scholarly journals Occurrence of mislabelling in prepared fishery products in Southern Italy

2015 ◽  
Vol 4 (3) ◽  
Author(s):  
Giuseppina Tantillo ◽  
Patrizia Marchetti ◽  
Patrizia Marchetti ◽  
Anna Mottola ◽  
Anna Mottola ◽  
...  
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Southern Italy ◽  
Solea Senegalensis ◽  
Sequencing Data ◽  
Merluccius Merluccius ◽  
Food Authentication ◽  
Fish Fillet ◽  
Pleuronectes Platessa ◽  
Solea Solea

Fish authentication is a major concern not only for the prevention of commercial fraud, but also for the assessment of safety risks deriving from the undeclared introduction of potentially dangerous toxic or allergenic substances or environmentally damaging fish where endangered species are involved. Moreover, food authentication might affect the diet of certain groups of consumers, such as followers of religious practices. Considering the authentication of fish products is one of the key issues in food safety, quality and sustainability, the aim of this work was to investigate the prevalence of mislabelling in sole (<em>Solea solea</em>), plaice (<em>Pleuronectes platessa</em>), Atlantic salmon (<em>Salmo salar</em>), and hake (<em>Merluccius merluccius</em>) fillets from markets and supermarkets located in Apulia (Southern Italy) using DNA barcoding. The results of the molecular investigations reveal that 42/98 (42.8%) fillet samples were not correctly labelled. In particular, 12/27 (44.4%) fillets of sole (<em>Solea solea</em>) were identified as belonging to Solea senegalensis. In addition, 13/28 (46.4%) plaice (<em>Pleuronectes platessa</em>) samples were identified as Pangasius hypophtalmus. All Atlantic salmon (<em>Salmo salar</em>) samples were correctly labelled. Post-sequencing data analysis revealed that 17/30 (56.6%) hake fillets (<em>Merluccius merluccius</em>) were not correctly labelled, of which 8/30 samples identified as <em>Merluccius hubbsi</em>, 5/30 samples as Merluccius products and 4/30 as <em>Merluccius capensis</em>. The study reveals a high occurrence of species mislabelling in the prepared fish fillet products, further evidence of the need for increased traceability and assessment of the authenticity of food products.

scholarly journals The Visual Pigments of Some Deep-Sea Elasmobranchs

1963 ◽  
Vol 43 (1) ◽  
pp. 65-70 ◽  
Author(s):  
E. J. Denton ◽  
T. I. Shaw
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Deep Sea ◽  
Retinal Pigment ◽  
Visual Pigments ◽  
Merluccius Merluccius ◽  
Atlantic Salmon Salmo Salar ◽  
Moray Eel

The retinae of three species of deep-sea shark, Centrophorus squamosus, Centroscymnus coelolepis and Deania calcea, have been studied. All had goldencoloured photosensitive pigments, similar to those of deep-sea teleosts. The absorption maxima for the unbleached pigments lay between 472 and 484 m/n. The retina of the hake (Merluccius merluccius) was studied for comparison; its retinal pigment absorbed maximally at 495-5 mix. Some observations on the retinae of the moray eel (Muraena helena) and the Atlantic salmon (Salmo salar) are also described.

scholarly journals Dissecting the loci underlying maturation timing in Atlantic salmon using haplotype and multi-SNP based association methods

2021 ◽  
Author(s):  
Marion Sinclair-Waters ◽  
Torfinn Nome ◽  
Jing Wang ◽  
Sigbjørn Lien ◽  
Matthew P. Kent ◽  
...  
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Genetic Architecture ◽  
Wild Populations ◽  
Sequencing Data ◽  
Multiple Loci ◽  
Variation Explained ◽  
Candidate Regions ◽  
Future Work ◽  
Age At Maturation

Resolving the genetic architecture of fitness-related traits is key to understanding the evolution and maintenance of fitness variation. However, well-characterized genetic architectures of such traits in wild populations remain uncommon. In this study, we used haplotype-based and multi-SNP Bayesian association methods with sequencing data for 313 individuals from wild populations to further characterize known candidate regions for sea age at maturation in Atlantic salmon (Salmo salar). We detected an association at five loci (on chromosomes ssa06, ssa09, ssa21, and ssa25) out of 116 candidates previously identified in an aquaculture strain with maturation timing in wild Atlantic salmon. We found that at each of these five loci, variation explained by the locus was predominantly driven by a single SNP suggesting the genetic architecture of Atlantic salmon maturation includes multiple loci with simple, non-clustered alleles. This highlights the diversity of genetic architectures that can exist for fitness-related traits. Furthermore, this study provides a useful multi-SNP framework for future work using sequencing data to characterize genetic variation underlying phenotypes in wild populations.

Microstructure and texture of fresh and smoked Atlantic salmon, Salmo salar L., fillets from fish reared and slaughtered under different conditions

2001 ◽  
Vol 32 (1) ◽  
pp. 1-10 ◽  
Author(s):  
Sjofn Sigurgisladottir ◽  
Margret S. Sigurdardottir ◽  
Helga Ingvarsdottir ◽  
Ole J. Torrissen ◽  
Hannes Hafsteinsson
Keyword(s):  
Atlantic Salmon ◽  
Salmo Salar ◽  
Atlantic Salmon Salmo Salar

Persistence of Orally Administered Salmonella enterica Serovars Agona and Montevideo in Atlantic Salmon (Salmo salar L.)

2005 ◽  
Vol 68 (7) ◽  
pp. 1336-1339 ◽  
Author(s):  
L. L. NESSE ◽  
T. LØVOLD ◽  
B. BERGSJØ ◽  
K. NORDBY ◽  
C. WALLACE ◽  
...  
Keyword(s):  
Gastrointestinal Tract ◽  
Atlantic Salmon ◽  
Salmo Salar ◽  
Salmonella Enterica ◽  
Most Probable Number ◽  
Fish Feed ◽  
Internal Organs ◽  
Probable Number ◽  
Atlantic Salmon Salmo Salar ◽  
Gastric Intubation

The objective of our experiments was to study the persistence and dissemination of orally administered Salmonella in smoltified Atlantic salmon. In experiment 1, salmon kept at 15°C were fed for 1 week with feed contaminated with 96 most-probable-number units of Salmonella Agona per 100 g of feed and then starved for 2 weeks. Samples were taken from the gastrointestinal tract and examined for Salmonella 1, 2, 8, 9, 15, and 16 days after the feeding ended. In experiment 2, Salmonella Agona and Montevideo were separately mixed with feed and administered by gastric intubation. Each fish received 1.0 × 108, 1.0 × 106, or 1.0 × 104 CFU. The different groups were kept in parallel at 5 and 15°C and observed for 4 weeks. Every week, three fish in each group were sacrificed, and samples were taken from the skin, the pooled internal organs, the muscle, and the gastrointestinal tract and examined for the presence of Salmonella. The results from the two experiments showed that the persistence of Salmonella in the fish was highly dependent on the dose administered. Salmonella was not recovered from any of the fish that were fed for 1 week with the lowest concentration of Salmonella. In the fish given the highest dose of Salmonella, bacteria persisted for at least 4 weeks in the gastrointestinal tract as well as, to some extent, the internal organs. The present study shows that under practical conditions in Norway, the risk of Salmonella in fish feed being passed on to the consumer of the fish is negligible.

Sign in / Sign up

Export Citation Format

Share Document