparation of RTE foods, including sushi and an array of seafood dishes, should be incorporated in the Category of Safety Criteria of Regulation (EC) No 2073/2005 "Ready-to-eat food able to support the growth of Listeria monocytogenes". [ABSTRACT FROM AUTHOR]

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

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

This study aimed to investigate the effects of plasma-activated water (PAW) combined with a chitosan–oregano essential oil (CS-OEO) coating on the physicochemical, microbiological, and sensory attributes of carp fillets during chilled storage. Fresh carp fillets were immersed in sterile deionized water, PAW, CS-OEO, and PAW+CS-OEO, respectively, and stored at 4 °C for 10 d. The results showed that plasma-activated water combined with chitosan–oregano essential oil could effectively inhibit the microbial growth in carp fillets during chilled storage. At 10 d storage, the total viable count of carp fillets treated with PAW+CS-OEO decreased by 2.87 log10 CFU/g when compared to the control. The lowest pH values were found in the carp fillet samples after the PAW+CS-OEO treatment; as well, the carp fillet samples after the PAW+CS-OEO treatment showed the lowest total volatile basic nitrogen, thiobarbituric acid reactive substance values, and K values. In addition, the carp fillets in the PAW+CS-OEO treatment group showed the smallest color changes and the highest scores in sensory properties during chilled storage. This study provides a basis for the potential application of plasma-activated water combined with chitosan–oregano essential oil in the preservation of carp fillets and contributes to developing a new food packaging. [ABSTRACT FROM AUTHOR]

Copyright of Environmental & Social Management Journal / Revista de Gestão Social e Ambiental is the property of Environmental & Social Management Journal and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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