Detection and quantification of 47 antibiotic residues in farmed European sea bass (Dicentrarchus labrax) using a multi-class and multi-residue UHPLC-MS/MS method

In the present study, a multi-class multi-residue method for the simultaneous detection and determination of antibiotics in European sea bass (Dicentrarchus labrax) was developed and validated. The method based on UHPLC-MS/MS proved to be a rapid, highly selective and sensitive tool, requiring minimum sample preparation, for screening and detection of 47 compounds from eight different classes. The validation was performed according to EU regulation 2002/657/EC, proving the method’s suitability for application in routine analysis. The method was applied to the analysis of 30 samples of farmed European sea bass purchased in different supermarkets in Portugal. Antibacterial residues were detected in 6 of the 30 analysed samples, namely enrofloxacin and oxytetracycline, in concentrations ranging from 0.1 to 12 µg kg^?1.     

Freshness decay and shelf life predictive modelling of European sea bass (Dicentrarchus labrax) applying chemical methods and electronic nose

European sea bass (Dicentrarchus labrax) is one of the finfish species preferred by the consumer, who requires fish freshness to be maintained during distribution and retail. For this reason, the purposes of this study were to define: the shelf life at three storage temperatures (−0.5, 4.8 and 16.5 °C) by applying both chemical (TVB and TBA assays) and olfactometric (e-nose) method; the actual time-temperature exposure conditions during marketing; the prediction of remaining shelf life in the commercial chain, on the basis of time-temperature history data and on appropriate integration routine. Shelf life study revealed the efficacy of chemical markers and electronic nose in describing the freshness decay and in defining a freshness threshold. Freshness of sea bass was kept for about 8 days for fish preserved in melting ice (−0.5 °C), 4 days at 4.8 °C and about 1 day at 16.5 °C. When fresh European sea bass was purchased, 9 out of 10 times the remaining shelf life was more than 55% at an average temperature of 1.19 °C. Therefore, the freshness of fish can be assured for 3-4 days in commercialization. A joint effort (sales point management and consumer advertising) could reduce the exposure temperature by 1-2 °C and justify an extension of the shelf life to 2-3 days after purchase.     

气调包装的调理啤酒鲈鱼片在微冻贮藏过程中的微生物群落多样性分析

为揭示调理啤酒鲈鱼片气调包装和微冻贮藏过程中的微生物变化规律及其腐败本质,为优化产品工艺和推广产品提供理论依据,采用Illumina MiSeq测序技术解析调理啤酒鲈鱼制品气调包装和－3?℃贮藏过程中微生物群落多样性,并比较其与真空包装4?℃贮藏鲈鱼片的微生物群落多样性的区别。结果表明：鲈鱼制品在贮藏过程中的优势微生物为厚壁菌门（Firmicutes）、变形菌门（Proteobacteria）、拟杆菌门（Bacteroidetes）;真空包装的未调味鲈鱼片在4?℃贮藏过程中微生物多样性比在－3?℃贮藏的气调包装调理啤酒鲈鱼丰富,且在贮藏第4天时,开始出现了索丝菌属（Brochothrix）等常见的腐败微生物,到第10天时,索丝菌属、假单胞菌属（Pseudomonas）丰度迅速增大,出现了希瓦氏菌属（Shewanella）,造成鲈鱼片彻底腐败变质;气调包装的调理啤酒鲈鱼片在第20天时才开始出现假单胞菌属和希瓦氏菌属等腐败菌,之后在CO2的抑制作用下,腐败菌丰度逐渐减小,直到货架期终点时,假单胞菌才迅速增长,且出现了嗜冷杆菌属（Psychrobacte）,造成了鲈鱼制品的彻底腐败变质。这说明气调包装联合啤酒调理的加工方式及－3 ℃贮藏可以有效延长产品的货架期。     

海水养殖花鲈和淡水养殖花鲈肌肉脂肪酸组成和含量分析

采用Folch 液回流提取投喂相同配合饲料的海水养殖花鲈和淡水养殖花鲈背部肌肉脂质,脂质经氢氧化钾-三氟化硼法甲酯化后进行气相色谱分析。结果表明：海水养殖花鲈和淡水养殖花鲈肌肉脂肪酸组成存在一定差异。海水花鲈肌肉脂肪酸中单不饱和脂肪酸(MUFA)、n-3 系列多不饱和脂肪酸(PUFA)、EPA(C20:5 n-3)和DHA(C22:6 n-3)含量明显高于淡水花鲈,而饱和脂肪酸(SFA)、n-6 系列PUFA 和AA(C20:4 n-6)含量则低于淡水养殖花鲈。海水养殖花鲈和淡水养殖花鲈肌肉中n-6 和n-3 系列PUFA 比值分别为0.27 和0.42,均远低于HMSO(英国卫生部)推荐的最高安全限值(4.0)。     

Selenium content in sea bass of the Adriatic Sea

The present work was aimed at establishing the presence of selenium in the muscle tissue (M. longissimus dorsi) of the sea bass (Dicentrarchus labrax). Free-living sea bass was compared with cage-farmed sea bass, fed with and without selenium feed supplement. The highest levels of selenium in muscle (397.3±18.3 ng/g wet weight) were recorded in the farmed sea bass, at 250–300 g of table weight, aged 28 months and fed with selenium supplement. Selenium contents in the muscle tissue of free-living sea bass of equal weight and/or equal age, and in the cage-farmed sea bass fed on feed without selenium addition were significantly lower i.e. in the range 235.0±25.1 to 286.7±24.4 ng/g (w/w).     

An evaluation of the potential toxicity of treated bleached kraft mill effluent to striped bass (Morone saxatilis walbaum) larvae exposed through metamorphosis to the juvenile stage

Twenty-day-old striped bass (Morone saxatilis) larvae were exposed to a range of treated bleached kraft mill effluent (BKME) concentrations from 0 to 20% effluent by volume (v/v) under continuous flow test conditins. The experimental test concentrations in the 2–20% BKME test aquaria had a BOD₅ which ranged from < 1 to 5 mg l⁻¹, TSS 12–17 mg l⁻¹, and true color 35–416 mg l⁻¹. Bleached kraft mill effluent did not kill larvae exposed to it for 20 days through metamorphosis to the juvenile stage. The BKME did not alter growth in length, weight or condition factor in larvae over the 20-day exposure period as determined by multiple regression analysis. A linear regression analysis on the dry weight data at Day 20 only, however, indicated a trend of decreasing weight with increasing BKME concentration. Effluent-exposed larvae also developed normally during the 20-day study. All individuals examined completed the transformation from postlarvae to juveniles by the age of 40 days.     

酵母提取物和迷迭香提取物对鲈鱼风味的影响

以酵母提取物和迷迭香提取物混合腌制大口黑鲈背部鱼肉,通过单因素试验、正交试验探究最佳腌制时间、调味料比例、料液比,确定了最佳加工工艺,并分析了腌制前后风味差异。结果表明:在4 ℃下,当0.15%酵母提取物与0.2%迷迭香提取物混合配制腌制液比例为1:3,鱼肉与腌制液料液比为1:4,浸泡50 min时感官评分最高;通过电子鼻分析表明,经腌制处理的鲈鱼与对照组气味差异明显;且在此配方处理下,脂质氧化分解产生的醛、酮、醇类化合物含量明显减少,去腥效果明显;处理组鱼肉中IMP(次黄嘌呤核苷酸)、AMP(腺嘌呤核苷酸)2种主要呈味核苷酸含量增加,Hx(次黄嘌呤)、HxR(次黄嘌呤核苷)2种核苷酸含量下降,鲜味提升。     

辐照结合复配保鲜剂对鲈鱼贮藏品质的影响

为延长大口黑鲈鱼片货架期,将新鲜鲈鱼片分别用无菌蒸馏水（对照）、大蒜素、4 kGy 60Co-γ射线辐照、大蒜素＋辐照、复配保鲜剂A（含0.3 g/100 mL大蒜素、0.3 g/100 mL葡萄籽提取物、1 g/100 mL壳聚糖）＋辐照和复配保鲜剂B（含0.3 g/100 mL大蒜素、0.3 g/100 mL茶多酚、1 g/100 mL壳聚糖）＋辐照处理后,于4 ℃贮藏15 d,考察各处理对鲈鱼片菌落总数、汁液流失率、pH值、硫代巴比妥酸反应物（thiobarbituric acid reactive substance,TBARs）值、总挥发性盐基氮（total volatile basic nitrogen,TVB-N）含量、感官品质及Ca2＋-ATPase活性的影响。结果表明：在贮藏初期,经辐照的鲈鱼TBARs值、TVB-N含量较对照组略高,辐照加速了脂质氧化;而复配保鲜剂结合辐照处理的鲈鱼能有效减缓脂质氧化,减少菌落总数,延缓汁液流失率和pH值的升高,抑制肌原纤维蛋白Ca2＋-ATPase活性的下降;贮藏15 d时,2 种复配保鲜剂结合辐照处理的鲈鱼片菌落总数均未达到6（lg（CFU/g））,仍符合可食用标准,而复配保鲜剂B结合辐照处理组具有最好的保鲜效果;鲈鱼经辐照处理后货架期可延长6 d,而经过复配保鲜剂结合辐照处理均可延长9 d以上,表明辐照与复配保鲜剂在鲈鱼贮藏中具有协同保鲜作用,能有效延长鲈鱼货架期。     

Functional Characterization of Largemouth Bass (Micropterus salmoides) Soluble FcγR Homolog in Response to Bacterial Infection

Fc receptors (FcRs) are key players in antibody-dependent cellular phagocytosis (ADCP) with their specific recognition of the Fc portion of an immunoglobulin. Despite reports of FcγR-mediated phagocytosis in mammals, little is known about the effects of soluble FcγRs on the immune response. In this study, FcγRIα was cloned from the largemouth bass (Micropterus salmoides) (MsFcγRIα). Without a transmembrane segment or a cytoplasmic tail, MsFcγRIα was identified as a soluble form protein and widely distributed in the spleen, head kidney, and intestine. The native MsFcγRIα was detected in the serum of Nocardia seriolae-infected largemouth bass and the supernatants of transfected HEK293 cells. Additionally, it was verified that the transfected cells’ surface secreted MsFcRIα could bind to largemouth bass IgM. Moreover, the expression changes of MsFcγRIα, Syk, and Lyn indicated that MsFcγRIα was engaged in the acute phase response to bacteria, and the FcγR-mediated phagocytosis pathway was activated by Nocardia seriolae stimulation. Furthermore, recombinant MsFcγRIα could enhance both reactive oxygen species (ROS) and phagocytosis to Nocardia seriolae of leukocytes, presumably through the interaction of MsFcγRIα with a complement receptor. In conclusion, these findings provided a better understanding of the function of soluble FcγRs in the immune response and further shed light on the mechanism of phagocytosis in teleosts.