One of the simplest methods for short-term handling and storage of fish is the refrigeration in combination with dip treatments. This study was conducted to determine the effect of pre-storage α-tocopherol acetate dipping treatments on lipid stability of refrigerated rainbow trout fillets. Trout fillets were dipped in α-tocopherol acetate solutions (200 and 500 mg kg-1 flesh) and subsequently s...

Muscolino D., Giarratana F., Beninati C., Ziino G., Giuffrida A., Panebianco A. (2016): Effects of allyl isothiocyanate on the shelf-life of gilthead sea bream (Sparus aurata) fillets. Czech J. Food. Sci., 34: 160–165. The effect of allyl isothiocyanate (AITC), a natural compound found in plants belonging to the family Cruciferae, on the shelf-life of fish fillets was evaluated. Preliminarily, ...

Fish consumption is associated with both health benefits from high-quality proteins, minerals, vitamins, and fatty acids and risks from contaminants in fish. Fish consumption advisories are issued by many government agencies to keep exposure to contaminants at a safe level. Such advisories are typically based on fillets and neglect consumption of other fish parts such as eggs by certain subpopu...

Fish authentication is a major concern not only for the prevention of commercial fraud, but also for the assessment of safety risks deriving from the undeclared introduction of potentially dangerous toxic or allergenic substances or environmentally damaging fish where endangered species are involved. Moreover, food authentication might affect the diet of certain groups of consumers, such as fol...

The globalization of fish and fishery products markets combined with the increase of consumer demand lead to a huge variety of non-endemic fish species in the marketplace. This might raise concerns about the inability of fish inspectors to distinguish fish species with similar morphological characteristics, particularly when they are processed and sold as fillets or slices in the country of ori...

A raw fish-juice was prepared and sterilized through the use of (60)Co gamma-irradiation. It was evaluated for suitability in an agar medium for testing the proteolytic activity of bacteria isolated from fish. Microorganism proteolytic activity was also detected by conventional methods with skim milk-agar. We tested 1,145 isolates from fresh and spoiling irradiated (0.0, 0.3, and 0.6 Mrad) yell...

Organochlorine pesticide residues and polychlorinated biphenyls were determined in raw materials, fish feeds and fillets from fish exposed through the productive cycle (14 months) to experimental diets with different percentages of fish oil replacement with vegetable oils. Detectable amounts of organochlorine compounds were found in raw materials derived from fish sources with none being detect...