Improving the microbiological safety and quality of aquatic products using nonthermal processing.

Spoilage and deterioration of aquatic products during storage are inevitable, posing significant challenges to their suitability for consumption and the sustainability of the aquatic products supply chain. Research on the nonthermal processing of fruit juices, probiotics, dairy products, and meat has demonstrated positive outcomes in preserving quality. This review examines specific spoilage bacteria species and mechanisms for various aquatic products and discusses the principles, characteristics, and applications of six nonthermal processing methods for bacterial inhibition to maintain microbiological safety and physicochemical quality. The primary spoilage bacteria groups differ among fish, crustaceans, and shellfish based on storage conditions and durations. Four metabolic pathways utilized by spoilage microorganisms-peptides and amino acids, nitrogen compounds, nucleotides, and carbohydrates-are crucial in explaining spoilage. Nonthermal processing techniques, such as ultrahigh pressure, irradiation, magnetic/electric fields, plasma, and ultrasound, can inactivate microorganisms, thereby enhancing microbiological safety, physicochemical quality, and shelf life. Future research may integrate nonthermal processing with other technologies (e.g., modified atmosphere packaging and omics) to elucidate mechanisms of spoilage and improve the storage quality of aquatic products.

A crew-operated data recording system for length-based stock assessment of Indonesia's deep demersal fisheries.

Deep demersal fisheries in Indonesia yielded close to 90,000 metric tons of snapper and grouper in 2019, landed by a fleet of approximately 10,000 fishing boats. Prior to the present study, information on these multi-species, dispersed, small- to medium-scale fisheries was scarce, while reliable species-specific data on catch and effort were non-existent. This data-deficiency made stock assessments and design of harvest control rules impossible. We developed a new data collection method, the Crew Operated Data Recording System (CODRS), to collect verifiable species- and length-composition data from catches across all segments of the fleet. CODRS engaged crews of 579 fishing vessels to take pictures of each fish in their catch, in combination with the deployment of a tracking device on their boats. Furthermore, we also conducted a frame survey to map the fleet across the entire Indonesian archipelago. Using more than 2 million CODRS images, we aimed to understand the basic characteristics and challenges within the fishery. We updated life-history parameters for the top 50 species in the fishery based on the maximum observed length-frequency distribution of the catch (i.e., asymptotic length, size at maturity, optimum fishing length, total mortality, and spawning potential ratio). Length-based stock assessments using the updated life-history parameters showed high risks of overfishing for most of the major target species, especially for snapper species with large maximum sizes. Our results indicated that effective management and harvest strategies are urgently needed across Indonesia's eleven Fishery Management Areas to prevent the collapse of these important fisheries.

The effects of low pH on the taste and amino acid composition of tiger shrimp.

Recent research has revealed that shrimp sensory quality may be affected by ocean acidification but we do not exactly know why. Here we conducted controlled pH exposure experiments on adult tiger shrimp, which were kept in 1000-L tanks continuously supplied with coastal seawater. We compared survival rate, carapace properties and flesh sensory properties and amino acid composition of shrimp exposed to pH 7.5 and pH 8.0 treatments for 28 days. Shrimp reared at pH 7.5 had a lower amino acid content (17.6% w/w) than those reared at pH 8.0 (19.5% w/w). Interestingly, the amino acids responsible for the umami taste, i.e. glutamate and aspartic acid, were present at significantly lower levels in the pH 7.5 than the pH 8.0 shrimp, and the pH 7.5 shrimp were also rated as less desirable in a blind quality test by 40 volunteer assessors. These results indicate that tiger shrimp may become less palatable in the future due to a lower production of some amino acids. Finally, tiger shrimp also had a lower survival rate over 28 days at pH 7.5 than at pH 8.0 (73% vs. 81%) suggesting that ocean acidification may affect both the quality and quantity of future shrimp resources.

Sensory methodology in product optimization of cold smoked Atlantic salmon (Salmo salar L.) processed with atomized purified condensed smoke.

Atomized purified condensed smoke (PCS) is a smoke processing technique, producing fewer harmful substances during processing, than conventional smoking. Manufacturers of cold smoked salmon (CSS) are however skeptical to PCS due to expected decrease in perceptual quality. The aim of this study was to use sensory methodology (Check All That Apply [CATA], Descriptive Analysis [DA] and Napping® ) in optimization of PCS processed CSS. A three-step experiment was performed using five unique PCS condensates and varying process parameters. In each step, PCS processed CSS were perceptually evaluated and compared with conventional CSS. In Step one, PCS processed CSS was compared to conventional CSS, initiating process changes prior to the next step. In Step two, conventional CSS, two new condensates and the altered CSS from Step one, were screened to choose two prototypes for Step three. In Step three, perceptual differences, consumer acceptance, and physiochemical parameters of the two PCS prototypes and conventional CSS were examined. Napping® was proven effective for sorting and describing samples, distinguishing the dry and smoky ones from the shiny, soft, and mild varieties. CATA with hedonic scaling successfully characterized samples and the ideal CSS, gave useful information about consumer acceptance, and identified salty, smokey and natural to be important drivers of liking. The two descriptive tests CATA and DA in Step three, processing yield and physiochemical parameters gave a complete prototype description and input for further development. By combining the results from sensory perception and the physicochemical measurements, the experiment succeeded to produce a promising PCS prototype with sensory quality and consumer acceptance similar to conventional CSS. PRACTICAL APPLICATION: The use of atomized purified condensed smoke (PCS) is considered healthier than conventional smoke processing (EU Regulation 2065/2003; Lingbeck et al., 2014). Even if PCS is widely used in meat processing, manufacturers of cold smoked salmon (CSS) are hesitant, fearing loss of perceptual quality. However, by using sensory methodology in product optimization of PCS processed CSS, a promising prototype was developed. With some more testing and adjustments, it will be possible to produce healthier CSS with similar sensory quality and consumer acceptance to conventionally CSS and offer this to a world-wide market.

Aquatic biodiversity enhances multiple nutritional benefits to humans.

Humanity depends on biodiversity for health, well-being, and a stable environment. As biodiversity change accelerates, we are still discovering the full range of consequences for human health and well-being. Here, we test the hypothesis-derived from biodiversity-ecosystem functioning theory-that species richness and ecological functional diversity allow seafood diets to fulfill multiple nutritional requirements, a condition necessary for human health. We analyzed a newly synthesized dataset of 7,245 observations of nutrient and contaminant concentrations in 801 aquatic animal taxa and found that species with different ecological traits have distinct and complementary micronutrient profiles but little difference in protein content. The same complementarity mechanisms that generate positive biodiversity effects on ecosystem functioning in terrestrial ecosystems also operate in seafood assemblages, allowing more diverse diets to yield increased nutritional benefits independent of total biomass consumed. Notably, nutritional metrics that capture multiple micronutrients and fatty acids essential for human well-being depend more strongly on biodiversity than common ecological measures of function such as productivity, typically reported for grasslands and forests. Furthermore, we found that increasing species richness did not increase the amount of protein in seafood diets and also increased concentrations of toxic metal contaminants in the diet. Seafood-derived micronutrients and fatty acids are important for human health and are a pillar of global food and nutrition security. By drawing upon biodiversity-ecosystem functioning theory, we demonstrate that ecological concepts of biodiversity can deepen our understanding of nature's benefits to people and unite sustainability goals for biodiversity and human well-being.

Sensory evaluation of seafood freshness using the quality index method: A meta-analysis.

The quality index method (QIM) is a leading method of assessing the freshness (and thus quality) of seafood that is based on relatively few sensory attributes considered relevant. These characteristics are scored using a 0 to 3 demerit points' scale, the sum of which is designated the quality index (QI) and quantifies the specimens' lack of freshness. The linear relationship between QI and storage time allows for the estimation of remaining shelf-life. Moreover, QIM is deemed species-specific. Meta-analysis was carried to attest the species-specificity of QIM schemes or if, otherwise, biological, ecological, procedural and methodological parameters, alone or in combination, justify schemes' categorization. The variation among the QIM schemes was analyzed using random/mixed-effects models of 68 primary studies. The correlation coefficient associated with linear relationship between the QIM scores and storage time was the designated effect. This study is the first to use of meta-analysis to summarize QIM schemes developed since the inception of the method in the early 1980s. The initial random-effects meta-analysis model indicated that the correlation coefficients associated with QIM averaged 0.982 (95% CI: 0.978-0.986). The considerable remaining heterogeneity (Q = 152.06, p < 0.0008) was further investigated as a function of moderator variables. Several moderator variables, per se or in combination, namely seafood group (bluefish, whitefish, Selachii, cephalopods and crustaceans), storage procedure (ice, water, air, vacuum and modified atmosphere packaging) and temperature (°C), family and habitat (marine and freshwater), and maximum number of demerit points in QIM were found to have significant effects (QM, 0.0002 < p < 0.0919) on correlation coefficients derived from QIM schemes. Notwithstanding, at this stage of the analysis none clearly justified the categorization of QIM schemes since substantial residual heterogeneity remained unexplained in almost every case and there were issues with influential studies. Then, in a mixed-effects meta-analysis of a subset of studies for whole specimens stored in ice, seafood groups and maximum number of demerit points were found to be significant moderators (QM, p = 0.0018 and p = 0.0173, respectively). Correlation coefficients were higher in studies developing QIM schemes for cephalopods compared to the other seafood groups and in studies with lower sum of demerit points. The potential issues with publication bias and influence analysis are discussed. We cannot rule out the species-specificity of QIM schemes that have been stated previously and that constitutes a relative advantage compared to other methods of assessment seafood freshness based on sensory analysis, particularly the EU grading scheme.

Fish Quality Index Method: Principles, weaknesses, validation, and alternatives-A review.

Fish is a high nutritional value matrix of which production and consumption have been increasing in the last years. Advancements in the efficient evaluation of freshness are essential to optimize the quality assessment, to improve consumer safety, and to reduce raw material losses. Therefore, it is necessary to use rapid, nondestructive, and objective methodologies to evaluate the quality of this matrix. Quality Index Method (QIM) is a tool applied to indicate fish freshness through a sensory evaluation performed by a group of assessors. However, the use of QIM as an official method for quality assessment is limited by the protocol, sampling size, specificities of the species, storage conditions, and assessor's experience, which make this method subjective. Also, QIM may present divergences regarding the development of microorganisms and chemical analysis. In this way, novel quality evaluation methods such as electronic noses, electronic tongues, machine vision system, and colorimetric sensors have been proposed, and novel technologies such as proteomics and mitochondrial analysis have been developed. In this review, the weaknesses of QIM were exposed, and novel methodologies for quality evaluation were presented. The consolidation of these novel methodologies and their use as methods of quality assessment are an alternative to sensory methods, and their understanding enables a more effective fish quality control.

Marine seafood production via intense exploitation and cultivation in China: Costs, benefits, and risks.

Identifying strategies to maintain seafood supply is central to global food supply. China is the world's largest producer of seafood and has used a variety of production methods in the ocean including domestic capture fisheries, aquaculture (both freshwater and marine), stock enhancement, artificial reef building, and distant water fisheries. Here we survey the outcomes of China's marine seafood production strategies, with particular attention paid to the associated costs, benefits, and risks. Benefits identified include high production, low management costs, and high employment, but significant costs and risks were also identified. For example, a majority of fish in China's catches are one year-old, ecosystem and catch composition has changed relative to the past, wild and farmed stocks can interact both negatively and positively, distant water fisheries are a potential source of conflict, and disease has caused crashes in mariculture farms. Reforming China's wild capture fisheries management toward strategies used by developed nations would continue to shift the burden of production to aquaculture and could have negative social impacts due to differences in fishing fleet size and behavior, ecosystem structure, and markets. Consequently, China may need to develop novel management methods in reform efforts, rather than rely on examples from other large seafood producing countries. Improved accounting of production from fisheries and aquaculture, harmonization and centralization of historical data sets and systematic scientific surveys would improve the knowledge base for planning and evaluating future reform.

Recent advances in quality retention of non-frozen fish and fishery products: A review.

Fishery products are delicious, nutritional and healthy foods, and their popularity in today's market is growing. With the changes in consumer consumption expectations as well as the development of reliable cold-chains, fresh preprocessed fishery products such as fillets are more popular with consumers and producers because of their convenience for processing and cooking. However, fishery products after being removed from water have a short shelf life due to their intrinsic characteristics. Therefore, developing effective preservation technology to extend postmortem shelf life of fishery products has been an on-going area of study. This review summarizes the patterns of quality deterioration and external factors that affect postmortem quality of fishery products, and then updates the recent advances with preservation methods for fishery products including superchilling, modified atmosphere packaging, active packaging, edible coatings, irradiation and high hydrostatic pressure. Moreover, the advantages and disadvantages of each technology are discussed, and future trends for improving the preservation of fishery products are also discussed.

Preparation and characterization of indicator films from carboxymethyl-cellulose/starch and purple sweet potato (Ipomoea batatas (L.) lam) anthocyanins for monitoring fish freshness.

A novel indicator film from carboxymethyl-cellulose (CMC)/starch (S) and purple sweet potato anthocyanins (PSPA) was prepared and characterized. The Fourier transform infrared spectroscopic (FT-IR) analysis indicated that new interaction were generated between the components of the film, and the scanning electron microscopic (SEM) and X-ray diffraction spectra (XRD) showed that PSPA was well dispersed in CMC and starch-based film. The results from differential scanning calorimetric (DSC) analysis revealed that the novel film had increased melting temperature. The addition of PSPA into the film resulted in the increase of tensile strength but the decrease of elongation at break and moisture content. The analysis of color change demonstrated that the film color was changed from red to blue and green when exposed to different pH or ammonia. In their application trial, the SCA film was used as labels to monitor the freshness of fish stored at 20 °C, and the results showed that the color of the film was changed from red to blue when the fish became spoiled. The observation was consistent with the TVB-N value, which was higher than the set limit (20 mg/100 g). Hence, the novel indicator film could be used as intelligent food packaging to monitor fish freshness.

Intelligent gelatin/oxidized chitin nanocrystals nanocomposite films containing black rice bran anthocyanins for fish freshness monitorings.

A green nanocomposite film with pH-sensitivity and antioxidant activity based on oxidized chitin nanocrystals (O-ChNCs)/gelatin incorporating black rice bran anthocyanins (BACNs) was prepared in this study. Fourier transform infrared spectrum showed that BACNs were successfully immobilized into the O-ChNCs/gelatin matrix through non-covalent bonds. Scanning electron microscopy and atomic force microscope showed that BACNs was uniformly distributed in the O-ChNCs/gelatin matrix. Although the incorporation of BACNs decreased the mechanical properties of the films, it endowed the films with excellent UV-vis light barrier and antioxidant character. Moreover, the O-ChNCs/gelatin/BACNs films were pH-sensitive and showed remarkable color changes in different buffer solutions, which could be used to monitor the freshness of shrimp and hairtail by visible color changes. The colorimetric films with lower content of BACNs were found more sensitive toward basic volatile amines emitted during storage. Therefore, the developed O-ChNCs/gelatin/BACNs films may have a great potential in the freshness monitoring of high protein foods.

Vulnerabilities in aquatic animal production.

The role of aquatic animals in global food and nutrition security is increasingly recognised. The global demand for fish is increasing, leading to a need to significantly increase its supply. Securing future fish supplies through sustainable production is a challenge as major resources such as fresh water and land are becoming limited worldwide. Aquaculture and capture fisheries face various threats from both human-mediated and natural environmental change, including climate change. Aquaculture systems and practices are vulnerable to such changes. Moreover, aquatic animal diseases are currently considered one of the most important constraints to sustainable global fish production. The need to increase global production, combined with climate change, may increase losses due to diseases. This paper examines key vulnerabilities, their impacts and management to achieve increased and sustainable global fish production. The authors focus on the need to apply international standards, and to develop biosecurity and capacity in aquatic animal health to improve global fish health. Research needed to underpin the development of improved detection and control of fish diseases is also discussed.

L'importance des animaux aquatiques pour la sécurité alimentaire et nutritionnelle mondiale est désormais reconnue. La demande mondiale en aliments issus d'animaux aquatiques ne cessant d'augmenter, il est devenu impératif de renforcer significativement l'offre du secteur. La sécurisation future de cette offre grâce à la mise en place d'une production durable constitue un défi de taille en raison de la raréfaction de certaines ressources cruciales, dont l'eau douce et les terres. L'aquaculture et la pêche de capture font face à plusieurs menaces induites par les transformations tant naturelles qu'anthropiques subies par l'environnement, y compris le changement climatique. Les systèmes et les pratiques de l'aquaculture présentent des vulnérabilités à ces changements. De plus, on considère aujourd'hui que les maladies des animaux aquatiques constituent l'une des principales entraves à une production aquacole durable au niveau mondial. Les pertes dues aux maladies vont probablement augmenter par l'effet conjoint du changement climatique et de la nécessité d'accroître les quantités produites dans le monde. Les auteurs examinent les principales vulnérabilités à l'œuvre ainsi que leur impact et les manières d'y faire face en vue d'une production aquacole mondiale accrue et durable. Ils mettent l'accent sur la nécessité de se conformer aux normes internationales et de renforcer la biosécurité et les capacités du secteur de la santé des animaux aquatiques afin d'améliorer le statut sanitaire de ces animaux à l'échelle mondiale. Ils font également le point sur les travaux de recherche qu'il convient de mener afin de mettre au point de meilleures méthodes de détection et de contrôle des maladies des animaux aquatiques.

Cada vez está más clara la función de los animales acuáticos en relación con la seguridad alimentaria y nutricional del mundo. La demanda planetaria de alimentos derivados de animales acuáticos va en aumento, lo que obliga a incrementar sustancialmente el suministro. El objetivo de asegurar el abastecimiento de animales acuáticos en el futuro gracias a una producción sostenible plantea no pocas dificultades, en la medida en que recursos importantes, como el agua dulce o las tierras, empiezan a escasear en todo el mundo. La acuicultura y la pesca de captura afrontan una serie de amenazas derivadas de los cambios ambientales, ya sean de origen natural o antrópico, en particular el cambio climático. Las praxis y los sistemas acuícolas son vulnerables a esos cambios. Están además las enfermedades de los animales acuáticos, consideradas actualmente uno de los principales frenos a la producción sostenible del sector en el mundo. La necesidad de elevar la producción mundial, combinada con el cambio climático, puede acrecentar el volumen de pérdidas debidas a enfermedades. Los autores examinan las principales fragilidades del sistema, sus consecuencias y la forma de gestionarlas para lograr una producción acuícola mundial más cuantiosa y sostenible, centrándose en la necesidad de aplicar normas internacionales y de desarrollar tanto la seguridad biológica como la capacidad en materia de sanidad de los animales acuáticos para mejorar el estado de salud de estos animales a escala mundial. También se refieren a las investigaciones necesarias para fundamentar sistemas más eficaces de detección y control de las enfermedades de los animales acuáticos.

The effect of replacement of fish meal with Amino Acids and Optimized Protein Levels in the diet of the Nile Tilapia Oreochromis niloticus / O efeito da substituição da farinha de peixe por Aminoácidos e Níveis Otimizados de Proteína na dieta da tilápia do Nilo Oreochromis niloticus

Abstract This study was conducted to determine an appropriate replacement of fishmeal with amino acids (AAs) and optimized protein levels in practical diets for Oreochromis niloticus with mean initial body weight 12.52±0.63g. Six experimental and a control diet (total 7 diets) divided into two groups, and a control diet (D1) containing 32% protein. The first group contained three diets that included different dietary protein levels, viz. 20 (D2), 25 (D3), and 30% (D4) with AAs when replacing fishmeal by plant protein sources. In the second group, the diets were contained 20 (D5), 25 (D6), and 30% (D7) without AAs. The best growth performance was achieved in fish fed with diet D1. Total feed intake was increased with an increase in dietary protein level with AAs. The specific growth rate showed a similar pattern with a significant difference between control, D4 and D7 compared to other groups. The feed conversion ratio decreased when protein levels in the diets increased. The protein efficiency ratio showed a similar performance, with a slight increase between the control diet and diets with AAs. However, insignificant differences (P>0.05) were observed between diets with and without AAs. An economic evaluation indicated that inclusion of low fishmeal in tilapia diets reduced the price/kg of diets compared to control.

Resumo Este estudo foi realizado para determinar uma substituição adequada de farinha de peixe com aminoácidos (AA) e níveis otimizados de proteína em dietas práticas para Oreochromis niloticus com peso corporal inicial médio de 12,52 ± 0,63 g. Seis dietas experimentais e controle (total de 7 dietas) divididas em dois grupos, e uma dieta controle (D1) contendo 32% de proteína. O primeiro grupo continha três dietas que incluíam diferentes níveis de proteína na dieta, viz. 20 (D2), 25 (D3) e 30% (D4) com AAs ao substituir a farinha de peixe por fontes de proteína vegetal. No segundo grupo, as dietas continham 20 (D5), 25 (D6) e 30% (D7) sem AAs. O melhor desempenho de crescimento foi alcançado em peixes alimentados com dieta D1. O consumo total de ração foi aumentado com o aumento do nível de proteína na dieta com AAs. A taxa de crescimento específico mostrou um padrão semelhante com uma diferença significativa entre o controle, D4 ​​e D7 em comparação com outros grupos. A taxa de conversão alimentar diminuiu quando os níveis de proteína nas dietas aumentaram. A taxa de eficiência protéica apresentou desempenho semelhante, com discreto aumento entre a dieta controle e as dietas com AAs. Entretanto, diferenças insignificantes (P> 0,05) foram observadas entre dietas com e sem AAs. Uma avaliação econômica indicou que a inclusão de farinha de peixe baixa em dietas de tilápia reduziu o preço / kg de dietas em relação ao controle.

Food safety risk assessment of metal pollution in crayfish from two historical mining areas: Accounting for bioavailability and cooking extractability.

Here we characterize the bioaccumulation of mercury (Hg) and lead (Pb) in red swamp crayfish (Procambarus clarkii) from two river courses in Central Spain that are impacted by historical Hg and Pb mining activities, respectively. We estimate the absolute oral bioavailability of metals in crayfish tissues by means of in vitro bioaccessibility simulations, and assess whether their consumption may imply a health risk for humans by estimating target hazard quotients and safe consumption rates. We also study the effect of cooking crayfish on the mobilization of the metal body burden in the context of the traditional Spanish cuisine. The results showed that crayfish from the mining districts accumulated a high level of Hg and Pb pollution in both the tail muscle and the carcass. The in vitro bioaccessibility of Hg and Pb in the edible part was 27.86 ±â€¯4.05 and 33.73 ±â€¯5.91%, respectively. Absolute bioavailability was estimated to be 38.31 for Hg, and 20.21 (adults) and 67.35% (children) for Pb. Risk indices indicated that, even after adjusting for bioavailability, it is not safe to consume crayfish from the mining-impacted rivers because of their high levels of Hg and Pb. Using the carcass as a condiment for flavouring should also be avoided. The cooking procedure extracted relatively small amounts of the total Hg (8.92 ±â€¯2.13%) and Pb (1.68 ±â€¯0.29%) body burden. Further research that will support human and ecological risk assessment, along with the implementation of advisory measures for the local population as regards crayfish consumption, are recommended.

[Atlantic diet. Nutrition and gastronomy in Galicia]. / Dieta atlántica. Nutrición y gastronomía en Galicia.

INTRODUCTION: The diet of Galicia is the result of a perfect combination between the quality and diversity of the products of their lands and seas and a simple and healthy elaboration. To the benefits of the Galician products already known by the Celts, the Romans or the Early Medieval pilgrims have been added the inheritances received from the American shore of this ocean that we share, constituting the bases of the Atlantic diet. Galician food is characterized by an abundance of seasonal foods from plants (fruits, vegetables, potatoes, bread and cereals, nuts, chestnuts, honey and legumes), high consumption of fish and shellfish, moderate milk, veal meat fed exclusively with breast milk and pastures, olive oil, use of sauces with low energy load and high-quality fat and homemade desserts composed mainly of flour, eggs and nuts. The Galician Atlantic diet is healthy, functional and bioactive, and without doubt along with a favorable genetic profile, and adequate lifestyles, physical activity and inactivity, favored by our urbanism, with a distribution of the population in small rural areas, has collaborated so that we have one of the longest living populations with a high quality of life. Currently, the data reflect alarming figures of overweight and obesity, especially in the infant-juvenile age, most likely in relation to, among others, the loss of adherence to our traditional diet. To continue as before, Galician children and adolescents could live less than their grandparents, but also with more associated comorbidities. It is necessary to establish strategies to promote recovery and adherence of our Atlantic diet in north-western Spain.

INTRODUCCIÓN: La dieta de Galicia es el resultado de una conjunción perfecta entre la calidad y la diversidad de los productos de sus tierras y mares y una elaboración sencilla y saludable. A las bondades de los productos gallegos, ya conocidas por los celtas, los romanos o los peregrinos altomedievales, se han sumado las herencias recibidas desde la orilla americana de este océano que compartimos hasta constituir las bases de la llamada dieta atlántica. La alimentación gallega se caracteriza por la abundancia de alimentos de temporada (plantas, frutas, vegetales, patatas, pan y cereales, nueces, castañas, miel y leguminosas), por el elevado consumo de pescados y mariscos y por el moderado consumo de lácteos; por la carne de terneras alimentadas exclusivamente con leche materna y pastos; por el aceite de oliva, por el uso de salsas con baja carga energética y de alta calidad de la grasa y por los postres caseros compuestos principalmente por harina, huevos y frutos secos. La dieta atlántica gallega es saludable, funcional y bioactiva, y, sin duda, junto a un perfil genético beneficioso y unos estilos de vida, una actividad física e inactividad adecuados, favorecidos por nuestro urbanismo ­con una población distribuida en pequeños núcleos rurales­, ha contribuido a que tengamos una de las poblaciones más longevas y con una alta calidad de vida. Actualmente, los datos reflejan cifras alarmantes de sobrepeso y obesidad, especialmente en la etapa infantil-juvenil, relacionadas, muy probablemente, entre otros aspectos, con la pérdida de adherencia a nuestra dieta tradicional. De seguir como hasta ahora, los niños y adolescentes gallegos podrían vivir menos que sus abuelos y, además, con más comorbilidades asociadas. Se hace necesario establecer estrategias de promoción para la recuperación y fidelización de nuestra dieta atlántica del noroeste de España.

Speciation and Bioavailability of Metals in Sediments from a Stream Impacted by Abandoned Mines in Maoshi Town, Southwest of China.

The speciation of metals in surface sediments, as well as metal concentrations in muscle and liver of sharpbelly Hemiculter leucisculus from a stream near the Mo-Ni polymetallic mines in Maoshi town were investigated. The results indicated that metal concentrations were generally highest in the most upstream sampling location that is closest to the former mine operation. The total concentrations of Mn in sediments were higher than other metals. The Cr was mainly associated with residual fraction, while the order of bioavailability of metals (sum of the concentrations of exchangeable, reducible, and oxidizable fractions) was as follows: Cd (89.95%) > Mn (82.32%) > Ni (45.58%) > Mo (29.39%) > Hg (29.23%) > As (22.60%) > Pb (17.38%) > Cr (6.21%). The Cd concentration in muscle of H. leucisculus exceeded the permissible limit which indicated that the fish from this area are not safe for human consumption. The potential ecological risks of Cd cannot be ignored in this study area.

Development and validation of a multi-residue and multi-class screening method of 44 antibiotics in salmon (Salmo salar) using ultra-high-performance liquid chromatography/time-of-flight mass spectrometry: Application to farmed salmon.

A fast and sensitive multi-residue and multiclass screening method for the simultaneous determination of 44 antimicrobials in salmon muscle, using ultra- high-performance liquid chromatography/time-of-flight mass spectrometry (UHPLC-TOF/MS), was develop and validated. Two different procedures for the extraction step were tested, and an extraction with acetonitrile, ethylenediaminetetra acetic acid (EDTA) and n-hexane proved to be the best alternative. The method was validated, in accordance with Decision 2002/657/EC, using a qualitative approach at the CCß level. The detection of the analytes was accomplished by retention time and accurate mass, whose maximum error should not exceed 5 ppm. All the compounds were successfully detected and identified at concentration levels corresponding to ½ maximum residue limit (MRL). The screening method was applied to 39 store bought samples of farmed salmon purchased in Portugal, originating from Norway and Denmark, and no antibiotic residues were detected.

Establishing baseline trace metals in marine bivalves in China and worldwide: Meta-analysis and modeling approach.

Bivalves are extensively employed as biomonitors of coastal pollution, but the comparability among different species and geographic environments needs to be further scrutinized. The present study conducted a meta-analysis of trace metals (Ag, Cd, Cr, Cu, Ni, Pb, Ti, and Zn) in the soft tissues of three groups of marine bivalves (oysters, mussels, and clams) collected from China and worldwide. By conducting cumulative frequency distribution analysis of metal distribution, we modeled the 5% cumulative values as the bio-baseline metal concentrations in these bivalves. We further modeled their potential baseline concentrations using a well-developed biokinetic model. The baseline concentrations of Cd, Cu, and Zn in the tissue-specific Environmental Quality Standards (EQSs) for China were 0.99, 34.5, and 340 µg/g dw in oysters, 0.38, 4.32, and 49.6 µg/g dw in mussels, and 0.35, 3.02, 51.4 µg/g dw in clams, respectively. Of the 8 metals examined in this study, the calculated baseline concentrations of Ag, Cr, Cd, Cu and Zn in the oysters were 3.7-48, 2.7-3.6, 2.6-2.8, 8.0-11.4, 6.6-6.8 times higher than those in the mussels and clams, and only Ti showed comparable baseline concentrations among the three bivalves (8.43-9.67 µg/g dw). These data strongly suggested the inter-group as well as inter-metal difference in the baseline metal concentrations in marine bivalves. Further, the potential baseline concentrations of Cd and Cu predicted by the biokinetic model were comparable to those modeled by the probability frequency distribution. Combined statistical frequency analysis and biokinetic modeling therefore provided an innovative method to establish the baseline metal concentrations in bivalves and the tissue-specific EQSs, which are now urgently needed for coastal management, biomonitoring, and geochemical records in the world.

Mitochondrial activity as an indicator of fish freshness.

The current methods used to routinely assess freshness in the fishing industry reflect more a state of spoilage than a state of freshness. Mitochondria, the seat of cellular respiration, undergo profound changes in post mortem tissues. The objective of this study was to demonstrate that mitochondrial activity constitutes a putative early fish freshness marker. The structure of gilthead sea bream (Sparus aurata) muscle tissue was evaluated over time by transmission electron microscopy. Respiration was assessed in mitochondria isolated from sea bream fillets using oxygraphy. Membrane potential (ΔΨm) was determined by fluorescence (Rhodamine 123). Mitochondrial activity of fillets stored at +4 °C was studied for 6 days. Changes in mitochondrial cristae structure appeared from Day 3 highlighting the presence of dense granules. ΔΨm and mitochondrial activity were significantly disrupted in sea bream fillets after 96 h of storage at +4 °C. Mitochondrial activity constituted a reliable and early indicator of fish freshness.