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  • image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/
    Authors: Yueming, Dersjant-Li; Ajay, Awati; Hagen, Schulze; Gary, Partridge;

    This review focuses on phytase functionality in the digestive tract of farmed non-ruminant animals and the factors influencing in vivo phytase enzyme activity. In pigs, feed phytase is mainly active in the stomach and upper part of the small intestine, and added phytase activity is not recovered in the ileum. In poultry, feed phytase activities are mainly found in the upper part of the digestive tract, including the crop, proventriculus and gizzard. For fish with a stomach, phytase activities are mainly in the stomach. Many factors can influence the efficiency of feed phytase in the gastrointestinal tract, and they can be divided into three main groups: (i) phytase related; (ii) dietary related and (iii) animal related. Phytase-related factors include type of phytase (e.g. 3- or 6-phytase; bacterial or fungal phytase origin), the pH optimum and the resistance of phytase to endogenous protease. Dietary-related factors are mainly associated with dietary phytate content, feed ingredient composition and feed processing, and total P, Ca and Na content. Animal-related factors include species, gender and age of animals. To eliminate the antinutritional effects of phytate (IP6), it needs to be hydrolyzed as quickly as possible by phytase in the upper part of the digestive tract. A phytase that works over a wide range of pH values and is active in the stomach and upper intestine (along with several other characteristics and in addition to being refractory to endogenous enzymes) would be ideal. © 2014 The Authors. Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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    Journal of the Science of Food and Agriculture
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    Journal of the Science of Food and Agriculture
    Article . 2014 . Peer-reviewed
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      image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/ Europe PubMed Centra...arrow_drop_down
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      Journal of the Science of Food and Agriculture
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      Journal of the Science of Food and Agriculture
      Article . 2014 . Peer-reviewed
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  • image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/
    Authors: Oliveira, Helena; Gonçalves, Amparo; Nunes, Maria L; Vaz‐Pires, Paulo; +1 Authors

    BACKGROUND: The aim of this study was to analyse the influence of desalting temperature, fish thickness and desalting time on the mass transfer kinetics during the cod desalting process by physico-chemical analyses. RESULTS: Both water uptake and salt loss increased with increasing temperature (15 °C > 10 °C > 5 °C) up to 24 h in ‘thicker’ pieces. The equilibrium achievement was faster in ‘thinner’ pieces and also with increasing temperature. Longer desalting times at 10 °C can be a good practice to be used during cod desalting at an industrial scale in order to obtain commercial products with higher yields. The faster mass transfer during desalting of ‘thinner’ pieces appears to follow three periods as a result of diffusion of the components (water, NaCl, and soluble proteins) because of the concentration differences, and pressure gradients due to expansion/shrinkage of the protein matrix, which is dependent on the NaCl content. The refractive index can be used by industry as an indirect measurement to determine the moment at which the ‘thicker’ samples are near the ZNaCl = YNaCl equilibrium. CONCLUSION: Optimum combinations between the process variables analysed are essential in order to speed up the mass transfer kinetics during cod desalting at an industrial scale. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry The authors thank the Portuguese Foundation for Science and Technology (FCT) for the funding provided to H. Oliveira through a PhD grant (SFRH/BD/33394/2008) and also the support of FCT under the PEst-OE/AGR/UI4033/2011 project. The authors also would like to thank the group from ESAC chemical laboratory who provided valuable help whenever necessary.

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    Journal of the Science of Food and Agriculture
    Other literature type . Article . 2016 . Peer-reviewed
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    Authors: Tejada, Margarita; Olivares, Fabiola; de las Heras, Cristina; Careche, Mercedes; +7 Authors

    [Background]: Some technological and food processing treatments applied to parasitized fish kill the Anisakis larvae and prevent infection and sensitization of consumers. However, residual allergenic activity of parasite allergens has been shown. The aim here was to study the effect of different heat treatments used in the fish canning processing industry on the antigen recognition of Anisakis L3. Bigeye tuna (Thunnus obesus) and yellowfin tuna (Thunnus albacares) were experimentally infected with live L3 Anisakis. After 48h at 5±1°C, brine was added to the muscle, which was then canned raw (live larvae) or heated (90°C, 30min) (dead larvae) and treated at 113°C for 60min or at 115°C for 90min. Anisakis antigens and Ani s 4 were detected with anti-crude extract and anti-Ani s 4 antisera respectively. [Results]: Ani s 4 decreased in all lots, but the muscle retained part of the allergenicity irrespective of the canning method, as observed by immunohistochemistry. Dot blot analysis showed a high loss of Ani s 4 recognition after canning, but residual antigenicity was present. [Conclusion]: The results indicate that heat treatment for sterilization under the conditions studied produces a decrease in Ani s 4 and suggest a potential exposure risk for Anisakis-sensitized patients. This work has been financed by the Spanish project PlanNacional de I + D + i AGL2009-12485-C03-01/02/03 (ANIDET)and FP7-312068 EU PARASITE. Peer Reviewed

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    Authors: Verrez-bagnis, Veronique; Delbarre Ladrat, Christine; Noel, Joelle; Fleurence, Joel;

    AbstractThe effects of m‐calpain isolated from the skeletal muscle of sea bass on sarcoplasmic and myofibrillar proteins isolated from the same tissue were examined in vitro. Incubation of sarcoplasmic proteins with m‐calpain resulted in only a slight decrease (0.7 kDa) in the molecular weight (MW) of a 26.5 kDa protein. Degradation of myofibrils, monitored by quantification of TCA‐soluble peptides generated, resulted in the maximum amount of peptides being generated after 1 h of incubation at 25 °C. Noticeable modifications in the SDS‐PAGE profile of digested myofibrils were observed, including partial denaturation of myosin heavy chain and the release of tropomyosin, ∼69 and ∼27 kDa doublet bands and a few polypeptides of MW lower than 20 kDa in the soluble fraction. Examination of the degradation patterns of myofibrillar proteins using Western blotting showed that α‐actinin was partially degraded, with release of native α‐actinin and its fragments from myofibrils, whereas desmin was highly degraded after 2 h of digestion.© 2002 Society of Chemical Industry

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    Journal of the Science of Food and Agriculture
    Article . 2002 . Peer-reviewed
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      image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/ Journal of the Scien...arrow_drop_down
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      Journal of the Science of Food and Agriculture
      Article . 2002 . Peer-reviewed
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    Authors: Eymard, Sylvie; Carcouët, Elodie; Rochet, Marie-Joelle; Dumay, Justine; +2 Authors

    AbstractWhen fatty fish are transformed into surimi, lipid oxidation takes place, decreasing the quality of the product. This study was aimed to identify the critical stages of the process in terms of the development of lipid oxidation. Horse mackerels were transformed into surimi on a pilot line and samples taken (hand‐skinned fillets = minced fillets, mince, washed and refined minces, paste, surimi and washing water). Most of the lipids were removed during the process and neutral lipids were lost in higher proportion than polar lipids. As a consequence, total lipids of surimi contained more polyunsaturated fatty acids (338 ± 19 g kg−1) than total lipids of the minced fillets (220 ± 8 g kg−1). Thiobarbituric acid reactive substances (TBARS) was higher in the minced fillets than in the mince because less subcutaneous fat and dark muscle were removed during hand‐mincing, indicating that the settings of the skinning–deboning machine can strongly influence the final quality of the product. Concentrations of lipid oxidation products increased significantly during the next stages of surimi processing. The increase was more pronounced for TBARS than hydroperoxides. Concentrations in hydroperoxides were similar in mince and washed mince (15.3 ± 2.8 and 16.6 ± 2.8 mmoles kg−1 lipid) and increased in refined mince (29.6 ± 2.8 mmoles kg−1 lipid). TBARS accounted for 2.7 ± 1.0 mg kg−1 lipid in mince, 40.4 ± 2.3 mg kg−1 lipid in washed mince and 237 ± 7 mg kg−1 lipid in refined mince. Hydroperoxides and TBARS were found in appreciable amounts in washing water (76.9 ± 4.7 mmoles kg−1 lipid and 479 ± 8 mg kg−1 lipid respectively), when they decreased in surimi (27.3 ± 3.8 mmoles kg−1 lipid and 44.2 ± 0.8 mg kg−1 lipid respectively) compared with refined mince. This shows that the last dewatering stage is crucial to ensure surimi quality. Copyright © 2005 Society of Chemical Industry

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    Journal of the Science of Food and Agriculture
    Article . 2005 . Peer-reviewed
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      Journal of the Science of Food and Agriculture
      Article . 2005 . Peer-reviewed
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    Authors: Serot, Thierry; Regost, Christelle; Arzel, Jacqueline;

    AbstractThe effect of fatty acid composition on odour‐active compounds in brown trout (Salmo trutta) muscle was evaluated. The fillets were obtained from three groups of fish fed experimental diets containing either fish oil (FO), soybean oil (SO) or linseed oil (LO). Muscle fatty acid composition was shown to be influenced by diet. Thirty‐one odorous compounds were detected by gas chromatography/olfactometry (frequency‐of‐detection method). Most of these compounds were formed by the oxidation of unsaturated fatty acids. Independently of diet, (E)‐2‐pentenal, (E)‐2‐pentenol and (E)‐2‐hexenol contribute strongly to the odour of brown trout. (E,Z)‐2,4‐Heptadienal was detected with high frequency in fish fed diets containing high levels of n‐3 PUFAs (FO and LO groups). Hexanal, (E)‐2‐hexenal and 2‐nonanol seem to contribute most to the odour of fish fed diets containing vegetable oils. Many odorous compounds were derived from the oxidation of mono‐ and di‐unsaturated fatty acids, which could be promoted by high levels of PUFAs.© 2002 Society of Chemical Industry

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    Journal of the Science of Food and Agriculture
    Article . 2002 . Peer-reviewed
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      Journal of the Science of Food and Agriculture
      Article . 2002 . Peer-reviewed
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    Authors: Huidobro, Almudena; Tejada Yábar, Margarita;

    This work covers a year's study of the foaming capacity (FC) of minced muscle of three fish species—blue whiting (Micromesistius poutassou R). horse mackerel (Trachurus trachurus L), and mackerel (Scomber scombrus L)—caught in two different seasons (January and July) and stored at – 18°C. Periodic assays were performed to determine protein solubility, FC and dimethylamine formation. The results show that FC is initially inhibited by the presence of the species own lipids; however, during frozen storage this effect is attenuated and thus FC increases. The results corroborate the view that protein solubility is not an indispensible requisite for FC, and that mere dispersion of proteins is sufficient. However, FC is not diminished by changes in protein during frozen storage when this deficiency is offset by sufficient protein concentration. On the other hand, FC is clearly affected by the formaldehyde generated during frozen storage, so that beyond a certain level the aggregates formed as a result of formaldehyde formation are too large to disperse, and hence FC decreases drastically. Financial support for this study was provided by the CICyT (Project ALI88-0146). Peer Reviewed

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    Journal of the Science of Food and Agriculture
    Article . 1992 . Peer-reviewed
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      Journal of the Science of Food and Agriculture
      Article . 1992 . Peer-reviewed
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    Authors: Dumay, Justine; Allery, Marion; Donnay-moreno, Claire; Barnathan, Gilles; +3 Authors

    AbstractBACKGROUND: Fish by‐products are not considered as valuable raw materials even if they usually contain valuable components such as lipids. Fish lipids are well known for their nutritional potential and health effects but their extraction remains problematic due to the use of organic solvents. Enzymatic hydrolysis such as the proteolysis of tissues can lead to lipid extraction.RESULTS: Hydrolysis of sardine heads by Protamex was studied (temperature, hydrolysis time and enzyme–substrate ratio) using response surface methodology in order to obtain the highest release of lipids and particularly phospholipids. No relation between the degree of hydrolysis and lipid recovery were depicted; however, optimum conditions for both the release of lipids and phospholipids were found to be similar (29 min, 31 °C with 2.6 g kg−1 enzyme). Under these hydrolysis conditions, rich lipid and phospholipid fractions (oily and aqueous fractions) can be recovered when time, temperature and enzyme consumption are minimized. Analytical data have revealed that they contain high‐quality lipids, especially ω3 fatty acid.CONCLUSION: This study demonstrated that proteolysis can be used for high lipid recovery from little‐exploited biomass like fish heads without requiring solvent or thermal treatment. Resulting phospholipids, fatty acids and peptides could be utilized for nutritional or feed purposes. Copyright © 2009 Society of Chemical Industry

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    Journal of the Science of Food and Agriculture
    Article . 2009 . Peer-reviewed
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      Journal of the Science of Food and Agriculture
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    Authors: Fabiola, Olivares; Miguel, González-Muñoz; Noelia, Carballeda-Sangiao; Ana, Rodríguez-Mahillo; +4 Authors

    [Background]: The washing operation of fish muscle is one of the key steps in the production of surimi. The aim of this study was to assess in parasitised minced fish the effect of the washing steps on the allergen removal of Anisakis simplex and on protein yield during surimi processing. Experimentally infected hake (Merluccius merluccius) (50 Anisakis simplex s.s L3 larvae per 100 g of muscle) underwent three successive washing steps with water, phosphate buffer (20 mmol L-1), sodium bicarbonate (60 mmol L-1), or sodium hypochlorite (0.27 mmol L-1) in the surimi processing (4 kg muscle, 1:4 w/v for each solution). Total protein concentration and A. simplex antigens and allergens were evaluated in each waste fraction. We thank the Fisheries Technological Centre in Celeiro (CEPTEC) for kindly providing the Anisakis larvae used in the study. This work has been financed by the Spanish project Plan Nacional de I + D + i AGL2009-12485-C03-01/02/03 (ANIDET) and FP7-312068 EU PARASITE. Fabiola Olivares carried out her work at the ICTAN on a grant provided by Science and Technology Program of the Government of Peru (FINCyT) and managed by LASPAU. [Results]: The highest removal of Ani s 4 and A. simplex antigens was achieved by using phosphate buffer, together with a good protein yield in the raw surimi. Decrease of the concentration of allergens and antigens as a function of the washing steps rendered a linear trend (R2 = 0.95 and 0.98 for Ani s 4 and A. simplex antigens, respectively). [Conclusion]: The conditions for an optimal removal of Anisakis allergens can be established and calculated as a function of the washing steps. This approach opens a line to utilise parasitised fish in a safer way. Peer Reviewed

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    Journal of the Science of Food and Agriculture
    Other literature type . Article . 2014 . Peer-reviewed
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      Journal of the Science of Food and Agriculture
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    Authors: Alexandre, Campos; Maria, Puerto; Ana, Prieto; Ana, Cameán; +3 Authors

    BACKGROUND: Shellfish farming is an important economic activity that provides society with a valuable source of food. Analyses of the protein content and metabolism of shellfish are therefore of utmost importance to monitor the presence and effects of environmental contaminants in these organisms and also to assess food quality and authenticity. The aim of the present study was to compare different protein extraction protocols commonly used in two-dimensional gel electrophoresis (2DE) research and select the most suitable for the analysis of gill and digestive gland proteomes from the marine mussel Mytilus galloprovincialis. RESULTS: High-resolution protein separation was achieved by direct solubilisation of proteins from M. galloprovincialis tissues with urea (7 mol L−1), thiourea (2 mol L−1), CHAPS (40 g L−1), DTT (65 mmol L−1) and ampholytes (pH 4–7, 8mLL−1). Subsequent protein identification from 2DEgels by MALDI-TOF/TOFmass spectrometry revealed a high number of proteinswith functions in cytoskeleton structure, dynamics andmaintenance. Other proteins identified in the 2DE gels are involved in energy production and carbohydratemetabolism, metal transport, chaperones and stress response, cell signalling and regulation, proteolysis and protein transduction. CONCLUSION: Important protein markers for contaminant and quality assessment of shellfish food products can be analysed using 2DE. Articles in International Journals

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    UTL Repository
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    Journal of the Science of Food and Agriculture
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  • image/svg+xml art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos Open Access logo, converted into svg, designed by PLoS. This version with transparent background. http://commons.wikimedia.org/wiki/File:Open_Access_logo_PLoS_white.svg art designer at PLoS, modified by Wikipedia users Nina, Beao, JakobVoss, and AnonMoos http://www.plos.org/
    Authors: Yueming, Dersjant-Li; Ajay, Awati; Hagen, Schulze; Gary, Partridge;

    This review focuses on phytase functionality in the digestive tract of farmed non-ruminant animals and the factors influencing in vivo phytase enzyme activity. In pigs, feed phytase is mainly active in the stomach and upper part of the small intestine, and added phytase activity is not recovered in the ileum. In poultry, feed phytase activities are mainly found in the upper part of the digestive tract, including the crop, proventriculus and gizzard. For fish with a stomach, phytase activities are mainly in the stomach. Many factors can influence the efficiency of feed phytase in the gastrointestinal tract, and they can be divided into three main groups: (i) phytase related; (ii) dietary related and (iii) animal related. Phytase-related factors include type of phytase (e.g. 3- or 6-phytase; bacterial or fungal phytase origin), the pH optimum and the resistance of phytase to endogenous protease. Dietary-related factors are mainly associated with dietary phytate content, feed ingredient composition and feed processing, and total P, Ca and Na content. Animal-related factors include species, gender and age of animals. To eliminate the antinutritional effects of phytate (IP6), it needs to be hydrolyzed as quickly as possible by phytase in the upper part of the digestive tract. A phytase that works over a wide range of pH values and is active in the stomach and upper intestine (along with several other characteristics and in addition to being refractory to endogenous enzymes) would be ideal. © 2014 The Authors. Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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    Journal of the Science of Food and Agriculture
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      Journal of the Science of Food and Agriculture
      Article
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      Journal of the Science of Food and Agriculture
      Article . 2014 . Peer-reviewed
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    Authors: Oliveira, Helena; Gonçalves, Amparo; Nunes, Maria L; Vaz‐Pires, Paulo; +1 Authors

    BACKGROUND: The aim of this study was to analyse the influence of desalting temperature, fish thickness and desalting time on the mass transfer kinetics during the cod desalting process by physico-chemical analyses. RESULTS: Both water uptake and salt loss increased with increasing temperature (15 °C > 10 °C > 5 °C) up to 24 h in ‘thicker’ pieces. The equilibrium achievement was faster in ‘thinner’ pieces and also with increasing temperature. Longer desalting times at 10 °C can be a good practice to be used during cod desalting at an industrial scale in order to obtain commercial products with higher yields. The faster mass transfer during desalting of ‘thinner’ pieces appears to follow three periods as a result of diffusion of the components (water, NaCl, and soluble proteins) because of the concentration differences, and pressure gradients due to expansion/shrinkage of the protein matrix, which is dependent on the NaCl content. The refractive index can be used by industry as an indirect measurement to determine the moment at which the ‘thicker’ samples are near the ZNaCl = YNaCl equilibrium. CONCLUSION: Optimum combinations between the process variables analysed are essential in order to speed up the mass transfer kinetics during cod desalting at an industrial scale. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry The authors thank the Portuguese Foundation for Science and Technology (FCT) for the funding provided to H. Oliveira through a PhD grant (SFRH/BD/33394/2008) and also the support of FCT under the PEst-OE/AGR/UI4033/2011 project. The authors also would like to thank the group from ESAC chemical laboratory who provided valuable help whenever necessary.

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    Journal of the Science of Food and Agriculture
    Other literature type . Article . 2016 . Peer-reviewed
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    Authors: Tejada, Margarita; Olivares, Fabiola; de las Heras, Cristina; Careche, Mercedes; +7 Authors

    [Background]: Some technological and food processing treatments applied to parasitized fish kill the Anisakis larvae and prevent infection and sensitization of consumers. However, residual allergenic activity of parasite allergens has been shown. The aim here was to study the effect of different heat treatments used in the fish canning processing industry on the antigen recognition of Anisakis L3. Bigeye tuna (Thunnus obesus) and yellowfin tuna (Thunnus albacares) were experimentally infected with live L3 Anisakis. After 48h at 5±1°C, brine was added to the muscle, which was then canned raw (live larvae) or heated (90°C, 30min) (dead larvae) and treated at 113°C for 60min or at 115°C for 90min. Anisakis antigens and Ani s 4 were detected with anti-crude extract and anti-Ani s 4 antisera respectively. [Results]: Ani s 4 decreased in all lots, but the muscle retained part of the allergenicity irrespective of the canning method, as observed by immunohistochemistry. Dot blot analysis showed a high loss of Ani s 4 recognition after canning, but residual antigenicity was present. [Conclusion]: The results indicate that heat treatment for sterilization under the conditions studied produces a decrease in Ani s 4 and suggest a potential exposure risk for Anisakis-sensitized patients. This work has been financed by the Spanish project PlanNacional de I + D + i AGL2009-12485-C03-01/02/03 (ANIDET)and FP7-312068 EU PARASITE. Peer Reviewed

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    Authors: Verrez-bagnis, Veronique; Delbarre Ladrat, Christine; Noel, Joelle; Fleurence, Joel;

    AbstractThe effects of m‐calpain isolated from the skeletal muscle of sea bass on sarcoplasmic and myofibrillar proteins isolated from the same tissue were examined in vitro. Incubation of sarcoplasmic proteins with m‐calpain resulted in only a slight decrease (0.7 kDa) in the molecular weight (MW) of a 26.5 kDa protein. Degradation of myofibrils, monitored by quantification of TCA‐soluble peptides generated, resulted in the maximum amount of peptides being generated after 1 h of incubation at 25 °C. Noticeable modifications in the SDS‐PAGE profile of digested myofibrils were observed, including partial denaturation of myosin heavy chain and the release of tropomyosin, ∼69 and ∼27 kDa doublet bands and a few polypeptides of MW lower than 20 kDa in the soluble fraction. Examination of the degradation patterns of myofibrillar proteins using Western blotting showed that α‐actinin was partially degraded, with release of native α‐actinin and its fragments from myofibrils, whereas desmin was highly degraded after 2 h of digestion.© 2002 Society of Chemical Industry

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    Journal of the Science of Food and Agriculture
    Article . 2002 . Peer-reviewed
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    Authors: Eymard, Sylvie; Carcouët, Elodie; Rochet, Marie-Joelle; Dumay, Justine; +2 Authors

    AbstractWhen fatty fish are transformed into surimi, lipid oxidation takes place, decreasing the quality of the product. This study was aimed to identify the critical stages of the process in terms of the development of lipid oxidation. Horse mackerels were transformed into surimi on a pilot line and samples taken (hand‐skinned fillets = minced fillets, mince, washed and refined minces, paste, surimi and washing water). Most of the lipids were removed during the process and neutral lipids were lost in higher proportion than polar lipids. As a consequence, total lipids of surimi contained more polyunsaturated fatty acids (338 ± 19 g kg−1) than total lipids of the minced fillets (220 ± 8 g kg−1). Thiobarbituric acid reactive substances (TBARS) was higher in the minced fillets than in the mince because less subcutaneous fat and dark muscle were removed during hand‐mincing, indicating that the settings of the skinning–deboning machine can strongly influence the final quality of the product. Concentrations of lipid oxidation products increased significantly during the next stages of surimi processing. The increase was more pronounced for TBARS than hydroperoxides. Concentrations in hydroperoxides were similar in mince and washed mince (15.3 ± 2.8 and 16.6 ± 2.8 mmoles kg−1 lipid) and increased in refined mince (29.6 ± 2.8 mmoles kg−1 lipid). TBARS accounted for 2.7 ± 1.0 mg kg−1 lipid in mince, 40.4 ± 2.3 mg kg−1 lipid in washed mince and 237 ± 7 mg kg−1 lipid in refined mince. Hydroperoxides and TBARS were found in appreciable amounts in washing water (76.9 ± 4.7 mmoles kg−1 lipid and 479 ± 8 mg kg−1 lipid respectively), when they decreased in surimi (27.3 ± 3.8 mmoles kg−1 lipid and 44.2 ± 0.8 mg kg−1 lipid respectively) compared with refined mince. This shows that the last dewatering stage is crucial to ensure surimi quality. Copyright © 2005 Society of Chemical Industry

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    Authors: Serot, Thierry; Regost, Christelle; Arzel, Jacqueline;

    AbstractThe effect of fatty acid composition on odour‐active compounds in brown trout (Salmo trutta) muscle was evaluated. The fillets were obtained from three groups of fish fed experimental diets containing either fish oil (FO), soybean oil (SO) or linseed oil (LO). Muscle fatty acid composition was shown to be influenced by diet. Thirty‐one odorous compounds were detected by gas chromatography/olfactometry (frequency‐of‐detection method). Most of these compounds were formed by the oxidation of unsaturated fatty acids. Independently of diet, (E)‐2‐pentenal, (E)‐2‐pentenol and (E)‐2‐hexenol contribute strongly to the odour of brown trout. (E,Z)‐2,4‐Heptadienal was detected with high frequency in fish fed diets containing high levels of n‐3 PUFAs (FO and LO groups). Hexanal, (E)‐2‐hexenal and 2‐nonanol seem to contribute most to the odour of fish fed diets containing vegetable oils. Many odorous compounds were derived from the oxidation of mono‐ and di‐unsaturated fatty acids, which could be promoted by high levels of PUFAs.© 2002 Society of Chemical Industry

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    Authors: Huidobro, Almudena; Tejada Yábar, Margarita;

    This work covers a year's study of the foaming capacity (FC) of minced muscle of three fish species—blue whiting (Micromesistius poutassou R). horse mackerel (Trachurus trachurus L), and mackerel (Scomber scombrus L)—caught in two different seasons (January and July) and stored at – 18°C. Periodic assays were performed to determine protein solubility, FC and dimethylamine formation. The results show that FC is initially inhibited by the presence of the species own lipids; however, during frozen storage this effect is attenuated and thus FC increases. The results corroborate the view that protein solubility is not an indispensible requisite for FC, and that mere dispersion of proteins is sufficient. However, FC is not diminished by changes in protein during frozen storage when this deficiency is offset by sufficient protein concentration. On the other hand, FC is clearly affected by the formaldehyde generated during frozen storage, so that beyond a certain level the aggregates formed as a result of formaldehyde formation are too large to disperse, and hence FC decreases drastically. Financial support for this study was provided by the CICyT (Project ALI88-0146). Peer Reviewed

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    Journal of the Science of Food and Agriculture
    Article . 1992 . Peer-reviewed
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      Journal of the Science of Food and Agriculture
      Article . 1992 . Peer-reviewed
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    Authors: Dumay, Justine; Allery, Marion; Donnay-moreno, Claire; Barnathan, Gilles; +3 Authors

    AbstractBACKGROUND: Fish by‐products are not considered as valuable raw materials even if they usually contain valuable components such as lipids. Fish lipids are well known for their nutritional potential and health effects but their extraction remains problematic due to the use of organic solvents. Enzymatic hydrolysis such as the proteolysis of tissues can lead to lipid extraction.RESULTS: Hydrolysis of sardine heads by Protamex was studied (temperature, hydrolysis time and enzyme–substrate ratio) using response surface methodology in order to obtain the highest release of lipids and particularly phospholipids. No relation between the degree of hydrolysis and lipid recovery were depicted; however, optimum conditions for both the release of lipids and phospholipids were found to be similar (29 min, 31 °C with 2.6 g kg−1 enzyme). Under these hydrolysis conditions, rich lipid and phospholipid fractions (oily and aqueous fractions) can be recovered when time, temperature and enzyme consumption are minimized. Analytical data have revealed that they contain high‐quality lipids, especially ω3 fatty acid.CONCLUSION: This study demonstrated that proteolysis can be used for high lipid recovery from little‐exploited biomass like fish heads without requiring solvent or thermal treatment. Resulting phospholipids, fatty acids and peptides could be utilized for nutritional or feed purposes. Copyright © 2009 Society of Chemical Industry

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    Journal of the Science of Food and Agriculture
    Article . 2009 . Peer-reviewed
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      Journal of the Science of Food and Agriculture
      Article . 2009 . Peer-reviewed
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    Authors: Fabiola, Olivares; Miguel, González-Muñoz; Noelia, Carballeda-Sangiao; Ana, Rodríguez-Mahillo; +4 Authors

    [Background]: The washing operation of fish muscle is one of the key steps in the production of surimi. The aim of this study was to assess in parasitised minced fish the effect of the washing steps on the allergen removal of Anisakis simplex and on protein yield during surimi processing. Experimentally infected hake (Merluccius merluccius) (50 Anisakis simplex s.s L3 larvae per 100 g of muscle) underwent three successive washing steps with water, phosphate buffer (20 mmol L-1), sodium bicarbonate (60 mmol L-1), or sodium hypochlorite (0.27 mmol L-1) in the surimi processing (4 kg muscle, 1:4 w/v for each solution). Total protein concentration and A. simplex antigens and allergens were evaluated in each waste fraction. We thank the Fisheries Technological Centre in Celeiro (CEPTEC) for kindly providing the Anisakis larvae used in the study. This work has been financed by the Spanish project Plan Nacional de I + D + i AGL2009-12485-C03-01/02/03 (ANIDET) and FP7-312068 EU PARASITE. Fabiola Olivares carried out her work at the ICTAN on a grant provided by Science and Technology Program of the Government of Peru (FINCyT) and managed by LASPAU. [Results]: The highest removal of Ani s 4 and A. simplex antigens was achieved by using phosphate buffer, together with a good protein yield in the raw surimi. Decrease of the concentration of allergens and antigens as a function of the washing steps rendered a linear trend (R2 = 0.95 and 0.98 for Ani s 4 and A. simplex antigens, respectively). [Conclusion]: The conditions for an optimal removal of Anisakis allergens can be established and calculated as a function of the washing steps. This approach opens a line to utilise parasitised fish in a safer way. Peer Reviewed

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    Journal of the Science of Food and Agriculture
    Other literature type . Article . 2014 . Peer-reviewed
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      Journal of the Science of Food and Agriculture
      Other literature type . Article . 2014 . Peer-reviewed
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    Authors: Alexandre, Campos; Maria, Puerto; Ana, Prieto; Ana, Cameán; +3 Authors

    BACKGROUND: Shellfish farming is an important economic activity that provides society with a valuable source of food. Analyses of the protein content and metabolism of shellfish are therefore of utmost importance to monitor the presence and effects of environmental contaminants in these organisms and also to assess food quality and authenticity. The aim of the present study was to compare different protein extraction protocols commonly used in two-dimensional gel electrophoresis (2DE) research and select the most suitable for the analysis of gill and digestive gland proteomes from the marine mussel Mytilus galloprovincialis. RESULTS: High-resolution protein separation was achieved by direct solubilisation of proteins from M. galloprovincialis tissues with urea (7 mol L−1), thiourea (2 mol L−1), CHAPS (40 g L−1), DTT (65 mmol L−1) and ampholytes (pH 4–7, 8mLL−1). Subsequent protein identification from 2DEgels by MALDI-TOF/TOFmass spectrometry revealed a high number of proteinswith functions in cytoskeleton structure, dynamics andmaintenance. Other proteins identified in the 2DE gels are involved in energy production and carbohydratemetabolism, metal transport, chaperones and stress response, cell signalling and regulation, proteolysis and protein transduction. CONCLUSION: Important protein markers for contaminant and quality assessment of shellfish food products can be analysed using 2DE. Articles in International Journals

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    UTL Repository
    Article . 2013
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    image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
    Journal of the Science of Food and Agriculture
    Other literature type . Article . 2012 . 2013 . Peer-reviewed
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    Article . 2014
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      image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
      Journal of the Science of Food and Agriculture
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