Fish Fillets Research Articles

The Effect of Addition of Basil Leaves Extract on the Quality of Nile Tilapia Filet at Low Temperature Storage (5 – 10\(^{\circ}\)C)

This research aims to determine the most effective concentration level of basil leaves extract in preserving nile tilapia filet at low temperatures (5 – 10oC) to obtain optimal shelf life. This research was conducted at the Central Laboratory and Fishery Products Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University started from June until October 2022. The research method used was an experimental method with four treatments by duplo. Fish filets were treated by soaking basil leaves extract with concentrations of 0%, 20%, 25%, and 30% for 30 minutes and stored at low temperature (5 – 10oC). Observations were made on days 1st, 3rd, 5th, 7th, 8th, and 9th for nile tilapia filets with a concentration of 0% while treatment of basil leaves extract with concentrations of 20%, 25%, and 30% was carried out on days 1st, 3rd, 5th, 7th, 8th, 9th, 10th, 11th, and 12th. The parameters observed in this research included the calculation of the total number of bacteria (TPC) and degree of acidity (pH). The results showed that the use of basil leaves extract with a concentration of 25% was the most effective concentration because it was able to extend the shelf life until the 11th day with the number of bacteria 4.4 x 105 cfu/g and pH value of 6.65.

Locally caught freshwater fish across the United States are likely a significant source of exposure to PFOS and other perfluorinated compounds

Per- and polyfluoroalkyl substances, or PFAS, gained significant public and regulatory attention due to widespread contamination and health harms associated with exposure. Ingestion of PFAS from contaminated food and water results in the accumulation of PFAS in the body and is considered a key route of human exposure. Here we calculate the potential contribution of PFOS from consumption of locally caught freshwater fish to serum levels. We analyzed data for over 500 composite samples of fish fillets collected across the United States from 2013 to 2015 under the U.S. EPA's monitoring programs, the National Rivers and Streams Assessment and the Great Lakes Human Health Fish Fillet Tissue Study. The two datasets indicate that an individual's consumption of freshwater fish is potentially a significant source of exposure to perfluorinated compounds. The median level of total targeted PFAS in fish fillets from rivers and streams across the United States was 9,500 ng/kg, with a median level of 11,800 ng/kg in the Great Lakes. PFOS was the largest contributor to total PFAS levels, averaging 74% of the total. The median levels of total detected PFAS in freshwater fish across the United States were 278 times higher than levels in commercially relevant fish tested by the U.S. Food and Drug Administration in 2019–2022. Exposure assessment suggests that a single serving of freshwater fish per year with the median level of PFAS as detected by the U.S. EPA monitoring programs translates into a significant increase of PFOS levels in blood serum. The exposure to chemical pollutants in freshwater fish across the United States is a case of environmental injustice that especially affects communities that depend on fishing for sustenance and for traditional cultural practices. Identifying and reducing sources of PFAS exposure is an urgent public health priority.

Involvement of MMP-9 in collagen degradation of sea bass (Lateolabrax japonicus): Cloning, expression, and characterization.

Disintegration of intramuscular connective tissue is responsible for postmortem tenderization of fish muscles during chilled storage. Matrix metalloproteinase-9 (MMP-9) was reported to be involved in this process, whereas the mechanism has not been revealed. In the present study, purified type I and V collagens from the connective tissues of sea bass (Lateolabrax japonicus) muscles were first prepared. These two kinds of collagens comprise three polypeptide chains (α), forming a typical triple-helical domain as determined by circular dichroism. The complete coding region of MMP-9 containing an open reading frame of 2070bp encoding 689 amino acid residues was then cloned. The recombinant MMP-9 catalytic domain (rcMMP-9) was expressed in Escherichia coli and exhibited high hydrolyzing activity toward gelatin. Besides, rcMMP-9 was effective in degrading type V collagen rather than type I collagen at 4°C. The enzymatic activity of rcMMP-9 was highly pH-dependent, and its enzymatic activity under neutral and basic conditions was higher than that under acidic conditions. Metal ion Ca2+ was necessary for the maintenance of rcMMP-9 activity, whereas Zn2+ inhibited its activity. Our present study indicated that MMP-9 is responsible for the disintegration of intramuscular connective tissues by cleaving type V collagen during postmortem tenderization of fish muscle. PRACTICAL APPLICATION: Elucidation the involvement of MMP-9 in collagen degradation will deliver a reference for the prevention of muscular protein decomposition during chilled storage of fish fillets.

Potential of Nanochitosan as an Edible Coating on Pangasius Fillet: A Review

Pangasius fillet are highly perishable foods and have a relatively short shelf life due to the quality degradation process. Nanochitosan is known to have the potential to protect fish fillets as an edible coating because it can penetrate deep into meat tissue and has high antibacterial activity. This article aims to produce good characteristics of nanochitosan (including: particle size, functional groups and particle morphology) and edible coating of nanochitosan (including: viscosity and transparency) as well as to analyze the effect of adding nanochitosan as an edible coating in inhibiting the deterioration of the quality of pangasius fillets during storage based on the total plate count (TPC) and organoleptic parameters according to the Indonesian National Standard 8606:2018.

Red de valor de los comerciantes del mercado del mar de Zapopan, Jalisco, México

Given the growing importance of the fishing and aquaculture sector (in 2021 the activity generated approximately 300,000 directjobs and 2 million indirect jobs) and the high demand for fish and shellfish, the value network was identified (The value networkallows analyzing to the economic and non-economic actors that participate) of the merchants of the sea market of Zapopan, Jalisco,whose purpose was to identify the leading company, as well as carry out an analysis of the parts of the network, recognize themembers and roles of each one of her. The methodological process consisted of in-depth interviews with important actors withinthe network, as well as the application of the mystery shopper technique within the sea market and self-service stores, in order toobtain information, data, which were later, captured, processed and analyzed. The results indicate the existence of an interesting andcomplex regional and national articulation, due to the number of intermediaries (at least four and up to seven) that touch the productand that have a utility. Eight types of well-defined local clients and from 14 states of the country were determined and classified.The national supply such as sea fishermen, riverside fishermen, estuary fishermen, fish farmers, etc... provide gutted, scaleless andfrozen fish or shellfish. For its part, the international supply supplies seafood or fish fillets, nuguets, in boxes or marquetas by kilos,with a quality certificate, traceability, prepared with some fine herbs or styles and vacuum packed, whose origin is: Vietnam, China,Indonesia. Finally, the degree of duplicity that international suppliers have (for the seafood market and self-service stores) must beconsidered, since in a decade the roles can be reversed and they are left out of the market.

Does Dietary Lipid Level Affect the Quality of Triploid Rainbow Trout and How Should It Be Assessed?

Organoleptic properties and nutritional value are the most important characteristics of fish fillet quality, which can be determined by a series of quality evaluation indexes and closely related to fish nutrition. Systematic organoleptic and nutritional quality evaluation indexes consisting of 139 indexes for physical properties and chemical compositions of triploid rainbow trout were established. Besides, effects of dietary lipid levels (6.6%, 14.8%, 22.8% and 29.4%) on the quality of triploid rainbow trout were analyzed in the study. The main results showed that, for fillet appearance quality, fish fed diets with lipid levels above 22.8% had higher fillet thickness and redness but lower gutted yield and fillet yield (p < 0.05). For fillet texture, fish fed the diet with a 6.6% lipid level had the highest fillet hardness (5.59 N) and lowest adhesiveness (1.98 mJ) (p < 0.05), which could be related to lipid, glycogen, water soluble protein and collagen contents of the fish fillet. For fillet odor, the odor intensity of “green, fatty and fishy” significantly increased with the increase of the dietary lipid level (from 1400 to 2773 ng/g muscle; p < 0.05), which was related to the degradation of n-6 and n-9 fatty acids. For fillet taste, a high lipid diet (≥22.8%) could increase the umami taste compounds contents (from 114 to 261 mg/100 g muscle) but decrease the bitterness and sourness taste compounds contents (from 127 to 106 mg/100 g muscle and from 1468 to 1075 mg/100 g muscle, respectively) (p < 0.05). For nutritional value, a high lipid diet could increase the lipid nutrition level (such as the content of long chain polyunsaturated fatty acids increased from 3.47 to 4.41 g/kg muscle) but decease tryptophan and selenium content (from 2.48 to 1.60 g/kg muscle and from 0.17 to 0.11 g/kg muscle, respectively). In total, a high lipid diet could improve the quality of triploid rainbow trout. The minimum dietary lipid level for triploid rainbow trout should be 22.8% to keep the better organoleptic and nutritional quality.

Analysis Of Potential Development of Fishery By-Product Processing Industry in Lingga Regency, Riau Islands Province

Background: Lingga Regency has a great potential for marine fishery products that about 96 % of its area is marine waters. However, it has not provided too much income for the region since this great potential has not been fully exploited. At least 1,728 tons of export quality of live and dead fish are sent to Singapore in a year. Unfortunately, the revenue of overall exported fish is received by Batam and Tanjung Pinang city, because it becomes the export access of Lingga fish products. One of the programs is the development of the Fishery Processing Industry to increase the added value of marine by-products by involving community participation&#x0D; Aim: The purpose of the study was to determine the potential for the development of a fishery by-product processing industry&#x0D; Method: Data collection techniques were observation, in-depth interviews and document review. The data analysis consists of the type and capacity of the industry, production time assumptions and utility. &#x0D; Findings: The results showed that Lingga Regency has the potential to develop a fishery by-product industry, especially a fish flour industry with a capacity of 1 ton per day, with a production time of 5.6 days in a week and 51 weeks in a year. The raw materials used for the industry was a waste from fish fillet and minced fish processing industry with both of yield were 35 %. The initial production capacity of this industry was set at 66% and will increase annually with a maximum used capacity of 89%.

Analysis Of Potential Development of Fishery By-Product Processing Industry in Lingga Regency, Riau Islands Province

Background: Lingga Regency has a great potential for marine fishery products that about 96 % of its area is marine waters. However, it has not provided too much income for the region since this great potential has not been fully exploited. At least 1,728 tons of export quality of live and dead fish are sent to Singapore in a year. Unfortunately, the revenue of overall exported fish is received by Batam and Tanjung Pinang city, because it becomes the export access of Lingga fish products. One of the programs is the development of the Fishery Processing Industry to increase the added value of marine by-products by involving community participation&#x0D; Aim: The purpose of the study was to determine the potential for the development of a fishery by-product processing industry&#x0D; Method: Data collection techniques were observation, in-depth interviews and document review. The data analysis consists of the type and capacity of the industry, production time assumptions and utility. &#x0D; Findings: The results showed that Lingga Regency has the potential to develop a fishery by-product industry, especially a fish flour industry with a capacity of 1 ton per day, with a production time of 5.6 days in a week and 51 weeks in a year. The raw materials used for the industry was a waste from fish fillet and minced fish processing industry with both of yield were 35 %. The initial production capacity of this industry was set at 66% and will increase annually with a maximum used capacity of 89%.

Effects of temperature fluctuations on non-volatile taste compounds in tilapia fillets (Oreochromis niloticus)

In this study, the effect of temperature fluctuations on the taste quality of tilapia fillets during frozen storage was investigated. Major temperature-responsive factors included free amino acids (FAAs) and flavor nucleotides in fish fillets, which were identified using multidimensional infrared spectroscopy (MM-IR). The main FAA in tilapia fillets is a sweet amino acid (glycine). Compared with the control group, the umami FAAs and sweetness FAAs were significantly increased, and the total FAAs content increased to 1.30 times after the ninth fluctuation, reaching the highest level (611.16 ± 73.60 mg/100 g). Considering the equivalent umami intensity values, adenosine monophosphate and inosine monophosphate were retained during the first and second temperature fluctuations. In addition, the content of Na+, K+, and Ca2+ decreased (P < 0.05). Therefore, MM-IR is an effective method to identify taste components. With regard to taste quality, temperature fluctuations in the twofold range have an umami-enhancing effect.

Fillet Fish Fortified with Algal Extracts of Codium tomentosum and Actinotrichia fragilis, as a Potential Antibacterial and Antioxidant Food Supplement.

With respect to the potential natural resources in the marine environment, marine macroalgae or seaweeds are recognized to have health impacts. Two marine algae that are found in the Red Sea, Codium tomentosum (Green algae) and Actinotrichia fragilis (Red algae), were collected. Antibacterial and antioxidant activities of aqueous extracts of these algae were evaluated in vitro. Polyphenols from the extracts were determined using HPLC. Fillet fish was fortified with these algal extracts in an attempt to improve its nutritional value, and sensory evaluation was performed. The antibacterial effect of C. tomentosum extract was found to be superior to that of A. fragilis extract. Total phenolic contents of C. tomentosum and A. fragilis aqueous extract were 32.28 ± 1.63 mg/g and 19.96 ± 1.28 mg/g, respectively, while total flavonoid contents were 4.54 ± 1.48 mg/g and 3.86 ± 1.02 mg/g, respectively. Extract of C. tomentosum demonstrates the highest antioxidant activity, with an IC50 value of 75.32 ± 0.07 μg/mL. The IC50 of L-ascorbic acid as a positive control was 22.71 ± 0.03 μg/mL. The IC50 values for inhibiting proliferation on normal PBMC cells were 33.7 ± 1.02 µg/mL and 51.0 ± 1.14 µg/mL for C. tomentosum and A. fragilis, respectively. The results indicated that both algal aqueous extracts were safe, with low toxicity to normal cells. Interestingly, fillet fish fortified with C. tomentosum extract demonstrated the greatest overall acceptance score. These findings highlight the potential of these seaweed species for cultivation as a sustainable and safe source of therapeutic compounds for treating human and fish diseases, as well as effective food supplements and preservatives instead of chemical ones after performing in vivo assays.

Considering Two Aspects of Fish Welfare on African Catfish (Clarias gariepinus) Fillet throughout Postmortem Condition: Efficiency and Mechanisms.

Knowledge about fish welfare and its impact on fish fillet quality is still insufficient. Therefore, the influence of two aspects of fish welfare (slaughtering method: bled and unbled fish; fish stock densities: 90, 120, and 150 kg·m-3) on African catfish fillet quality during postmortem conditions was investigated. The aim of study was to determine (i) the efficiency of bleeding on oxidation progress and (ii) the influence of stock density on fillet quality. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed a higher protein loss in the unbled than in the bled groups, especially in the heavy myosin chain (MHC) band. However, density did not show any influence on protein profile. Western blot analysis showed fewer oxidized carbonyls in the bled than in the unbled groups; higher oxidation development, microbial growth, and lower hardness were observed in unbled fillets. Additionally, hardness was higher at 90 and 120 kg·m-3 densities in bled fillet compared to 150 kg·m-3. The first three days of storage showed a higher oxidation rate in unbled fillets than in bled fillets, confirming the contribution of hemoglobin to oxidation development with different mechanisms of protein oxidation. The obtained results revealed the same fillet quality in all aspects at either 90 or 120 (kg·m-3) stock densities, which would suggest 120 kg·m-3 for the fishery industry. However, higher stocking density in this study would not be appropriate for fish welfare.

Effect of nutritionally complete feed with different fatty acid profile on the fatty acid composition of common carp fillet

AbstractHungarian pond fish production is based on grains, but in the last few years, new ideas and efforts have appeared to intensify carp production technology. The basic objective was to change grain-based feeding to nutritionally complete feeds, which ensure rapid growth and more efficient feed conversion rates. This study aimed to utilise empty ponds during the summer period for carp production. Thus, there is no need for fish producers to catch fish in large ponds at the operating water level to satisfy smaller market demands appearing during the summer.The other aim was to compare the meat quality of fish raised on traditional and nutritionally complete feed until market size in the last year of production. Fatty acid profile and the levels of saturated, monounsaturated, and polyunsaturated fatty acids in fish fillets were specified, and their ratios were analysed. The result showed that nutritionally complete feed with different fatty acid composition affects the fatty acid composition of carp fillet during the rearing period. Quality of the fillet of carp fed with higher unsaturated fatty acid content became more favourable to the consumers due to health promoting effect of polyunsaturated fatty acids.

Investigations on the shelf life of rainbow trout fillets covered by quinoa biofilms enriched with different essential oils (Nigella sativa and Mentha piperita).

Having no adverse effects on the consumer's health, causing zero or minimal damage to the environment, and maintaining the nutritional quality of the product are too important criteria for food packaging materials. Edible biofilm packaging techniques are successful to meet many of these features. To strengthen this claim, rainbow trout (Oncorhynchus mykiss) fillets were coated with an edible film solution (obtained from quinoa starch), which attracted a lot of attention in terms of nutritional value. The prepared biofilm solutions were applied in four different groups (control, quinoa, quinoa + black seed oil, and quinoa + mint oil) and stored in refrigerator conditions (4 ± 1 °C) for 15 days. Microbiological (total aerobic mesophilic bacteria, psychrophilic bacteria, Pseudomonas, lactic acid bacteria, and Enterobacteriaceae) and chemical analyses (TBARS, TVB-N, pH) were performed on certain days of storage. At the end of the study, it was stated that coating fish fillets with edible quinoa, which was enriched by black cumin and mint essential oils, had positive chemical and microbiological results. The highest value for pH was 7.03 ± 0.09 obtained in the control group. It was found that black seed oil has antimicrobial specifications via slowing the microorganism development and prolongs the storage time. The TVB-N value was below the consumable limit value (25 mg/100 g) in the treatment groups and the TBARS value was lowest (1.62 ± 0.21 μmolMA/kg) in the black seed oil group. Consequently, it is suggested that black seed oil may be used on trout fillets to prolong storage time.

Efficacy of vitamin E with or without probiotic, astaxanthin or rosemary extract on microbiological and chemical characteristics of fresh and frozen fillet of rainbow trout (Oncorhynchus mykiss)

Microbiological properties, proximate composition, total volatile base nitrogen (TVB-N), pH, fatty acid (FA) composition, peroxide value (PV), free fatty acids (FFA), histamine and water holding capacity (WHC) in fresh and frozen-stored (3, 6, and 12 months at −18 °C) fillets of rainbow trout (Oncorhynchus mykiss) (170.46 ± 1.16 g) fed diets containing 50 mg vitamin E (control) alone or with 200 mg vitamin E (VE), 500 mg probiotic (PR), 50 mg astaxanthin (AS) and 500 mg rosemary extract (RE) kg−1 for 4 months were assessed. Decreasing trends in fillet WHC (specially in control and AS groups) were observed in the 12-month storage. Although a low increase in fillet bacterial population occurred during the storage time in all groups, lower bacterial counts were observed in PR group. Fillet histamine, TVN and pH levels were in the accepted ranges in all treatments during the storage. Also, FFA level and proximate composition of fillets didn’t show any significant change during the storage time. The PR diet controlled microbiological activity and variations of pH and PV of fillet samples better than the other experimental diets. It also prepared an appropriate FA composition and retained the desired amounts of both n-3 and n-6 polyunsaturated fatty acids (PUFAs) in fish fillets until the end of storage period, while no significant differences were seen in values of TVN, pH, FFA and histamine among the treatments. However, AS and RE diets tended to be less functional maintaining the fillet quality during the storage time than the other experimental diets. According to the results, a diet containing 500 mg bacilli probiotic with 50 mg vitamin E kg−1 could be highly efficient in maintaining a good quality of trout fillet stored at − 18°C for 12 months.

Effect of some essential oils against Aeromonas hydrophila artificially inoculated into raw Nile Tilapia fish fillets during refrigeration storage.

Effect of some essential oils against Aeromonas hydrophila artificially inoculated into raw Nile Tilapia fish fillets during refrigeration storage.

DNA barcode of tilapia fish fillet from the Brazilian market and a standardized COI haplotyping for molecular identification of Oreochromis spp. (Actinopterygii, Cichlidae)

The globalized production chains of fish products have been posing increasing difficulties in carrying out proper food control on any level. In case of species identification, morphological examinations that are usually efficient to identify entire fishes, fresh or frozen, fail when applied to fish derivative products, such as fillets or canned meat. In this study we evaluated the global distribution of tilapia COI haplotypes and haplogroups, contrasting diversity in native range and areas where Oreochromis spp. are regarded as introduced. Introduced areas showed a lower diversity of haplotypes comparatively to native areas, evidencing that cultures in different parts of the world originated from a few strains in Africa. Afterwards, evaluating COI diversity from tilapia fillets of the Brazilian market, we concluded that diversity in Brazilian cultures is similar to other countries where they were introduced, but it was highly heterogeneous among brands. Since part of the global movement on tilapia culture relies on crossbreeding of tilapia lineages, the difficulty in defining specific strains of tilapia through DNA barcodes is thought to increase. Our haplotyping system presents a practical form of molecular identification for tilapia products that may be useful in future taxonomic reviews. However, the estimated genetic diversity of Oreochromis through the COI marker does not necessarily reflect the diversity of species in the group, but rather the evolutionary history of this marker. Nevertheless, given the costs and feasibility of analyzing multiple markers, such as microsatellites, the current haplotyping standard is an improvement over the previous system.

Fish and Fishery Products Trade by India: Trends, Competitiveness, and Comparative Advantage

This study analyzes the trends and determines the comparative advantage and competitiveness of India’s fish and fishery products trade in the world market and of India’s exports to 10 major destinations over the period of 2000–2021. We use the revealed symmetric comparative advantage (RSCA) index to quantify India’s comparative advantage in exporting fish and fishery products and the Vollrath index to measure the revealed competitiveness of the country’s fish and fishery products trade. We collected relevant data at Harmonized System (HS) four-digit level from the UN Commodity Trade (UN Comtrade) database. Our analysis shows that India has a revealed comparative advantage (RCA) in exporting fish and fishery products to the world market. Specifically, India has a comparative advantage in exporting frozen fish, crustaceans, and mollusks; but it has a comparative disadvantage in exporting live fish, fresh and chilled fish, fish fillets and other fish meat, and dried/salted/in-brine and smoked fish to the world market. In terms of individual destinations, India has RCA in exporting live fish to Hong Kong; fresh and chilled fish to UAE (in recent years); frozen fish to China, Hong Kong, Thailand (recent years), and Vietnam (recent years); fish fillets and other fish meat to Japan (recent years); dried fish to Hong Kong; crustaceans to Japan, the US, and Canada (recent years); mollusks to the EU, Thailand (recent years), and Vietnam (recent years); and other aquatic invertebrates to Vietnam. India has a comparative disadvantage (RCD) in exporting fresh and chilled fish to the EU, Japan, the US, and Vietnam, and fish fillet and other fish meat to the US, Canada, and Vietnam. The COVID-19 pandemic has negatively affected India’s export, comparative advantage, and trade competitiveness of fish and fishery products. India’s RCA and competitiveness in exporting fish and fishery products decreased in 2018–2020, but the RCA and competitiveness increased by 2021.

Anisakidae parasites in frozen fish fillets intended for human consumption.

Anisakiasis is a human parasitic disease caused by the consumption of raw fish or shellfish containing larvae of the Anisakidae family. It is currently considered an emerging disease of public health interest. To identify the presence of larvae of the Anisakidae family in samples of frozen raw fish fillets intended for human consumption in markets in Medellín and its metropolitan area in Antioquia, Colombia. A cross-sectional study was carried out, in which larvae of the Anisakidae family were detected and identified in frozen raw fish fillets from three representative markets in Medellín and its metropolitan area. A total of 384 ready for consumption fillets were analyzed (197 sawfish, 137 salmon, 37 tuna, and 13 hake), using the pressing and ultraviolet light method. Taxonomic keys were used to identify the collected parasites and to establish its genus. Conventional PCR and Sanger sequencing was performed to determine the species. Four larvae were found in 4 of the 384 (1.04%) fillets (CI95% 1.04 ± 1.01%). The species of fish in which the larvae were found was sawfish (Scomberomorus spp.) and the genus and species of the larvae was established as Anisakis pegreffii. According to the study, the presence of Anisakis parasites in frozen raw fish fillets in the influence area is evident.

Detection of fish frauds (basa catfish and sole fish) via iKnife rapid evaporative ionization mass spectrometry: An in situ and real-time analytical method

The fish fillets of basa catfish (Pangasius bocourti) and sole fish (Cynoglossus semilaevis Gunther) have similar appearance but different market values, leading to the possibility of adulteration for economic gains. In this study, a surgical knife, namely iKnife, was coupled to rapid evaporative ionization mass spectrometry (REIMS) to develop a high-throughput technique for in situ and real-time authenticating these two fish species. The iKnife generated informative aerosol, which was further aspired into mass spectrometry to acquire specific fingerprinting profiles. The spectra were multivariate statistical analyzed, and the most contributing ions responsible for the significant difference between the lipidomics profiles of basa catfish and sole fish were screened out. For instance, ions of m/z 281.2470, 279.2319, 699.4970, etc. were abundance in basa catfish, while m/z 301.2164, 327.2341, 764.5284, etc. were significant in sole fish. Subsequently, the validation of the method was carried out in terms of intra-day precision (RSD 5.06%–8.65%) and inter-day precision (RSD ≤9.17%). Finally, this established iKnife-REIMS method was successfully applied to blind samples from markets with an accuracy greater than 98%. The results indicated that the proposed iKnife REIMS method could be used to unambiguously authenticate these two easily adulterated basa catfish and sole fish, and provide the basis and potential for the high-throughput identification of marine resources on the market.

Application of the spice Afrostyrax lepidophyllus Mildbr as a biopreservative and seasoning agent for hot smoked fillets of Pangasius hypophthalmus

This study aims to evaluate the effect of Afrostyrax lepidophyllus spice on microbiological, chemical and sensory stability of hot smoked fillets of Pangasius hypophthalmus. Treatments included control (hot smoked fish without spice) and hot smoked pre-treated fillets with 10% spice powder of A. lepidophyllus. The hot smoked fillets of P. hypophthalmus were subjected to chemical (pH, TBA, TVB-N), microbiological (total flora, lactic bacteria, anaerobic flora, coliforms, molds, and yeasts) and sensory analysis for 90 days of storage at 4 °C. Microbial growth was significantly (P < 0.05) inhibited by the addition of A. lepidophyllus spice, which had also reduced the evolution of TBA index and TVB-N contents. A. lepidophyllus spice also reduced free fatty acid oxidation. In addition, the incorporation of A. lepidophyllus spice improved the sensory qualities of the hot smoked fillets of P. hypophthalmus. Throughout the storage period, the qualities of the hot smoked fillets were better with A. lepidophyllus. The aqueous extracts of A. Lepidophyllus have the potential to be used as a natural antimicrobial and antioxidant agents in hot smoked fish fillets. This study has both a scientific and socio-economic impact through the valorization of locally available resources in the development of a value-added product ready for human consumption.