Volatile compounds of some popular Mediterranean seafood species

The volatile compounds of highly commercialised fresh Mediterranean seafood species, including seven fish (sand-smelt Atherina boyeri, picarel Spicara smaris, hake Merluccius merluccius, pilchard Sardina pilchardus, bogue Boobps boops, anchovy Engraulis encrasicolus and striped-mullet Mullus barbatus), squid (Loligo vulgaris), shrimp (Parapenaeus longirostris) and mussel (Mytilus galloprovincialis), were evaluated by simultaneous steam distillation-extraction and subsequent GC-MS analysis. A total of 298 volatile compounds were detected. The mussels contained the highest total concentration of volatile compounds, while pilchard among fish species contained the highest number and concentrations of volatile compounds. Individual patterns of volatile compounds have been distinguished. The fish species when compared to the shellfish species studied, contained 6 to 30 times more 1-penten-3-ol, higher quantities of 2-ethylfuran, and 2,3-pentanedione, which was absent from the shellfish species. Pilchard is characterized by a high concentration of alcohols, shrimps by the high presence of amines and S-compounds, while mussels by high amounts of aldehydes, furans, and N-containing compounds (pyridine, pyrazines and pyrrols). The fatty acid-originating carbonyl compounds in fish seem to be related to the species’ fat content

Volatile compounds of some popular Mediterranean seafood species

The volatile compounds of highly commercialised fresh Mediterranean seafood species, including seven fish (sand-smelt Atherina boyeri, picarel Spicara smaris, hake Merluccius merluccius, pilchard Sardina pilchardus, bogue Boobps boops, anchovy Engraulis encrasicolus and striped-mullet Mullus barbatus), squid (Loligo vulgaris), shrimp (Parapenaeus longirostris) and mussel (Mytilus galloprovincialis), were evaluated by simultaneous steam distillation-extraction and subsequent GC-MS analysis. A total of 298 volatile compounds were detected. The mussels contained the highest total concentration of volatile compounds, while pilchard among fish species contained the highest number and concentrations of volatile compounds. Individual patterns of volatile compounds have been distinguished. The fish species when compared to the shellfish species studied, contained 6 to 30 times more 1-penten-3-ol, higher quantities of 2-ethylfuran, and 2,3-pentanedione, which was absent from the shellfish species. Pilchard is characterized by a high concentration of alcohols, shrimps by the high presence of amines and S-compounds, while mussels by high amounts of aldehydes, furans, and N-containing compounds (pyridine, pyrazines and pyrrols). The fatty acid-originating carbonyl compounds in fish seem to be related to the species’ fat content

Oxidative Stability of Polyunsaturated Edible Oils Mixed With Microcrystalline Cellulose

The oxidative stability of mixtures of edible oils containing polyunsaturated fatty acids (PUFA) and microcrystalline cellulose (MCC) was investigated. The mixtures studied consisted of oils of either camelina (CAM), cod liver (CLO), or salmon (SO) mixed with either colloidal or powdered MCC. A 50:50 (w/w) ratio of oil:MCC resulted in an applicable mixture containing high levels of PUFA edible oil and dietary fiber. The oxidative stability of the formulated mixtures and the pure oils was investigated over a period of 28 days. The peroxide value (PV) was assessed as a parameter for primary oxidation products and dynamic headspace gas chromatography mass spectrometry (GC/MS) was used to analyze secondary volatile organic compounds (VOC). CAM and the respective mixtures were oxidatively stable at both 4 and 22 °C during the storage period. The marine oils and the respective mixtures were stable at 4 °C. At 22 °C, an increase in hydroperoxides was found, but no increase in VOC was detected during the time-frame investigated. At 42 °C, prominent increases in PV and VOC were found for all oils and mixtures. Hexanal, a common marker for the degradation of n-6 fatty acids, propanal and 2,4-heptadienal (E,E), common indicators for the degradation of n-3 fatty acids, were among the volatiles detected in the headspace of oils and mixtures. This study showed that a mixture containing a 50:50 ratio of oil:MCC can be obtained by a low-tech procedure that does not induce oxidation when stored at low temperatures during a period of 1 month

Nachrichtendienste im Spannungsfeld zwischen Wissenschaft und Praxis | Tagungsbericht zum 3. Symposium zum Recht der Nachrichtendienste

Am 7. und 8. November 2019 veranstaltete das Bundesministerium des Inneren gemeinsam mit dem Bundeskanzleramt zum nunmehr dritten Mal das „Symposium zum Recht der Nachrichtendienste“. Die wissenschaftliche Leitung um Jan-Hendrik Dietrich (Hochschule des Bundes), Klaus Ferdinand Gärditz (Universität Bonn), RiBVerwG a.D. Kurt Graulich, Christoph Gusy (Universität Bielefeld) sowie Gunter Warg (Hochschule des Bundes) hat sich mit dieser Veranstaltungsreihe das Ziel gesetzt, „eine Plattform für einen fachlichen Austausch zu eröffnen, bei dem zivilgesellschaftliche Anliegen und Erfordernisse der behördlichen Praxis gleichermaßen Berücksichtigung finden sollen“. Nachdem in den Vorjahren die Themen „Kontrolle – Rechtsschutz – Kooperation“ und „Reform der Nachrichtendienste zwischen Vergesetzlichung und Internationalisierung“ im Mittelpunkt standen, sollte der Fokus in diesem Jahr auf „Nachrichtendienste in der vernetzten Sicherheitsarchitektur“ gelegt werden

Nutritional value and quality of farmed fish with focus in new Mediterranean aquaculture species

Our research aimed to produce knowledge for the nutritional value, quality and organoleptic characteristics of farmed meagre (Argyrosomus regius) and red porgy (Pagrus pagrus), which are among the most promising fish species for the diversification of Mediterranean aquaculture. The selection of these two species was based on their biological characteristics and economic perspective for aquaculture. They have a high growth rate, they reach large sizes and allow the production of various high value-added products. In this study four farming experiments were designed: 1) The effect of the dietary fat amount and composition on the quality of cultured meagre (duration two months), 2) the effect of size increase on the quality of meagre (duration eight months), 3) the effect of body size/weight on the quality of meagre (duration 10 months) and 4) the effect of seasonality on the quality of red porgy (duration 12 months). In all experiments fish somatometric parameters were recorded and the crude composition, fatty acids, amino acids and volatile compounds were determined. In addition, whenever possible, a sensory evaluation of meagre fillets (texture, taste, flavor) was carried out. Also, a comparison was made between wild (several Mediterranean species and meagre) and farmed individuals.H παρούσα διατριβή στοχεύει στην βελτίωση της γνώσης μας σχετικά με τη διατροφική αξία, την ποιότητα και τα οργανοληπτικά χαρακτηριστικά του κρανιού (Argyrosomus regius) και του φαγκριού (Pagrus pagrus), που βρίσκονται μεταξύ των περισσότερο υποσχόμενων ειδών για τον εμπλουτισμό των Μεσογειακών ιχθυοκαλλιεργειών. Τα συγκεκριμένα είδη επιλέχθηκαν με γνώμονα τα βιολογικά χαρακτηριστικά και την οικονομική τους προοπτική, δεδομένου ότι έχουν γρήγορο ρυθμό αύξησης, φθάνουν σε μεγάλο μέγεθος και δίνουν τη δυνατότητα παραγωγής προϊόντων υψηλής προστιθέμενης αξίας. Αναμένεται να βοηθήσουν στην αύξηση της παραγωγής, της ποικιλίας παραγόμενων προϊόντων, καθώς και στη δημιουργία νέων αγορών.Στα πλαίσια της παρούσας διατριβής σχεδιάστηκαν και πραγματοποιήθηκαν τέσσερα πειράματα εκτροφής: 1) Μελέτη της επίδρασης της ποσότητας και της σύστασης του λίπους της τροφής στην ποιότητα των κρανιών (διάρκεια 2 μηνών), 2) Μελέτη της επίδρασης της αύξησης του μεγέθους στην ποιότητα των κρανιών (διάρκεια 8 μηνών), 3) μελέτη της αύξησης του σωματικού βάρους στην ποιότητα των κρανιών (διάρκεια 10 μηνών) και 4) μελέτη της επίδρασης της εποχικότητας στην ποιότητα φαγκριών (διάρκεια 12 μηνών). Σε όλα τα πειράματα έγινε καταγραφή των σωματομετρικών παραμέτρων και προσδιορίσθηκαν η σύσταση σώματος, το προφίλ των λιπαρών οξέων, των αμινοξέων και των πτητικών ενώσεων και -όπου αυτό ήταν εφικτό- έγινε οργανοληπτική αξιολόγηση των ιχθύων (υφή, γεύση, άρωμα). Επίσης, έγινε σύγκριση ανάμεσα σε άγρια (διάφορα Μεσογειακά ψάρια και άγριος κρανιός) και εκτρεφόμενα άτομα