Seafood Products Research Articles

Challenges in cellular agriculture: lessons from Pacific white shrimp, Litopenaeus vannamei.

The overall goal of this research was to develop an embryonic stem cell (ESC) line from the Pacific white shrimp, Litopenaeus vannamei, to support production of cell-based cultivated seafood products towards meeting a growing global demand for sustainable seafood. It was hypothesized that characteristics of ESCs, such as high proliferation and pluripotency, would facilitate development of a continuous cell line that could be triggered to differentiate into a muscle cell phenotype. The targeted approach was based on collection of ESCs from fertilized shrimp eggs at the blastomere stage. Various media, supplements, growth factors, and plate coatings were tested to achieve growth of the shrimp ESCs. Although successful in early culture, this manuscript describes substantial challenges encountered as cultures grew over time. The cell cultures were initially dominated by shrimp as indicated by 18S rDNA community analysis, but after multiple passages, thraustochytrids, a common contaminant of invertebrate cell culture, became the predominant cell type. Presence of shrimp cells was confirmed through species-specific primers for the cytochrome C oxidase subunit 1 gene. Presence of thraustochytrids was also confirmed using species-specific primers, morphological features, growth properties, and acriflavine staining. Unsuccessful attempts to eradicate thraustochytrid contamination prevented shrimp cells from thriving. The future of shrimp cell culture depends on eliminating culture contaminants while encouraging growth of shrimp ESCs.

Morpho-functional characterisation of cœlomocytes in the aquacultivated sea cucumber Holothuria scabra: from cell diversity to transcriptomic immune response.

Holothuria scabra is one of the most valuable species of sea cucumber owing to its exploitation as a seafood product. This study aims to describe the main molecular and cellular actors in the immunology of the holothuroid H. scabra. First, a detailed description of the immune cells - the cœlomocytes - is provided, highlighting five main cell types including phagocytes, small round cells (SRCs), spherulocytes, fusiform cells, and crystal cells, with a further five subtypes identified using transmission electron microscopy. Cœlomocyte aggregates were also described morphologically, yielding two main types, one comprising three successive maturation stages. A comparison of the concentration and proportion of cell populations was carried out between the two main body fluids, namely the hydrovascular fluid of the Polian vesicle (HF) and the perivisceral fluid of the general cavity (PF), and no clear relation could be revealed. Next, the cœlomocyte immune response was studied 24 hours after lipopolysaccharide (LPS) injection in the two body fluids. Firstly, the fluctuation in cell populations was assessed, and despite a high inter-individual variability, it shows a decrease in the phagocyte proportion and an increase in the SRC proportion. Secondly, the differential gene expression of PF cœlomocytes was studied by de novo RNA-sequencing between LPS-injected and control-injected individuals: 945 genes were differentially expressed, including 673 up-regulated and 272 down-regulated in the LPS-injected individuals. Among these genes, 80 had a presumed function in immunity based on their annotation, covering a wide range of immune mechanisms. Overall, this study reveals a complex immune system at both molecular and cellular levels and constitutes a baseline reference on H. scabra immunity, which may be useful for the development of sustainable aquaculture and provides valuable data for comparative immunology.

PTR-ToF-MS VOC Profiling of Raw and Cooked Gilthead Sea Bream Fillet (Sparus aurata): Effect of Rearing System, Season, and Geographical Origin.

This study explores the impact of geographical origin, harvest time, and cooking on the volatile organic compound (VOC) profiles of wild and reared seabream from the Adriatic and Tyrrhenian Seas. A Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS) allowed for VOC profiling with high sensitivity and high throughput. A total of 227 mass peaks were identified. Principal component analysis (PCA) showed a clear separation between cooked and raw samples, with cooking causing a significant increase in 64% of VOCs, especially hydrogen sulphide, methanethiol, and butanal. A two-way ANOVA revealed significant effects of origin, time, and their interaction on VOC concentration, with 102 mass peaks varying significantly based on all three factors. Seasonal effects were also notable, particularly in reared fish from the Adriatic Sea, where compounds like monoterpenes and aromatics were higher during non-breeding months, likely due to environmental factors unique to that area. Differences between wild and reared fish were influenced by lipid content and seasonal changes, impacting the VOC profile of seabream. These findings provide valuable insights into how cooking, geographical origin, and seasonality interact to define the flavour profile of seabream, with potential applications in improving quality control and product differentiation in seafood production.

Parametric insurance for climate adaptation in fisheries and aquaculture

Abstract Ensuring resilience and adaptability of the seafood sector in the face of accelerating climate change involves risk management and risk reduction. In a world where climate patterns are rapidly evolving, innovative financial instruments have a role to play in managing environmental risks and reducing exposure to these risks through climate adaptation. Here, we consider the application of parametric insurance—when a predetermined amount is paid out based on parameters chosen based on expected losses associated with extreme events. We offer insights into its utility, implementation, and limitations. We emphasise the role of ocean forecasting in developing and pricing parametric insurance products to help mitigate and adapt to climate-related risks in aquaculture and fisheries. Forecasting is essential for anticipating changing environmental conditions at a range of spatial and temporal scales and thus informing decision-making regarding resource allocation and adaptation strategies. Through both climate-aware insurance policy design and the provision of education, capacity-building programs, and financial support for industry transition, parametric insurance has the potential to help seafood producers navigate the challenges posed by climate change. Use of parametric insurance can facilitate a managed retreat from vulnerable or non-viable areas to more sustainable alternatives or livelihoods by reducing climate risk in a measured environment. This approach can also contribute to the long-term resilience of seafood industries and coastal communities while protecting the health of marine ecosystems.

Air quality-related human health damages of wild capture seafood production in the United States

Air quality-related human health damages of wild capture seafood production in the United States

3D bioprinting: Advancing the future of food production layer by layer.

3D bioprinting is an advanced manufacturing technique that involves the precise layer-by-layer deposition of biomaterials, such as cells, growth factors, and biomimetic scaffolds, to create three-dimensional living structures. It essentially combines the complexity of biology with the principles of 3D printing, making it possible to fabricate complex biological structures with extreme control and accuracy. This review discusses how 3D bioprinting is developing as an essential step in the creation of alternative food such as cultured meat and seafood. In light of the growing global issues associated with food sustainability and the ethical challenges raised by conventional animal agriculture, 3D bioprinting is emerging as a key technology that will transform food production in the years to come. This paper also addresses in detail each of the components that make up bioprinting systems, such as the bioinks and scaffolds used, the various types of bioprinter models, and the software systems that control the production process. It offers a thorough examination of the processes involved in printing diverse food items using bioprinting. Beyond the scope of this conversation, 3D bioprinting, which provides superior precision and scalability in tissue engineering, is a crucial node in the broader system of cultured meat and seafood production. But like any emerging technology, 3D bioprinting has its limitations. In light of this, this study emphasizes the necessity of ongoing research and development to advance bioprinting towards widespread use and, ultimately, promote a more resilient, ethical, and sustainable food supply system.

New Perspectives on Canned Fish Quality and Safety on the Road to Sustainability.

Canning extends the shelf life of seafood products while preserving their quality. It is increasingly considered a more sustainable food processing method due to the primary fishing methods used for key species and the lower energy costs compared to the production of fresh and frozen fish. However, canning can change key components, allow some contaminants to persist, and generate undesirable compounds. This review revisits the effects of canning on product quality and highlights the potential hazards that may compromise safety. It also examines emerging trends in product development, particularly novel formulations aimed at optimizing nutritional value while maintaining safety standards without compromising sustainability. Overall, the quality of most canned seafood meets industry requirements, for example, with improvements in processing strategies and strict safety protocols, leading to reduced histamine levels. However, data on marine biotoxins and microplastics in canned seafood remain limited, calling for more research and monitoring. Environmental contaminants, along with those generated during processing, are generally found to be within acceptable limits. Product recalls related to these contaminants in Europe are scarce, but continuous monitoring and regulatory enforcement remain essential. While new formulations of canned fish show promise, they require thorough evaluation to ensure both nutritional value and safety.

Seafood supply mapping reveals production and consumption mismatches and large dietary nutrient losses through exports in the United Kingdom

AbstractSeafood can contribute towards healthy and sustainable food systems by improving public health and helping achieve net zero carbon emissions. Here, we provide a high-resolution perspective on UK seafood supplies and nutrient flows at the species level. We mapped seafood production (capture and aquaculture), trade (imports and exports), purchases (within and out of home) and seafood consumption between 2009 and 2020. UK dietary recommendations for finfish consumption were not achieved by domestic production nor national supplies. Mapping dietary nutrient flows revealed that the UK undergoes substantial losses of omega-3 fatty acids, vitamin B12 and vitamin D, which could contribute 73%, 46% and 7% towards UK-recommended nutrient intakes, respectively, through exports of oily fish such as salmon, herring and mackerel. Policies should consider promoting greater consumption of locally produced oily fish species to improve public health and seafood system resilience.

Factors influencing surimi gelling properties and natural additive-based gel fortification strategies: A review.

Gelation and gel properties are crucial to surimi-based seafood products, and many factors significantly influence surimi gel quality. Although physical and chemical modifications can improve surimi gel performance, challenges such as high cost, difficulties in industrialization and environmental pollution pose significant barriers to their practicality. Natural additives offer a promising alternative by reinforcing and improving the characteristics of surimi gel through mechanisms such as protein conformational transformation, protein denaturation, and altered chemical forces. By incorporating different substances into surimi gel, it is possible to tune the interaction between the additives and the myofibrillar proteins, thus enhancing the gelation process and achieving the desired textural profiles. This review comprehensively explored the factors influencing the surimi gelation chemistry, with a focus on how the natural additives such as proteins, lipids, polysaccharides, salts, enzymes, and extracts impact the surimi gel properties. It elucidated the reinforcing mechanisms of these additives and proposed a general interaction model between natural substance and myofibrillar proteins. Furthermore, this review well established the interrelation between the performance and mechanism of enhancement effects of typical natural substances on surimi gels and provided new insights on tuning surimi gelation and gel properties by adding natural additives with specific physicochemical properties, thus facilitating the production of high-quality surimi products with satisfactory gel characteristics in food industry.

Arsenic in Bosnia and Herzegovina market seafood: Effects of matrix modifiers on measured concentration

Arsenic concentration in seafood could potentially reach very high levels and represent a significant health risk for humans. In this study, the concentration of arsenic in various seafood: crabs (shrimp, prawns), molluscs (mussels), and cephalopods (squid) available both fresh on the market and frozen in supermarkets in Sarajevo, Bosnia and Herzegovina were determined by the electrothermal atomic absorption spectrometry (ETAAS). The results obtained using different matrix modifiers: Mg(NO3)2, Ni(NO3)2, Pd(NO3)2, and mixture Pd(NO3)2 + Mg(NO3)2 were compared. The best recovery rate of 98.4 % arsenic for the reference material ERM-CE278k, was achieved after the addition of the mixture Pd(NO3)2 + Mg(NO3)2 . The mean arsenic concentrations were 1.551 ? 0.836 mg kg-1 1.298 ? 0.410 mg kg-1, and 2.794 ? 0.958 mg kg-1 for crustaceans, molluscs and cephalopods, respectively, by using mixture Pd(NO3)2 + Mg(NO3)2 as matrix modifier. Arsenic concentrations in the same sample measured using different matrix modifiers varied widely, even above 70 %. With the current consumption rate of seafood products, both cancerogenic and non-cancerogenic risks associated with exposure to arsenic through seafood are very low for the residents of Bosnia and Herzegovina.

Unveiling microbial dynamics in terasi spontaneous fermentation: Insights into glutamate and GABA production.

Terasi, a traditional Indonesian seafood product made from shrimp, undergoes fermentation facilitated by a consortium of microorganisms, including Lactic Acid Bacteria (LAB) and yeast, which contribute to its distinctive umami flavor. This study investigates the microbial dynamics and production of key metabolites, including γ-aminobutyric acid (GABA), during terasi fermentation. Total Plate Count (TPC) and High-Performance Liquid Chromatography (HPLC) were used to monitor changes in glutamate and GABA levels, with glutamate increasing from 105.18mg/mL on day 3-139.19mg/mL on day 14, and GABA rising from 90.49mg/mL to 106.98mg/mL over the same period. Metagenomic analysis using high-throughput sequencing of bacterial 16S rRNA identified Firmicutes, Proteobacteria, Actinobacteria, and Bacteroidota as dominant phyla. While LAB populations remained relatively stable, yeast became detectable from day 4. Notably, core bacterial genera such as Vibrio, Macrococcus, Staphylococcus, Exiguobacterium, Jeotgalicoccus, Prevotella, Salinicoccus, Bacillus, Pseudarthrobacter, and Vagococcus were highly abundant and played significant roles in GABA production, likely due to their glutamate decarboxylase activity. These findings reveal a clear correlation between microbial succession and metabolite production, offering valuable insights into the fermentation process of terasi. This study enhances the understanding of traditional food fermentation and presents opportunities to optimize beneficial compounds in terasi products.

Sustainable and green strategies for active biopackaging: Application for seafood products—A critical review

Sustainable and green strategies for active biopackaging: Application for seafood products—A critical review

Properties, Antioxidant and Antibacterial Activity of Southern Meagre Fish (Argyrosomus hololepidotus) Skin Gelatin Reinforced with Clove Bud Extract.

The properties of biopolymer films prepared using Southern meagre fish (Argyrosomus hololepidotus) skin gelatin blends, both with and without clove bud extract (CE) at concentrations of 0.3% and 0.7%, were investigated. The addition of CE enhanced the light barrier properties and decreased water vapor permeability from 1.68 to 0.85 (×10-13 g s-1m-1Pa-1) (p < 0.05) in the films that contained CE. Additionally, the films' water solubility diminished as the concentration of CE increased (89.20 to 69.04%) (p < 0.05). SEM images revealed a smooth, uniform surface without cracks in the samples both with and without CE, whereas the films that included CE displayed a rougher and denser cross-section. FTIR spectra revealed variations in peaks between the films containing CE and those without it. The incorporation of CE raised the glass transition temperature (51.04 to 58.80 °C) and the melting temperature (124.65 to 141.92 °C) of the films. Additionally, the antioxidant activities, assessed through DPPH free radical scavenging activity (86.97%) and reduction power (λ of 0.85), along with moderate antibacterial activities against four distinct foodborne pathogens, improved with increased concentrations of CE. It can be concluded that phenolic compounds, such as eugenol in the clove extract, facilitated the formation of additional bonds between the peptide helixes of the gelatin, thereby enhancing the properties of the CE-incorporated films. Thus, Southern meagre fish gelatin film containing CE is an effective active packaging biomaterial for seafood products, exhibiting satisfactory properties.

Reduction of Losses and Wastage in Seafoods: The Role of Smart Tools and Biosensors Based on Artificial Intelligence

This paper reviews current knowledge on the role of smart tools and biosensors based on artificial intelligence in reducing seafood loss and wastage. This study shows that a variety of biosensors, categorised according to how they function, can be used to measure the quality of seafood. These include optical biosensors, enzyme-based biosensors, immunosensors, microbial biosensors, DNA-based biosensors, electrochemical biosensors, optical biosensors, tissue-based biosensors, and piezoelectric biosensors. Among these biosensors, optical biosensors, electrochemical biosensors, and mechanical biosensors are the most significant. Again, this study report that, for seafood traceability and management, a variety of smart solutions including blockchain technology, quick response (QR) codes, data analytics, digital twins, and radio frequency identification (RFID) tags can be utilised. Catch data, vessel tracking data, and data from the processing plant are some of the different data sources that can be utilised to trace seafood products. Artificial intelligence tools like neural networks, deep learning, machine learning, and others can be used to forecast and improve seafood quality. It is crucial to study the development of biosensors that can properly identify the earliest signs of seafood contamination or rotting.

Adoption of Sustainable Production Process to Bring Forth Value Addition in the Indian Seafood Products

Value addition refers to enhancements made to a product before it reaches customers, altering its nature to command a higher price. Currently, the fishing sector grapples with economic challenges like market fluctuations, Illegal, Unreported, and Unregulated (IUU) fishing, and global access constraints. One issue is that fish processors often prioritize maximizing the value of primary products, neglecting potential gains from by-products. The Indian seafood industry faces sustainability, value addition, and market access challenges, particularly in utilizing by-products effectively due to insufficient investment in enhancing their value. This study examines the fish value chain involving fishermen, cooperatives, wholesalers, retailers, and processors. Qualitative analysis sheds light on industry practices, regulatory dynamics, and socio-cultural influences, enhancing resource management considerations. Integration of qualitative insights with quantitative data promises advancements in fishery science and management. Key findings highlight opportunities in value-added exports, seasonal variability impacts, and the critical role of food safety training. Wholesalers in India enjoy higher profit margins, while retailers could enhance profitability through cost reduction and increased sales. Retailers in India could enhance profitability through cost reduction and increased sales. Sustainable practices and efficient supply chains are imperative for the long-term sustainability of India’s seafood sector.

Identification of Allergenic Tropomyosins with Known and Unknown Sequences in Seafood Products

Invertebrate tropomyosins belong to the key food allergens. Several peptides likely to be released during proteolysis can be found in many sequences of proteins from this family. The aim of the present study was to evaluate the possibility of identifying tropomyosins with known and unknown amino acid sequences in unheated, boiled and fried seafoods. The workflow included in silico proteolysis simulation of tropomyosin sequences and analysis of the distribution of resulting peptides among proteins. The experiment entailed the proteolysis of unheated, boiled and fried products, containing crustaceans or mollusks, and the identification of resulting peptides using LC-MS/MS. Finally, taxonomic lineages of identified peptides were determined. Predicted peptides were identified in unheated samples. The boiling of seafoods resulted in an increase in the length of peptides containing predicted sequences. Some peptides from the boiled samples contained entire linear epitopes. The prediction of tropomyosin cleavage sites failed in the case of fried products. Peptides from the unheated and boiled samples were attributed to crustacean, arthropod or molluscan tropomyosins. In turn, peptides from the fried samples possessed inconclusive taxonomic lineages. Our results show that bioinformatics analysis (especially using Unipept program) may be a viable tool supporting LC-MS/MS experiments aimed at the detection of allergens.

The challenges of using fish cells for cultivated seafood production

The challenges of using fish cells for cultivated seafood production

Biosensors for Seafood Safety Control-A Review.

The increased demand for consuming seafood has made seafood production undergo a rapid period of growth. However, seafood has a high risk of contamination from harmful microorganisms and marine toxins which can cause health problems for humans consuming it. Concerning this issue, monitoring seafood safety has become a center of attention for researchers, and developing effective methods for detecting contamination in seafood has become a critical research field. In this context, biosensors have served as a promising approach to monitor seafood contamination. Compared to conventional methods, biosensors have some key benefits such as high sensitivity, selectivity, portability, and user-friendly operation. Along with significant advances in biosensors, processes of seafood monitoring can be simplified and performed outside the laboratory. In this review article, we describe the mechanisms of two main types of biosensors regarding electrochemical and optical biosensors. The current reports within the last five years on the application of these biosensors for seafood monitoring are also summarized.

Hatay’ın Su ürünleri ihracatını canlandırma yolunda zorluklar: Karşılaştırmalı bir analiz (2008-2023)

A comparative analysis of seafood exports in the Hatay region between 2008 and 2023, in relation to overall trends in Türkiye and different regions, was conducted. Seafood export data was obtained from the Turkish Statistical Institute. The export amount has been in a long-term decline fishing and seafood production potential of Hatay, contrary to the general trend in Türkiye. Specifically, the export amount decreased by 62% since 2018, while it decreased by 22.65% in 2023 compared to the previous year. This ongoing downward trend can be attributed to the COVID-19, Syrian civil war, and the recent devastating earthquake in the region. Despite the high potential for seafood production in the region, investments have been limited due to the lack of allocation in organized industrial zones. Additionally, the absence of a wholesale fish market is a major issue preventing the emergence of a regional market. All these factors have caused disruptions in the supply chain and production, increased input costs, and market uncertainties both domestically and internationally. This indicates that infrastructure investments in the region must be prioritized by all stakeholders, the central authority, decisionmakers and policymakers for sustainable seafood exports contributing to regional development. In conclusion, despite the strong industrial and logistics infrastructure in Iskenderun Bay, the seafood sector in Hatay has failed to reach its full potential, unlike the national trend in Türkiye. This shortfall is directly reflected in export values. Therefore, necessary measures must be taken to effectively utilize the region's seafood potential.

Safety, Antagonistic Activity, and Probiotic Properties of Lactic Acid Bacteria Isolated from Jeotgal, Korean Fermented Seafoods.

Probiotics are in high demand in the health functional food market as they effectively inhibit pathogens and improve host health. Therefore, in order to develop novel probiotic strains, new strains were isolated from various type of jeotgal, traditional Korean fermented seafood products, and their safety and probiotic properties have been evaluated. Based on 16S rRNA gene sequence analysis, six strains (JRD1, Pediococcus pentosaceus; JRD2, Lactiplantibacillus plantarum; JRD6, Pediococcus acidilactici; CLJ21, Lactiplantibacillus plantarum; CLJ24, Pediococcus pentosaceus; CLJ28, Leuconostoc mesenteroides subsp. dextranicum) were selected and subjected to further analysis. As a result, all six strains did not show hemolytic activity, antibiotics resistance, and cell cytotoxicity, confirming that they are safe for human use. Among them, JRD1, JRD6, and CLJ24 exhibited high survival rates under simulated gastrointestinal conditions. Additionally, these three strains demonstrated strong adhesion abilities on HT-29 cells, with values of 6.02, 5.77, and 5.86 log CFU/mL, respectively. Furthermore, JRD1, JRD6, and CLJ24 showed relatively high antagonistic activity against both Salmonella Typhimurium and Staphylococcus aureus through competition, exclusion, and displacement of their adhesion. Interestingly, cell-free supernatants (CFS) from three strains effectively inhibited the growth of both S. Typhimurium and S. aureus. Furthermore, CFS of CLJ24, JRD1, and JRD6 demonstrated anti-inflammatory effects in intestinal epithelial cells. The results suggest that CLJ24, JRD1, and JRD6 have potential to be development as functional probiotic strains with both antibacterial and anti-inflammatory activities.