Lipid autoxidation in fishery products postharvest: Is cold to freezing oxygen-free packaged storage the better remedy?

2016 ◽  
Vol 28 (7) ◽  
pp. 122-125 ◽  
Author(s):  
Charles Odilichukwu R. Okpala ◽  
Gioacchino Bono
Keyword(s):  
Lipid Autoxidation ◽  
Fishery Products

Methods for Anisakis simplex detection in fish and fishery products

2018 ◽  
Vol 74 (1) ◽  
pp. 6049-2018
Author(s):  
Kochanowski M. ◽  
Różycki M. ◽  
Dąbrowska J. ◽  
Bilska-Zając E. ◽  
Karamon J. ◽  
...  
Keyword(s):  
Anisakis Simplex ◽  
Frequent Occurrence ◽  
Allergic Reactions ◽  
Fish Products ◽  
Fish Muscles ◽  
Fishery Products ◽  
Fish And Fishery Products ◽  
Target Analyte

Anisakis simplex is a zoonotic nematode which can cause human anisakiasis. Furthermore, A. simplex allergens, even of dead larvae can cause allergic reactions, including anaphylaxis. Due to the frequent occurrence in fish muscles and pathogenicity, A. simplex is a serious danger for fish products consumers. Therefore, it is necessary to examine fish and fish products for the presence of these parasites before placing on the market. The purpose of this paper is review of methods for A. simplex detection in fish and fishery products. These methods differ according to the effectiveness and type of the target analyte. They also have different suitability for examination of matrices with different properties. Moreover this paper presents legislations associated with A. simplex detection. .

scholarly journals Innovative Seafood Preservation Technologies: Recent Developments

Animals ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 92
Author(s):  
Michael G. Kontominas ◽  
Anastasia V. Badeka ◽  
Ioanna S. Kosma ◽  
Cosmas I. Nathanailides
Keyword(s):  
Unsaturated Fatty Acids ◽  
Life Extension ◽  
Processing Technologies ◽  
High Quality Protein ◽  
Recent Developments ◽  
Seafood Products ◽  
Fishery Products ◽  
Food Commodities ◽  
Fish And Fishery Products ◽  
Natural Preservatives

Fish and fishery products are among the food commodities of high commercial value, high-quality protein content, vitamins, minerals and unsaturated fatty acids, which are beneficial to health. However, seafood products are highly perishable and thus require proper processing to maintain their quality and safety. On the other hand, consumers, nowadays, demand fresh or fresh-like, minimally processed fishery products that do not alter their natural quality attributes. The present article reviews the results of studies published over the last 15 years in the literature on: (i) the main spoilage mechanisms of seafood including contamination with pathogens and (ii) innovative processing technologies applied for the preservation and shelf life extension of seafood products. These primarily include: high hydrostatic pressure, natural preservatives, ozonation, irradiation, pulse light technology and retort pouch processing.

Benzoic and propionic acids in fishery products on the Korean market

2020 ◽  
Vol 13 (3) ◽  
pp. 185-192
Author(s):  
Gwang-Ju Jang ◽  
Miyoung Yoo ◽  
Sanghee Lee
Keyword(s):  
Fishery Products ◽  
Korean Market

scholarly journals Survey of Residual Antibiotic Agents in Livestock and Fishery Products in Tokyo

1994 ◽  
Vol 35 (2) ◽  
pp. 210-214_1 ◽  
Author(s):  
Katsuhiko JINBO ◽  
Jun KATAOKA ◽  
Chie MONMA ◽  
Takeshi ITOH ◽  
Tsutomu MARUYAMA ◽  
...  
Keyword(s):  
Fishery Products ◽  
Antibiotic Agents
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