Search

Fish meat is considered the second most interesting to consume in Iraq hence, consumers always consider the sensory and nutritional profile of the fish meat. The study aimed to investigate the chemical composition and level of fatty acids and amino acids in Bagrus and Muraena fish fillets. These fish for this study were obtained from the upper Tigris river in the Tikrit region of Iraq, as the demand for these types of fish increased in recent years. In this work, High Performance Liquid Chromatography −UV (HPLC-UV) was used for quantification of amino acids, and atomic absorption was used for quantifying the elements. The extraction was performed by liquid –liquid extraction and purified by dispersive phase purification. Results showed that the moisture percentages in Bagrus meat were 71.36 %, while Muraena meat recorded as 71.10 %. Moreover, the protein percentages for both fish types were found as 21.36 and 21.43 % respectively. Lipid percentages in fillets of Bagrus and Muraena were 3.59 and 4.62 %, respectively. The proportion of ash was 3.01 % in Bagrus meat, while it was 2.55 % in Muraena meat. The results also presented that the Muraena has a significantly higher saturated fatty acid level (26.06 %), whereas in Bagrus meat was much less (16.6 %). The highest percentage of amino acids in Bagrus meat recorded (92.66 %), while it was 61.94 % in Muraena meat. The Bagrus meat contained essential amino acids with a higher percentage (54.04 %), compared to Muraena meat (28.55 %), non-essential Amino acids percentage also reached 47.56 % in Bagrus fish fillets. The amino acids like alanine had recorded the highest percentage among non-essential amino acids, as its level resulted in 38.62 %, while the level (33.39 %) was lower in Muraena meat.

In order to enhance the preservative properties of edible films and effectively utilize the abundant polyphenol compounds in grape pomace, the additions of polyphenol extract,chitosan, and glycerin to the polyphenol composite film were optimized through single-factor and response surface methods based on the mechanical, barrier and antioxidant properties of the film. The optimized polyphenol composite film was used for preserving fresh fish meat. The results show that the optimal preparation process for the polyphenol composite film is as follows: The mass concentrations of chitosan, glycerol, and grape pomace polyphenols are 2.5,1.1, and 3.2 g/(100 mL), respectively. The composite film prepared has a comprehensive score of 0.779 in terms of performance. After preserving fish meat with polyphenol composite film for nine days, this film inhibited 52.87% of volatile basic nitrogen, 19.66% of the total bacterial count, and 43.46% of lipid oxidation decomposition, and delays the increase in fish meat pH by 0.3. The research provides a theoretical basis for the study on the preservation application of fresh seafood. [ABSTRACT FROM AUTHOR]

The research was aimed at studying the influence of sous vide heat treatment on the microbiological quality of fish meat marinated in honey sauce. The samples were vacuum packed and cooked at 55°C, 60°C, 65°C and 70°C for 15 minutes. The samples were first stored for 24 hours at 4°C and then stored for 7 days at 4°C. The microbiological quality of fish meat in honey sauce were examined. Microbiological indicators such as the total viable count (TVC), the number of coliform bacteria (CB) and the lactic acid bacteria (LAB) were determined. The microbiota was identified by mass spectrometry using a MALDI-TOF MS Biotyper (Bruker Daltonics, Germany). Microbial counts varied significantly depending on temperature and storage in honey sauce. TVC in raw fish meat was 2.89 log CFU.g-1 stored at 4°C. TVC in raw fish meat was 4.56 log CFU.g-1 after 7 days of storage at 4°C. TVC in sous vide fish meat samples without honey ranged from 1.62 to 3.02 log CFU.g-1. TVC in sous vide fish meat samples with honey sauce was < 1 log CFU.g-1. The presence of coliform bacteria was not detected in the samples. LAB in raw fish meat was 2.47 log CFU.g-1 in the sample stored at 4°C. LAB in raw fish meat was 2.77 log CFU.g-1 after 7 days of storage at 4°C. LAB in sous vide fish meat samples without honey ranged from < 1 to 1.33 log CFU.g-1. LAB in sous vide fish meat samples with honey sauce ranged from < 1 to 2.66 log CFU.g-1. Our results show, that in the samples that were stored in honey sauce, the number of microorganisms decreased and even no microorganisms were detected. [ABSTRACT FROM AUTHOR]

Human consumption of fish meat is very heterogeneous, differing from one part of the world to another, from one country to another, from one region to another and is influenced by many factors. In terms of the level of importance of fish consumption globally, the main factor that ranks it among the top important foods is the high amount of protein it provides. In this survey, a series of 22 questions were addressed to people aged between 18 and 76+ summing 1017 respondents. This study reflects consumer perception on aquaculture goods and services in Romania. Respondents purchase fisheries and aquaculture products mostly from supermarkets, consider fish organoleptic properties to be very important, but also, they observe the poor supply of Romanian aquaculture products on the market. [ABSTRACT FROM AUTHOR]

The aim of this study was to assess the influence of Opisthorchis felineus infection on the nutritional quality and processing factors of fish meat, and to determine the resistance of O. felineus metacercariae colonizing fish muscles to various meat processing methods. The prevalence and severity of O. felineus infection were evaluated in three economically important fish species: Abramis brama (Linneus, 1758), Carassius auratus (Linneus, 1758), and Leuciscus idus (Linneus 1758). The fish came from the Birtaban- -Shalkar lakes in the Akmola region of Kazakhstan. The microbiological quality of fish meat was evaluated using conventional methods based on the results of sensory analysis (n=34), analysis of proximate chemical composition, counts of mesophilic aerobic and facultative anaerobic microorganisms (CMAFAnM), coliforms, Salmonella spp., Listeria monocytogenes, and heavy metal concentrations (Pb, Hg, Cd, Cu, Fe, Zn, Mn, Ni, and Co) in the meat of infected and non-infected fish. Metacercariae were resistant to various meat processing methods. Opisthorchis felineus metacercariae were identified in all analyzed fish species. The meat of infected and control fish differed in proximate chemical composition. The content of heavy metals did not exceed maximum permissible limits. In comparison with non-infected fish, the meat of infected fish was characterized by a higher content of Fe (by 1.7%) and Zn (by 12.9%) and a lower content of Ni (by 5.5%), Cu (12.5%), Co (by 43.8%), Mn (by 59%), and Pb (by 37.3%). The content of Ca and Hg in fish meat was similar in both groups. Freezing, thermal processing, and salting destroyed 100% of O. felineus metacercariae in fish. Drying without pre-freezing was the only processing method that did not eliminate liver fluke larvae from fish meat. [ABSTRACT FROM AUTHOR]

Copyright of Al-Anbar Journal of Veterinary Sciences is the property of Republic of Iraq Ministry of Higher Education & Scientific Research (MOHESR) 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.)

Vibrio parahaemolyticus is a zoonotic disease transmitted to humans when handling or consuming improperly cooked fish meat. This study aimed to evaluate the effect of thermal treatment on V. parahaemolyticus isolates. Different heat treatment methods are used to determine the best methods for controlling V. parahaemolyticus, isolated from fish meat, which include microwave, low-temperature long time, and high-temperature short time methods. The V. parahaemolyticus isolates significantly declined in bacteria count when they were kept at 4°C, and 25°C for a long time, and the V. parahaemolyticus isolates significantly declined in bacteria count manner when they were kept at -20°C for a long time. The high temperature and long-time exposure at 75°C/25 minutes by moist heat, 87°C/5 minutes by dry heat, and 70°C/20 minutes by frying heat were enough to kill V. parahaemolyticus isolates. This work can be useful to decrease the hazards of infections related to V. parahaemolyticus and reduce the causes of fish-borne pathogens.

The aim of the work was to analyze the effect of storage in freezing conditions (-18 ° C) during 3 months of storage on the formation of malondialdehyde MDA, TVB-N (total volatile basic nitrogen), and colour. Rainbow trout up to 500 g (RT) aged 1-1.5 years (n=15) and trout (RT1) up to 3.5 kg aged 2-2.5 years (n=15) were included in the experiment. The stated weight of the fish is already after processing. After slaughtering the fish, samples were taken from each fish for analysis of meat colour in the CIE colour space with a KONICA MINOLTA 2600D (L*, a*, b*) on the 1st day after slaughter and after the 1st, 2nd, 3rd month of storage. The content of TVB-N and MDA was measured parallel. For both weight categories of trout, after three months of freezing, we observed significant (RT1-P=0.05; RTP= 0.05) increase in TVB-N compared to the first day of measurement. Malondialdehyde content after three months of freezing was significantly (P=0.05) higher than at the first measurement in both weight categories of rainbow trout. In the RT experimental group, trout meat after three months of freezing was significantly (P=0.05) lighter (L*) and less yellow (b*). The meat of the RT1 group after 3 months of freezing storage was significantly (P=0.05) darker, less red and less yellow. [ABSTRACT FROM AUTHOR]

Firstly, a linoleic and linolenic acid emulsion were incubated with petroleum ether extract, ethyl acetate extract (EAE), ethanol extract and aqueous extract of Ginkgo biloba leaves. The flavonoids content, total antioxidant capacity (T-AOC) and metal-chelating ability (MCA) were determined in EGbs above. Results showed that the extracts of Ginkgo biloba leaves (EGbs) inhibited the lipid oxidation in material above. Of all of EGbs, EAE showed the strongest T-AOC, MCA and protective effects against the lipid oxidation. Next, fish feeds were incubated with graded levels of EAE. The results showed that EAE inhibited lipid oxidation in fish feeds. The optimal inclusion levels of EAE for minimizing lipid oxidation were 4.26 g kg−1 feeds. The effect of EGbs on the lipid oxidation may be closely associated with their flavonoid content. Finally, juvenile carp (14.8 ± 0.4 g) were fed with EAE at concentrations ranging from 0.0 to 6.0 g kg−1 for 60 days. Current data displayed that dietary EAE increased the growth performance of fish. This result of EAE may be ascribed to its enhancing effect on the activity of digestive and absorptive enzymes and antioxidant capacity in digestive organs of fish. Furthermore, dietary EAE decreased the hot-drying-induced lipid oxidation in fish meat through inhibiting the induction effect of hemoglobin in erythrocytes. Our study suggests that EGb can be considered as a potential natural antioxidant for fish and fish feed. [ABSTRACT FROM AUTHOR]

In this study, a storage box including an ultrasonic atomizer was obtained with a 3D printer, and atomized hydrosols of thyme and lavender were applied to the fish meat at regular intervals under refrigeration conditions (3±1°C) for 6 days. The effects of application with atomized hydrosols on lipid oxidation (malondialdehyde levels), peroxide value (PV), total volatile basic nitrogen (TVB-N) level, microbiologic level, color changes, and texture parameters were investigated. The results of the study showed that aerosolizing hydrosol droplets on the meat protected the quality significantly as the storage period increased and that the ultrasonic atomizer could be used effectively in the preservation of food quality. [ABSTRACT FROM AUTHOR]

Multiple studies have demonstrated the harmful effects of consuming high levels of biogenic amines (BAs) and organic amines (OAs), underscoring the need for precise monitoring techniques. This study presents an innovative precolumn derivatization high-performance liquid chromatography-tandem mass spectrometry approach, utilizing the Hinsberg reaction, which can accurately detect 9 BAs and 2 OAs in fish meat with excellent sensitivity. BAs and OAs in fish meat were extracted using 5% trichloroacetic acid solution. Add dansyl chloride-acetonitrile solution (5 mg mL−1) and react in the dark at 45 °C water bath temperature for 30 min. The derivative products were analyzed on a liquid chromatography-tandem mass spectrometer. The results presented in this study provide excellent RSDs of 0.7–5.4% and great linear relationship (R2 > 0.99) for 9 BAs and 2 OAs; high recoveries were obtained in different fish samples (79.4–101.4%). This study provides new analytical methods for BAs and OAs, providing a solution to the potential hazards of these amines in fish meat. [ABSTRACT FROM AUTHOR]

The fish meat is highly perishable. So, it is necessary to seek viable alternatives that help to preserve meat freshness and quality and to increase its shelf life. One of these alternatives is the chitosan which is natural preservative having antimicrobial properties. In present study, the effectiveness of chitosan coatings as natural preservative was assessed on rancidity development and quality changes in mori fillets during 28 days of storage. The control and chitosan coated samples were analyzed periodically at intervals of 7 days, for determination of pH, water holding capacity, water extractable proteins, salt extractable proteins, thiobarbituric acid reactive substances (TBARS) and sensory quality of mori fillets. The results indicated that chitosan coatings were effective in controlling pH, water loss, TBARS production, retention of water extractable proteins and salt extractable proteins in fish fillets. The sensory attributes texture, color, taste and odor were significantly improved in chitosan treated samples as compared to untreated samples. Furthermore, among chitosan treatment groups, 1% chitosan treatment showed best preservative effect on mori fillets. Therefore, it can be concluded that 1% chitosan treatment is most effective for maintaining the storage quality of mori fillets during this experiment. [ABSTRACT FROM AUTHOR]

Fish meat is a distinct food in human diets, as it is highly digestible and has the ability to provide a wide range of micronutrients, vitamins, amino acids and fatty acids in considerable quantities. In the last period of time, especially, in accordance with the studies on the specific nutritional factors of fish meat, the interest in the consumption of this aquatic product has increased, due to the determination and evaluation of the high content of PUFA omega-3 fatty acids, with a significant role for health, in especially eicosapentaenoic acid (20:5n-3, EPA) and docosahexaenoic acid (22:6n-3, DHA). Long-chain n-3 polyunsaturated fatty acids, including α-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are particularly important for human health, having been certified to protect the human body against cardiovascular disease, accelerated neurodegeneration and to reduce the inflammatory syndrome. In addition to playing an important role in cardiovascular and inflammatory diseases, essential fatty acids are vital in the development of neurons in fetuses and infants, and ensure the control of glycolytic metabolism. However, fish meat and fish meat products are by no means risk-free. Thus, a careful evaluation of the provenance and existing trophic chains in the geographical areas of origin of the fish is required, as well as the analysis of the impact generated by the meat preservation methods and procedures. Frying, for example, is one of the complex processes that can significantly change the nutritional composition of the fried food product. Among the processing techniques, food frying has gained more and more acceptance, all over the world, but a whole series of research they highlight multiple disadvantages, both from a nutritional and physiological point of view. During frying, the fat breaks down and many reactions occur that result in numerous structural transformations recorded by the fatty acids, namely the formation of trans fatty acids. Conclusively, following the analysis of the obtained experimental data, it is highlighted that the proportion of saturated fatty acids (SFA) in raw fish muscle was lower (26.01%) compared to fried fish muscle (29.05%), the ratio n-3/ n-6 changed after frying (0.44, in raw meat and 0.29 in fried meat), the Atherogenicity Index varied between 0.38, in raw meat compared to 0.85 in fried meat, and the Thrombogenicity Index was 0.38, in raw meat and 0.98 in fried meat, which shows that undesirable reactions occurred in fried fish muscle. The hypocholesterolemic/hypercholesterolemic ratio was relatively similar in raw muscle (2.68) and fried (2.13), but the total level of unsaturated fatty acids (UFA) in raw fish muscle (81.97%) was lower than that of fried fish (82.59 %). A higher percentage of trans fatty acids was identified in fried fish compared to raw fish. Frying carp meat considerably changed the fatty acid composition of fish meat, increasing the proportion of saturated fatty acids and decreasing the proportion of unsaturated fatty acids. [ABSTRACT FROM AUTHOR]

A total of 180 samples of fish meat and canned fish were randomly collected from different markets and retail shops in Sohag city as the following; fresh water fish (Nile tilapia and catfish), marine water fish (mullet), shrimps, and canned fish (tuna and salmon) with 30 samples of each, to study the incidence of Aeromonas species (Aeromonas spp.) with special reference to Aeromonas hydrophila (A.hydrophila) and its virulence genes. The results of this study showed that the mean of Aeromonas counts were 0.122×102 , 0.504×102 , 0.124×102 , 0.037×102 cfu/g for Nile tilapia, catfish, mullet and shrimps, respectively. While in canned fish it was uncountable. Aeromonas spp. were isolated from 60 of 180 examined samples with a percentage of 33.3%, 7 species were identified: A. caviae, A. hydrophila, A. media, A. shubertii, A. sobria, A. veronii biovar sobria and A. veronii biovar veronii were detected at a percentage of 5%, 7.8%, 2.8%, 7.2%, 5%, 2.8% and 2.8%, respectively. The results of PCR showed that, 12 isolates out of 14 were positive for 16S rRNA gene of A. hydrophila with a percentage of 85.7 %. Virulence gene like, Aerolysin AHA was found in 41.6 % of the examined samples while, the heat stable enterotoxin AST gene was not detected. This study spots the lights on Aeromonas spp. especially A. hydrophila as potential biological hazard in fish meat and canned fish, as a foodborne pathogen.

The basic chemical composition of the meat of fifteen freshwater and saltwater fish species was studied. Fourier transform-near-infrared (FT-NIR) spectroscopy was applied for determination of the content of fat, protein and dry matter in the fish meat samples. The fish species analysed differed significantly in dry matter, fat, and protein content (P < 0.05). The highest fat percentage was determined in the samples of Cyprinus carpio (17.14 ± 0.53%) and the lowest value was found in the samples of Lophius piscatorius (0.06 ± 0.003%). Thunnus albacares samples had the highest content of proteins (24.26 ± 1.89%), whereas the lowest protein content was observed in Oreochromis niloticus (14.73 ± 0.87%). The results of the measured dry matter varied from the highest content in C. carpio samples (35.73 ± 0.47%) to the lowest content of L. piscatorius samples (15.64 ± 0.43%). Principal component analysis (PCA) extracted three major groups, which differentiate the analysed samples based on their protein, lipid and dry matter content. Partial least squares discriminant analysis (PLSDA) confirmed the use of three variables (protein, fat, dry matter) measured by FT-NIR to separate the observed fish species.

In this paper the authors approach a very actual thematic concerning the fish meat quality, depending on different species with different alimentary behavior and life style. For this goal, it was made chemical analysis of 10 species of fresh water and marine fish, starting with the establishment of the different body components percentage related at the total body weight and continuing with the determination of the chemical composition of the analyzed species. Also, we approach aspects related to the qualitative differences of fish meat, depending on the species, and we compared these result with the meat obtained from domesticated animals. The obtained results showed that the fish meat is clearly superior, from qualitative point of view, comparative to the domesticated animal’s meat.

Firstly, a linoleic and linolenic acid emulsion were incubated with petroleum ether extract, ethyl acetate extract (EAE), ethanol extract and aqueous extract of Ginkgo biloba leaves. The flavonoids content, total antioxidant capacity (T-AOC) and metal-chelating ability (MCA) were determined in EGbs above. Results showed that the extracts of Ginkgo biloba leaves (EGbs) inhibited the lipid oxidation in material above. Of all of EGbs, EAE showed the strongest T-AOC, MCA and protective effects against the lipid oxidation. Next, fish feeds were incubated with graded levels of EAE. The results showed that EAE inhibited lipid oxidation in fish feeds. The optimal inclusion levels of EAE for minimizing lipid oxidation were 4.26 g kg−1 feeds. The effect of EGbs on the lipid oxidation may be closely associated with their flavonoid content. Finally, juvenile carp (14.8 ± 0.4 g) were fed with EAE at concentrations ranging from 0.0 to 6.0 g kg−1 for 60 days. Current data displayed that dietary EAE increased the growth performance of fish. This result of EAE may be ascribed to its enhancing effect on the activity of digestive and absorptive enzymes and antioxidant capacity in digestive organs of fish. Furthermore, dietary EAE decreased the hot-drying-induced lipid oxidation in fish meat through inhibiting the induction effect of hemoglobin in erythrocytes. Our study suggests that EGb can be considered as a potential natural antioxidant for fish and fish feed.

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.)

Meat spoilage (MS) is a complex microbial ecological process involving multiple specific microbial interactions. MS is detrimental to people's health and leads to the waste of meat products which caused huge losses during production, storage, transportation, and marketing. A thorough understanding of microorganisms related to MS and their controlling approaches is a necessary prerequisite for delaying the occurrence of MS and developing new methods and strategies for meat product preservation. This mini-review summarizes the diversity of spoilage microorganisms in livestock, poultry, and fish meat, and the approaches to inhibit MS. This would facilitate the targeted development of technologies against MS, to extend meat's shelf life, and effectively diminish food waste and economic losses.

The main aim of our work was to identify the content of mercury and nickel in selected fish species. Consumers today are increasingly aware of the association between diet and health, and thus in Europe consumes more and more fish. Fish is a valuable source of high quality protein, minerals and vitamins, and fatty fish are also rich in omega-3-polyunsaturated fatty acids, which are normally considered to be beneficial to health. In our work we determined content of mercury and nickel harvested fish in particular were the following species: Common goldfish (Carassius auratus, L.), Common roach (Rutilus rutilus, L.) and Common bream (Abramis brama, L). Concentrations of mercury and nickel was analyzed and results evaluated according to current standards and compared to the values established by the Codex Alimentarius of the Slovak Republic and the EU Commission Regulation no. 1881/2006, as well as in the EU Commission Regulation no. 420/2011 and no. 269/2008. In our research area we analysed 19 samples of fish muscle. Samples were taken from two water reservoirs – Golianovo and Vráble. The highest mercury content was in sample Rutilus 1 - 0.052632 mg/kg. Lowest mercury content was in sample Abramis 2 - 0.010431 mg/kg. Largest nickel content was in meat of Abramis - sample 2 - 0.78 mg/kg. Minimum content of nickel was in sample Carassius 1 - 0.11 mg/kg. We got out of the limit values specified: Codex Alimentarius SR - Mercury 0.5 mg/kg and Regulation of the EU Commission no. 1881/2006, no. 420/2011 and no. 629/2008. To optimize the protection of the population, it is necessary to continue to monitor the concentration of mercury in fish and fish products. Risk management strategy must focus on reducing potential exposure derived from consumption of fish. In particular, the definition of maximum levels for methylmercury, advising consumers and environmental activities oriented to reduce contamination.

The research was conducted to evaluate antimicrobial and antioxidant activities of standardized water extract of stinging nettle (Urtica dioica) on the shelf-life of the Common carp (Cyprinus carpio) fillets during 5 days of refrigerated storage. Filets was treated with salt (1.5%) and five types of solutions were prepared: control (no extract), 10% nettle extract in cold and worm extraction, and 20% nettle extract prepared in hot and cold extraction. All of samples were prepared at the first day of experiment and the evaluation by the sensory panel are done in zero point, first day, two hours after treatment, than 24, 72 and 120 hours after treatment. Total of samples were used is 20. We compared the appearance of the flesh, particularly at the cut surface along the backbone, the texture of the raw fish, under manual pressure, the odor of the raw fish, the odor of the cooked fish, the flavor of the cooked fish and the texture of the cooked fish. In parallel with the sensory evaluation, microbiological tests were also performed.

The basic chemical composition of the meat of fifteen freshwater and saltwater fish species was studied. Fourier transform-near-infrared (FT-NIR) spectroscopy was applied for determination of the content of fat, protein and dry matter in the fish meat samples. The fish species analysed differed significantly in dry matter, fat, and protein content (P < 0.05). The highest fat percentage was determined in the samples of Cyprinus carpio (17.14 ± 0.53%) and the lowest value was found in the samples of Lophius piscatorius (0.06 ± 0.003%). Thunnus albacares samples had the highest content of proteins (24.26 ± 1.89%), whereas the lowest protein content was observed in Oreochromis niloticus (14.73 ± 0.87%). The results of the measured dry matter varied from the highest content in C. carpio samples (35.73 ± 0.47%) to the lowest content of L. piscatorius samples (15.64 ± 0.43%). Principal component analysis (PCA) extracted three major groups, which differentiate the analysed samples based on their protein, lipid and dry matter content. Partial least squares discriminant analysis (PLSDA) confirmed the use of three variables (protein, fat, dry matter) measured by FT-NIR to separate the observed fish species. [ABSTRACT FROM AUTHOR]

Effects of storage after heating on the odor of yellowtail Seriola quinqueradiata muscle were investigated. Sensory evaluation demonstrated odor degradation during storage of ordinary muscle as well as dark muscle (DM). First, different volatile profiles between OM (dorsal and ventral) and DM were found; their profiles were also different between non-stored samples (raw samples and just-heated samples) and stored samples except for a part of stored OM. Although the dorsal and ventral OMs differed in lipid content, their volatile profiles were similar to each other. The aforementioned differences were due to increased levels of lipid oxidation compounds (eg, aldehydes and alcohols) during storage after heating. However, none of the muscle parts showed significant changes in the intensity of each odor perceived by gas chromatography-olfactometry and trimethyl amine during storage. These findings suggested multiple volatile components may contribute to the odor deterioration of heated yellowtail muscle during cold storage. [ABSTRACT FROM AUTHOR]

C. idella burgers made from a pasture-based system provide a natural method for producing high-quality fish products, resulting in meat enriched with polyunsaturated fatty acids, particularly EPA and DHA, as well as fat-soluble vitamins and antioxidants. In this study, C. idella meat burgers were made from two types of diets: pasture-based (PS) and grain-based (GS). A total of 36 burgers were stored in plastic trays (three burgers per tray; 12 trays per group), in a refrigeration chamber at 4 °C ± 0.1 °C for 120 h to conduct a shelf-life experiment comparing the meats. Initial fatty acid profile and nutritional composition were determined at 0 h. Additionally, fat-soluble vitamins, antioxidants, TBA, and FRAP were measured at 0, 24, 48, 72, 96, and 120 h. PS burgers exhibited higher concentrations of n-3 LC-PUFAs, vitamins, antioxidants, except for gamma-tocopherol, and FRAP than GS burgers (P < 0.05), while GS burgers had higher TBA and γ-tocopherol (P < 0.05). Both burgers experienced vitamin reduction during storage, with PS burgers maintaining higher concentrations. Vitamin decline correlated with increased oxidation (TBA) in both burger types. These results suggest that pasture-fed burgers have longer shelf life than GS burgers due to reduced oxidation and enhanced stability of bioactive compounds. • Burgers from pasture-feed system have more PUFA, vitamins, and antioxidants. • Burgers from pasture-feed system show less lipid oxidation and a longer shelf life. • Burgers from pasture-feed system exhibit higher FRAP values. • Burgers from pasture-feed system have lower TBARS levels. • Burgers from pasture-feed system offer a sustainable omega-3 enriched product. [ABSTRACT FROM AUTHOR]

The present study aimed to investigate the effect of barberry (Berberis vulgaris) fruit extract (BFE) on final product quality in rainbow trout (Oncorhynchus mykiss) during the refrigerated storage. Fish with an initial weight of ∼60 g were fed diets with different levels of barberry fruit methanol extracts: 0 (B0), 0.5 (B0.5), 1 (B1), 2 (B2) g/kg) for 10 weeks. At the end of the feeding trial, fillets were refrigerated for 21 days to monitor quality parameters at 1-week intervals. Fillet proximate and fatty acid composition did not significantly change between the treatments, while shelf life, color and sensory attributes were significantly affected by the experimental feeds (P <0.05). The total bacterial count ranged between 2.12 and 8.33 log CFU/g during the storage, decreasing with the increase in the dietary BFE level. Although pH was not affected by the dietary BFE level and the duration of storage, lipid peroxidation level was significantly influenced by the dietary treatments and the storage (P <0.05). The level of MDA increased with the increase in the duration of the storage reaching 7.86 µmol/kg in the control group on the day 21, but decreased with the increase in the dietary BFE (6.19 µmol/kg in B2). The a* value, which indicates redness, also increased with the dietary BFE level and reached the highest value (0.81) in the B2 group. Based on the sensory analysis, the fillet from the B2 diet fed fish was the most appreciated group, receiving the highest score in terms of all parameters. Our overall results suggest that BFE as a natural additive can be used in rainbow trout diet at 2 g/kg to improve coloration and overall appreciation of the fillet, and enhance the shelf life up to 2 weeks. • Rainbow trout was fed diet with different levels of barberry fruit extract (BFE). • Dietary BFE decreased the lipid peroxidation in fillet. • Dietary BFE enhanced microbial stability over the refrigerated storage. • The redness of the fillet was increased by the dietary BFE. • The best dietary treatment was B2 (2 g/kg) regarding all aspects. [ABSTRACT FROM AUTHOR]

Fish samples from fresh fish, cleaned/washed fish; first stage dried, infusion slurry, and second stage dried, finished product and stored kilishi were analysed. Evaluation was carried out on finished products using a 10-point Hedonic scale. Microbial count and moisture content showed significant differences (ρ < 0.01). Proximate composition of sun and oven dried kilishi (T1) record significantly of higher protein (34.13 ± 0.01), higher ether extract (29.45 ± 0.01), higher nitrogen free extract (17.45 ± 0.35), and have moisture content of (10.92 ± 0.29) despite having highest ash content (5.76 ± 0.69) with crude fibre (2.29 ± 0.23). Kilishi (T2) significantly higher protein (27.13 ± 0.01), higher nitrogen free extract (37.18 ± 0.64), higher ether extract (19.45 ± 0.58), higher ash content (6.09 ± 0.06), despite having higher crude fibre (1.77 ± 0.06) with moisture content of (8.45 ± 0.52); the high proportion of departed groundnut dough mixture resulted in low protein of fish kilishi. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality 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.)

Five hundred Nile tilapia were fed with two diets (with or without microalgae Schizochytrium sp. meal) for different periods (0, 15, 30, 45 and 60 days). The aim of the present study was to investigate the effects of the time of supply of Schizochytrium sp microalgae meat in the diet on growth, fatty acid profile and meat quality of Nile tilapia. At growth performance, only the feed consumption and the final weight of the animals varied quadratically, reducing the estimated period to 37 and 38 days respectively. For the characteristics of tilapia fillet meat, only the variable b* (yellowness) showed higher values (2.48) at 30 days of microalgae supply, differing from the control treatment. There was a quadratic effect (p < 0.05) for the total contents of omega‐3 and DHA in the fillet with maximum deposition at 49 days and 52 days respectively. The levels of total omega‐3 fatty acids and DHA in the head, viscera and spine of Nile tilapia increased linearly (p < 0.05) with the increase in the period of offering diets containing Schizochytrium sp. microalgae. Our results suggest that the supply of diets containing Shizochytrium sp microalgae meal for 49 days is enough to increase the omega‐3 content, with massive participation of DHA, in the tilapia fillet without changing other parameters of its quality and zootechnical performance. With this period, the residues obtained from filleting, such as the head, spine and viscera, also benefit from an increase in omega‐3 and DHA. [ABSTRACT FROM AUTHOR]

This study was conducted to estimate the concentrations of histamine in three species of marine fish (fresh and preserved with dry salting). No significant differences (p ≥ 0.05) in histamine concentrations were found among the Chirocenterus dorab, Scomberoides commersonianus, and Xiphias gladius fish species during summer or winter. On the other hand, the mean concentrations of histamine differed significantly (p < 0.05) between summer and winter in the fresh samples of the aforementioned fish species. In the case of the salted fish species, no significant differences (p ≥ 0.05) in histamine concentrations were detected in Chirocentrus dorab under all salt treatments (5%, 10%, 15%, and 20%). In contrast, significant differences (p < 0.05) in histamine concentrations were found between the two NaCl treatments of 5% and 20% in the Scomberoides commersonianus fish samples. [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.)

The nanoparticles of xanthine oxidase (XODNPs) were prepared by desolvation method and characterized by transmission electron microscopy(TEM) and Fourier transform Infra-red spectroscopy(FTIR). These XODNPs were immobilized directly onto surface of Au electrode via covalent bond. An improved amperometric xanthine biosensor was fabricated using XODNPs modified Au electrode, as working electrode (WE), Ag/AgCl as reference electrode and Pt wire as auxiliary electrode connected through potentiostat.The biosensor showed optimum current at 0.25 V within 5 s, at pH 7.0 and 35 °C.The working range of biosensor was 0.01–1.0 μM with a limit of detection of 0.01 μM.The % recovery of added xanthine (1 and 5 μM) was 94.1 ± 0.2 and 94.8 ± 0.31 respectively. Within and between batch coefficient of variation (CV) were

Quality changes of three different fish species (local salmon: YS, bream: Ç, sea bass: L) were examined at 0., 2., and 4. days with the help of some physical parameters that were rarely studied and were not much included in the literature. In this context, the electrical conductivity value (mS cm-1 ) of the samples increased between 9.52% and 104% depending on the samples and storage. Surface tension values decreased by increasing the storage time. In Ç samples, this value declined rapidly from 42.56 mN m-1 to 16.20 mN m-1 on the second day of storage (p <0.05). The dielectric loss factor (ε″) increased in all samples depending on the analysis period. According to the sensory evaluation results, while the Ç and L samples are considered as non-consumable as of the second day, it has been observed that the dielectric loss factor of these samples increased from 419.72 to 491.07 and from 408.21 to 430.7, respectively. On the other hand, no significant results were obtained with particle size (PB) and polydispersity index (PDI) values. Commonly used pH analysis results have been found to confirm these changes as pH values increased by increasing storage times. In this context, the results of this study have shown that the quality of the rapidly perishable products can be successfully demonstrated with different and fast innovative analysis methods. Moreover, a novel study has been presented that is also a guide for other studies and the food processing sector. [ABSTRACT FROM AUTHOR]

Food spoilage is a complex process in which food deteriorates to that extent at which it becomes unfit for human consumption. Food spoilage due to microorganisms is a serious issue which causes approximately 25% food loss globally Present study revealed the effects of storage temperature associated with bacterial spoilage of fish meat. A total 24 samples were procured during three different seasons from local retail shops (n=12) and supermarket (n=12) in order to observe the bacteria which are associated with meat spoilage. Total viable count of aerobic psychrophilic, mesophilic and thermophilic bacteria was performed through selective enrichment and culturing of samples to determine the diversity of bacteria. Staphylococcus aureus (42%), Enterococcus faecium (54%), Salmonella sp. (38%), Bacillus sp. (71%), and Moraxella sp. (63%) were isolated from the samples collected from two different managemental systems. Statistical analysis revealed that temperature and seasonal variations alongside storage conditions affect not only the shelf-life of fish meat but also increase the spoilage microbiota population, hence, altering the quality profile of meat. Therefore, we can conclude that storage temperature is a crucial factor in determining the quality of fish meat. [ABSTRACT FROM AUTHOR]

Atlantic bonito meat has economic potential as an alternative to mackerel consumption. Thus, considering the presence of myoglobin (Mb) in red fish muscles, we report the characterisation of Atlantic bonito Mb compared to Atlantic and Tinker mackerel Mbs since this haemoprotein is implicated in lipid oxidation and fish meat preservation. A plethora of biochemical approaches were employed to purified Mb from Atlantic bonito and determine the autoxidation rate constant (0.189 ± 0.009 h−1), melting temperature (Tm = 72.84 ± 1.02 °C) and pseudoperoxidase activity in different conditions (pH and several cations). Atlantic and Tinker mackerel Mbs showed a lower Tm (∼66.85 °C), while oxyMb autoxidation rate constant was higher for Atlantic mackerel (∼1.08-fold) and lower for Tinker mackerel (∼1.35-fold) compared to Atlantic bonito. This Mb had a Michaelis-Menten constant (K m) of 38.63 ± 1.89 μM, ∼2.49-fold and 2.27-fold lower than Atlantic and Tinker mackerel Mbs, respectively. Atlantic bonito Mb primary structure has 146 amino acid residues with the N -terminal acetylated and 25 amino acid substitutions with respect to Atlantic and Tinker mackerel Mbs. In silico analysis revealed that 7 out of 25 substitutions are close to the haem-pocket, while 18 out of 25 are far from this region. All substitutions, except H20, L70 and L81 are exposed on the protein globular surface. Overall, the results of this research provide new information for future studies that will be useful to the fish industry for preservation of frozen or canned Atlantic bonito meat considering the presence of Mb as a reactive haemoprotein. [Display omitted] • The purification of myoglobin (Mb) from Atlantic bonito was carried out. • Atlantic and Tinker mackerel Mbs were used for comparison. • Atlantic bonito Mb has different autoxidation rate and pseudoperoxidase activity. • This protein has 25 out of 146 amino acid substitutions and N -terminal acetylated. • Mb structural differences for adaptation into Sarda and Scomber order are highlighted. [ABSTRACT FROM AUTHOR]

Abstract Background Fish meat and its products are usually accepted as good source of biological high value food components and especially for polyunsaturated fatty acids. The quality of fish meat products is considered to be decreased by the lipid peroxidation which leads to reduction in nutritional quality, financial loss and severe health problems. Many tactics are present to reserve their quality and safety. In the present investigation, the extraction and supplementation of optimal total polyphenol extracts (TPC) from vegetable and fruit by−products was explored for lipids oxidative stability and sensoric acceptability of functional fish product samples. Methods Vegetable and fruit by−products (cabbage leaves and banana peels) were collected from local fruits and vegetables processing industries. A 3−level five factor Box−Behnken design was used to study the effect of extraction/sonication temperature (°C), amplitude level, water/meal ratio, extraction/sonication time (minutes) and pH conditions for maximum yield of TPC from dried vegetable and fruit samples. The TPC samples were analyzed for chemical composition (total polyphenols, cyanogenic contents and tannins). Natural TPC extracts were supplemented at different concentration (0.5, 1 and 1.5%) to fish meat for preparation of different meat ball samples. The fish meat product samples without supplementation of TPC extract were kept as control. The partial/parfrying of the products was carried out to determine the lipid stability (peroxide value and free fatty acids) stored at refrigerator (for 9 days) and at − 18 °C in a freezer for a storage period of 60−days. The sensoric analysis (color, flavor and overall acceptability) was performed at different storage intervals for experimental treatments. Results The percent values of TPC yield from cabbage leave and banana peel samples ranged from a from minimum value of 9.8 ± 0.12% to a maximum value of 19.8 ± 0.15% for cabbage leaves and minimum value of 15.55 ± 0.13% to a maximum value of 24.4 ± 0.17% for banana peels, respectively. The results revealed that extraction conditions significantly affect the TPC yield from cabbage leaves and banana peels. The cabbage leaves and banana peels contain up to 4.8% total phenolics, cyanogenic compounds (1.44 − 1.47 ± 0.14) and tannins (6.55–7.90 ± 0.22). Peroxide values (meqO2 /kg) of meat balls treated with TPC extracts at 4 °C were in the range of 1.31 ± 0.12 to 3.10 ± 0.20 while at − 18 °C ranged was found 1.31 ± 0.12 to 1.55 ± 0.17, respectively. Peroxide values of all the treatments increased at the end of second interval then decreased at the end of last storage interval. Peroxide values of all treatments were higher and significantly different at the beginning and the end of the storage period (p

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

One of the reasons of low fish meat quality is attributed to enzymes, biochemical reactions, and bacterial activities, which produce histamine. One of the bacterial groups capable of producing histidine decarboxylase (HDC) enzyme is Bacillaceae, which is commonly found in the digestive system of sea cucumbers. Based on the facts mentioned above, this study was presented to determine the potential of Bacillus aquimaris and Virgibacillus chiguensis in delaying the degradation of the Pacific mackerel's (Scomber japonicus) meat quality. Several methods were employed during the study to guarantee the safety of meat for consumption, based on its chemical and microbiological characteristics. The methods employedin the current study were: organoleptic assessment, measurement of acidity, total plate count (TPC), proximate test, total volatile base (TVB) analysis, trimethylamine (TMA-N) analysis, histidine analysis, histology of fish meat, and HDC gene analysis. Based on the quality of fish meat (morphology, structure, proximate contents, histidine content, and histology), V. chiguensis had the best potential as a bactericidal agent against multidrug resistance (MDR) pathogenic strain bacteria compared to B. aquimaris and the bacterial consortium, making it the most promising candidate to be incorporated into food as a preservative. [ABSTRACT FROM AUTHOR]

Summary: The present study reports the rheological, textural, structural and water distribution properties of fish meat noodles. The results showed that storage and loss modulus were increased when 20% fish meat was added while decreased with the addition of >20% fish meat, whereas loss rate behaved vice versa. The moisture and fat content increased significantly (P < 0.05) while water absorption index was decreased upon the increment of fish meat compared to control. Lightness of dough and hardness of noodles decreased significantly (P < 0.05) while redness and yellowness were increased. Similarly, less swelled starch granules and dominancy of protein network over starch granules were observed in microstructure. The amount of free water was increased while bound water was decreased when >20% fish meat was added during low‐field nuclear magnetic resonance. The findings suggest the feasibility of adding 15–20% fish meat for the proper structure and chemistry of noodles. [ABSTRACT FROM AUTHOR]

Fresh fish is extremely perishable and sensitive to microbiological contamination. The objective of this work was to characterize the boga fillets (Leporinus obtusidens) and evaluate the effect of vacuum impregnation with lemon juice on its microbiological and physicochemical characteristics. The moisture, proteins, fat, ash, pH, and count of indicator microorganisms in fresh boga were determined. The fillets were vacuum impregnated with lemon juice for 5, 10, and 15 minutes. The impregnated and control samples were vacuum packed, stored at 3 °C and the variation in the weight, pH, colour, whiteness index (WI), total volatile basic nitrogen (TVBN), and psychrotrophic bacteria and proteolytic bacteria counts were studied. Boga chemical composition was similar to the values found by other authors, and the colour parameters a* and b*, and the fat content were according to fatty fish. Indicator microorganism counts were adequate, except enterobacteria, which were slightly increased. Weight gain, an increase in L* and WI, and a decrease in pH, psychrotrophic bacteria, and proteolytic bacteria were generated by impregnation. The TVBN only decreased in boga fillets impregnated for 15 minutes. During storage, the treated samples showed a greater weight loss than the control one; these became clearer; the TVBN remained constant, and the psychrotrophic and proteolytic bacteria were reduced. Vacuum impregnation with lemon juice proved a viable technology to prolong the shelf life of chilled fish up to 4 days after filleting. [ABSTRACT FROM AUTHOR]

The amount of vitamin B6 in foods is reported in the literature as the sum of the pyridoxal (PL), pyridoxamine (PM), and pyridoxine (PN) forms. The levels of the PL, PM, and PN forms of vitamin B6 are different from each other. The aim of the present study was to reveal how cooking methods affect PL, PM, and PN levels in cooked fish samples. Therefore, the widely consumed fish species European anchovy (Engraulis encrasicolus), gilthead seabream (Sparus aurata), and Atlantic bonito (Sarda sarda) were cooked using grilling and baking techniques. The measurable PN amount was negligible. However, significant destruction of both PL and PM in all cooked fishes was detected. The loss in PL ranged from 54 to 97%, while the loss in PM was between 19 and 78%. The loss of PL in baked Atlantic bonito (97%) was significantly higher than in the other fish samples (p <.05). The cooking loss of total vitamin B6 in anchovy, gilthead seabream, and Atlantic bonito was 64, 55, and 85% when grilled and 61, 60, and 89% when baked, respectively. [ABSTRACT FROM AUTHOR]

Complementary DNA encoding a part of myosin heavy chain was cloned from fast skeletal muscle of Japanese codling Physiculus japonicus. Japanese codling, a frequent catch off the Pacific coast of northeastern Japan, is a typical underutilized fish species, especially in summer. Phylogenetic analysis of the deduced amino acid sequence of Japanese codling myosin heavy chain loop 2 region revealed that this fish belongs to a group comprising white croaker Pennahia argentata and walleye pollack Gadus chalcogrammus, which are commonly used as raw materials for surimi-based products. Thus Japanese codling meat was considered a promising candidate ingredient for surimi-based products. Salt-ground meat was prepared from Japanese codling in the presence of 0.5 M NaCl and subjected to a two-step heating procedure: pre-heating at 15–70 °C for 30 min, and secondary heating at 85 °C for 20 min. Thermal gels with a maximum breaking strength of > 10 N were produced by this process. The breaking strength was comparable to that of white croaker and walleye pollack. On the basis of the phylogenetic analysis of myosin heavy chains, and the properties of the heat-induced surimi gel, we conclude that Japanese codling is a promising raw material for the production of surimi-based products. [ABSTRACT FROM AUTHOR]

A 120-d feeding trial was conducted to determine the effect of alfalfa (Medicago sativa) feeding on growth and chemical composition, fatty acid content, and nutritional and lipid indices of the meat of grass carp (Ctenopharyngodon idella). Two experimental diets were used: alfalfa pellet (AP) diet and artificial grain diet (GD). Final weight, feed conversion rate, and protein efficiency ratio were significantly greater in the GD group (P < 0.05). However, no differences in the length and condition factor were observed. The composition of the meat differed between treatments. The protein content was significantly greater in the AP group (P < 0.05), while the lipid and cholesterol contents were significantly greater in the GD group (P < 0.05). A greater proportion of saturated, n-6 polyunsaturated, and n-6 highly unsaturated fatty acids was obtained in the GD group. The AP group accumulated a greater concentration of eicosapentaenoic (EPA), docosapentaenoic (DPA), and docosahexaenoic (DHA) acids (P < 0.05). The fatty acid composition of the meat determined a significant decrease in the thrombogenicity index and saturation index (S/P) in the AP group (P < 0.05). The Elongase index was greater in the GD group (P < 0.05). In contrast, the AP group had a greater index of Δ9 Desaturase and Δ5 + Δ6 Desaturase for n-3 and n-6 fatty acids (P < 0.05). These results suggest that alfalfa feeding decreases the growth of C. idella but improves the quality of meat by increasing the protein, EPA, and DHA contents. It also reduces cholesterol content and improves nutritional indices. [ABSTRACT FROM AUTHOR]

Meat products, such as fish meat, are known to be susceptible to undesirable chemical and microbial reactions that characterize spoilage. In this study, the effect of a sodium alginate and chitosan coating incorporated with Mentha piperita, Artemisia dracunculus, and Zataria multiflora essential oils on chemical and microbial attributes of rainbow trout meat was evaluated during storage at 4°C. Chemical and microbial assays were performed on rainbow trout fillets with alginate and chitosan coatings and 0.2% concentration of test essential oils. The results showed that the alginate coating with essential oils significantly decreased production of thiobarbituric acid (TBA) and total volatile basic nitrogen (TVBN) and reduced the growth of foodborne spoilage bacteria during storage at 4ºC. At day 12, the best results were obtained in chitosan coating + Z. multiflora, with 5.96 ± 0.12, 4.93 ± 0.12, and 3.83 ± 0.2 for total viable counts, psychrotrophic bacterial count, and lactic acid bacteria count, respectively. Moreover, the lowest amounts of chemical analysis were observed in chitosan coating + Z. multiflora at the final day (0.54 ± 0.03 and 20.31 ± 0.1 for TBA and TVBN, respectively). Our study revealed that essential oils can be used as effective natural components against undesirable chemical and microbial reactions in fish meat. [ABSTRACT FROM AUTHOR]

Heavy metals are introduced into water due to anthropogenic activities and can significantly affect an entire ecosystem. Due to their close integration with the water environment, fish are a sensitive indicator of contamination. In addition, fish is an important element in human diets, therefore, monitoring the concentrations of metallic contaminants in their meat is particularly important for food safety. This study aimed to assess the pollution of water ecosystems with selected toxic heavy metals in lakes Dratów, Czarne Sosnowickie, and Syczyńskie. The concentration of Pb, Cd, and Hg in water, sediment, and freshwater fish muscle tissue was determined, and a food safety assessment was performed. The analysis of water and sediments showed that the sediments were characterised by a significantly higher concentration of heavy metals. Presumably, this ecosystem element plays an important role in the uptake of heavy metal contaminants by fish whose levels were higher in planktonophagous and benthophagous fish species as compared to predatory fish. The food safety assessment showed that amounts of heavy metals in the muscle tissue posed no threat to the health of consumers ingesting that fish species, neither individually (THQ) nor collectively (TTHQ).

Vibrio parahaemolyticus is a zoonotic disease transmitted to humans when handling or consuming improperly cooked fish meat. This study aimed to evaluate the effect of thermal treatment on V. parahaemolyticus isolates. Different heat treatment methods are used to determine the best methods for controlling V. parahaemolyticus , isolated from fish meat, which include microwave, low-temperature long-time, and high-temperature short-time methods. The V. parahaemolyticus isolates significantly declined in bacteria count when they were kept at 4°C, and 25°C for a long time, and the V. parahaemolyticus isolates significantly declined in bacteria count manner when they were kept at -20°C for a long time. The high temperature and long-time exposure at 75°C/25 minutes by moist heat, 87°C/5 minutes by dry heat, and 70°C/20 minutes by frying heat were enough to kill V. parahaemolyticus isolates. This work can be useful to decrease the hazards of infections related to V. parahaemolyticus and reduce the causes of fishborne pathogens., Competing Interests: Conflict of interest: the authors declare that they have no competing interests, and all authors confirm accuracy., (Copyright © 2024, the Author(s).)

Fishy odor of fish flesh (meat) presents a severe problem for marine production. The main cause of fishy odor is trimethylamine (TMA), which increases during storage. It is produced from trimethylamine oxide (TMAO), an osmosis-regulating substance in fish cells that functions by a reduction reaction. Bacterial growth in fish meat increases TMA. Its odor reduces the commercial value of the meat. Technologies for its regulation and elimination are desired. This chapter presents a description of the use of lactic acid to eliminate TMA. The lactic acid is producible safely by bacteria during food processing using picric acid-toluene.A method of eliminating TMA was demonstrated using Lactobacillus plantarum H78. Furthermore, an assay method was explained for reducing TMA in fish meat by fermenting the H78 strain., (© 2024. The Author(s), under exclusive license to Springer Science+Business Media, LLC, part of Springer Nature.)

Fish is considered to be universal food, as it contains proteins with high biological value, essential fatty acids, especially polyunsaturated fatty acids, contains abundance of minerals and vitamins dissoluble in oil. The fish proteins contain characteristics such as fast boiling process, rather well usage of nutrients, as well as favourable amino acidic structure. According to the Food and Agriculture Organization (FAO) of The United Nations, fish consumption reached a historical record of 20,20 kg per inhabitant on a world level in 2015, compared to 9 kg per inhabitant in 1961. In The Republic of North Macedonia fish consumption per inhabitant in 2015 was 5,15 kg, which is by 3,92 times less than the world fish consumption per inhabitant. During the period between 2007 and 2017, the least consumption of 4,05 kg per inhabitant was notified in 2012, whereas in 2017 there was highest fish consumption of 5,68 kg per inhabitant. Fish products were consumed in a very little amount by Macedonian consumers, varying in average of 0,81 kg per inhabitant between 2007 and 2017. Macedonian households annually in average consumed 18,81 kg and 3,10 kg processed fish products between 2007 and 2017. Generally, fish, as well as fish products, can be found in a very little amount in Macedonian home menus. The small consumption of fish and fish products per inhabitant in The Republic of North Macedonia is due to: low national income per inhabitant in The Republic of North Macedonia, low financial standard of people, the high price of fish, the habits and tradition of people's diet, the market's supply etc. [ABSTRACT FROM AUTHOR]