Search Results (301)

This study evaluated a portable multispectral imaging (MSI) system for simultaneously assessing chicken meat quality, including freshness and authenticity detection. For freshness, total aerobic counts and MSI analyses were performed on fresh and thawed samples throughout storage at 4 °C. For authenticity (product condition and origin), Greek and Danish chicken samples, both fresh and thawed, were analyzed in separate laboratories using identical instruments. Data were modeled using PLS-R, kNN, and SVM. Model performance for total viable count prediction was evaluated via R² and RMSE, while classification used accuracy, specificity, recall and precision. PLS-R beta coefficients highlighted the contribution of specific wavelengths. For Greek chicken fillets, kNN achieved the best performance on fresh samples (RMSE = 0.347, R² = 0.979), while PLS-R performed best on thawed samples (RMSE = 0.787, R² = 0.859). Wavelength 460 nm was the most important for all freshness predictions. Differences between Danish and Greek samples were observed in classification performance, optimal algorithms and key wavelengths. For origin classification (using fresh and thawed samples), models reached near-perfect accuracy, with PLS-DA highlighting 660 nm and 850 nm as most significant. These results demonstrate the MSI system’s potential for the rapid, accurate and simultaneous evaluation of multiple chicken meat quality attributes using a single instrument. Full article

Resin 3D-printed molds are being increasingly favored for PDMS microfluidics across many disciplines. However, resin diversity, as well as secret manufacturer formulations, leads to a lack of standardization when using 3D printing for microscale applications. The impact of physical resin properties, both in its monomeric concoction and polymerized lattices at 100 µm or lower scales, needs quantification. We tested the performance of locally available resin formulations, isolating the impact of resin pigments and how it impacted the resin’s properties and performance. Lower resin viscosity improved feature fidelity (edge filleting < 25 µm) and improved resolution limit for recessed features, while cured polymer mechanical strength impacted the limit for positive mold features. We combined our findings to fabricate quality negative and positive mold structures in the mold and determined the best protocols associated with limitations during the fabrication of such structures. The methodologies in this study are expected to be widely applicable across various resin types and simplify the adoption of 3D printing protocols for specific feature fabrication in microscale molds for PDMS devices. Full article

Foreign plastic objects (FPOs) in poultry products present significant food safety risks and cause economic losses for the industry. Conventional detection methods, including X-rays and color imaging, often struggle to identify small or low-density plastics. Hyperspectral imaging (HSI) offers both spatial and spectral information but suffers from high computational cost when applied for FPO identification in industrial environments. This study introduces a parameter-efficient and computationally efficient spatial–spectral transformer framework for pixel-level classification of FPOs on broiler meat using NIR-HSI (1000–1700 nm). The framework integrates three innovations: (1) center-focused linear attention (CFLA) to reduce computational complexity from $O\left(n^2\right)$ to $O\left(n\right)$; (2) patch-local mixed-axis 2D rotary position embedding to preserve geometric relationships within hyperspectral patches; and (3) low-rank factorized projection (LRP) matrices to reduce parameters by approximately 50% within projection weight matrices. The framework was trained and evaluated on a dataset of 52 chicken fillets, comprising 295,340 labeled target hyperspectral pixels from 12 common polymer types and 1 fillet class. The model achieved 99.39% overall accuracy, 99.57% average accuracy, and a 99.31 Kappa coefficient across 248,540 test pixels. Per-class precision, recall, and F1-score exceeded 98.05%, 98.59%, and 98.76%, respectively, across all classes. Efficiency analyses showed an 83% reduction in multiply–accumulate operations (MACs), a 22% reduction in trainable parameters, and a model size reduction from 1.72 MB to 1.35 MB relative to the baseline configuration. These gains also translated into practical inference benefits, with the final model achieving a throughput of 212,971.5 hyperspectral patch cubes/s and a 4.19× speedup over the baseline. These results demonstrate that the proposed framework combines strong classification performance with high efficiency, supporting high-throughput inference for real-time monitoring and enabling contamination source traceability and preventive quality control in industrial poultry processing. The approach provides a benchmark for applying transformer-based models to food safety inspection tasks. Full article

Finding a sustainable approach to rainbow trout aquaculture is very important. This study aimed to evaluate the effects of an experimental diet (D2) including artisanal fishery discards (whiting fish—Merlangius merlangus; tub gurnard—Chelidonichthys lucerne; horse mackerel—Trachurus trachurus) and feedstuffs from the fish farmer’s farmhouse (wheat and dehulled peas) in comparison to a control diet (D1) on the growth performance and fillet quality of rainbow trout—Oncorhynchus mykiss (initial mean body weight: 48 ± 3 g). In D2, fish oil was substituted with algal oil. The trial was performed in flow-through basins. An economic assessment was performed, considering the most important economic indicators, based on the cost of feed and the cost to obtain fish biomass, comparing D2 to D1. A final reduction in total ammonia nitrogen in D2 water (TAN; 0.28 ± 0.01 mg/L vs. 0.42 ± 0.03 mg/L for D2 and D1, respectively) was observed. No significant differences in growth performance were observed, although there was a slight difference in the Feed Conversion Rate. Use of algal oil as a dietary ingredient ensured high-quality omega-3 fatty acids in the fish fillets, with a significant improvement in the DHA content of D2 fish (1131.0 ± 1.8 mg/100 g) compared to their D1 counterparts (435.0 ± 0.5 mg/100 g). The economic analysis corroborates the benefit of using marine fish by-products as alternative protein sources for rainbow trout aquaculture, as the D2 feed has a lower formulation unitary cost (−15.4%) than the D1 feed, suggesting that in addition to their efficacy in growing fish, marine fish by-products are a valuable protein source from an economic standpoint. Since this experiment was implemented at the farm level, these outcomes suggest the diet can be realistically and sustainably applied in the European rainbow trout farming sector. Full article

Atlantic salmon (Salmo salar) is an important dietary source of health-promoting long-chain polyunsaturated fatty acids (PUFAs). As rearing conditions significantly influence fillet quality, this study evaluated the effects of warm and cool rearing temperature and photoperiod regimes on salmon growth, lipid profiles, and antioxidant capacity. Atlantic salmon (210 days old) were reared for 92 days under low temperature (14 °C, 12 h light) or high temperature (21 °C, 24 h light) conditions to simulate relevant seasonal conditions, winter and summer respectively. At day 302, conditions were reversed to create low-to-high (L→H) and high-to-low (H→L) treatments, continuing until day 362. Growth parameters, muscle lipid content, fatty acid profile, and antioxidant activity were measured at 302 and 362 days. Lipid content and fatty acid profile were also measured based on fillet location and fish sex. High rearing temperatures accelerated weight gain and increased total and neutral lipid contents, but elevated saturated fatty acids (SFA) and decreased PUFAs in structural polar lipids. High temperatures also significantly increased antioxidant activity, indicating elevated oxidative stress. Conversely, low temperatures suppressed growth but preserved essential PUFAs and maintained oxidative stability. Following the temperature shift, the H→L group had enriched polar lipids with PUFAs and maintained oxidative stability. On the other hand, L→H group showed lower PUFAs accumulation in polar lipid and enhanced oxidative stress. Total lipid content was higher in the head region, followed by the middle and tail sections of the fillet. However, fatty acid composition remained largely uniform across all three sections of the fillet. There were no significant differences in total lipid content between fish sexes. In conclusion, production efficiency and nutritional quality can be optimized by initially rearing salmon at high temperatures to promote rapid growth, followed by low temperature finishing phase to increase essential PUFA content and maintain oxidative stability. Full article

The increasing consumption of raw and minimally processed fish products has raised concerns regarding the risk of anisakiasis, the infection caused by ingesting larvae of the Anisakis genus. Freezing is currently the standard control measure; however, alternative non-thermal technologies are being explored to preserve product quality while ensuring safety. Several studies have investigated the impacts of high-pressure processing (HPP) on seafood products, but limited information is available about the minimum effective pressure required to achieve complete inactivation of Anisakis larvae while maintaining fillet quality. Moreover, no studies have evaluated the use of portable near-infrared (NIR) spectroscopy as a rapid tool to authenticate HPP-treated fish products. This study evaluated the efficacy of HPP in inactivating Anisakis spp. larvae in gilthead sea bream (Sparus aurata) fillets and investigated the impact of treatment on physicochemical quality parameters. In addition, the reliability of portable NIR spectroscopy coupled with chemometrics was assessed for rapid discrimination between treated and untreated samples. HPP treatments were applied with different pressure–time combinations, and the treatment at 200 MPa for 5 min was selected as the optimal treatment since it was able to achieve 100% larval inactivation. Quality evaluation showed significant changes in color (increase in L* values) and texture parameters, consistent with pressure-induced denaturation, while lipid oxidation remained within acceptable limits. NIR spectra analysis combined with chemometrics approach allowed discrimination between not treated and HPP-treated fillets with an overall accuracy of 98%. The results demonstrate that HPP at moderate pressure levels represents a promising alternative to freezing for Anisakis larvae inactivation in farmed sea bream, and that portable NIR spectroscopy may serve as a rapid, non-destructive tool for on-site verification of treatment. This combined approach could support the development of innovative control strategies in seafood safety management Full article

The search for sustainable alternatives to fishmeal (FM) in aquafeeds represents a major challenge for modern aquaculture. This study evaluated the effects of replacing 35% of FM with defatted Hermetia illucens larvae meal (HIM35) in diets of gilthead seabream (Sparus aurata) reared under full-scale commercial offshore farming conditions. Fillet nutritional quality, fatty acid and amino acid profiles, mineral composition, and microbiological stability during refrigerated storage were assessed. Dietary HIM35 significantly modified the fatty acid profile, increasing saturated fatty acids, particularly lauric and myristic acids, and n-6 polyunsaturated fatty acids. Despite reductions in eicosapentaenoic and docosahexaenoic acids (EPA and DHA), total PUFA and lipid health indices remained within recommended ranges and EPA + DHA levels were above 8%, supporting both fillet nutritional value and fish physiological requirements. Enzymatic indices based on product-to-precursor fatty acid ratios suggested reduced Δ5 + Δ6-desaturase activity. The amino acid profile showed increases in selected essential and non-essential amino acids, while overall protein quality was preserved. HIM35 fillets showed lower sodium and higher zinc contents, whereas increased aluminum levels warrant further investigation. Microbiological analyses confirmed the absence of foodborne pathogens and no effects on spoilage dynamics. Overall, HIM35 represents a safe and effective partial replacement for FM supporting sustainable aquafeed strategies. Full article

In automated production lines for automotive chargers, solder joint inspection is critical due to the widespread adoption of automotive electronics and electric vehicles. This study establishes a You Only Look Once Version 8 (YOLOv8)-based single-pin solder joint classification model for an 8-pin automotive voltage regulator IC. Solder joints were categorized into four types: normal, misalignment, insufficient fillet, and cold joint. The model achieved a single-pin training accuracy of 0.987 (4000 samples) and a test accuracy of 0.973 (4800 samples), while overall IC-level evaluation exceeded 0.90. Normal and cold joint categories were detected with the highest reliability, whereas occasional misclassifications occurred in the insufficient fillet and misalignment categories. These results demonstrate that the proposed method is feasible for efficient and accurate detection of solder joint defects, providing a practical approach to support automated inspection and ensure consistent production quality. Full article

Sustainable expansion of global aquaculture relies on innovative alternative diets that reduce dependence on marine-derived ingredients. Poultry by-product meal (PBM) and insect meal have emerged as promising protein sources, yet their combined use under commercial farming conditions remains poorly explored. This study evaluated a plant-based finishing diet low in marine proteins and supplemented with 10% Hermetia illucens larvae meal (HIM) and 30% PBM (H10P30) and compared it with a conventional commercial diet (COM) in gilthead sea bream (Sparus aurata) reared on a land-based farm for 65 days. Health and welfare indicators, product safety, fillet quality, fatty acid profile, oxidative status, and consumer acceptance were assessed. Fish fed the H10P30 diet showed a significantly higher body weight and specific growth rate and a lowered feed conversion ratio than COM-fed fish. No external or internal lesions or liver histopathological alterations related to the H10P30 diet were observed. While the diet influenced the fatty acid profile of raw fillets, differences disappeared after cooking, except for a higher C22:6n-3 content in cooked H10P30 fillets. Sensory analysis penalised COM fillets due to the perceived hard texture and low juiciness. In summary, incorporating both PBM and HIM into a plant-based finishing diet serves as a viable feeding strategy for gilthead sea bream, contributing to improved feed sustainability. Full article

This study assessed the effects of eco-efficient aquafeed formulations on the growth, body composition, nutrient retention, and flesh quality of rainbow trout (Oncorhynchus mykiss). Four extruded diets were tested: a conventional control (Ctrl) and three eco-efficient formulations (No-PAP, PAP, and Mix) combining single-cell ingredients, insect meal, selected plant proteins, and aquaculture by-products, with long-chain omega-3 fatty acids (DHA and EPA) supplied primarily from microalgae. Rather than isolating single-ingredient replacements, the objective was to evaluate the efficacy of complex, industry-feasible formulations designed for practical application. These experimental feeds were administered to 800 trout (initial body weight 63 g), distributed across four replicates per diet. After a 97-day trial, results showed no significant differences in growth performance (final weight, weight gain, and relative growth rate) between diets. Feed conversion ratios (~0.78) were within expected ranges for rainbow trout under these conditions. Fillet texture and composition were similar across all groups; however, trout fed the No-PAP diet developed a significantly more yellow tint in fillet color, likely attributed to xanthophyll pigments from plant- and algae-based ingredients. The environmental impact of the diets was driven by specific ingredient choices, as evidenced by a carbon footprint analysis ranging from 1.39 kg CO₂ eq. (PAP diet) to 2.36 kg CO₂ eq. (Ctrl diet). These findings demonstrate that the three alternative formulations matched the efficacy of conventional feed, offering a sustainable option for trout aquafeed production. Full article

Active antimicrobial films based on polyethylene terephthalate (PET) were developed through atomic layer deposition (ALD) and plasma sputtering to obtain ZnO (≈15 nm) and ZnO/Cu (≈18 nm) coatings. Surface characterization by X-ray photoelectron spectroscopy confirmed zinc in ZnO form and copper as Cu₂O/CuO, while mass spectrometry quantified approximately 10 µg/cm² of Zn in both samples and about 130 ng/cm² of Cu in the ZnO/Cu films. The antimicrobial performance of the coatings was evaluated on burrata cheese and turkey fillets stored under refrigeration, assessing microbial growth and sensory quality over time. The films exhibited different effects depending on food type and the initial contamination levels. On burrata cheese, PET-ZnO moderately extended the shelf life by inhibiting Pseudomonas spp., while PET-ZnO/Cu further enhanced preservation. Cheese packaged with PET-ZnO/Cu remained acceptable for over 21 days compared to 19–20 days for the controls. More pronounced effects were observed in turkey fillets, characterized by a higher initial contamination. In control samples, Staphylococcus spp. rapidly proliferated, leading to spoilage within one day. Both active films significantly delayed microbial growth and sensory decay, with PET-ZnO/Cu providing the best performance, extending acceptability beyond two days compared to less than one day for the controls. Full article

Fresh bluefin tuna is highly susceptible to quality deterioration during refrigerated storage due to lipid oxidation and microbial activity, creating a need for effective clean-label preservation strategies. This study evaluated the efficacy of natural astaxanthin as an antioxidant treatment to improve the refrigerated stability of fresh bluefin tuna (Thunnus thynnus) fillets stored under vacuum packaging (VP) or modified atmosphere packaging (MAP; 70% N₂/30% CO₂). Tuna fillets were treated by short immersion in astaxanthin solutions (10–20 mg/L), applied alone or in combination with other natural antioxidants, including ascorbic acid, and compared with a rosemary–ascorbic acid reference system. Selected treatments incorporated microencapsulated astaxanthin to enhance antioxidant stability. Quality changes were monitored during refrigerated storage (4 °C) through sensory evaluation (appearance, colour, and odour), total volatile basic nitrogen (TVBN), histamine determination, and microbiological analyses. Astaxanthin-treated samples exhibited improved colour stability, delayed sensory deterioration, and significantly lower TVBN accumulation compared with the rosemary–ascorbic acid reference treatment. Under MAP conditions, astaxanthin reduced TVBN values by approximately 20% after 12 days of storage, while microencapsulated astaxanthin combined with ascorbic acid achieved reductions of up to 30% under vacuum packaging. All selected treatments complied with regulatory microbiological and histamine limits throughout storage. These results indicate that natural astaxanthin, particularly in microencapsulated formulations, can enhance quality stability of fresh bluefin tuna when applied in combination with oxygen-limiting packaging systems under controlled refrigerated conditions. The findings provide a scientific basis for further investigation of astaxanthin-based preservation strategies in high-value seafood products. Full article

To reduce pressure on capture fisheries, sustainable aquaculture must decrease its dependency on fish meal and fish oil. Microalgae are a promising substitute due to their complete nutritional profile and low-footprint production process. This study examined the use of the cyanobacterium Limnospira maxima (commercially known as Spirulina) as a partial substitute for fish meal in feed for juvenile Nile tilapia (Oreochromis niloticus). We developed isoproteic (36%) and isoenergetic (3000 kcal kg⁻¹) fish feed formulations containing 0% (control), 10%, 20%, 30%, or 40% L. maxima dry biomass. The experimental diets were then fed to 360 juvenile O. niloticus (1.32 ± 0.35 g) for 85 days using a randomized experimental design. The hepatic, intestinal, and muscle (fillet) tissues of the fish were collected for morphophysiological, fatty acid, and proteomic analyses. The intestinal coefficient, number of intestinal villi, villus height, and hepatosomatic index were essentially the same for all treatments (p > 0.05). Treatments containing 20–30% L. maxima exhibited a higher degree of unsaturation and better dietary fat quality. A greater abundance of the enzymes SOD, GSR, PRX1, and PLD3 in the experimental groups indicated higher antioxidant activity, whereas a greater abundance of acyl-CoA dehydrogenases indicated better use of fatty acids as an energy source. These trends were more evident in the 20–30% inclusion range. Thus, adding L. maxima to fish feed improves farming performance, fish health, and product quality. The results encourage the use of microalgae to promote more sustainable aquaculture. Full article

Changes in lifestyle and food consumption patterns have contributed to a growing demand for home meal replacements (HMRs), emphasizing the need for high-quality seafood-based products. This study aimed to develop a grilled Pacific cod (Gadus macrocephalus) fillet HMR prototype and to evaluate optimal processing conditions, quality characteristics, and shelf-life stability. High-frequency thawing was selected to improve raw material handling by minimizing drip loss to 11.91% and reducing thawing time to 15 min. A thyme-based marinade at a concentration of 3% for 20 min was applied to reduce odor and enhance sensory quality, and superheated steam grilling was compared with conventional heating methods. Processing parameters were optimized using response surface methodology, and smoking conditions were evaluated using different wood types. Superheated steam grilling produced superior sensory attributes under optimal conditions of 340 °C for 4 min, followed by cherry wood smoking at 60 °C for 5 min. The combined processing approach reduced total bacterial counts while maintaining acceptable physicochemical quality characteristics. Thermal processing increased texture firmness and nutritional density due to moisture loss, reduced lipid oxidation, and modified amino acid and fatty acid profiles. Shelf-life modeling indicated safe storage for up to 18 months under frozen conditions. These findings demonstrate that integrated marination, superheated steam grilling, and controlled smoking can be effectively applied to produce a safe, stable, and high-quality grilled Pacific cod HMR product. Full article

This study aimed to develop an edible egg white protein coating to reduce fat uptake and mitigate protein oxidation in deep-fried Labeo rohita fillets. Fillets (4 × 4 × 2 cm) were coated with 2.5–25% egg white protein and analyzed for proximate composition, frying yield, coating pickup, protein solubility, water-holding capacity, carbonyls, sulfhydryl groups, texture, colour, and sensory attributes. Increasing coating concentration improved coating pickup (2.65–8.36%), frying yield (70.45–80.26%), and reduced fat uptake (9.67–48.66%), while offering partial oxidative protection. Sensory evaluation identified 15% egg white protein coating as most acceptable, and it also effectively lowered fat absorption while preserving protein quality, yielding a healthier fried fish product. Full article