Aquaculture and Fisheries最新文献

{"title":"Is salmonid migration at risk from chemical information disruption?","authors":"Keith B. Tierney ,&nbsp;Gregory G. Pyle","doi":"10.1016/j.aaf.2023.05.009","DOIUrl":"10.1016/j.aaf.2023.05.009","url":null,"abstract":"<div><p>Good information is the basis for good decisions. For many invaluable salmon species, chemical information is necessary to guide and fine-tune their migrations to and from freshwater mating grounds. A problem is that salmon of the current world are running a gauntlet of toxic chemicals arising from diverse anthropogenic inputs and these chemicals are known to disrupt information. There is sufficient evidence that effluents from cities, mines, agriculture and industry contain chemicals that can rapidly, and sometimes irreversibly, impair the olfactory sense that salmon use to gather information. Some toxic inputs may not only be strong enough to impair migration, but be strong enough to redirect salmon away from their routes. There is also evidence that some synthetic chemicals may serve as the basis for ‘new’ information and be useful in making correct migratory decisions. On the plus side, there are examples of new regulations that limit the input of chemicals of known olfactory toxicity, but on the minus side, increased urbanization and global climate change will likely increase the number and/or severity of some neurotoxic inputs. Here we identify the specific avenues of chemical risks to information disruption and in so doing prioritize and rank the risks to migrating salmon. The data collected here can be used to lay the foundation for modelling the effects of anthropogenic inputs on information disruption in diverse salmonid species from around the world and therefore help secure their longevity in a changing chemical environment.</p></div>","PeriodicalId":36894,"journal":{"name":"Aquaculture and Fisheries","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2468550X23000813/pdfft?md5=fca6fc77b8af3052e500896f6c23f2f5&pid=1-s2.0-S2468550X23000813-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90733141","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bacterial community in response to packaging conditions in farmed gilthead seabream","authors":"Apollon Thomas ,&nbsp;Spyros J. Konteles ,&nbsp;Sotiris Ouzounis ,&nbsp;Spyros Papatheodorou ,&nbsp;Aliki Tsakni ,&nbsp;Dimitra Houhoula ,&nbsp;Theofania Tsironi","doi":"10.1016/j.aaf.2021.09.002","DOIUrl":"https://doi.org/10.1016/j.aaf.2021.09.002","url":null,"abstract":"<div><p>The objective of this study was to evaluate the effect of modified atmosphere packaging (MAP) on fish skin, gills and intestines bacterial microbiome.</p><p>Whole gilthead seabream was packed aerobically or under modified atmospheres (60% CO₂, 30% N₂, 10% O₂) and stored isothermally at 0 °C. Next Generation Sequencing (NGS) analysis was applied for the characterization of fish microbiome on fish skin, gills, and intestines initially (time of packaging, 1 day after harvesting) and after 10 days of isothermal storage at 0 °C. NGS results indicated statistically significant differences in families’ richness and diversity in the tested fish tissues between aerobic and MAP packaging during storage at 0 °C. The most persistent bacteria were <em>Proteobacteria</em> for both packaging types. For fish skin microbiota, the initially prevailing families were <em>Comamonadaceae</em>, <em>Enterobacteriaceae</em> and <em>Moraxellaceae</em> while in the intestines <em>Comamonadaceae</em>, <em>Anaplasmataceae</em>, <em>Bacillaceae</em> and <em>Enterobacteriaceae</em> were the dominant bacteria. At the end of storage period, the fish microbiota was dominated by psychotropic and psychrophilic families (<em>Pseudoalteromonadaceae, Psychromonadaceae,</em> and <em>Shewanellaceae</em>), while families such as <em>Comamonadaceae</em> were persistent under MAP conditions. By 8 days of fish storage at 0 °C, ΜΑΡ samples exhibited higher sensory scorings than the respective aerobically stored fish, indicating better retention of fish freshness and fish quality attributes under MAP. Based on the results of the study, MAP modified significantly the microbiological status and extended the shelf life of fish. NGS was a powerful tool that provided a more complete assessment compared to a culture-based analysis.</p></div>","PeriodicalId":36894,"journal":{"name":"Aquaculture and Fisheries","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49758259","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The adaptation of rainbow trout to warmer water: Oxidative damage in the germinal line","authors":"Vianel Sevastei, S. A. Crichigno, M. V. Santos, Andrea Trochine, Julio C. Painefilú, N. Zaritzky, V. Cussac","doi":"10.1016/j.aaf.2023.07.003","DOIUrl":"https://doi.org/10.1016/j.aaf.2023.07.003","url":null,"abstract":"","PeriodicalId":36894,"journal":{"name":"Aquaculture and Fisheries","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79417357","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The role of digital technologies in supporting and improving fishery and aquaculture across the supply chain – Quo Vadis?","authors":"Neil J. Rowan","doi":"10.1016/j.aaf.2022.06.003","DOIUrl":"https://doi.org/10.1016/j.aaf.2022.06.003","url":null,"abstract":"<div><p>Fish constitute important high protein products to meet the demands of an increasing global population. However, the continued depletion of wild fish stocks is leading to increased strain on the aquaculture sector in terms of sustaining the supply of fish and seafood to global markets. Despite the fact that aquaculture is more diversified than other agriculture sectors, there are significant pressures on the industry to continue innovating in order to enable sustainability including increased fish production, improved appropriate selection of species, disease mitigation, reduced wastage, preventing environmental pollution and generating more employment globally. This viewpoint article addresses how digital transformation can help support and meet expansion needs of the fisheries/aquaculture industries that includes exploiting and harnessing ICT, IoT, Cloud-edge computing, AI, machine learning, immersive technologies and blockchain. Digital technologies are bringing significant operational benefits for global food chain, improving efficiencies and productivity, reducing waste, contamination and food fraud. The focus on digital technologies has recently evolved to Industry 5.0 where AI and robotics are coupled with the human mind in order to advance human-centric solutions. This viewpoint describes the role of Quadruple helix Hub (academic-industry-government and society) in delivering a convergent holistic approach to meeting the diversity of fishery industry needs by connecting and placing fisheries centrally in a defined ecosystem of stakeholders. This includes specialist training, testing technologies, providing access to finance and fostering disruption through aquaculture accelerator initiatives such as that provided by Hatch Blue. Connecting digital Innovation Hubs <em>trans</em>-regionally, nationally and internationally will also help mitigate against significant risks for the fisheries and aquaculture industry including climate change, global pandemics and conflicts that can jeopardize fish and seafood production and supply chains. There is also a commensurate need to avail of digital technologies in order to increase awareness of key industry issues across the value chain, such as through social marketing. Thus, addressing key challenges by way of the global digital transformation of fishery and aquaculture industry will meet several sustainable development goals of the United Nations catered around the application of disruptive technology.</p></div>","PeriodicalId":36894,"journal":{"name":"Aquaculture and Fisheries","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49756706","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Application of hurdle technology for the shelf life extension of European eel (Anguilla anguilla) fillets","authors":"Maria C. Giannakourou ,&nbsp;Natalia Stavropoulou ,&nbsp;Theofania Tsironi ,&nbsp;Vladimiros Lougovois ,&nbsp;Vassiliki Kyrana ,&nbsp;Spyros J. Konteles ,&nbsp;Vassilia J. Sinanoglou","doi":"10.1016/j.aaf.2020.10.003","DOIUrl":"https://doi.org/10.1016/j.aaf.2020.10.003","url":null,"abstract":"<div><p>Fresh fish, and especially fatty species, are highly perishable due to oxidative deterioration of fish flesh and the elevated microbial load on fish surface. The implementation of a variety of “mild hurdles” may significantly decrease the rates of fish chemical degradation and microbiological spoilage, by better retaining the initial quality, compared to more intense preservation techniques. The aim of this work is the comparative study of different, single or combined, treatments at 15 °C on the quality and shelf life of chilled eel fillets. Fish fillets were treated using osmotic solutions consisting of glycerol (30%–40%–45%) and 5% NaCl with and without former antioxidant impregnation by using Rosemary Serum. In all cases, water activity decreased to approximately 0.90 after 420 min of osmotic treatment. Untreated and osmotically treated fish fillets were subsequently stored at 4 °C and their stability under chill conditions was assessed based on microbial growth and oxidative deterioration. Microbial growth of treated samples was significantly delayed, especially due to the osmotic step (OS) and the derived water activity decrease. Lipid oxidation, a major cause of rejection for fatty fish such as eel, was greatly inhibited in treated fillets, owing to both ‘hurdles’, a_w lowering (OS) and antioxidant impregnation with rosemary serum (RS/OS), showing the synergistic effect of these successive procedures. Shelf life of treated eel fillets exhibited a more than 10-fold increase, as compared to the untreated samples, based on chemical composition and a 2 to 3-fold shelf life improvement, in terms of microbial growth.</p></div>","PeriodicalId":36894,"journal":{"name":"Aquaculture and Fisheries","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.aaf.2020.10.003","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49756708","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Editorial: Improving fish from catch to the consumer: Post harvest handling, processing, packaging, transportation and storage","authors":"Theofania Tsironi","doi":"10.1016/j.aaf.2022.12.005","DOIUrl":"https://doi.org/10.1016/j.aaf.2022.12.005","url":null,"abstract":"","PeriodicalId":36894,"journal":{"name":"Aquaculture and Fisheries","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49758063","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A framework for risk analysis of the shellfish aquaculture: The case of the Mediterranean mussel farming in Greece","authors":"John A. Theodorou ,&nbsp;Ioannis Tzovenis","doi":"10.1016/j.aaf.2021.04.002","DOIUrl":"https://doi.org/10.1016/j.aaf.2021.04.002","url":null,"abstract":"<div><p>Mediterranean mussel farming in Greece developed considerably during the last 40 years reaching a gross commodity product up to the limits of the country's production capacity (35–40,000 tonnes/year). Despite the achievements in the sector's growth, little or no effort has been attributed yet to risk assessment and moreover to risk management of the activity. The present effort aims at developing a working framework for the shellfish aquaculture of Greece to be used as a tool by the sector's decision makers to advance strategies for risk elimination or avoidance. The work was based on a generic risk management standard tool, the Joint Australian and New Zealand Risk Management Standard AS/NZS ISO 31000:2009 that has been adapted to the specific national characteristics of all levels of the mussel farming business -activities and the industry function. The framework supported by data sets regarding development, production, profits and losses, retrieved by surveys through distributed questionnaires or interviews during site-visits, as well as by collecting data from national and international authorities. Data input covered technology, farm size, farmer risk-attitude, risk-management strategies, risk-perceptions and socioeconomic profiles. Major risks and risk management options were identified providing aid for remediation risk policies to the stakeholders.</p></div>","PeriodicalId":36894,"journal":{"name":"Aquaculture and Fisheries","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.aaf.2021.04.002","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49758064","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physicochemical properties of silver carp (Hypophthalmichthys molitrix) mince sausages as influenced by washing and frozen storage","authors":"Kaveh Rahmanifarah ,&nbsp;Joe M. Regenstein ,&nbsp;Mehdi Nikoo","doi":"10.1016/j.aaf.2021.04.003","DOIUrl":"https://doi.org/10.1016/j.aaf.2021.04.003","url":null,"abstract":"<div><p>Frozen storage of emulsion-type sausages may be one approach to avoid or reduce the use of sodium nitrite, which is associated with health risks. Silver carp (<em>Hypophthalmichthys molitrix</em>) mince (M₀) was washed for 1 (M₁) or 3 (M₃) times and the impact of washing on the properties frozen storage (−18 °C) during 4 months were determined and results were compared to those of conventional silver carp sausages (Mt). Lipid oxidation, as evidenced by changes in thiobarbituric acid reactive substances and FFAs, took place during storage in the order of M₀ &gt; M₁ = M₃ = Mt with M₀ being highly oxidized (<em>P</em> ≤ 0.05). Total volatile base nitrogen formed during storage and the ranking for the quality loss was as follows M₀ &gt; M₁ &gt; M₃ = Mt. Washing (M₁ = M₃₎ led to less hardness (<em>P</em> ≤ 0.05). Mt had better redness, while M₁ and M₃ led to higher expressible moisture, water release and lightness (<em>P</em> ≤ 0.05). Results indicated the lower sensory and consumer-liking properties of frozen M₁ and M₃ sausages. Therefore, washing and frozen storage influenced silver carp mince sausages.</p></div>","PeriodicalId":36894,"journal":{"name":"Aquaculture and Fisheries","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.aaf.2021.04.003","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49758258","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Slurry ice as an alternative cooling medium for fish harvesting and transportation: Study of the effect on seabass flesh quality and shelf life","authors":"Athina Ntzimani ,&nbsp;Rafael Angelakopoulos ,&nbsp;Ioanna Semenoglou ,&nbsp;Efimia Dermesonlouoglou ,&nbsp;Theofania Tsironi ,&nbsp;Katerina Moutou ,&nbsp;Petros Taoukis","doi":"10.1016/j.aaf.2021.01.006","DOIUrl":"https://doi.org/10.1016/j.aaf.2021.01.006","url":null,"abstract":"<div><p>The objective of the study was to investigate the efficiency of slurry ice during harvesting and transportation of European sea bass (<em>Dicentrarchus labrax</em>) to retain flesh quality and extend shelf life, compared with conventional flake ice. Fish was slaughtered and transported in different mixtures of slurry ice and conventional flake ice (C: slaughtered and transported in 100% flake ice-Control samples, SC: slaughtered in 100% slurry ice and transported in 100% flake ice, S50: slaughtered and transported in 50% slurry ice-50% flake ice, S100: slaughtered and transported in 100% slurry ice) and subsequently stored under controlled isothermal conditions at 0 °C for shelf life modelling and flesh quality evaluation (proteolytic enzymes). The replacement of conventional flake ice with slurry ice as a slaughtering method led to improved quality stability during subsequent refrigerated storage and shelf life extension, in terms of microbial growth, flesh quality and sensory degradation of fish. Based on microbial growth, the shelf life of C samples was found to be 19 days, whereas the shelf life of S50/S100 and SC was 21 and 25 days, respectively, showing that the replacement of flake ice with slurry ice resulted in 2–6 days shelf life extension of whole sea bass stored at 0 °C. The use of slurry ice at slaughter and flake ice in transportation was accompanied by low activities and late peaks of all four enzymes that is expected to lead to delayed proteolytic degradation and extended freshness.</p></div>","PeriodicalId":36894,"journal":{"name":"Aquaculture and Fisheries","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.aaf.2021.01.006","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49758065","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Prebiotic emergent sources for aquaculture: Microalgae and insects","authors":"Mónica Vanessa Oviedo-Olvera, A. Feregrino-Pérez, M. I. Nieto-Ramírez, M. M. Tovar-Ramírez, H. Aguirre-Becerra, J. F. García-Trejo","doi":"10.1016/j.aaf.2023.06.007","DOIUrl":"https://doi.org/10.1016/j.aaf.2023.06.007","url":null,"abstract":"","PeriodicalId":36894,"journal":{"name":"Aquaculture and Fisheries","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84240100","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}