Lauric arginate (LAE) has been found to be effective against various foodborne pathogens. In this study, the antimicrobial efficacy of LAE against Salmonella and mesophilic organisms was evaluated in fresh, skinless, boneless, uncooked chicken breast fillets. The effect of LAE treatments on pH and color of breast fillets was also assessed. Chicken breast fillets were inoculated with a 4-strain ...

Optimal packaging and storage conditions for fresh tilapia fillets were established by evaluating sensory and microbiological changes, as well as monitoring physicochemical properties. Nile tilapia (Oreochromis niloticus) farmed in recirculation aquaculture system was filleted, deskinned, and packaged in air and 50% CO2/50% N2 prior to chilling and superchilling storage at 1°C and -1°C. Sensory...

Gonadal development in fish is a dominant physiological process that alters growth and fat metabolism, thereby affecting fillet quality. Sterile, triploid (3 N) female rainbow trout are generated by pressure-induced shock of zygotes (3NP), crossing diploid (2 N; fertile) tetraploid (4 male to produce offspring 100% the time (3NC; sterile). We have shown intercross-triploids (3NC) faster rates t...

Skinless breast fillets were harvested from broilers fed with 0, 0.25, 0.5, or 1.0% conjugated linoleic acid (CLA) for 3 weeks. Fillets were either vacuum or aerobically packaged, then irradiated at 0 or 3.0 kGy using a Linear Accelerator. Breast fillets were analyzed for thiobarbituric acid reactive substances (TBARS), volatile profiles, and color at 0 and 7 days of storage at 4°C. Dietary CLA...

There is no comprehensive method for differentiating between fresh and frozen-thawed fish fillets. This an ongoing problem, particularly in relation to regulations. In this study, we showed the relevance of using properties mitochondria discriminate fillets from The use red muscle fibres Gilthead sea bream allowed us leave their physiological environment avoid possible alterations mitochondrial...

This study aims to examine the nutritional composition (amino acid and fatty acid) fillet color of commercially produced cultured fish Black Sea. All species [(sea bass (Dicentrarchus labrax), sea bream (Sparus aurata), turbot (Scophthalmus maximus), large rainbow trout (Oncorhynchus mykiss)] were collected from Sea’s aquaculture sites in 2020. Total amino values fillets listed as bream>...

A variety of parasitic infections might be acquired by ingesting raw or undercooked fin fish (Table 1).1-3 Fish tapeworm, or Diphyllobothrium spp, is acquired by eating raw or undercooked freshwater or anadromous fish (ie, sea fish that spawn in freshwater rivers, such as salmon). Marinated and smoked fish can also transmit the worm.4 While cases in previously endemic areas have decreased, like...

This study was designed to investigate the effects of dietary astaxanthin levels on growth performance, feed utilization, muscle pigmentation, and antioxidant capacity in juvenile rainbow trout. Four experimental diets were formulated to contain 0, 50, 75, and 100 mg/kg astaxanthin (designed as AX0, AX50, AX75, and AX100). Each diet was fed to triplicate groups of fish (18.5 g/fish) for 10 week...