Search Results (44)

Mexican octopus fisheries play an important role in both domestic and international seafood markets, yet little is known about the determinants of retail price in the national frozen octopus sector. This study examines how trade flows and domestic demand interact to shape price dynamics, providing insights into sustainability challenges. Multiple linear regression was employed to test the influence of economic, production, and trade variables on retail prices, based on annual data from 2010 to 2024. The best-performing model identified average daily salary, apparent consumption and import value as significant determinants, explaining more than 90% of the observed variation. Results show that rising salaries and greater domestic consumption are exerting upward pressure on prices, while imports, although limited, contribute to price moderation. Export values have declined, signaling a weakening role of the international markets. These findings suggest that domestic demand is becoming increasingly important for sustaining value in the sector, but this shift could intensify fishing pressure on wild stocks. Strengthening compliance with management measures and aligning policies with domestic market realities are crucial to ensuring long-term sustainability of the Mexican octopus supply. 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

Microplastic contamination in seafood has emerged as a significant concern for public health and food safety. Bivalve molluscs are especially vulnerable because of their filter-feeding behaviour, leading to the accumulation of different substances in seawater, including contaminants like microplastics. This study examines microplastic contamination by comparing commercially available ready-to-cook frozen and deep-frozen clams, assessing particle morphologies, dimensions, colours, and chemical identities. The Polymer Hazard Index (PHI) derived from the proportions of polymers in the samples and their hazard scores, whereas the Estimated Average Daily Intake (EADI) was determined based on per capita consumption and microplastic counts. The results indicated a significantly higher prevalence of microplastics in deep-frozen clams compared to frozen clams, with 2.58 ± 0.87 and 0.43 ± 0.13, respectively. EADI was estimated at 0.47 and 0.76 MP/kg(bw)/day for deep-frozen clams and frozen clams, respectively (before cooking). Our findings highlight the influence of industrial processing on microplastic contamination, other than the environmental contribution, with considerable implications for human exposure, underscoring the necessity for monitoring initiatives and regulatory policies to reduce microplastic exposure in seafood, thereby safeguarding food safety and public health. Full article

This study aims to assess the carbon footprint for the organization of frozen processed seafood manufacturing plants and propose sustainable strategies for reducing greenhouse gas emissions. Organizational activity data from 2024 were utilized to evaluate the carbon footprint and develop targeted mitigation measures. The findings indicate that Scope 1 emissions amounted to 12,685 tons of CO₂eq, Scope 2 emissions amounted to 15,403 tons of CO₂eq, and Scope 3 emissions amounted to 31,564 tons of CO₂eq. The total greenhouse gas emissions across all three scopes were 59,652 tons of CO₂eq, with additional greenhouse gas emissions recorded at 34,027 tons of CO₂eq. Mitigation measures were considered for activities contributing to at least 10% of emissions in each scope. In Scope 1, the use of R507 refrigerant in the production cooling system accounted for 9907 tons of CO₂eq, representing 78.10% of emissions. In Scope 2, electricity consumption contributed 15,403 tons of CO₂eq, constituting 100% of emissions. In Scope 3, the procurement of surimi (processed fish meat) was responsible for 20,844 tons of CO₂eq, accounting for 66.04% of emissions. Based on these findings, key mitigation strategies were proposed. For Scope 1, reducing emissions involves preventive maintenance of cooling systems to prevent leaks, replacing corroded pipelines, installing shut-off valves, and switching to alternative refrigerants with no greenhouse gas emissions. For Scope 2, energy-saving initiatives include promoting electricity conservation within the organization, maintaining equipment for optimal efficiency, installing energy-saving devices such as variable speed drives (VSD), upgrading to high-efficiency motors, and utilizing renewable energy sources like solar power. For Scope 3, emissions can be minimized by sourcing raw materials from suppliers with certified carbon footprint labels, prioritizing purchases from producers committed to carbon reduction, and selecting suppliers closer to manufacturing sites to reduce transportation-related emissions. Implementing these strategies will contribute to sustainable greenhouse gas emission reductions. Full article

This research aims to calculate the Carbon Footprint for Organization of a plant manufacturing frozen processed seafood and propose strategies to reduce greenhouse gas (GHG) emissions following the Net-Zero Pathway, using 2024 as the baseline year. The findings indicate that Scope 1 emissions amounted to 12,685 tons of CO₂ eq, Scope 2 emissions totaled 15,403 tons of CO₂eq, and Scope 3 emissions reached 31,564 tons of CO₂eq, leading to a combined total of 59,652 tons of CO₂eq across all scopes, with an additional 34,027 tons of CO₂eq from other GHG sources. To achieve net-zero emissions by 2050, annual reductions of 3.46% per category are required. The short-term target for 2028f aims to reduce emissions to 10,929 tons of CO₂eq for Scope 1, 13,270 tons of CO₂eq for Scope 2, and 27,194 tons of CO₂eq for Scope 3, resulting in total emissions of 51,392 tons of CO₂eq. The proposed reduction strategies include optimizing Scope 1 emissions by preventing leaks in R507 refrigerant systems, replacing corroded pipelines, installing shut-off valves, and switching to low-GHG refrigerants. For Scope 2, measures focus on reducing electricity consumption through energy conservation initiatives, carrying out regular machinery maintenance, installing Variable Speed Drives (VSDs), upgrading to high-efficiency motors, and integrating renewable energy sources such as solar power. For Scope 3, emissions from raw material procurement can be minimized by sourcing from certified suppliers with established product carbon footprints, prioritizing carbon reduction labeling, and selecting nearby suppliers to reduce transportation-related emissions. These strategies will support the organization in achieving carbon neutrality and progressing toward the net-zero goal. Full article

The potential migration of chemical compounds from plastic food packaging poses significant health risks, necessitating continuous monitoring and enhanced safety protocols. This study aimed to investigate the migration of nine chemical groups, including alanine, acetic acid, cyano derivatives, urea, amines, amides, benzene derivatives, nitrites, and non-specified compounds, across different food categories. A total of 195 packaged food samples from eleven food categories were analyzed using Headspace Gas Chromatography-Mass Spectrometry (GC-MS) to identify and quantify chemical migrants. Statistical analysis revealed significant differences in migration levels among food categories (p < 0.05). Cheese, candies, and chips exhibited the highest concentrations of alanine (65.95 ± 0.6384 mg/kg), acetic acid (57.80 ± 0.6383 mg/kg), and benzene derivatives (59.96 ± 1.844 mg/kg), respectively, while frozen raw meat and seafood showed the lowest levels for most compounds. High benzene and nitrite concentrations in certain samples raised particular concern due to their carcinogenic and toxicological effects. Regression analysis confirmed that food matrix type is a strong predictor of migration levels for several compounds. The findings emphasize the urgent need for stricter regulation, improved analytical techniques, and the development of safer packaging materials to reduce chemical migration risks and protect public health. Full article

Fish is a nutrient-rich food important for the well-being of all age groups. However, through fish ingestion, organisms are also exposed to various contaminants such as mercury, which can be biomagnified to reach the highest levels of concentration in predatory fishes. The aim of this study was to evaluate the consumption of fish and seafood products in the population of an Italian coastal region and to investigate the perception of risk by consumers. A closed-ended questionnaire was administered for this purpose. Regarding the habit of eating fish and seafood products, 92% of the interviewees reported consuming these regularly. Fresh, frozen, and canned products were eaten one to three times a week by 55.0%, 52.1%, and 65.6% of participants, respectively. Swordfish and tuna, species at high risk of methylmercury contamination, were consumed one or more times a month by 79.5% of respondents. Only 37.4% showed awareness of the possible health risk, with 81% citing chemical causes (e.g., methylmercury). Combined actions are needed to contain the risk of exposure to contaminants, such as mercury, through the ingestion of fish and seafood products, including greater consumer information on species to be limited, fisheries monitoring, and controls on contaminant emissions. Full article

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. Full article

Seafood quality preservation remains a critical focus in the food industry, particularly as the freeze–thaw process significantly impacts the freshness and safety of aquatic products. This study investigated quality changes in frozen mackerel subjected to two thawing methods, room temperature (RT) and running water (WT), and assessed the potential of hyperspectral imaging (HSI) for classifying these methods. After thawing, mackerel samples were stored at 5 °C for 21 days, with physicochemical, textural, and spectroscopic analyses tracking quality changes and supporting the development of a spectroscopic classification model. Compared with the WT method, the RT method delayed changes in key quality indicators, including pH, total volatile basic nitrogen (TVB-N), and total viable count (TVC), by 1–2 days, suggesting it may better preserve initial quality. Texture profile analysis showed similar trends, supporting the benefit of RT in maintaining quality. A major focus was on using HSI to assess quality and classify thawing methods. HSI achieved high classification accuracy (R_c² = 0.9547) in distinguishing thawing methods up to three days post-thaw, with 1100, 1200, and 1400 nm wavelengths identified as key spectral markers. The HIS’s ability to detect differences between thawing methods, even when conventional analyses showed minimal variation, highlights its potential as a powerful tool for quality assessment and process control in the seafood industry, enabling detection of subtle quality changes that traditional methods may miss. Full article

In this study, to investigate the quality of wild and farmed frozen southern bluefin tuna, physicochemical analyses and sensory evaluations were conducted. Principal component analysis was then performed using the results obtained to examine the correlation between the bluefin tuna’s taste characteristics and physicochemical properties. The sensory evaluation suggested differences in texture and acidity between wild and farmed fish, whereas the principal component analysis indicated differences in fatty acid and amino acid composition. Wild fish contained higher levels of docosahexaenoic acid and monounsaturated fatty acids, while farmed fish had higher levels of saturated fatty acids. Regarding free amino acids and dipeptides, wild fish had higher levels of anserine and alanine, whereas farmed fish showed higher levels of glutamine and histidine, and acidity was observed in farmed fish. Furthermore, based on the results of the principal component analysis, it was inferred that the content of inosinic acid, which is considered an umami component in fish, may have a low impact on palatability. These factors were suggested to influence the differences between wild and farmed tuna. Full article

The Dietary Guidelines for Americans (DGA) recommend twice-weekly consumption of seafood for health benefits, yet many U.S. consumers have historically fallen short of this target. The economic and societal impacts of the COVID-19 pandemic brought concern about further declines in seafood intake. This study evaluated the influence of COVID-19 on seafood intake among U.S. residents, toward understanding potential public health implications. A nationally representative cross-sectional survey of 1200 U.S. residents conducted in June 2021 evaluated the frequency and types of seafood consumed, and purchase methods used, before and during the early stages of the COVID-19 pandemic. The results (weighted data) indicate most U.S. consumers (90%) eat seafood, yet only 19% meet the seafood DGA. The likelihood of meeting the DGA was higher among consumers who were Asian, Black, or Hispanic; older; unmarried; of higher income; familiar with the DGA; choosing seafood for health reasons; and living in Atlantic or Gulf coast states. During COVID-19, some increased seafood intake for health reasons (45%), while others reduced intake due to factors such as cost (29%), limited availability (16%), and challenges with preparation (11%). Fresh salmon (68%), frozen shrimp (59%), and cooked oysters (41%) were most frequently purchased by consumers of these foods. More consumers indicated purchasing wild salmon (62%), shrimp (44%), and oysters (51%) than farm-raised products, though many were unsure. Fewer consumers included seafood in online grocery orders (36%) than meal kit orders (61%) when using these services. Though many consumers continued to eat seafood despite decreased restaurant patronage, most did not reach the intake level needed to maximize health benefits. Educational and marketing efforts promoting the health benefits of seafood and the convenience of procurement via online purchase methods may encourage intake across demographic groups to benefit public health outcomes in the U.S. Full article

The development of cold chain logistics for seafood plays a pivotal role in guaranteeing food safety, promoting economic progress, reducing losses, and fostering sustainable development, thereby enhancing the overall efficiency of the seafood supply chain. This study conducted a comprehensive investigation into the primary research focuses of the seafood cold chain logistics field using the literature on visualization analysis software (CiteSpace (6.2.R6), VOSviewer (1.6.20), and RStudio Bibliometrix (4.4.0)). A total of 1787 articles were collected and further analyzed from the China National Knowledge Infrastructure (CNKI), Web of Science (WOS), and Google databases over 12 years, establishing a knowledge framework for research in seafood cold chain logistics. Through the utilization of keyword clustering and emerging analysis techniques, the study constructed a knowledge map that intuitively describes the emerging trends and key hotspot in this field. The results indicate a growing trend in the seafood cold chain logistics field, with disciplines such as mathematics, systems, and physics being notably prominent. Key terms such as “cold chain logistics”, “highlighted supply chain management”, “frozen storage techniques”, “cold storage practices”, “post-harvest loss prevention strategies”, and “optimization of the cold chain” frequently appear in the literature, highlighting the importance of interdisciplinary academic research in these areas. By exploring the current development of the seafood cold chain logistics field, we strengthen the research gaps in the literature and propose future research directions. Therefore, well-conducted bibliometric studies can play a crucial role in advancing the field by providing comprehensive insights, facilitating scholarly discussions, identifying knowledge gaps, generating new research ideas, and showcasing their intended contributions to the field. Full article

Tuna products are among the most popular seafoods in the world and widely traded across the globe. China is a major contributor to the worldwide tuna industry as both a producer and an exporter. Employing the Constant Market Share model, this study examines the factors influencing the variations in China’s tuna exports from 2002 to 2022, focusing on global, country, and product type levels. Results show that (1) China’s expanded tuna exporting trade is partially due to the rising worldwide demand for tuna, which is mostly prominent in China’s tuna exports to the USA, Vietnam, and Malaysia, as well as its exports of frozen tuna products. (2) China’s competitive edge in tuna exports has steadily strengthened in most of its principal exporting markets, especially in Japan and the fresh tuna markets. Nevertheless, the competitiveness structure of Chinese tuna exports has challenges in satisfying the diverse requirements of different nations (regions) for various types of tuna products. (3) The second-order effect has been the primary driver of the expansion in Chinese tuna exports, with its contribution rate consistently rising in recent years. In response to the changes in international and domestic tuna markets, China must implement strategies to maximize the potential of the tuna importing market, further improve its global competitiveness, enhance communication and coordination among domestic and international tuna stakeholders, and cultivate domestic tuna markets. Full article

Marine foods are highly perishable products due to their high content of polyunsaturated fatty acids, which can be readily oxidized to form peroxides and secondary oxidation products, thus conferring such foods undesirable organoleptic characteristics and generating harmful compounds that are detrimental to the health of consumers. The use of preservation methods that minimize lipid oxidation is required in the fishing and aquaculture industries. Low temperature storage (chilling or freezing) is one of the most commonly used preservation methods for fish and seafood, although it has been shown that the oxidation of the lipid fraction of such products is partially but not completely inhibited at low temperatures. The extent of lipid oxidation depends on the species and the storage temperature and time, among other factors. This paper reviews the effect of low temperature storage on the lipid quality of fish, either alone or in combination with other preservation techniques. The use of antioxidant additives, high hydrostatic pressure, irradiation, ozonation, ultrasounds, pulsed electric fields, and the design of novel packaging can help preserve chilled or frozen fish products, although further research is needed to develop more efficient fish preservation processes from an economic, nutritional, sensory, and sustainable standpoint. Full article

The consumption of seafood is crucial for food security, but poor hygiene along the food production chain can result in low microbiological quality, posing significant risks for public health and seafood quality. Thus, this study aimed to assess the microbiological quality and antimicrobial sensitivity of E. coli from 69 samples of illegally marketed shrimp and mussels in the Vitória Region, Brazil. These foods exhibited poor microbiological quality due to high counts of mesophilic, psychrotrophic, and enterobacteria microorganisms. While this issue is widespread in this area, shrimp samples displayed higher microbial counts compared to mussels, and fresh mussels had elevated counts of enterobacteria compared to frozen ones. Among the 10 E. coli isolates, none carried the genes blaCTX-M-1, blaCTX-M-2, blaCTX-M-3, blaCTX-M-15, mcr-1, mcr-2, mcr-3, mcr-4, and tet, associated with antibiotic resistance. Phenotypical resistance to tetracycline and fosfomycin was not observed in any isolate, while only 20% demonstrated resistance to ciprofloxacin. Regarding ampicillin and amoxicillin with clavulanic acid, 60% of isolates were resistant, 10% showed intermediate susceptibility, and 30% were sensitive. One isolate was considered simultaneously resistant to β-lactams and quinolones, and none were conserved as ESBL producers. These findings highlight the inherent risks to local public health that arise from consuming improperly prepared seafood in this area. Full article