Search Results (37)

The COVID-19 pandemic had significant global impacts. In Japan, consumers refrained from going out, and dining out decreased significantly, which strongly affected the restaurant industry and resulted in a shift in food demand from eating out to home consumption. The seafood industry is no exception to this trend. This study surveyed 300 individuals with experience in seafood transactions across wholesalers, restaurants, and retailers to examine how the pandemic influenced supply and demand patterns from a distribution perspective. Results indicated that while the volume of luxury seafood handled by restaurants and wholesalers decreased, the volume handled by retailers increased. Conversely, the volume of inexpensive popular seafood declined across all three sectors. The findings suggest that some of the luxury seafood previously sold to restaurants was redirected to retailers as consumer demand shifted from dining out to home consumption during the pandemic. Full article

Food irradiation is gaining popularity worldwide due to its potential to extend shelf life, improve hygienic quality, and meet trade requirements. The electron paramagnetic resonance (EPR) method is a reliable and sensitive technique for detecting untreated and irradiated foods. This study investigated the effectiveness of EPR in identifying irradiated meat and seafood containing bones. Beef, lamb, chicken, and various fish were irradiated with electron beams at different doses and analysed using an EPR spectrometer. During irradiation, the food samples were surrounded by small ice bags to prevent autodegradation of cells and nuclei. After the irradiation process, the samples were stored at −20 °C. For EPR signal recording, the flesh, connective tissues, and bone marrow were removed from the bone samples, which were then oven-dried at 50 °C. The EPR spectra were recorded using an X-band EPR analyzer. Unirradiated and irradiated samples were identified based on the nature of the EPR signals as well as the g-values of symmetric and asymmetric signals. The study found that the EPR method is effective in distinguishing between unirradiated and irradiated bone-containing foods across nearly all applied radiation doses. The peak-to-peak amplitude of the EPR signals increased with increasing radiation doses. It was observed that unirradiated bone samples showed low-intensity symmetrical signals, while irradiated samples showed typical asymmetric signals. Overall, the study demonstrated that the EPR method is a reliable and sensitive technique for identifying irradiated foods containing bones and can be used for the control, regulation, and proper surveillance of food irradiation. Full article

Shrimp is one of the most popular and widely consumed seafood products worldwide. It is highly perishable due to its high moisture content. Thus, dehydration is commonly used to extend its shelf life, mostly via air drying, leading to a temperature increase, moisture removal, and matrix shrinkage. In this study, a mathematical model was developed to describe the changes in moisture and temperature distribution in shrimp during hot-air drying. The model considered the heat and mass transfer in an irregular-shaped computational domain and was solved using the finite element method. Convective heat and mass transfer coefficients (57.0–62.9 W/m²∙K and 0.007–0.008 m/s, respectively) and the moisture effective diffusion coefficient (6.5 × 10⁻¹⁰–8.5 × 10⁻¹⁰ m²/s) were determined experimentally and numerically. The shrimp temperature and moisture numerical solution were validated using a cabinet dryer with a forced air circulation at 60 and 70 °C. The model predictions demonstrated close agreement with the experimental data ($R^2\ge$ 0.95 for all conditions) and revealed three distinct drying stages: initial warming up, constant drying rate, and falling drying rate at the end. Initially, the shrimp temperature increased from 25 °C to around 46 °C and 53 °C for the process at 60 °C and 70 °C. Thus, it presented a constant drying rate, around 0.04 kg/kg min at 60 °C and 0.05 kg/kg min at 70 °C. During this stage, the process is controlled by the heat transferred from the surroundings. Subsequently, the internal resistance to mass transfer becomes the dominant factor, leading to a decrease in the drying rate and an increase in temperatures. A numerical analysis indicated that considering the irregular shape of the shrimp provides more realistic moisture and temperature profiles compared to the simplified finite cylinder geometry. Furthermore, a sensitivity analysis was performed using the validated model to assess the impact of the mass and heat transfer parameters and relative humidity inside the cavity on the drying process. The proposed model accurately described the drying, allowing the further evaluation of the quality and safety aspects and optimizing the process. Full article

Scallops, an economically important seafood, are popular as fried snacks. Vacuum low-temperature frying creates crispy, healthier foods that meet consumer demand for nutritious snacks with excellent texture. However, research on vacuum frying for shellfish products remains limited. This study aimed to optimize the process for developing a healthy, crispy snack that retains the original shape of the Yesso scallop (Patinopecten yessoensis) adductor muscle using vacuum low-temperature frying technology. The effects of various frying methods on the scallops were analyzed. The vacuum low-temperature frying process was optimized based on evaluations of physical, chemical, and sensory properties. Frying conditions were optimized using response surface methodology, with temperature (X1: 90.1–109.9 °C) and time (X2: 186–774 s) as variables. Based on moisture (5.6 ± 0.1 g/100 g), hardness (1470 ± 5.0 g/cm²), and sensory chewiness (7.6 ± 0.2 points) analyses, 99.9 °C and 480 s were identified as the optimal conditions. Validation was conducted through sensory evaluation by 30 trained panelists. Scallops produced under these optimal frying conditions exhibited low water activity (aw) (0.46), desirable texture (1428 g/cm²), palatability (7.9 points), and high protein content (45.6 g/100 g). The predicted and experimental values for frying temperature and time showed strong agreement, validating the reliability of the optimization model. Full article

Microplastics (MPs) are reported as ubiquitous in the environment. In recent years, these microplastic particles have been found in table salt, seafood, and honey, as well as in drinking water. However, the process by which water reaches households for consumption has not yet been investigated. Thus, we compared the concentration, shape, color, size, and polymer types of MPs in water sources that have passed through different filtration techniques for human consumption such as water purifiers, ceramic filters, and tap water. A total of 9262 items of microplastics were identified in the analyzed water samples. Higher MP concentration (ANOVA, F = 68.16; D.F. = 2; p < 0.01) was observed in water from purifiers (1.41 MPs/L) and taps (1.13 MPs/L) compared to ceramic filter water (0.49 MPs/L). Transparent fibers ranging in size from <500 µ to >5 mm, composed of polyester, polypropylene, and polyamide, were predominant in all water samples. We emphasize that regulations and restrictions related to the production and use of plastics, promotion of environmental education (scientific dissemination) for the population, and the development and popularization of filters that promote the retention of MPs at the source and also in sinks are useful measures for reducing contamination of water bodies and water for human consumption. Full article

Abalone, a marine edible gastropod with nutritional value, is a popular seafood delicacy worldwide, especially in Asia; however, viscera by-products are generally discarded during processing. Therefore, we investigated the skin health benefits of abalone viscera ultrasonic extract (AVU) in human dermal fibroblasts (HDFs) and human keratinocyte (HaCaT) cells. AVU showed valuable protein contents, indicating that it is a worthy and safe material for industrial application. AVU increased collagen synthesis production and messenger RNA (mRNA) expression of Collagen Type I Alpha 1, 2, and 3 chains through the transforming growth factor beta/suppressor of mother against the decapentaplegic pathway in HDF cells. AVU also increased hyaluronic acid production, upregulated Hyaluronan Synthases 1, 2, and 3, filaggrin and aquaporin3 mRNA levels, and downregulated hyaluronidase mRNA levels in HaCaT cells. Furthermore, mechanistic studies showed that AVU increased the phosphorylation of extracellular signal-regulated kinase, p38, and cyclic AMP response-binding protein activation. AVU activated the transcription factors, phosphoinositide 3-kinase, protein kinase B, and nuclear factor kappa B cell p65 and downregulated the degranulation of inhibitory kappa B in HaCaT cells. Studies of hyaluronic acid production in AVU by inhibiting EKR, p38 and NF-κB have shown that p38 MAPK and NF-κB signaling are pivotal mechanisms, particularly in the AVU. These results demonstrated that AVU produced from by-products may improve skin health and may thus be used as a functional food and cosmetics ingredient. Full article

Mackerel is one of the most popular fish in Korea. However, the determinants of consumer purchase behaviors have not been identified, even though mackerel is an important fish to Korean consumers. This study aims to predict the determinants affecting consumer purchase intentions for mackerel in the Korean domestic market. For this, the author conducted a questionnaire survey, predicted the consumers’ purchase intentions for mackerel using PLS-SEM (partial least squares structural equation modeling), and evaluated the predictions using the TPB (theory of planned behavior) model. Moreover, this study examined whether there is a difference in consumers’ purchase intentions between Korean and Norwegian mackerel. As a result, it is identified that the quality and utility of exogenous constructs indirectly affected the purchase intention (PI) through attitude toward the behavior (AB). In addition, the PI was affected by the subject norm (SN), which was affected considerably by the industrial conditions (IC) of exogenous constructs. Furthermore, the PI was also influenced by perceived behavioral control (PBC), which has the strongest impact on the PI. However, the purchase determinants of consumers were not different between Korean and Norwegian mackerel. In conclusion, Korean consumers consider quality and utility when they purchase mackerel, and their positive attitude can help them make a purchasing decision. Moreover, the more they recognize the conditions of production, business, and culture, the higher their intention is to purchase mackerel because they are forming a positive social atmosphere. Furthermore, whether they have the financial leeway and repulsion also represents factors in their purchase intention for mackerel. Finally, although Korean consumers prefer domestic seafood, they do not have different preferences when purchasing mackerel. Full article

The COVID-19 pandemic, with increased home cooking and decreased restaurant dining, significantly altered seafood consumption patterns. By applying an ordered logit model to identify factors affecting seafood consumption during the pandemic, this study found that the shift in seafood consumption was driven by factors such as changes in meal preparation methods, more time spent at home, and shifts in financial situations. While take-out consumption boosted overall seafood intake, popular varieties saw a rise in home consumption, while high-end seafood suffered from decreased demand as consumers focused more on home dining. This study underscores the importance of supporting suppliers, restaurants, and retailers dealing with high-end seafood, as they face economic challenges due to reduced consumption. In summary, pandemic-induced restrictions on mobility led to a notable transition from restaurant-prepared seafood to home-cooked options, highlighting the need for targeted policies to aid affected sectors. 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

Seafood provides rich sources of nutrients and generates relatively minimal environmental impacts; however, it tends to be underrepresented in discussions around food security. The objective of this study was to determine Canadians’ preferences and opinions regarding seafood consumption. Of the 1000 Canadians that were surveyed, most consume seafood regularly (87%). Apart from preference, nutrition was the primary reason for eating seafood (64%), and not affordability (21%). Younger Canadians, including Millennials (57%) and Gen Z (58%), placed a higher emphasis on preparation and cooking methods when purchasing seafood. Frozen seafood was the most popular selection for home consumption. Most Canadians prefer wild seafood; however, nearly as many had no preference for wild or farmed seafood. Most Canadians indicated that farmed seafood is a sustainable method of harvesting (49%), and many were willing to pay more for certified sustainable seafood. The environment and climate change are important factors when making food choices (54%), and most Canadians prefer to buy seafood that was harvested in Canada (74%). These results provide valuable insight into the attributes that Canadians value in their seafood choices. Sustainable, nutritious seafood with minimal environmental impacts should remain key areas of consideration to grow the seafood sector in Canada. Full article

The popularity of seafoods is high due to their superb dietary properties and healthy composition. However, it is crucial to understand whether they adequately contribute to our essential nutritional needs. Small amounts of essential metals are indispensable in the human body to proper physiological functioning; their deficiency can manifest in various sets of symptoms that can only be eliminated with their intake during treatment or nutrition. However, the excessive consumption of metals can induce undesirable effects, or even toxicosis. Shellfish, oyster, and squid samples were collected directly from a fish market. After sample preparation, the concentration of essential metals (cobalt, chromium, copper, manganese, molybdenum, nickel, and zinc) was detected by Inductively Coupled Plasma Optical Emission Spectrometry. The results were analyzed statistically using ANOVA and two-sample t-tests. The average concentration of the investigated essential elements and the calculated burden based on the consumption were below the Recommended Dietary Allowances and Tolerable Upper Intake Levels. Based on these results, the trace element contents of the investigated seafoods do not cover the necessary recommended daily intake of them, but their consumption poses no health hazard due to their low levels. Full article

Plant-based seafood analogs are gaining increasing popularity as replacements for traditional fish and other seafood products due to environmental (stock depletion, pollution, and bycatch issues) and health (bioaccumulated toxins, norovirus, and allergies) concerns associated with them. Several companies have launched plant-based fish products, but the market still lacks alternatives to shellfish and other sea delicacies. In this study, a plant-based sea foie gras (monkfish liver product) analog was developed using duckweed RuBisCO protein and omega-3-rich flaxseed oil to form emulsion gels. These gels consisted of a high concentration of flaxseed oil droplets dispersed within a gelled RuBisCO protein network. It was hypothesized that the high disperse phase volume fraction of the oil droplets and the heat-set gelation properties of the RuBisCO proteins would enable us to create emulsion gels that mimicked the properties of sea foie gras. A natural pigment (β-carotene) was incorporated into the oil phase of the emulsions to mimic the red-orange color of conventional sea foie gras. The structural, textural, and optical properties of real and plant-based sea foie gras analogs were characterized using scanning electron microscopy, confocal microscopy, dynamic shear rheology, texture profile analysis, and colorimetry. Emulsion gels prepared using 40% flaxseed oil and 10% RuBisCO proteins produced plant-based products that closely simulated the texture and color of the real products. Rheological analysis suggested that the oil droplets acted as active fillers within the protein gels. Our results suggest that emulsion gels may be used to create more sustainable and healthier plant-based seafood products. Full article

Refrigerated raw oysters, including Pacific oysters (Magallana gigas), eastern oysters (Crassostrea virginica), and European flat oysters (Ostrea edulis), are popular seafood products. Pathogenic contamination and spoilage during storage and transport limit their shelf life. High hydrostatic pressure (HHP) and irradiation effectively reduce pathogens and spoilage microorganisms in raw oysters while preserving their taste and texture. This review article presents a comprehensive analysis of the use of HHP and irradiation as sanitation methods for raw oysters, incorporating findings from geographical distribution, mathematical modeling, and radiation quality’s impact on sterilization efficacy. The results demonstrate that untreated eastern oysters can maintain a total bacterial count below the recommended limit of 10⁷ CFU/g for only 2–3 weeks at 5 °C, and are at risk of harboring pathogens such as Vibrio spp. and norovirus. HHP treatment at 600 MPa and irradiation treatment at 2 kGy can effectively reduce the pathogen load in raw oysters. However, supplementary measures such as additional cleaning or lower temperatures are required to prolong the shelf life of treated raw oysters to 2–3 weeks. Taken together, the application of HHP and irradiation to raw oyster sanitation represents a promising approach for enhancing the safety and quality of this beloved seafood delicacy. Full article

The rising popularity of undercooked or raw seafood containing larvae of the Anisakis parasite has led to issues of public health concern due to allergic manifestations. We conducted an observational study on the use of an innovative Anisakis allergy diagnostic algorithm in a convenience sample of 53 allergic outpatients recruited in Western Sicily, between April 2021 and March 2022. We included individuals with an anamnesis suggestive of IgE sensitization to Anisakis reporting clinical manifestation in the last month due to allergic reactions after eating fresh fish, or in subjects at high exposure risk with sea products while abstaining from fish ingestion, excluding those with documented fish sensitization. Outpatients were tested via Skin Prick Test, IgE-specific dosage and Basophil Activation Test (BAT). Twenty-six outpatients were diagnosed with Anisakis, while 27 with Chronic Urticaria (CU). We found a seven-fold excess risk for Anisakis (p4) positivity in the Anisakis allergic outpatients, as compared to the CU ones. BAT showed the best diagnostic accuracy (92.45%) and specificity (100%), while specific IgE to Ascaris (p1) documented the best sensitivity (92.31%) but a very low specificity (37.04%). In conclusion, our findings may represent a potentially useful contribution to the future development of updated clinical guidelines. Full article

Gene editing and gene silencing techniques have the potential to revolutionize our knowledge of biology and diseases of fish and other aquatic animals. By using such techniques, it is feasible to change the phenotype and modify cells, tissues and organs of animals in order to cure abnormalities and dysfunctions in the organisms. Gene editing is currently experimental in wide fields of aquaculture, including growth, controlled reproduction, sterility and disease resistance. Zink finger nucleases, TALENs and CRISPR/Cas9 targeted cleavage of the DNA induce favorable changes to site-specific locations. Moreover, gene silencing can be used to inhibit the translation of RNA, namely, to regulate gene expression. This methodology is widely used by researchers to investigate genes involved in different disorders. It is a promising tool in biotechnology and in medicine for investigating gene function and diseases. The production of food fish has increased markedly, making fish and seafood globally more popular. Consequently, the incidence of associated problems and disease outbreaks has also increased. A greater investment in new technologies is therefore needed to overcome such problems in this industry. To put it concisely, the modification of genomic DNA and gene silencing can comprehensively influence aquatic animal medicine in the future. On the ethical side, these precise genetic modifications make it more complicated to recognize genetically modified organisms in nature and can cause several side effects through created mutations. The aim of this review is to summarize the current state of applications of gene modifications and genome editing in fish medicine. Full article