Fish meal and fish oil replacement has been the focus of very significant research efforts and hundreds of scientific papers in recent years. Despite years of research, fish meal and fish oil remain very important, quasi essential, components of successful commercial feeds for most fish and crustacean species. This generally has an impact on the feed and production costs for many aquaculture pr...

OBJECTIVES Diet has health consequences, which makes knowing the psychological correlates of dietary habits important. Associations between dietary habits and personality traits were examined in a large sample of Estonians (N = 1,691) aged between 18 and 89 years. METHOD Dietary habits were measured using 11 items, which grouped into two factors reflecting (a) health aware and (b) traditional...

This data article reports the chemical properties (moisture, pH, salinity, and soluble solid content) and colors of fermenting materials in salmon fish sauce products. The fish sauce was produced by mixing salt with differing proportions of raw salmon materials and fermenting for three months; the salmon materials comprised flesh, viscera, an inedible portion, and soft roe. Chemical properties ...

Cadmium, lead and mercury contents in fish were studied. Fresh and frozen fish from 17 FAO localities were bought in Czech markets. Atomic absorption spectrometry technique was used for determination of cadmium, lead and mercury concentration. Ten samples exceeded the maximum permissible limit for mercury (0.5 mg/kg or 1 mg/kg for selected fish species) and three fish samples exceeded the maxim...

The risks of contamination of finfish products with active pathogens largely depend on the type of product concerned and disposal methods of the importing country. Frozen fish used as bait or to feed high-value species present the greatest risk as vehicles of contamination because they are unprocessed. Freezing preserves viral- and some bacterial-pathogens, thus the use of such fish as bait can...

A total of 298 fishery products purchased from retail outlets in Galicia (NW Spain) between January 2008 and May 2009 were analyzed for the presence of Staphylococcus aureus. S. aureus was detected in a significant proportion of products (~25%). Incidence was highest in fresh (43%) and frozen products (30%), but it was high in all other categories: salted fish (27%), smoked fish (26%), ready-to...