Seafood is one of the most diverse and highly traded natural resources worldwide. Widespread evidence of increased seafood fraud and IUU fishing has placed enormous pressure on industry and governments to determine the authenticity, safety, and sustainability of seafood. The recently established US National Ocean Council has addressed several gaps...
The seafood industry has a problem of underutilization of harvested and processed fish. Up to 60% of the weight of the fish is considered a byproduct that is typically made into fishmeal for livestock and aquaculture feed, a low-value and non-food grade product. Two species that make up major fisheries...
Ample research has demonstrated the largely untapped potential of bioactive peptides (BAPs) for treating systematic chronic inflammation (SCI). Protein hydrolysates are the mixture of peptides resulting from the hydrolytic breakdown of a protein. Numerous hydrolysates contain BAPs and exert beneficial effects in both in vitro and in vivo models. In...
Vibrio parahaemolyticus infections in the United Stated have been linked to consumption of raw shellfish, particularly oysters, with symptoms of headache, abdominal pain, nausea, diarrhea, vomiting. Depuration, as a post-harvest process, has a long history of being applied in shellfish industry to reduce sewage bacteria. In order to reduce the...
Vibrio parahaemolyticus is the leading cause of foodborne illnesses associated with seafood consumption. Consuming raw or undercooked seafood contaminated with V. parahaemolyticus can result in development of acute gastroenteritis with symptoms of nausea, vomiting, abdominal cramping and watery diarrhea within 24 hours of infection. Illness is usually self-limited and lasts...
The consumption of seafood in the United States has increased rapidly in recent years due to high quality protein and health benefits of seafood. Seafood can be a carrier for bacteria normally distributed in the marine environment and, in some cases, can be contaminated by human pathogens. Therefore, there is...
Commercial hog diets in the United States commonly contain lipid sources high in polyunsaturated fatty acids, most notably linoleic acid (18:2). This may result in greater deposits of linoleic acid in pork adipose tissue, contributing to an increased potential for lipid oxidation, high n-6/n-3 fatty acid ratio and increased fat...
Gadoid fish, like Alaska pollock and Pacific whiting, have a high level of trimethylamine-N-oxide demethylase (TMAOase) that catalyzes the breakdown of trimethylamine-N-oxide (TMAO) to formaldehyde (FA) and dimethylamine (DMA) even during frozen storage. FA reacts with amino acid residues to promote covalent cross-links in the formation of inter- and intramolecular...
The ability of salmon plasma protein (SPP) obtained from Chinook salmon at the Klaskanine Fish Hatchery (Astoria, OR) to inhibit protease enzymes found in Pacific whiting (PW) surimi and salmon mince as well as the effect of SPP on the gelation properties of PW surimi under various heating conditions was...
Characteristics of films obtained from fish myofibrillar proteins extracted from various solubilization methods were investigated. In this study, we utilized three agents to solubilize fish myofibrillar proteins from surimi, which are sodium chloride, sodium tripolyphosphate, and alkaline condition. The first part of this study focused on combination of sodium chloride...