This study presents the first assessment of total mercury (THg) and methylmercury (MeHg) in squids (Todarodes sagittatus, L.), providing insights into contamination levels and their correlation with the geographical origin. A method based on acidic e...
Applied and environmental microbiology
Oct 17, 2025
The increasing demand for high-quality seafood underscores the significant challenges posed by rampant seafood fraud. This study aimed to identify regional capture biomarkers by using the gut bacteriome of specimens through state-of-the-art long-rea...
Seafood products, including fresh tilapia fillets, are highly susceptible to rapid quality deterioration due to microbial contamination, posing a significant concern for food safety and public health. This study investigated, both experimentally and ...
International journal of food microbiology
Sep 23, 2025
Microbial spoilage is creating safety risks and significant wastage of refrigerated marine fish. Spoilage microorganisms possess distinct physiological adaptations that enable them to contribute to the spoilage of refrigerated marine fish, thereby co...
This study presents a deep learning framework for the non-destructive assessment of lipid oxidation in salmon flesh, quantified by thiobarbituric acid reactive substances (TBARS), under diverse storage conditions (-20, 0, 4, 20 °C, and dynamic temper...
Seafood, including fish, prawns and various marine products, is a critical component of global nutrition due to its high protein content, essential fatty acids, vitamins and minerals. Traditional methods for assessing seafood freshness such as sensor...
Recent advances in fish freshness evaluation rely on a combination of optical imaging and artificial intelligence due to their applicability to non-invasive and non-destructive measurements. Using trout salmon, red sea bream, and Japanese amberjack, ...
Accurate identification of Vibrio harveyi clade species is critical for seafood safety and the control of aquaculture diseases. However, existing methods demonstrate limited classification performance. This study presents an artificial intelligence-a...
As a widely consumed prepared food, the preservation of nutrient retention and sensory quality in batter fried oysters is a significant concern. Deep frying, air frying, and vacuum frying (VF) were used to prepare battered fried oysters. Guar gum (GG...
This paper evaluates the use of impedance spectroscopy combined with artificial intelligence. Both technologies have been widely used in food classification and it is proposed a way to improve classifications using recurrent neural networks that trea...
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