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The Safety of Fish Products
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The Safety of Fish Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".

Deadline for manuscript submissions: closed (30 April 2022) | Viewed by 21074

Special Issue Editors

Prof. Dr. Pavel Kalac

E-Mail Website
Guest Editor
University of South Bohemia, Faculty of Agriculture, Department of Applied Chemistry, České Budějovice, Czech Republic
Interests: chemistry of forage ensiling; trace elements in mushrooms; natural deleterious compounds in plant feeds; biogenic amines and polyamines in foods and feeds
Prof. Dr. Eva Dadakova

E-Mail Website
Guest Editor
Department of Applied Chemistry, University of South Bohemia České Budějovice, České Budějovice, Czech Republic.
Interests: plant phenolic compounds in fruit; vegetable; medicinal plants and beverages

Special Issue Information

Dear Colleagues, 

Fish—marine or freshwater—and seafood are foodstuffs consumed worldwide. Fish are an everyday and often the only source of protein for millions of people. Fish meat is easily digestible and a rich source of polyunsaturated fatty acids and minerals. Marine fish also provides the necessary iodine and vitamin D. Without exaggeration, we can say that every nation on earth has its own traditional fish dish. The national cuisine of the coastal states boasts many fish specialties. Nations that do not have access to the sea include local freshwater fish species in their diets.

Fish can be a risky food because its meat is perishable. Unsuitable processing conditions and excessively long storage can lead to the formation of compounds that pose a risk to human health. On the seashore and deep inland, food processing must always ensure a perfect quality, so that this popular food does not endanger the health of consumers.

The currently available methods and technologies can help to monitor the health safety of seafood starting from its production, through its transport, and finally to gastronomic processing. Maintaining the quality of valuable food must be a priority.

Based on these considerations, the present Special Issue welcomes contributions describing the determination of compounds in fish  that pose a health risk to consumers (on the basis of HACCP standards), as well as fish handling and processing practices.

Prof. Pavel Kalac
Prof. Dr. Eva Dadakova
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Fish safety
  • Fish handling
  • Biogenic amines and polyamines
  • Heavy metals
  • HACCP standardization

Published Papers (5 papers)

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Research

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16 pages, 1461 KiB  
Article
Safety and Quality of Canned Sardines after Opening: A Shelf-Stability Study
by Rebeca Cruz, Vânia Pereira, Teresa Pinho, Isabel M. P. L. V. O. Ferreira, Carla Novais and Susana Casal
Foods 2022, 11(7), 991; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11070991 - 29 Mar 2022
Cited by 2 | Viewed by 7240
Abstract
This study aimed to define the shelf life of canned sardines after opening to increase consumer awareness of their quality and safety and reduce food waste. For this purpose, canned sardines (Sardina pilchardus) packed with different sauces were opened and stored [...] Read more.
This study aimed to define the shelf life of canned sardines after opening to increase consumer awareness of their quality and safety and reduce food waste. For this purpose, canned sardines (Sardina pilchardus) packed with different sauces were opened and stored at 4 °C for 7 days. Microbiological, sensorial, physical and chemical stability was monitored daily by standard methodologies. Results show that the overall quality and safety are highly dependent on the sauce type. To preserve their full quality, sardines in brine and in vegetable oil should be consumed up to 1 day after opening, while sardines in tomato sauce were stable for up to 3 days, although none were considered nonedible up to the 7th day. Many parameters demonstrated statistical differences and correlations with storage, although they were not as decisive as sensory evaluation. This integrated approach should be adopted by the food industry and regulating authorities to provide information to consumers regarding the quality and safety of handled goods. Full article
(This article belongs to the Special Issue The Safety of Fish Products)
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12 pages, 1140 KiB  
Article
Comparative Effect of Frying and Baking on Chemical, Physical, and Microbiological Characteristics of Frozen Fish Nuggets
by David Oppong, Worawan Panpipat, Ling-Zhi Cheong and Manat Chaijan
Foods 2021, 10(12), 3158; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10123158 - 20 Dec 2021
Cited by 5 | Viewed by 3963
Abstract
The effects of deep-frying and oven-baking on chemical, physical, and microbiological, properties of cassava croaker (Pseudotolithus senegalensis) nuggets during frozen storage were investigated. The moisture, protein, fat, ash, and carbohydrate contents varied among the cooking methods and frozen storage times. The [...] Read more.
The effects of deep-frying and oven-baking on chemical, physical, and microbiological, properties of cassava croaker (Pseudotolithus senegalensis) nuggets during frozen storage were investigated. The moisture, protein, fat, ash, and carbohydrate contents varied among the cooking methods and frozen storage times. The deep-fried nugget had a higher fat content, which resulted in a higher energy value (p < 0.05). The free fatty acid content and peroxide value (PV) of the oven-baked nuggets were higher than the deep-fried ones (p < 0.05). The PV tended to increase with increasing storage time, but it was still within the recommended range for consumption. The deep-fried nugget showed a vivid orange–yellow color, with higher L*, a*, and b* values, while oven-baked nuggets showed a pale-yellow color. The baked nuggets had relatively lower total expressible fluid than the deep-fried nuggets at all time points (p < 0.05). The hardness, springiness, and chewiness of deep-fried nuggets were higher than baked nuggets throughout the storage period (p < 0.05). The total plate count and yeast and mold counts produced by the two cooking methods were within the acceptable range throughout the storage. Full article
(This article belongs to the Special Issue The Safety of Fish Products)
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13 pages, 1678 KiB  
Article
Withdrawal Interval Estimation of Doxycycline in Yellow Catfish (Pelteobagrus fulvidraco) Using an LC-MS/MS Method Based upon QuEChERS Sampling Preparation
by Ning Xu, Bo Cheng, Miao Li, Zhoumeng Lin and Xiaohui Ai
Foods 2021, 10(11), 2554; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10112554 - 23 Oct 2021
Cited by 5 | Viewed by 2025
Abstract
Limited information on residue depletion of doxycycline (DC) is available in yellow catfish (Pelteobagrus fulvidraco) using the determination of LC-MS/MS based upon a rapid and simple method of sample preparation. This study collected plasma and tissue samples of yellow catfish at [...] Read more.
Limited information on residue depletion of doxycycline (DC) is available in yellow catfish (Pelteobagrus fulvidraco) using the determination of LC-MS/MS based upon a rapid and simple method of sample preparation. This study collected plasma and tissue samples of yellow catfish at pre-determined time points following 3-day consecutive oral administration of DC at 20 mg/kg. The samples were prepared using a QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe) approach. The limit of detection and the limit of quantitation were 2.5 and 5 µg/kg or µg/L, respectively, for DC in plasma and tissues (e.g., muscle + skin, liver, kidney, and gill). The recoveries of DC ranged from 67.2% to 86.2%. The decision limit (CCα) and the detection capability (CCβ) were from 106.2 to 127.8 μg/kg or μg/L. The withdrawal times of DC in muscle + skin were estimated to be 22 d based on the guidelines in China and Europe and 27 d based on Japan’s standard. Overall, this study not only provides an efficient method to rapidly determine the DC concentrations in fish-derived tissues but also provides important information on the safety assessment of DC in aquatic animal-derived food products. Full article
(This article belongs to the Special Issue The Safety of Fish Products)
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14 pages, 2114 KiB  
Article
Determination of Biogenic Amines in Fresh Fish and Processed Fish Products Using IC-MS/MS
by Drago Kočar, Sevim Köse, Bekir Tufan, Andrej Ščavničar and Matevž Pompe
Foods 2021, 10(8), 1746; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10081746 - 29 Jul 2021
Cited by 13 | Viewed by 3048
Abstract
A new method was proposed for the determination of underivatized biogenic amines based on ion-exchange chromatography coupled with mass spectrometry detection. The method was applied to the analysis of 10 biogenic amines in fresh and processed fish products. The amines were extracted from [...] Read more.
A new method was proposed for the determination of underivatized biogenic amines based on ion-exchange chromatography coupled with mass spectrometry detection. The method was applied to the analysis of 10 biogenic amines in fresh and processed fish products. The amines were extracted from muscle tissue with water without any additional derivative step or sample clean-up. Separation of biogenic amines was done by the IonPac (4 × 50 mm) column, applying a gradient eluent by mixing formic acid (2 mol L−1) and Milli-Q water (formic acid concentration from 400 mM to 2 M). The results demonstrated a linear response in the range of 0.01 to 10 mg L−1. The detection limits for the fish products ranged from 20 ng/g up to around 400 ng/g for histamine and putrescine, respectively. Spermidine and spermine showed significantly higher detection limits. This current method can be used for the determination of biogenic amines in both fresh and processed fish products for regulatory purposes and monitoring food-safety issues relating to these amines, particularly histamine. It is also a useful method for evaluation of other commercial analytical test kits and commonly used methods that are possibly affected by the food matrix due to processing or other drawbacks arising from the derivatization process. Full article
(This article belongs to the Special Issue The Safety of Fish Products)
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Review

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18 pages, 512 KiB  
Review
A Review of Chemical Contaminants in Marine and Fresh Water Fish in Nigeria
by Abimbola Uzomah, Anne-Katrine Lundebye, Marian Kjellevold, Fubara A. Chuku and Oluwafemi A. Stephen
Foods 2021, 10(9), 2013; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10092013 - 27 Aug 2021
Cited by 5 | Viewed by 3833
Abstract
Pollutants in aquatic food are a major global concern for food safety and are a challenge to both national and international regulatory bodies. In the present work, we have reviewed available data on the concentrations of polycyclic aromatic hydrocarbons (PAH), persistent organic pollutants, [...] Read more.
Pollutants in aquatic food are a major global concern for food safety and are a challenge to both national and international regulatory bodies. In the present work, we have reviewed available data on the concentrations of polycyclic aromatic hydrocarbons (PAH), persistent organic pollutants, metals, and microplastics in freshwater and marine fish in Nigeria with reference to international maximum levels for contaminants in food and the potential risk to human health. While most of the contaminant levels reported for fish do not imply any health issues, iron and lead may represent potentially toxic levels in fish from specific areas. Studies on PAHs in marine fish are scarce in Nigeria, and the main focus is on the environmental pollution caused by PAHs rather than on their presence in food. The findings suggest that the consumption of smoked Ethmalosa fimbriata poses a higher potential carcinogenic risk than the other fish species that were investigated. Most of the other studies on PAHs in smoked fish are focused on the smoking method, and little information is available on the initial level of PAHs prior to the smoking process. Metal contamination in fish appeared to be affected by mineral deposits in the environment and industrial effluents. In general, heavy metal levels in fish are below the maximum levels, while there is limited data available on POPs of relevance to food safety in fish from Nigeria, particularly in terms of dioxins, brominated flame retardants, and fluorinated compounds. Furthermore, there is currently limited information on the levels of microplastics in fish from Nigerian waters. This work revealed the need for a more systematic sampling strategy for fish in order to identify the most vulnerable species, the hot spots of contaminants, and applicable food safety control measures for fish produced and consumed in Nigeria. Full article
(This article belongs to the Special Issue The Safety of Fish Products)
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