Application of Matrix-Assisted Laser Desorption/Ionization Mass Spectrometry Imaging for Evaluating the Quality of Fish Fillets

Exposure of zebrafish (Danio rerio) to trans-2-hexenal induces oxidative stress and protein degeneration of the gill

Trans-2-hexenal (T2H) has great commercial value for development as a biopesticide, but its toxicity risk to nontarget organisms is unknown. Here, the toxicity and underlying mechanism of T2H on zebrafish (Danio rerio) were investigated. The LC50 (48 h) of T2H on zebrafish is 4.316 μg/mL, and the aldehyde group is essential to its toxicity. In 14-day chronic toxicity tests, 0.432 μg/mL T2H resulted in a higher mortality of zebrafish than the control group. Furthermore, the sensitivity of zebrafish to different administration methods was gill administration>oral administration>transdermal administration>intravenous injection. T2H induced significant cell death and ROS generation in zebrafish gill cells in a concentration-dependent manner. After treatment with 4.316 μg/mL T2H, the expression of oxidative stress-related genes (nrf2, gstp1, keap1b, sod1 and sod2) and the content of malondialdehyde (MDA) were up-regulated. Incubation with T2H caused an immediate denaturation of gill protein, which was aggravated with increasing dose of T2H. We also found that T2H at 21.225 mg/mL significantly reduced the in vitro activity of succinate dehydrogenase (SDH). Among the three amino acids tested, T2H was only found to react with methionine and glycine to form adducts, which may be the basis of the protein denaturation. This study confirmed that T2H could induce oxidative stress and protein denaturation in zebrafish gills, providing important information for risk assessment of T2H exposure.

Seafood Processing, Preservation, and Analytical Techniques in the Age of Industry 4.0

Fish and other seafood products are essential dietary components that are highly appreciated and consumed worldwide. However, the high perishability of these products has driven the development of a wide range of processing, preservation, and analytical techniques. This development has been accelerated in recent years with the advent of the fourth industrial revolution (Industry 4.0) technologies, digitally transforming almost every industry, including the food and seafood industry. The purpose of this review paper is to provide an updated overview of recent thermal and nonthermal processing and preservation technologies, as well as advanced analytical techniques used in the seafood industry. A special focus will be given to the role of different Industry 4.0 technologies to achieve smart seafood manufacturing, with high automation and digitalization. The literature discussed in this work showed that emerging technologies (e.g., ohmic heating, pulsed electric field, high pressure processing, nanotechnology, advanced mass spectrometry and spectroscopic techniques, and hyperspectral imaging sensors) are key elements in industrial revolutions not only in the seafood industry but also in all food industry sectors. More research is still needed to explore how to harness the Industry 4.0 innovations in order to achieve a green transition toward more profitable and sustainable food production systems.