Fish-based Products Research Articles

Screening of 23 β-lactams in foodstuffs by LC–MS/MS using an alkaline QuEChERS-like extraction

ABSTRACTA fast and robust high performance LC–MS/MS screening method was developed for the analysis of β-lactam antibiotics in foods of animal origin: eggs, raw milk, processed dairy ingredients, infant formula, and meat- and fish-based products including baby foods. QuEChERS extraction with some adaptations enabled 23 drugs to be simultaneously monitored. Screening target concentrations were set at levels adequate to ensure compliance with current European, Chinese, US and Canadian regulations. The method was fully validated according to the European Community Reference Laboratories Residues Guidelines using 93 food samples of different composition. False-negative and false-positive rates were below 5% for all analytes. The method is adequate for use in high-routine laboratories. A 1-year study was additionally conducted to assess the stability of the 23 analytes in the working standard solution.

Tissue-specific transcriptomes of Anisakis simplex (sensu stricto) and Anisakis pegreffii reveal potential molecular mechanisms involved in pathogenicity

BackgroundLarval stages of the sibling species of parasitic nematodes Anisakis simplex (sensu stricto) (s.s.) (AS) and Anisakis pegreffii (AP) are responsible for a fish-borne zoonosis, known as anisakiasis, that humans aquire via the ingestion of raw or undercooked infected fish or fish-based products. These two species differ in geographical distribution, genetic background and peculiar traits involved in pathogenicity. However, thus far little is known of key molecules potentially involved in host-parasite interactions. Here, high-throughput RNA-Seq and bioinformatics analyses of sequence data were applied to the characterization of the whole sets of transcripts expressed by infective larvae of AS and AP, as well as of their pharyngeal tissues, in a bid to identify transcripts potentially involved in tissue invasion and host-pathogen interplay.ResultsApproximately 34,000,000 single-end reads were generated from cDNA libraries for each species. Transcripts identified in AS and AP encoded 19,403 and 10,424 putative peptides, respectively, and were classified based on homology searches, protein motifs, gene ontology and biological pathway mapping. Differential gene expression analysis yielded 226 and 339 transcripts upregulated in the pharyngeal regions of AS and AP, respectively, compared with their corresponding whole-larvae datasets. These included proteolytic enzymes, molecules encoding anesthetics, inhibitors of primary hemostasis and virulence factors, anticoagulants and immunomodulatory peptides.ConclusionsThis work provides the scientific community with a list of key transcripts expressed by AS and AP pharyngeal tissues and corresponding annotation information which represents a ready-to-use resource for future functional studies of biological pathways specifically involved in host-parasite interplay.

Proxymate Analysis, Lead and Total Formaldehyde Contents of Squid Eggs Crackers

Trimethylamine N-oxyde (TMAO) known to be breakdown into formaldehyde (H 2 CO) in the fish-based product such as squid egg crackers or keritcu under high temperature condition of frying. The oral reference dose (RfD) suggested by the US Environmental Protection Agency (EPA) is 0.2 mg formaldehyde per kg body weight per day. Blood lead level should below 5 µg/dL to prevent of reducing cognitive function, decreasing of IQ, and academic achievement. We examine the content of total formaldehyde, leads and proxymate analysis of squid egg crackers. in two different products of halal certificated keritcu in Pangkalpinang. Two different products of halal certificated keritcu were selected after 77 students of junior high school (average body weight was 34 kg), and 95 students of senior high school (avereage body weight was 51,65 kg) in Pangkalpinang city were participated in organoleptic test. High-Performance Liquid Chromatography (HPLC) was conducted to the two products of keritcu in Pangkalpinang city to examine its total formaldehyde. Inductively Coupled Plasma Atomic-Optical Emission Spectrometry (ICP-OES) methods was conducted to examine the leads (Pb) content of two different products of keritcu. SNI 01-2891-1992 methods was conducted for proxymate analysis. In two different products of halal certificated keritcu, no formaldehyde content was detected (limit of detection 1,31 mg/kg), as well as no leads content was detected (limit of detection 0,24 mg/kg). Water content 2,38-2,96%, ash 2,71-3,28%, protein 5,7-6,11%, total lipid 24,39-27,29%, and carbohydrate 61,34-63,84%. Our data show that these two products of keritcu are safe to be consumed by students of junior high school (average body weight was 34 kg) for not more than 5,22 kg keritcu per day, and not more than 7,89 kg keritcu per day for students of senior high school (avereage body weight was 51,65 kg). Leads content of these two products of keritcu (i.e less than 0,24 mg/kg) showed that these products are safe to be consumed.

Autochthonous lactic acid bacteria with probiotic aptitudes as starter cultures for fish-based products

This study focused on the selection of lactic starters with probiotic properties for the production of fermented fish-products by the use of a multivariate approach (Cluster Analysis and Principal Component Analysis).Seventy-five isolates were recovered from fish intestinal microbiota and characterized by evaluating phenotypical, technological and probiotic traits; the most promising isolates were molecularly identified and then used into fish fermented sausage production.Namely, data from technological characterization were modelled through Growth Index and used as input to run a preliminary selection. Thus, 15 promising strains were selected and subjected to probiotic characterization; considering the results from probiotic tests, 3 promising strains were finally chosen (11, 68 and 69), identified as members of the genus Lactobacillus and used for the validation at laboratory level through the assessment of their performances for the production of fermented fish sausages. The results were promising as the use of the selected strains reduced the fermentation time (2 days) ensuring a good microbiological quality of the final product.

Decision Factors for Consumer Acceptability of New Fish-Based Products Enriched with Vegetables

In the current work three new fish-based products, in form of burgers and sausages enriched with tomato or pepper flour, were judged by a sample of 150 respondents, to evaluate their acceptability and to identify groups of subjects with similar food preferences, using Multiple Correspondence Analysis and Cluster Analysis. In addition, the Conjoint Analysis was applied to study their preferences for product and levels of price (low and regular) through full factorial design profiles, in each cluster. A two-stage method of clustering based on the hierarchical method revealed three customer segments significantly different, mainly characterized by gender and socio-demographic variables. The common choice in all the segments was represented by the fish-burger with tomato flour, while fish-sausage and fish-burger with pepper flour may be focused to precise niche segments. Conjoint Analysis showed that the price is the most important attribute in determining consumer’s purchasing decisions in each cluster analyzed. Thus, premium price would be paid only with proper advertising about new product characteristics in terms of benefits for human health. Therefore, the findings of the present study can have important implications in the fish sector regarding the need for delivering functional products with specific formulation and size, in addition to good sensory properties.

Decision Factors for Consumer Acceptability of New Fish-Based Products Enriched with Vegetables

Decision Factors for Consumer Acceptability of New Fish-Based Products Enriched with Vegetables

Check all that apply (CATA) as an instrument for the development of fish products

The objective of this paper is to develop a fish-based product. Through the innovative sensorial check all that apply (CATA) technique, employed in two stages of the development of the product – market research and the sensorial and hedonistic characterization of the final product – the aim was to develop a fish by-product that could respond to the needs of the consumer market. Results showed that the CATA technique is an important instrument for researching the consumer market and indicated the kind of fish by-product to be developed and its desired features. Nugget was the resulting by-product. The second application of CATA made possible the sensorial description of the by-product as being crisp, with little fish odor, light in color, well-seasoned and tasty. Therefore, the CATA technique proved to be an important research instrument in the fish consumption market as well as a quick technique for the complete description of fish nuggets.

European official control of food: Determination of histamine in fish products by a HPLC–UV-DAD method

The evaluation of histamine content in fish and fishery products, responsible for scombroid poisoning, is essential to guarantee the safety of food. EU regulation requires validated analytical methods to ensure the verification of compliance with food law in official control activity. To this aim a previous gradient RP-HPLC method with DAD detection was modified and validated, according to international guidelines. The reliability of results was tested by analysing fish reference materials within the participation in European proficiency tests. The method has been used for the analysis of real samples consisting of several fish-based products with considerable differences in matrix composition. This characteristic is of great relevance to be able of apply the method in the field of official control.

Low-sodium fish burgers: Sensory profile and drivers of liking

The aims of this study were to determine the descriptive sensory profile and drivers of liking of eight samples of low-sodium Serra Spanish Mackerel (Scomberomorus brasiliensis) fish burgers. The sensory profile was determined by 12 trained assessors, and acceptance testing was performed using 243 consumers. Partial least-squares regression analysis was used to identify the drivers of liking and rejection of fish burgers (i.e., “Mackerel burger”). The results of the sensory descriptive profile indicated that the attributes appearance, aroma, and flavor were stronger for the samples prepared from whole minced fish. Acceptance was also higher for formulations containing whole minced fish. The descriptive terms that drove consumer preference and determined the acceptance were fish shape, salty taste, umami taste, fish flavor, herb flavor, and residual artificial flavor, and the term fish shape positively affected the results. Thus, despite the preparation of a fish-based product with low sodium and high acceptance is feasible, the drivers of liking should be considered.

An investigation of appetite-related peptide transcript expression in Atlantic cod (Gadus morhua) brain following a Camelina sativa meal-supplemented feeding trial

Camelina sativa is a hardy oilseed crop with seeds that contain high levels of ω3 polyunsaturated fatty acids and protein, which are critical components of fish feed. Camelina might thus be used as a cheaper and more sustainable supplement to fish-based products in aquaculture. Atlantic cod, Gadus morhua, is a species of interest in the aquaculture industry due to a decrease in wild populations and subsequent collapse of some cod fisheries. As cod are carnivorous fish, it is necessary to determine how this species physiologically tolerates plant-based diets. In this study, juvenile Atlantic cod were subjected to 13weeks of either 15 or 30% camelina meal (CM)-supplemented diets or a control fish meal feed. Growth and food intake were evaluated and the mRNA expression of appetite-related hormones [pro-melanin-concentrating hormone (pmch), hypocretin (synonym: orexin, hcrt), neuropeptide Y (npy) and cocaine- and amphetamine-regulated transcript (cart)] was assessed using quantitative real-time PCR in brain regions related to food intake regulation (telencephalon/preoptic area, optic tectum/thalamus and hypothalamus). CM inclusion diets caused decreases in both growth and food intake in Atlantic cod. Optic tectum pmch transcript expression was significantly higher in fish fed the 30% CM diet compared to fish fed the 15% CM diet. In the hypothalamus, compared to fish fed the control diet, hcrt expression was significantly higher in fish fed the 30% CM diet, while npy transcript expression was significantly higher in fish fed the 15% CM diet. cart mRNA expression was not affected by diet in any brain region. Further studies are needed to determine which factors (e.g. anti-nutritional factors, palatability and nutritional deficits) contribute to reduced feed intake and growth, as well as the maximum CM inclusion level that does not negatively influence feed intake, growth rate and the transcript expression of appetite-related factors in Atlantic cod.

Authentication of consumer fraud in Taiwanese fish products by molecular trace evidence and forensically informative nucleotide sequencing

An inexpensive, efficient, and reliable molecular method of authenticating commercial puffer fish-based products was developed to determine the origin of adulterated fish products and for food regulatory control. This system is based on molecular trace evidence obtained using a specific primer set with a short gene marker located on the mitochondrial cytochrome b sequence region. The method was successfully tested and validated in 12 specimens of puffer fish, simulated products, and 50 commercial samples. Fourteen percent of the collected commercial products were found to be puffer fish-based. However, of these 14%, 28% were identified as toxic varieties by further analysis with forensically informative nucleotide sequencing (FINS) and BLAST methods. These results reveal that the developed method is a rapid and efficient tool to unequivocally identify puffer fish, which may aid in the prevention of consumer fraud or mislabeling of fish products.

The sensory acceptability of a tilapia (Oreochromis niloticus) mechanically separated meat-based spread

Mechanically Separated Meat (MSM) is an alternative for the diversification of new fish-based products and also as a solution for the use of waste from the filleting industries. Tilapia MSM was used in this study for the formulation of a fish spread aimed at investigating its acceptability by consumers. Two spread formulations were prepared with different types of commercial salt: seasoned salt (A) and common salt (B). The consumers (112) evaluated their acceptance with respect to overall impression, spreadability, appearance and flavour acceptability on a 9-point hedonic scale. A microbiological analysis of the Tilapia MSM was also carried out and the chemical composition of the Tilapia MSM-based spread determined. When considering the acceptance of all the consumers, the overall impression, appearance and flavour were significantly (P < 0.05) lower for the spread made with common salt (B). However, three different consumer segments could be found from the overall impression of the Tilapia MSM-based spread. The largest segment also preferred the spread made with the seasoned salt (A), but both products were well accepted. The tilapia MSM presented adequate quality as a raw material according to the technical regulations for microbiological standards. The final product presented the following chemical composition: moisture - 62.17%; ash - 2.11%; protein - 9.75% and lipid - 18.81%. These results could be of great importance for the industry in developing and marketing new products obtained from mechanically separated Tilapia meat.

Sterol Oxidation in Meat- and Fish-Based Homogenized Baby Foods Containing Vegetable Oils

Sterol oxidation was evaluated in commercial meat- and fish-based homogenized baby foods containing vegetable oil. Gas chromatography coupled with mass spectrometry (GC/MS) was used for the analytical determination of 7-ketocholesterol and 7-ketositosterol, which were chosen as markers of sterol oxidation in lipids of animal origin and vegetable origin, respectively. Cholestanetriol was also quantified, because its negative effects on atherogenesis and other biological processes are well known. In meat-based samples, the levels of 7-ketocholesterol and 7-ketositosterol were 22-89 and 11-40 microg/serving, respectively, whereas the cholestanetriol levels were 7-38 microg/serving. The 7-ketocholesterol/cholesterol percent ratio was characteristic of each kind of meat and related to the levels of unsaturated fatty acids of animal lipids. In fish-based samples, the cholestanetriol and 7-ketocholesterol levels per serving were significantly lower than in meat samples, but in fish fillets they were about 20-25%, instead of 40%, of the ingredients. The values of the 7-ketocholesterol/cholesterol percent ratio in fish-based products were close to the values computed for chicken or turkey-based products. The detected values of cholestanetriol showed that the addition of vegetable oil enhances the development of the indirect bimolecular pathway of cholesterol oxidation, which was even more favorable in fish-based products.

Feed Authentication as an Essential Component of Food Safety and Control

The protracted outbreak of mad-cow disease, repeated episodes of dioxin and mycotoxin contamination, and the issue of labelling genetically modified foods have severely shaken public confidence in the food supply industry, increasing consumer concerns about the origins of the raw materials used in both animal feed and food products. The need to develop improved techniques to characterize feed and food components has consequently become more urgent, and DNA-based technologies promise to be able to meet these needs. DNA methods can establish the origin of species in meat- and fish-based products and feed ingredients, and are the most reliable analytical approaches for authenticating processed foodstuffs. The identification of ingredients in processed feed and food is mandatory not only to ensure correct labelling and assessment of value, but also to avoid health risks related to the presence of toxic contaminants or pathogenic agents.