Off-flavors in aquaculture products, part 3
Off-flavor compounds produced by low-molecular-weight amine compounds present in fish are degraded into ammonia or other nitrogenous compounds during storage.
Off-flavors in aquaculture products, part 2
Off-flavors in seafood can stem from a variety of sources. Industrial effluents can at least secondarily contribute to off-flavors in fish. Off-flavor oxidative carbonyl compounds increase during cold storage of some farmed fish.
Off-flavors in aquaculture products, part 1
Off-flavors in pond and recirculating aquaculture systems have occurred through the biological production of geosmin and 2-methylisoborneol. The compounds are rapidly absorbed through the gills of fish, but depuration can require days or weeks.
A brief look at genetically modified salmon
If approved by FDA, fast-growing genetically modified salmon will provide a safe and nutritious product similar to other farmed Atlantic salmon.
Food safety at the molecular level: Crossing the ecological threshold
A zero-tolerance precautionary approach to certain antibiotics in food has proven unworkable as a result of continuing analytical progress for food safety.
Post-harvest quality of freshwater prawns, part 2
Freshwater shrimp can contain pathogenic bacteria that cause illness unless care is exercised by producers, retailers and consumers. Many of the human pathogens can survive frozen storage, but are killed or inactivated by thermal processes.
Post-harvest quality of freshwater prawns, part 1
Spoilage in freshwater prawns is endogenous rather than exogenous and results from proteolytic enzymes in the cephalothorax.
Pacific oysters, abalone undergo sensory evaluation
A pilot study on the sensory properties of Pacific oysters and abalone conducted at the CSIRO Sensory Laboratory in Australia found differences among the samples produced in different growing conditions and regions.
Pangasius for western aquaculture
With pangasius imports growing in Central and South American production areas, one response is to introduce the fish as a new aquaculture species.
An examination of seafood packaging
Some substances can migrate from plastics and other seafood packaging materials into the product. Even if the substances are not harmful, they can affect the flavor and acceptability of the food.
Ice slurry expands product cooling, preservation options
Ice slurry can provide even chilling of seafood at harvest to slightly above the freezing point and maintain this temperature throughout the cold chain.
Detection of histamine-producing bacteria in fish
Methods for analyzing histamine in fish, which causes many seafood-related illnesses, include test kits and high-performance chromatographic liquids.
Shrimp farming in Brazil
Shrimp farming in Brazil grew rapidly from the late 1990s to 2003. Brazil can again become a global leader, for it has 600,000 ha of suitable area with excellent natural conditions and infrastructure, and a large internal market.
Thermal pasteurization of crustacean products
Pasteurization of crustaceans, which can extend shelf life to years, preserves many of the chemical and physical characteristics of the original seafood and destroys most spoilage and many pathogenic bacteria.
Better to eat – farmed or wild salmon?
There is a widely promoted misconception that eating wild-caught fish is better for the oceans than eating farmed seafood. On a global basis, however, sustainably farmed fish may represent 60 times more efficient use of anchovies and other baitfish resources than wild fish.
Seafood chilling, preservation with ice slurry
Microbiological, biochemical and sensory analyses have concluded that rapid cooling with ice slurry achieves good quality and yield for many fish species.