Enzyme Free Electrochemiluminescence Sensor of Histamine Based on Graphite‐carbon Nitride Nanosheets

Canned fish products: Current issues and future perspectives

Canned fish products are of great economic importance for many countries and are preferred by consumers due to their rich nutritional composition and beneficial health effects. The steps of canning process and formulation vary depending on the species processed and the desired end product. This work is an overview of the current research investigating the effects of canning process, several preprocessing treatments and formulation on the nutritional composition, sensory characteristics and microbial quality of the end product. Key findings of recent studies on health effects and potential risk factors associated with the consumption of canned fish products are presented. Moreover, the global demand for canned fish products is increasing due to the changing consumption behavior and healthy eating habits of consumers after the pandemic. This review summarizes the major challenges that need to be addressed for meeting the increasing demand for canned fish products. Finally, based on the findings of current studies reviewed, the perspectives and research gaps for canned fish products are stated.

Recent Progress of Fluorescence Sensors for Histamine in Foods

Biological amines are organic nitrogen compounds that can be produced by the decomposition of spoiled food. As an important biological amine, histamine has played an important role in food safety. Many methods have been used to detect histamine in foods. Compared with traditional analysis methods, fluorescence sensors as an adaptable detection tool for histamine in foods have the advantages of low cost, convenience, less operation, high sensitivity, and good visibility. In terms of food safety, fluorescence sensors have shown great utilization potential. In this review, we will introduce the applications and development of fluorescence sensors in food safety based on various types of materials. The performance and effectiveness of the fluorescence sensors are discussed in detail regarding their structure, luminescence mechanism, and recognition mechanism. This review may contribute to the exploration of the application of fluorescence sensors in food-related work.