Eco-labels have been developed to face the difficulties faced by States in managing fisheries. They promote the voluntary adoption of sustainable practices, through market differentiation of sustainably produced items. In fisheries, the Marine Stewardship Council (MSC) is the most commonly used eco-label. The label is presumed to increase the social and...
This paper analyses evidence about fishermen collectively organized bargaining over ex-vessel prices with a monopsony-like buying sector. Government allocation of collective catch quotas to fishermen organizations triggered the voluntary formation of cooperative fishermen’s bargaining associations, while a highly concentrated processing sector started behaving as a countervailing monopsony. This drove ex-vessel...
Shelf-life is the time period during which products retain market-acceptable quality while meeting legal and safety requirements. Deterministic models yield single value estimations of shelf-life typically based on average or worst-case values for input parameters. In deterministic calculations, considering the input parameter variability can be challenging. In this study, a...
High pressure processing (HPP) has become the most widely accepted nonthermal food preservation technology. The pressure range for commercial processes is typically around 100-600 MPa, whereas moderate temperature (up to 65°C) may be used to increase microbial and enzymatic inactivation levels. However, these industrial processing conditions are insufficient to achieve...
This work sought to determine high pressure processing (HPP) effects on the activity of cathepsins B and D in the muscle of mackerel (Scomber scombrus) and horse mackerel (Trachurus trachurus). In mackerel, the cathepsin B activity decrease reached 40% at 450 MPa while in horse mackerel, low and intermediate pressures...
The effect of high pressure processing (HPP) pre-treatments at three pressure levels (150, 300 and 450 MPa) and holding times (0, 2.5 and 5 min) on the activity of key enzymes in Atlantic mackerel (Scomber scombrus) muscle was studied after HPP treatments and during frozen storage. Acid phosphatase, cathepsins (B...
This work focuses on the effect of a previous high pressure processing (HPP) on the lipid damage development occurring during the frozen storage (-10ºC; up to 3 months) of Atlantic horse mackerel (Trachurus trachurus). HPP conditions included different pressure (150, 300, 450 MPa) and pressure holding time (0.0, 2.5, 5.0...
The frozen storage of Atlantic mackerel (Scomber scombrus) is limited by lipid damage causing sensory quality losses, an important drawback to its commercialisation. This work deals with changes in functional and sensory properties during freezing and frozen storage of Atlantic mackerel pre-treated by high hydrostatic pressure processing (HPP). Three levels...
Generic kinetic models for microbial inactivation by high pressure processing (HPP) would accelerate the development of commercial applications. The aim of this work was to develop a generic model obtained by fitting peer-reviewed microbial inactivation data (124 kinetic curves) to first order kinetics (LKM), Weibull (WBLL), and Gompertz (GMPZ) primary...