Essential Oils Against Spoilage in Fish and Seafood: Impact on Product Quality and Future Challenges.

The preservation of fish and seafood represents a significant challenge for the food industry due to these products' high susceptibility to microbial spoilage. Essential oils (EOs), classified as Generally Recognized as Safe (GRAS), have become a natural alternative to synthetic preservatives due to their antimicrobial and antioxidant properties. This review aims to analyze the specific potential of EOs in extending the shelf life of fish and seafood products, offering a natural and effective preservation solution.

Inactivation of Typhimurium, , and in Tilapia Fillets () with Lactic and Peracetic Acid through Fogging and Immersion.

This study investigated the antimicrobial effects of lactic acid (LA) (3%) and peracetic acid (PA) (300 ppm) on tilapia fillets () by fogging (15 min) or by immersion (2 s) in a pool of (NEWP 0022, ATCC 25922, and a field-isolated strain), (ATCC 25923 and a field-isolated strain), and Typhimurium (ATCC 13311 and ATCC 14028), as well as the effects on the physicochemical characteristics of the fillets. Fogging was effective and the best application method to control . Typhimurium regardless of the acid used, promoting reductions of 1.

Convolutional Neural Networks in the Inspection of Serrasalmids (Characiformes) Fingerlings.

Aquaculture produces more than 122 million tons of fish globally. Among the several economically important species are the Serrasalmidae, which are valued for their nutritional and sensory characteristics. To meet the growing demand, there is a need for automation and accuracy of processes, at a lower cost.