Assessing the nutritional quality of Atlantic horse mackerel and European anchovy during marine mucilage: A climate-induced threat to food security

Immunoregulatory functions of TRAF2 in chub mackerel (Scomber japonicus): mediating cell survival, antiviral defense, and macrophage polarization.

Influence of freezing before or after hot-smoking on the quality and sensory attributes of canned deep-skinned Atlantic mackerel

Anisakid larvae in the organs of Atlantic mackerel, Scomber scombrus (L.): Host or parasite superiority?

This work evaluates the effect of raw material and protease enzymes on the antioxidant and antidiabetic potential of fish by-product hydrolysates. For this, mackerel (Scomber scombrus) and sardine (Sardina pilchardus) by-products were hydrolyzed using papain, pepsin, and ProtamexTM. Pepsine produced hydrolysates with a lower degree of hydrolysis (34%) and longer peptide chain lengths (2.9), regardless of the raw material. The highest DH was found for the sardine by-products hydrolyzed with papain and ProtamexTM, exceeding 55% for both enzymes. The mackerel by-product hydrolysates exhibited higher antioxidant activity, while the sardine samples showed more potent antidiabetic effects. Accordingly, sardine by-products and pepsin would be preferable for producing hydrolysates with antidiabetic potential, and mackerel by-products, hydrolyzed papain, and ProtamexTM would be useful for producing antioxidant peptides. This study demonstrates the potential of Atlantic mackerel and sardine waste as a source of bioactive peptides and the opportunity for revalorizing these by-products.

This study investigates Italian fishery discards through the lens of neglected and underutilized species (NUS). It estimates the potential loss of value (PLoV) to identify pathways for sustainable valorization under the European Union landing obligation (LO). NUS were selected through a stakeholder focus group. Data regarding landings and discards were collected for the period 2020–2022 within the Italian Ministry of Agriculture, Food Sovereignty, and Forestry (MASAF) database. Among the three years, fleets landed roughly 130,400 tons annually, worth about €700 million, while discarding around 6200 tons yearly. This corresponds to an average PLoV of approximately €21.5 million. Most of the discarded quantity and value is concentrated in a few species. Atlantic Horse Mackerel stands out, accounting for nearly one-third of discarded biomass and about one-quarter of total PLoV. In 2020 and 2022, its discards even exceeded reported landings. A conservative valorization scenario for this single species indicates potential revenues of up to €7.5 million per year. Overall, these findings suggest that targeted NUS valorization could represent a way to diversify seafood consumption, alleviate pressure on common stocks, and buffer fishers’ incomes. This potential depends on ensuring traceability and safety, supported by pilots in processing, product development, and consumer acceptance.

This study investigated the concentrations of selected heavy metals—zinc (Zn), lead (Pb), cadmium (Cd), copper (Cu), and arsenic (As)—in four smoked-dried fish species widely consumed in southeastern Nigeria: catfish (Clarias gariepinus), mackerel (Scomber scombrus), bonga fish (Ethmalosa fimbriata), and asa fish (Gymnarchus niloticus). Samples were obtained from Eke-Awka Market and analyzed using Atomic Absorption Spectrophotometry. Results, expressed in mg/kg dry weight, revealed statistically significant interspecies variations (p < 0.05). G. niloticus exhibited the highest concentrations of Zn (5.47 ± 0.71), Cd (0.25 ± 0.01), and As (0.04 ± 0.02), while S. scombrus contained the highest Pb level (0.16 ± 0.01). Conversely, C. gariepinus recorded the highest Cu concentration (0.74 ± 0.05). Although all concentrations were below the permissible limits set by the World Health Organization (WHO) and Federal Ministry of Environment (FME), the health risk assessment revealed that the target hazard quotients (THQs) and the cumulative hazard index (HI = 0.362) were below 1, indicating no significant non-carcinogenic risk. However, the lifetime cancer risk (LCR) for cadmium (1.2 × 10⁻³) exceeded the acceptable USEPA threshold, suggesting a potential long-term carcinogenic concern from continuous dietary exposure. These findings indicate that while the smoked-dried fish are generally safe for consumption in the short term, routine monitoring is essential, with particular attention to G. niloticus, which demonstrated higher accumulation of several metals. Improved hygienic smoking practices and strengthened regulatory oversight are recommended to safeguard public health.

The Atlantic chub mackerel (Scomber colias) is a nutritionally valuable species with potential for inclusion in school canteens. This study aimed to develop and evaluate mackerel-based products processed through marination, vacuum packaging, and sous-vide cooking. Following collective interviews with school canteen staff to assess acceptability and logistical suitability, the preferred variants—raw, marinated, and sous-vide marinated fillets—were subjected to a 49-day refrigerated storage trial, during which physicochemical and microbiological parameters were monitored. Results showed that sous-vide processing significantly improved product stability, with enhanced water retention, reduced microbial growth (mesophile and psychrophile abundances below 7 log CFU/g up to day 21 vs. day 7 in raw and marinated fillets), and lower levels of spoilage indicators such as TVB-N, kept within acceptable limits of 25–35 mg N/100 g until day 28 of storage. Although sous-vide fillets showed slightly higher lipid oxidation (TBARS of 11.52 mg MDA/kg vs. 8.82 and 6.94 mg MDA/kg in marinated and raw fillets), they maintained superior texture and water retention. Overall, sous-vide proved highly effective in preserving the quality and extending the shelf-life of mackerel fillets, supporting its application in institutional food services as a strategy to promote healthier eating habits among children.

This study investigated the impact of ultrasound (US) pre-treatment before enzymatic hydrolysis on physicochemical, nutritional, and functional properties of insoluble protein fractions obtained from fish side streams after filleting of Atlantic mackerel (heads, backbones, fins, tails and trimmings). Four fractions were analyzed: a control without US-treatment and US-treated samples at 300W, 450W, and 600W. The results showed that ultrasonication significantly increased total protein content in insoluble protein fraction after the treatment at 300W. Additionally, salt-soluble proteins increased significantly in 450W and 600W samples, while water-soluble proteins increased after US-treatment at 600W, suggesting that higher US-intensities promoted protein bond breakdown and exposure of hydrophilic amino acid groups. The degree of hydrolysis increased significantly in 450W sample due to cavitation effect of ultrasound. Total thiols decreased in water-soluble proteins after US-treatment at 300W and 450W, as well as in all salt-soluble proteins compared to control due to unfolding of proteins and breakage of disulfide bonds. No significant differences were detected in lipid oxidation markers (TBARS and ¹H NMR aldehyde profile). From the nutritional perspective, the nutritional indexes of lipid quality AI (atherogenicity index), TI (thrombogenicity index), and HH (hypocholesterolemic fatty acid ratio) were favorable for all insoluble protein fractions. US-treatment enhanced the hypocholesterolemic profile of insoluble protein fractions by lowering their HH index. P-NMR lipid profiling identified PC and PC-ether as the predominant phospholipids (70-74% of total PL content). No significant differences were found in color parameters (L, a, b*) between control and US-treated samples at 300W and 450W.

Abstract Assessing fish size and age distributions is essential for understanding recruitment dynamics, yet traditional survey methods may underrepresent early life stages of pelagic species due to methodological constraints. This study explores the potential of avian vomitomics—the systematic analysis of seabird regurgitations—as a complementary and non-invasive approach for estimating the fork length (FL) and age of Atlantic mackerel (Scomber scombrus). Using partial fish remains collected from northern gannets (Morus bassanus) and a comprehensive reference dataset from Fisheries and Oceans Canada, we developed predictive models that accurately estimate FL from incomplete specimens and infer age from FL. Our results reveal a sequential incorporation of young-of-the-year (YOY) mackerel into gannet diets, with juveniles becoming more prevalent later in the season compared to older age classes (one-year-old [OYO], two years and older [2Y+]). While seabird-derived data are shaped by prey selectivity and localized foraging behavior, these very biases offer a focused lens on early life stages that are typically underrepresented in standard stock assessments. Integrating avian vomitomics with fisheries surveys provides a more nuanced and ecologically grounded view of mackerel population dynamics, supporting ecosystem-based fisheries management. This approach also opens new avenues for characterizing the spatiotemporal distribution of mackerel age classes by linking diet composition with fine-scale dive location and depth data from northern gannets. While the current method is species-specific, the underlying framework can be adapted to other prey species, provided that adequate morphometric references are available.

Health risk assessment of 210Po and 210Pb due to consumption of dried fish from natural high background radiation areas of Kanyakumari coast, Tamil Nadu, India.

Supervised machine learning for nutrient and contaminant profiling and benefit-risk assessment of Arctic seafood.

The article is related to food safety within the framework of the One Health concept. The research results presented in the article were aimed at showing the level of prevalence of fluoroquinolone-resistant Escherichia coli strains and strains with acquired resistance to beta-lactams and carbapenems in fish and fish products of fish processing enterprises in Ukraine. 45 strains of E. coli strains were isolated from samples of common perch ( Perca fluviatilis ), mackerel ( Scomber) , silver carp ( Hypophthalmicht hy s molitrix ), marble trout ( Salmo marmora t us ), gilthead bream ( Sparus aurata ) , crucian carp ( Cara s sius cara s sius ), common carp ( Cyprinus carpio ), herring ( Clupea sp. ), Atlantic horse mackerel ( Trachurus trachurus ) and fish products – samples of caviar, including salmon, blue mussel ( Mytilus edulis ) in brine, sauce, oil, smoked Caspian trout ( Salmo caspius ) spines. The resistance to the representatives of clinically important fluoroquin o lones of the second (ofloxacin, norfloxacin ), third ( levofloxacin) and fourth (moxifloxacin) generations was studied by the phenotypic method. Resistance to fluoroquinolones was inherent in 14 (31.1% of identified) E. coli strains. The probable production of carbapenemase (OXA-48 and OXA-48-like enzymes) by E. coli strains was determined using discs with meropenem (10 μg) and was suspected in 6 (13.3%) of the tested E. coli . The production of ESBL-enzymes was co n firmed by two phenotypic methods of combined and double discs in 5 (11.1%) E. coli strains. The production of AmpC-enzymes was confirmed by the phenotypic method for resistance to cefotaxime (30 μg) in 6 (13.3%) E. coli strains. The results of the study provide a justification for inclusion in the state monitoring to detect contamination of raw materials and products of fish processing enterprises in Ukraine with bacterial contaminants. Such monitoring will help to strengthen quality control and bio-safety of fishery raw materials and products as one of the links in the food chain in the One Health system.

The Atlantic chub mackerel, Scomber colias, is sold in Spain, as well as another species of the genus, like the Atlantic mackerel, S. scombrus, often mistaken to be the same fish. This study aims to analyse the risk of human anisakiosis through the consumption of S. colias, and to clarify if these two species differ regarding this risk. A total of 250 S. colias (125 originating from the Atlantic and 125 from the Mediterranean) were helminthologically analysed using conventional parasitological techniques. Concerning Ascaridoid nematodes, the prevalence of Anisakis type I was higher in the Atlantic than in the Mediterranean. The presence of three other helminth parasites stands out, two other Ascaridoid nematodes, the larvae of Contracaecum spp. and Hysterothylacium spp., the latter a food-spoiling and non-pathogenic parasite. The other helminth found was the intestinal adult of the acanthocephalan Rhadinorhynchus pristis, also non-pathogenic. The comparison of the current results with previously published ones by our research group on S. scombrus show that Anisakis type I prevalence was higher in S. scombrus than in S. colias, making the correct differentiation between them necessary, given their varying risk of human anisakiosis. Furthermore, fish label information is important to prevent the risk of anisakiosis for consumers.

The rising threat of antibiotic-resistant bacterial pathogens in smoked fish and chicken necessitates exploring alternative natural approaches to control these pathogens. Combining medicinal plant extracts with probiotics may offer a synergistic solution. This study investigates the synergistic effect of medicinal plant extracts and lactobacillus species against bacterial pathogens isolated from smoked fish and chicken providing insights for improving food safety and reducing antibiotic resistance. A total of 280 samples that comprises 40 samples each of native chicken meat, layers chicken meat, broiler chicken meat, Chupea havengus (Herring/sawa), Truchurus trachurus (Horse Mackerel/Kote), Scomber Scombrus (Atlantic Mackerel/Titus) and Sphyraema barracuda (panla). The synergistic effect of some selected medicinal plants and Lactobacillus species was carried out using the agar-welled diffusion method after combining the biological agents at different concentrations. The data obtained were analyzed using a one-way analysis of variance (ANOVA) and turkey’s test as post hoc analysis. The plant extracts; piper guineense (PU), Ocimum gratissimum (OR) and Gongronema latifolium (GA) which contained alkaloids, tannins, phenolics, saponins, flavonoid, glycosides and steroids, and Lactobacillus species; L. acidophilus strain NC56 (LAN56) and L. plantarum stain 2359 (LP2359) significantly (p≤0.05) inhibited Escherichia coli 0157:H7 strain ECP19-598 (ECEC1), staphylococcus aureus strain JP18269 (SAJP1), Listeria monocytogenes strain LM16 (LMLM1) and Salmonella enterica serovar Enteritidis EC20110358 (SEEC2) isolated from the studied samples. The diameter zones of inhibition significantly (p≤0.05) increased when the biological agents were combined in different doses, and OR+PU+GU and LAN56 + LP2359 combined in 2:1:1 and 2:1 respectively recorded the highest diameter zones of inhibition. Therefore, the medicinal plant extracts and Lactobacillus species combined in their optimal doses showed the highest inhibition against ECEC1, SAJP1, LMLM1 and SEEC2 isolated from smoked fish and chicken meat.

Fatty fish, such as mackerel (Scomber scombrus), are recommended as part of a healthy diet, providing essential fatty acids (FA). Fried fish is appreciated for its attributes, including a crispy texture, golden crust, and pleasant taste. However, frying increases the fat content and the caloric value of food. This study evaluated the use of pre-frying edible coatings on mackerel fillets aiming to: (i) reduce oil absorption, (ii) minimize water loss, preserving fish succulence, and (iii) prevent fat oxidation. For this purpose, alginate- and carrageenan-based coatings were supplemented with extracts of Pelvetia canaliculata (Pc), a seaweed with high potential as a source of bioactive compounds. The fried fillets were analysed for colour, texture, moisture, ash, lipid content, and FA profile. No significant differences were observed for colour and textural parameters. Fillets coated with Pc-supplemented carrageenan showed the highest moisture (an increase of 3%) and the lowest fat content (a decrease of 7,5%) compared to the control (fried uncoated fillets). Coated fillets also exhibited reduced saturated FA and increased monounsaturated FA. In general, linoleic acid (C18:2) decreased markedly, while the values for docosahexaenoic acid (C22:6, n-3) remained stable (11–12% of total FA). Moreover, the n3/n6 ratio and atherogenic indices (AI) were improved in the coated fillets.

Ферментативный способ получения жира из вторичного рыбного сырья перспективен за счет эколо- гичности, простоты реализации, высокой результативности и качества. Эффективность ферментативного про- цесса обусловливается дозировкой фермента, температурой и продолжительностью гидролиза. Исследовано вли- яние данных факторов на полноту извлечения и качество жира из голов копченой балтийской кильки (Sprattus sprattus), скумбрии атлантической (Scomber scombrus) и внутренностей судака (Sander lucioperca). Процесс про- водили при варьировании температуры T в пределах 30–70°С, продолжительности t 20–100 мин и дозировки пре- парата Alcalase® 0,025–0,6%. Максимальный выход жира у голов копченой кильки (13,4%) отмечен при дози- ровке фермента 0,4%, T = 50°С, t = 40 мин; у голов скумбрии (6,8%) – при дозировке фермента 0,2%, T = 50°С, t = 70 мин; у внутренностей судака (18,3%) – при дозировке фермента 0,2%, T = 50°С, t = 40 мин. Минимальные перекисные числа жиров, ммоль активного кислорода/кг, выявлены при дозировке фермента 0,2% и следующих параметрах экстракции: 8,9 – из голов копченой кильки при T = 40°С, t = 40 мин; 43,8 – из голов скумбрии при T = 70°С, t = 40 мин; 7,0 – из внутренностей судака при T = 50°С, t = 40 мин. Установлено, что параметры фер- ментативного гидролиза практически не влияют на состав и количество жирных кислот. Содержание ПНЖК во всех образцах было высоким и составило 24,96–27,08; 24,35–27,01 и 29,70–32,70% в жире из голов копченой киль- ки, скумбрии и из внутренностей судака соответственно. С учетом высокого содержания ПНЖК и значений пе- рекисных чисел экстрагированные жиры можно использовать для получения биотехнологической продукции. The enzymatic way to obtain fat from secondary fi sh raw materials is promising due to environmental friendliness, simplicity of realization, high effectiveness and quality. The effectiveness of the enzymatic process is determined by the dosage of the enzyme, temperature and duration of hydrolysis. The infl uence of these factors on the completeness and quality of fat from the heads of smoked Baltic sprats (Sprattus sprattus), Atlantic mackerel (Scomber scombrus) and the insides of pike perch (Sander Lucioperca) was investigated. The process was carried out when varying the temperature T in the range of 30–70°C, the duration t 20–100 minutes and the dosage of Alcalase® 0,025–0,6%. The maximum yield of fat at the heads of smoked sprats (13,4%) was noted when the enzyme dosage is 0,4%, T = 50°C and t = 40 minutes; in mackerel heads (6,8%) – with an enzyme dosage 0,2%, T = 50°C and t = 70 minutes; in the insides of pike perch (18,3%) – when the enzyme dosage is 0,2%, T = 50°C and t = 40 minutes. The minimum peroxide of the fats, the mmol of active oxygen/kg, were detected during the dosage of the enzyme 0,2% and the following extraction parameters: 8,9 – from the heads of smoked sprats at T = 40°C, t = 40 minutes; 43,8 – from mackerel heads at T = 70°C, t = 40 minutes; 7,0 – from the insides of pike perch at T = 50°C, t = 40 min. It was established that the parameters of enzymatic hydrolysis practically do not affect the composition and amount of fatty acids. The content of PUFAs in all samples was high and amounted to 24,96–27,08; 24,35–27,01 and 29,70–32,70% in fat from the heads of smoked sprats, mackerel and from the insides of pike perch, respectively. Given the high content of polyunsaturated fatty acids and the values of peroxide numbers extracted fats can be used to obtain biotechnological products.

Polyunsaturated fatty acids are essential for human health as they exhibit various biological activities beneficial to the body. In particular, they play a crucial role in the prevention of ischemic heart diseases. One of the main dietary sources of polyunsaturated fatty acids for humans is fish. The fatty acid composition of fish lipids varies significantly between species; therefore, increasing the consumption of fish rich in these compounds may positively influence the prevalence of cardiovascular diseases. This study examined the polyunsaturated fatty acid (PUFA) content in the skeletal muscles of the dorso-cranial part of the body in various fish species commonly consumed in Ukraine: common carp (Cyprinus carpio), Atlantic herring (Clupea harengus), silver hake (Merluccius bilinearis), rainbow trout (Parasalmo mykiss), white silver carp (Hypophthalmichthys molitrix), and Atlantic mackerel (Scomber scombrus L.). The fatty acid composition of total lipids in the skeletal muscles of these fish was determined using high-performance gas-liquid chromatography. The primary saturated fatty acids detected were palmitic acid (12.50–16.70%) and stearic acid (1.06–12.48%). The predominant unsaturated fatty acids were oleic (12.34–46.59%), linoleic (1.50–17.48%), eicosapentaenoic (0.61–10.36%), and docosahexaenoic (0.93–18.71%) acids. Significant differences in the fatty acid composition of skeletal muscles among the studied fish species were observed. In all samples, the proportion of unsaturated fatty acids exceeded that of saturated fatty acids. The highest proportion of saturated fatty acids was found in white bream (35.45%), while the highest content of monounsaturated fatty acids was detected in Atlantic mackerel (53.99%). The proportion of polyunsaturated fatty acids ranged from 20.70% in Atlantic mackerel to 45.99% in silver hake. To evaluate the nutritional value of these fish, the ratio of different fatty acid groups –saturated, monounsaturated, and polyunsaturated ω-6 and ω-3 fatty acids – was analyzed. Based on the content of the key ω-3 polyunsaturated fatty acids (docosahexaenoic acid and eicosapentaenoic acid), which are particularly valuable for human health, the studied fish species can be ranked in order of increasing nutritional value as follows: common carp (1.54%), Atlantic mackerel (14.21%), white silver carp (14.69%), rainbow trout (16.16%), Atlantic herring (22.09%), and silver hake (29.07%).

ABSTRACTThe Atlantic chub mackerel, Scomber colias Gmelin, 1789, is a pelagic species, found in schools throughout the Atlantic Ocean. The objective of the present study is to identify the relationship between oceanographic conditions and catches of the Atlantic chub mackerel fishing resource in the Southwest Atlantic Ocean (21°S–29°S). The generalized additive model (GAM) was used to determine the influence of oceanographic variables on the catch per unit effort (CPUE) of S. colias. Fishing for Atlantic chub mackerel by the purse seine fleet in the Southwest Atlantic is irregular and is related to resource availability. From 2007 onward, the fleet expanded its operating area, which may have increased the CPUE between 2008 and 2012. GAM model results showed that sea surface temperature (SST) had a nonlinear effect on CPUE, peaking between 24°C and 26°C. Chlorophyll‐a also influenced CPUE; however, its effect was weaker, with higher CPUE values linked to lower chlorophyll‐a concentrations. The Oceanic Niño Index (ONI) exhibited a nonlinear effect, with both El Niño and La Niña periods associated with lower CPUE than during neutral conditions.

In the present study, both ultrasonication (US) and enzymatic treatment with aminopeptidase from Aeromonas proteolytica (AAP) were applied as a post-treatment to fish protein hydrolysates (FPH) recovered from Atlantic mackerel. The single and combined effects of AAP and US treatments at 300 W and 500 W at 20 kHz for 10 min on the physicochemical characteristics of FPH were assessed. The results showed a significant decrease (p < 0.05) in soluble proteins after application of US treatment of FPH at 300 W and 500 W (79.1 and 70.3%, respectively) and US treatment at 300 W and 500 W together with AAP (50.3 and 72.5%, respectively) compared to control (84.4%). This is due to cavitation effect of sonication resulting in aggregation of peptides. This decrease was accompanied by a significant decrease in thiol groups in all experimental FPH samples varying from 5.85 to 9.54 nmol/mg compared to control (12.86 nmol/mg). At the same time, there was a significant increase in the distribution of small peptides with molecular weight (MW) between 200 and 1,000 Da along with a significant decrease in medium-size peptides with MW of 1,000 and 5,000 Da in all AAP-treated FPH samples compared to FPH without AAP. The proportion of essential amino acids increased significantly (p < 0.05) in all experimental FPH samples varying from 28.2 to 29.1% except for 500 W + AAP (24.2%) compared to control (25.7%), revealing a positive combined effect of AAP and US treatment on nutritional profile of mackerel hydrolysates. However, there was no significant difference in the proportion of hydrophobic free amino acids responsible for bitter taste between any of experimental FPH samples and control. Regarding color parameters, there was a significant increase in lightness accompanied by a significant decrease in redness in all US-treated FPH samples compared to control due to ultrasound-induced cavitation effect changing the secondary structure of peptide molecules. The novel approach of combined use of US and AAP to improving physicochemical parameters of mackerel FPH may provide valuable insights into process optimization for enhanced quality and functional properties of fish protein ingredients.