Proximate composition of red band fish (Cepola macrophthalma, Linnaeus, 1758) and its quality changes during refrigerated storage (4±2°C) [Kurdela bali{dotless}gi{dotless}ni{dotless}n (Cepola macrophthalma, Linnaeus, 1758) yaklaşi{dotless}k kompozisyonu ve buzdolabi{dotless}nda muhafaza (4±2°C) si{dotless}rasi{dotless}ndaki kalite degişimleri]

The aim of this research was to determine the quality of red band fish (Cepola macrophthalma Linnaeus, 1758) to estimate the potential usage of this species as a human food source. For this purpose, proximate composition, chemical, microbiological, sensorial, color and texture analyses were done. Moisture, crude fat, crude protein, ash and carbohydrate values were found as 76.5±0.03, 0.98±0.12, 18.96±0.05, 0.32±0.03 and 1.24±0.02 % respectively. To determine the refrigerated shelf life, chemical quality analyses based on TVB-N (mg TVB-N/100 g), TMA (mg TMA/100 g) TBA (mg malonaldehyde/kg) and pH were used. Color values and textural parameters were also monitored. In addition, sensorial analyses were used to decide if the species is suitable for human consumption and to determine the shelf life. Results showed that it is possible to use red band fish as human food until 6 th day at refrigerator (4±2 °C). © Published by Central Fisheries Research Institute (CFRI) Trabzon, Turkey in cooperation with Japan International Cooperation Agency (JICA), Japan

Methods for Seafood Authenticity Testing in Europe

56 pages, 5 figuresSeafood authenticity is a key parameter for seafood quality, particularly in Europe where regulations provide a strict framework for seafood labeling. A wide variety of methods are commonly used in control laboratories (private or public) to identify seafood species, but emergent approaches for the development of new and fast DNA- and protein-based methods for species differentiation are also considered. To address the challenges in controlling further labeling requirements in the latest European legislation on seafood product traceability and labeling (Regulation (EU) 1379/2013), a review of the development of methods to identify fishing areas and to distinguish between wild and farmed fish, as well as an overview of the advanced methods that could be used for differentiation of fresh and frozen-thawed fish, is given. These methods will become increasingly important in the near future as the risk-based control of food authenticity is prescribed by the new EU control regulation (Regulation (EU) 2017/625)N