•The impact of fish farms on lipid stability of wild bogue population was assessed.•We compared fatty acid composition of the wild and farm affected bogues.•Nutritional quality and lipid changes over ...storage in ice were investigated.•We reported significant differences in fatty acid composition.•We reported a high impact of fish farms on lipid quality of the bogue.
In this study the fatty acid (FA) composition and lipid stability of wild and farm-affected wild bogues (Boops boops Linnaeus, 1758) during storage on ice were compared. The main saturated and unsaturated FAs were C16:0 and C18:1(n-9) in both bogue samples. Levels of eicosapentaenoic acid (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3), and n-3/n-6 ratios, as well as atherogenic and thrombogenic indices, were significantly higher in wild samples. Over a period of 16 days on ice, the polyunsaturated fatty acids (PUFAs) were reduced by 9.4% in wild and by 11.7% in farm-affected wild bogues; however, lipid damage during storage on ice was low. The total free fatty acid content of wild and farm-affected wild bogues at three different stages during storage on ice was small, <3% over 16 days. Peroxide values changed from 1.05 to 5.73 and from 2.98 to 5.25milliequivalents (meq)/kg of O2 in wild and farm-affected wild bogues, respectively, while thiobarbituric acid index stayed under 5mg of malondialdehyde/kg in all samples. This work provides important information about the effect of farming activities on changes in lipid and nutritive properties of fish oil from wild and farm-affected wild bogue.
•We study As, Cd, Hg and Pb concentrations in variegated scallops, warty venus, mussels and oysters during two seasons.•Concentrations of As, Cd, Hg and Pb are statistically significantly higher ...during the autumn period.•Wild population of shellfish accumulates Cd, Hg and Pb, while cultured species accumulate more As.•There is no risk to human health for shellfish consumers.
Four species of shellfish (Mytilus galloprovincialis, Ostrea edulis, Chlamis varia and Venus verrucosa) were collected during the autumn 2011 and spring 2012 along the eastern Adriatic coast from six shellfish harvesting areas (all species) and 13 breeding sampling areas (mussels) to assess As, Cd, Hg and Pb levels and the human risks of shellfish consumption. The mean metal concentrations (wet weight) in the examined species ranged from 1.420 to 9.575mg/kg for As, 0.034 to 1.270 for Cd, 0.005 to 0.680 for Hg and 0.140 to 2.072 for Pb. Examination of the spatial distribution of As, Cd, Hg and Pb revealed statistically significant differences among the studied areas. Since the concentrations were below the maximum prescribed by the laws of the EU and Croatia (the concentrations slightly exceeded the upper limits for three samples; Pb, Cd and Hg) and the hazard index, (HI) for Cd, Hg and Pb were below 1 and the target cancer risk (TR) for As was lower than 1×10−6, there is no human health risk of consumption of shellfish from Croatian waters.
•Polycyclic aromatic hydrocarbons in food products of Croatia were investigated.•HPLC-FLD method was validated for fish, shellfish and meat products.•Higher level of PAHs were observed in processed ...food products.•PAH exposure through invstigated products is not a health issue for consumers.
For the first time, the levels of benzo(a)anthracene (BaA), chrysene (CHR), benzo(b)fluoranthene (BbF) and benzo(a)pyrene (BaP) and their sum (PAH4) were investigated in a total of 180 samples of fish, shellfish and meat products produced in Croatia. In addition, dietary polycyclic aromatic hydrocarbons (PAHs) intake of adult Croatian consumers was estimated for both acute and chronic ingestion circumstances. None of the food samples exceeded the currently legal PAHs levels according to the European legislation. The mean PAH4 level was 1.47 μg/kg for meat and 1.48 μg/kg for shellfish products. The acute daily ingestion of BaP and PAH4 through meat and shellfish products was 2‒ to 7‒ fold higher in comparison to chronic intake, with meat products being the major contributors. Consequently, the evaluation of consumption patterns that used the margin-of-exposure approach indicated a negligible risk to human health.
Infective third-stage larvae (L3) of nematode Anisakis spp. have been recognized as one of the major food-borne threats in lightly processed fish products in Europe, particularly in the Mediterranean ...region. Therefore, the effect of different storage temperatures of fish on larval post-mortem migration from visceral cavity into fillets is an important parameter to take into account when evaluating the risk for consumer safety. The European anchovy (Engraulis encrasicolus) were caught during fishing season, a subsample of fillets was checked for the presence of Anisakis larvae at capture (mean abundance=0.07), and the rest was stored at four different temperatures (−18, 0, 4 and 22°C) in order to count migrating larvae and measure the production of biogenic amines over a period of time. Larvae were identified by morphological features and molecular tools. Post-mortem migration was observed in fillets stored at 0 and 4°C after three and five days, respectively, but not at 22 and −18°C. In case of storage at 22°C for two days, at the onset of putrefaction of the visceral organs, larvae migrated out of the visceral cavity towards the fish surface. Measured pH and biogenic amine profile during storage indicated that certain biochemical conditions trigger larval migration into fillets. Likewise, migration was observed at pH ~6.4 when sensory degradation of the fish was markedly visible. Although larval migration was delayed for approximately four days at a temperature of <4°C the correlation between pH and abundance of A. pegreffii larvae in the fillet was high and statistically significant at both 0 (r=0.998, p<0.01) and 4°C (r=0.946, p<0.05). Out of eight biogenic amines measured, cadaverine and putrescine levels correlated the most with the post-mortem migration at 4°C, while tyramine levels were significant at both temperatures.
•We confirmed post-mortal migration of anisakid larvae into the muscle of European anchovy.•Molecular identification confirmed Anisakis pegreffii.•The role of biogenic amines and pH in post-mortem migration was confirmed.•Storage at a temperature of <4°C delays larval migration for 3–5days.
This study aimed to investigate the presence of eight biogenic amines (BAs): tryptamine (TRP), phenylethylamine (PHE), putrescine (PUT), cadaverine (CAD), histamine (HIS), tyramine (TYR), spermidine ...(SPD) and spermine (SPM) in cheese, fish & fishery products and meat & meat products obtained from the Croatian retail market. A selective and robust method of high-performance liquid chromatography (HPLC) with diode array detection (DAD) was applied for the determination of BAs in a total of 91 samples in accordance with the performance criteria outlined in the European legislation. A high inter- and intra-food group variability of the amounts of BAs was observed. In the analysed samples, the most represented amines were TYR, HIS, CAD and PUT. Based on the highest content of the most toxic BAs (HIS and TYR) and consequential food safety concerns, the studied food groups can be ranked in the following order: cheese (HIS up to 106.4 mg/kg; TYR up to 206.6 mg/kg), fish &fishery products (HIS up to 98.8 mg/kg; TYR up to 47.9 mg/kg), and meat & meat products (HIS up to 20.0 mg/kg; TYR up to 117.5 mg/kg). The total BA content was significantly higher (p < .05) in fermented in comparison with other food. The study aimed to contribute to the knowledge on BA toxicity and food quality, as well as to support the indispensable future studies of consumption data and exposure assessment, to the end of defining allowable BA concentrations in food.
The Mediterranean Sea is particularly endangered by microplastics (MPs), polymers, and additives. These contaminants can be ingested by fishes and, hence, translocate into tissues. We aimed to ...quantify MPs, polyethylene terephthalate (PET), polycarbonate (PC), bisphenol A (BPA), and p-phthalic acid (PTA) in the edible muscles of swordfish (Xiphias gladius) and bluefin tuna (Thunnus thynnus) caught in the Mediterranean Sea. The MPs were extracted from muscles and characterized by stereomicroscopy and Raman microspectroscopy, while the polymers (PET and PC) and additives (BPA and PTA) were identified by LC-MS/MS. The number of MPs ranged from 140 to 270 no. kg−1 in swordfish and from 160 to 270 no. kg−1 in tuna. The most frequent MP polymer was polypropylene in swordfish (33%) and in tuna (34.7%), while the most abundant pigments were PB115, PB116, PBr101/102. A similar level of plastic contamination was revealed in these two fish species with differences in shapes, colors, pigments and polymers of MPs.
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•Microplastics were detected and characterized in the muscle of swordfish and tuna.•PET, PC, bisphenol A and p-phthalic acid were quantified by LC-MS/MS in fish muscle.•Plastic pigments were identified by RAMAN microspectroscopy.•Swordfish and tuna showed similar contamination by MPs, polymers and additives.•Different MP shapes, colors, pigments and polymers were observed in fishes.
Characterization of five types of traditional Croatian dry-fermented sausages produced by family farms was performed via identification of superficial mycobiota, physicochemical, sensory, ...instrumental color, fatty acids & fat quality indices. Detailed characterization of these sausages aimed to achieve standardization of their production and composition and to establish and/or improve their specification protocols. Traditional sausages varied significantly (p < 0.05) in all analyzed parameters except for the number of mold isolates. Sausages coming from eastern Croatia had a greater mold species diversity, with the highest number of isolated mycotoxigenic species in Slavonian domestic sausage. Sensory evaluation showed good acceptability of all sausages. According to health recommendations, Kulenova Seka showed the most representable values for most of fat quality indices. The results suggest the need for certain modifications in fat & fatty acid composition and, to a lesser extent, in salt content, however not at the expense of product safety, quality and acceptability.
In this study, the dairy-originated bacteriocinogenic Enterococcus faecalis EF-101 strain was implemented in traditionally smoked Croatian home-made dry fermented sausages. During ripening, ...microbiological and physicochemical changes were observed, and the biogenic amines were monitored. The Enterococcus faecalis EF-101 count remained constant during the sausage ripening (10.sup.5 CFU/g). There was no positive correlation of enterococci counts with cadaverine, histamine, tyramine, biogenic amines index, or total biogenic amines content in the sausages with added E. faecalis. The histamine and tyramine content correlated moderately with the lactic acid bacteria count in the control sausages. The total biogenic amines content was significantly higher (P<0.05) in the experimental sausages, however only on day 14 of ripening. The bacteriocinogenic strain of!?, faecalis EF-101 reduced the histamine and cadaverine content, probably by reducing the aminogenic lactic acid bacteria population. Key words: dry fermented sausage, Enterococcus faecalis, biogenic amines
Biogenic amines (BAs) are considered a potential microbiological toxicological hazard in aged cheese. Risk mitigation strategies include good hygiene practice measures, thermal treatment of milk and ...the use of competitive dairy cultures. The aim of this study was to evaluate the amount of BAs—tryptamine, β-phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine—in the core and rind of cheeses ripened by bacteria (n = 61) and by mold cultures (n = 8). The microbial communities were counted, and the dominant lactic acid bacteria (LAB) were identified, corresponding to the BA concentrations. The total BA content was highest in the core of semi-hard cheeses (353.98 mg/kg), followed by mold cheeses (248.99 mg/kg) and lowest in hard cheeses (157.38 mg/kg). The highest amount of BAs was present in the rind of cheeses with mold (240.52 mg/kg), followed by semi-hard (174.99 mg/kg) and hard cheeses (107.21 mg/kg). Tyramine was the most abundant BA, represented by 75.4% in mold cheeses, 41.3% in hard cheese and 35% of total BAs in semi-hard cheeses. Histamine was present above the defined European maximum level (ML) of 100 mg/kg in only two semi-hard and three hard cheeses. High amount of BAs (above 600 mg/kg) in cheeses, mainly tyramine, were associated with the presence of Enterococcus durans, while negligible BA concentrations were found in cheeses ripened with Lacticaseibacillus rhamnosus, Lactococcus lactis or Lacticaseibacillus paracasei cultures. This study has shown that retailed cheese varieties produced with commercial bacterial or mold cultures have acceptable levels of biogenic amines with respect to consumers.
: Quality index method scheme was developed for raw bogue (Boops boops) and evaluated it in a shelf‐life study, using samples from wild fish aggregations at fish farms (BF) and from area not ...influenced by the fish farms (BW). Different environment influenced the shelf life of bogues; thus the maximum ice storage, evaluated from cooked samples, was found to be 17 d for BF and 12 d for BW. The calculated quality indexes (QIs) evolved linearly with storage time on ice (QIBF= 0.968x + 0.583, R2= 0.947, Std. Err. Est. = 1.41; QIBW= 1.212x + 0.474, R2= 0.972, Std. Err. Est. = 0.95). The multivariable analysis was used to identify the most effective variables during spoilage evolution. The sum of all demerit points showed higher correlation (R > 0.99) then any single parameters itself, indicating that the individual parameters could not replace the usage of 20 demerit points QIM scoring scheme in sensory assessment. The impact of farming cages was observed in fat (BF > 19%; BW < 2%) and water content (BF = 55%; BW = 77%) of bogues, but also in pH, dielectric properties, thiobarbituric acid index, and volatile amine changes. High correlations of these parameters with storage time and sensory assessment were observed.
Practical Applications: The catch landings of bogue make this species very important in the Mediterranean fishery production. The effect of finfish farms makes individual fish samples of this species different in size and chemical content, thus changing the rate and in which their postmortem changes occur. The practical use of the article is a new developed and species adopted descriptive scheme for bogue, ready to use for scientific and industrial freshness assessment providing the information on fish quality and its remaining shelf life in ice, taking into account the environmental conditions such as catching ground.
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