Review
Food Science & Technology
Jeremy D. Landry, Ewan W. Blanch, Peter J. Torley
Summary: This review discusses the chemical quality markers of Atlantic salmon, including lipids and pigmentation. These markers are influenced by diet and other important factors. Various analysis methods are used to monitor these quality parameters, with some considered industry standard. However, recent advances in spectroscopic techniques offer faster and non-invasive alternatives with great potential in fisheries science.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Multidisciplinary Sciences
Thu Thi Minh Vo, Gianluca Amoroso, Tomer Ventura, Abigail Elizur
Summary: The increasing seawater temperatures in Tasmania during the summer period have led to thermal stress-induced starvation events in farmed Atlantic salmon, resulting in flesh pigment depletion. In this study, the effect of prolonged exposure to elevated water temperature on flesh pigmentation and muscle structural integrity was investigated using histological and transcriptomic analysis. The results showed that muscle degradation and atrophy were observed in fish with low flesh pigmentation, while genes related to metabolism and muscle integrity were differentially expressed in fish with high flesh pigmentation.
SCIENTIFIC REPORTS
(2023)
Article
Fisheries
Thomas W. K. Fraser, Tom J. Hansen, Sofie C. Remo, Rolf Erik Olsen, Per Gunnar Fjelldal
Summary: Interspecific hybridisation can improve the performance of sterile triploid salmonids, but it also leads to welfare issues, with only fillet coloration being improved.
Article
Immunology
Stephanie Alexia Cristina Silva Santos, Pedro Muanis Persechini, Bianca Monteiro Henriques-Santos, Victoria Gabriela Bello-Santos, Newton G. Castro, Julia Costa de Sousa, Fernando Ariel Genta, Marcelo Felippe Santiago, Robson Coutinho-Silva, Luiz Eduardo Baggio Savio, Eleonora Kurtenbach
Summary: The activation of P2X7 receptor in immune cells is associated with lysosomal dysfunction and leakage. This study reveals that the P2X7 receptor and pannexin-1 channels mediate calcium influx, leading to the activation of specific ion channels on the membranes of endosomes and lysosomes, resulting in lysosomal dysfunction and cathepsin release.
FRONTIERS IN IMMUNOLOGY
(2022)
Article
Food Science & Technology
Nidelle Sausten Fomena Temgoua, Zongbao Sun, Charles Obinwanne Okoye, Haodong Pan
Summary: This study aimed to assess the effects of boiling, steaming, and oven-cooking on the fatty acid profile, physicochemical composition, and sensory properties of Atlantic salmon. The results showed that steaming had significant effects on the protein content, fatty acid composition, and textural properties of the salmon, resulting in the best quality.
JOURNAL OF FOOD QUALITY
(2022)
Article
Cell Biology
Lukas Peintner, Anusha Venkatraman, Astrid Waeldin, Alexis Hofherr, Tilman Busch, Alexander Voronov, Amandine Viau, E. Wolfgang Kuehn, Michael Koettgen, Christoph Borner
Summary: Mutations in the PKD1 gene cause autosomal dominant polycystic kidney disease, affecting lysosomal acidification, degradation of LAMP, and processing of CTSB. Loss of PKD1 leads to impaired autophagic-lysosomal fusion, decreased delivery of cargo to lysosomes, and increased secretion of CTSB. Calcium-dependent CAPN proteases are upregulated in PKD1-deficient cells, and CAPN inhibitors can restore lysosomal function and block CTSB secretion. Our findings highlight a new lysosomal function of PKD1 in maintaining autophagic flux and lysosomal integrity.
Review
Food Science & Technology
Sherry Stephanie Chan, Bjorn Roth, Flemming Jessen, Anita Nordeng Jakobsen, Jorgen Lerfall
Summary: This review focuses on the water holding properties of Atlantic salmon, evaluating the methods used to measure them and how pre- and postmortem factors, processing, and preservation methods influence these properties and their correlations to other quality parameters. Various methods are available to measure water holding capacity (WHC), with the centrifugation method being the most prevalent but other non-invasive and cost-effective approaches increasingly preferred. The diversity of methods makes direct comparison of results from previous research relative unless the same method is used with the same conditions.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Multidisciplinary Sciences
Yoandy Coca, Marcos Godoy, Juan Pablo Pontigo, Diego Caro, Vinicius Maracaja-Coutinho, Raul Arias-Carrasco, Leonardo Rodriguez-Cordova, Marco Montes de Oca, Cesar Saez-Navarrete, Ian Burbulis
Summary: An unbalanced gut microbiota in fish may promote bacterial infections. However, the interactions between different bacterial groups and their effects on fish health are not well understood. This study found that pathogenic species were present in the digestive tract and gut mucosa of healthy salmon, and the dysbiosis in sick salmon may be associated with cooperative interactions between different taxonomic families of bacteria, leading to clinical symptoms.
SCIENTIFIC REPORTS
(2023)
Article
Multidisciplinary Sciences
Audun H. Rikardsen, David Righton, John Fredrik Strom, Eva B. Thorstad, Patrick Gargan, Timothy Sheehan, Finn Okland, Cedar M. Chittenden, Richard D. Hedger, Tor F. Naesje, Mark Renkawitz, Johannes Sturlaugsson, Pablo Caballero, Henrik Baktoft, Jan G. Davidsen, Elina Halttunen, Serena Wright, Bengt Finstad, Kim Aarestrup
Summary: The study found that the mechanisms driving range-wide reductions in Atlantic salmon marine survival are hindered by a lack of understanding of their oceanic ecology and distribution. The individual salmon migrated further and in different directions than previously reported, showing increased diving activity near oceanographic fronts, highlighting the importance of these regions as feeding areas. Differences in oceanic distribution among individuals and populations may contribute to variations in growth and survival due to environmental conditions.
SCIENTIFIC REPORTS
(2021)
Article
Food Science & Technology
Bjorn Tore Rotabakk, Lars Helge Stien, Torstein Skara
Summary: The influence of stress, storage time, and thawing regimes on farmed Atlantic salmon was investigated. Frozen storage time significantly affected contraction, while the thawing method had no effect. Drip loss was significantly affected by the thawing method, while frozen storage time had no significant effect. Fillet contraction did not affect drip loss. Increasing frozen storage time decreased the redness, and thawing in air rather than water decreased the yellowness of the fillets.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Sherry Stephanie Chan, Stian Gjerstad Iversen, Aase Vorre Skuland, Bjorn Tore Rotabakk, Jorgen Lerfall, Guro Helgesdotter Rognsa, Bjorn Roth
Summary: Sensory evaluation is a crucial method for analyzing the quality of food products. This study introduces a new sensory analysis technique using renowned chefs and the Veritaste(TM) brand to compare the quality of raw and cooked fillets of Atlantic salmon stored in refrigerated seawater (RSW) and traditional ice storage. The results showed that the RSW-stored fish had a stronger salty taste and lower cook loss compared to traditionally stored fish. Minimal differences were found in other sensory parameters and fillet index measurements. This demonstrates that Veritaste(TM) can provide supplementary information for sensory analysis and has the potential to be improved and extended to other food products.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2023)
Article
Food Science & Technology
L. Kuuliala, R. Perez-Fernandez, M. Tang, M. Vanderroost, B. De Baets, F. Devlieghere
Summary: Probabilistic topic modeling, specifically Latent Dirichlet Allocation (LDA), is effectively utilized in metabolomics applications for food spoilage characterization. The study successfully modeled spoilage of Atlantic salmon under various gaseous atmospheres, identified potential volatile spoilage indicators, and discussed key points associated with model tuning and spoilage analysis, highlighting the promising potential of LDA in food quality analysis.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Sherry Stephanie Chan, Bjorn Tore Rotabakk, Trond Lovdal, Jorgen Lerfall, Bjorn Roth
Summary: The study investigated the effect of gutted whole fish storage method and common fish packaging methods on fish quality, finding that storage in refrigerated seawater can extend the lag time of microbial growth, while packaging increases drip loss and decreases water holding capacity, affecting the color and texture of the fish meat.
FOOD PACKAGING AND SHELF LIFE
(2021)
Article
Fisheries
Turid Synnove Aas, Trine Ytrestoyl, Hanne Jorun Sixten, Marie Hillestad, Harald Sveier, Torbjorn Asgard
Summary: Physical feed properties have an impact on feed utilization in fish, with Diet 1 showing higher apparent digestibility of lipid compared to Diet 2. Passage rate through the gastrointestinal system was faster for Diet 1, with no significant difference in feed intake observed between the two diets.
AQUACULTURE NUTRITION
(2021)
Article
Immunology
Haitham Tartor, Marius Karlsen, Rasmus Skern-Mauritzen, Aderito Luis Monjane, Charles McLean Press, Christer Wiik-Nielsen, Rolf Hetlelid Olsen, Lisa Marie Leknes, Karine Yttredal, Bjorn Erik Brudeseth, Soren Grove
Summary: This study examined the immunogenicity and protective effect of a vaccine against Lepeophtheirus salmonis infestation in Atlantic salmon. The results showed that the vaccine can provide protection against salmon lice infestation, and the level of protection is dose-dependent. The study also found that the vaccine can trigger a specific immune response in vaccinated fish and result in the production of specific antibodies. These findings suggest the potential of using the parasite's feeding behavior to deliver salmon-specific antibodies against lice-gut proteins.
Article
Fisheries
M. Espe, E. Veiseth-Kent, J. -E. Zerrahn, I. Ronnestad, A. Aksnes
AQUACULTURE NUTRITION
(2016)
Article
Fisheries
M. Espe, J. -E. Zerrahn, E. Holen, I. Ronnestad, E. Veiseth-Kent, A. Aksnes
AQUACULTURE NUTRITION
(2016)
Article
Biochemistry & Molecular Biology
Sissel B. Ronning, Tone-Kari Ostbye, Aleksei Krasnov, Tram T. Vuong, Eva Veiseth-Kent, Svein O. Kolset, Mona E. Pedersen
FISH PHYSIOLOGY AND BIOCHEMISTRY
(2017)
Article
Food Science & Technology
Petter Vejle Andersen, Eva Veiseth-Kent, Jens Petter Wold
Article
Food Science & Technology
Petter Vejle Andersen, Jens Petter Wold, Eli Gjerlaug-Enger, Eva Veiseth-Kent
Article
Food Science & Technology
Petter Vejle Andersen, Jens Petter Wold, Eva Veiseth-Kent
Article
Food Science & Technology
Eva Veiseth-Kent, Mona E. Pedersen, Sissel B. Ronning, Rune Rodbotten
Article
Nutrition & Dietetics
Marit Espe, Synne Marte Andersen, Elisabeth Holen, Ivar Ronnestad, Eva Veiseth-Kent, Jens-Erik Zerrahn, Anders Aksnes
BRITISH JOURNAL OF NUTRITION
(2014)
Article
Multidisciplinary Sciences
Jens Petter Wold, Eva Veiseth-Kent, Vibeke Host, Atle Lovland
Article
Agriculture, Multidisciplinary
Shiori Koga, Anne Rieder, Simon Ballance, Anne Kjersti Uhen, Eva Veiseth-Kent
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2019)
Article
Food Science & Technology
S. Koga, H. U. Aamot, A. K. Uhlen, T. Seehusen, E. Veiseth-Kent, I. S. Hofgaard, A. Moldestad, U. Bocker
JOURNAL OF CEREAL SCIENCE
(2020)
Article
Biochemistry & Molecular Biology
Sissel B. Ronning, Ragnhild S. Berg, Vibeke Host, Eva Veiseth-Kent, Christian R. Wilhelmsen, Eirik Haugen, Henri-Pierre Suso, Paul Barham, Ralf Schmidt, Mona E. Pedersen
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2020)
Article
Fisheries
S. Albrektsen, E. -J. Lock, G. Baeverfjord, M. Pedersen, A. Krasnov, H. Takle, E. Veiseth-Kent, R. Ornsrud, R. Waagbo, E. Ytteborg
AQUACULTURE NUTRITION
(2018)
Article
Nutrition & Dietetics
C. Salles, J. R. Kerjean, E. Veiseth-Kent, M. Stieger, P. Wilde, C. Cotillon
NUTRITION BULLETIN
(2017)
Article
Fisheries
M. Espe, S. M. Andersen, E. Veiset-Kent, I. Ronnestad, E. Holen, J. -E. Zerrahn, A. Aksnes
AQUACULTURE NUTRITION
(2017)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.