This study aimed to characterize the nutritional composition and heavy metal content of various pseudocereal and millet products available on the German market with emphasis on their value for plant-based diets in comparison to traditional cereals such as rice and bulgur.Commercially available, uncooked products of amaranth (grain, popped), quinoa (white, tricolore, popped), buckwheat (grain, flour), and (brown) millet were analyzed for proximate composition, amino acids, fatty acids, vitamins, and elements. Heavy metal data (cadmium, lead, arsenic, mercury) were complemented by results from the BfR MEAL Study.Pseudocereals contained more crude protein and lysine than millet and showed more balanced amino acid profiles than true cereals, providing all indispensable amino acids in adequate proportions. Quinoa and amaranth were richest in essential minerals, particularly iron, manganese, selenium, and calcium, compared with millet, rice, and bulgur. Millet exhibited lower lysine, protein, vitamin (except thiamine), and mineral levels than the pseudocereals. Heavy metal concentrations were within regulatory thresholds but varied among foods.Compared to traditional cereals, pseudocereals offer a favorable nutrient profile and may help address common nutrient gaps in plant-based diets. Their inclusion in dietary planning can enhance nutritional adequacy when replacing or complementing traditional cereals.

To improve nutrient supply assessments, the present study aims to provide comprehensive, updated nutrient data for a variety of milling products of wheat species (including bread wheat, spelt and durum wheat) and rye in Germany. With the help of an elaborate sampling plan, samples were generated that were as representative as possible for the entire country. Starch emerged as the predominant constituent in all milling products, except in brans and germ. In bread wheat bran, spelt bran and bread wheat germ, dietary fiber (DF) and protein were dominant. Rye wholemeal flours stood out for high DF contents. In general, AOAC Official Method 2011.25 yielded higher DF contents than existing data due to the inclusion of low molecular weight-soluble DF. Bran products exhibited high vitamin and element concentrations, while selenium concentrations varied regionally in wheat and spelt products. This study characterized the nutrient composition of different milling products, confirming highest concentrations of most nutrients in bran, germ and wholemeal products. This comprehensive overview adds great value to the assessment of nutrient supply due to the importance of milling products for human nutrition. This research provides updated nutrient data of the most important milling products in Germany.

LebensmittelchemieVolume 77, Issue S3 p. S3-110-S3-110 Analytik Verbesserte trophische Authentifizierung von Lachs durch Schwefelisotope Dr. J. Molkentin, Dr. J. Molkentin Kiel/D Max Rubner-Institut, Hermann-Weigmann-Str. 1, 24103 Kiel/DSearch for more papers by this authorM. Boner, M. Boner Jülich/DSearch for more papers by this authorR. Maul, R. Maul Kiel/DSearch for more papers by this authorU. Ostermeyer, U. Ostermeyer Hamburg/DSearch for more papers by this author Dr. J. Molkentin, Dr. J. Molkentin Kiel/D Max Rubner-Institut, Hermann-Weigmann-Str. 1, 24103 Kiel/DSearch for more papers by this authorM. Boner, M. Boner Jülich/DSearch for more papers by this authorR. Maul, R. Maul Kiel/DSearch for more papers by this authorU. Ostermeyer, U. Ostermeyer Hamburg/DSearch for more papers by this author First published: 01 August 2023 https://doi.org/10.1002/lemi.202359091AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat No abstract is available for this article. Literatur [1]J. Molkentin, I. Lehmann, U. Ostermeyer, H. Rehbein, Food Control 2015, 53, 55–66. [2] VO (EU) 2018/848, Amtsblatt L 150 2018, 61, 1–92. Volume77, IssueS3Supplement: Abstracts der Vorträge, Posterflashtalks und Poster von den 51. Deutschen Lebensmittelchemietagen 2023August 2023Pages S3-110-S3-110 ReferencesRelatedInformation

Microalgae are increasingly being investigated as functional feed additives in a variety of fish species, but our knowledge on how microalgae supplementation affects Atlantic salmon remains limited. We hypothesized that microalgae inclusion of 8% in the feed would improve performance, fatty acid and pigment deposition as well as health and immunity of Atlantic salmon reared in recirculating aquaculture systems (RAS). We fed Atlantic salmon smolts with five different microalgae enriched diets containing Tetraselmis chuii (TC), Arthrospira platensis (AP), Schizochytrium limacinum (SL) or Chlorella vulgaris, either intact (CVI) or as broken cell wall derivative (CVB) or a control diet (CD). After eight weeks of feeding in brackish water (13 psu), all groups were transferred to seawater (32 psu) for additional two weeks. Our results indicate that CVB improved feed conversion and protein retention, but reduced condition factor (p < 0.05) compared to fish fed with a control diet. Voluntary feed intake decreased in seawater, but was similar among diet groups. The amount of docosahexaenoic acid was particularly high in SL-fed fish and alpha-linolenic acid was enriched in fish fed CVI, CVB and TC (p < 0.05). Following seawater transfer, fat content and monounsaturated fatty acids decreased in the muscle, while polyunsaturated fatty acids increased. Lutein was present in all muscle samples, but highest concentrations were found in CVB-, CVI- and TC-fed fish. In the anterior intestine, microalgae supplementation induced differentially regulated trout protein 1 (drtp1) expression in CVI- and CVB-fed fish, but reduced the expression of interleukin 1 and 10 receptor (il1r2 & il10rb) in CVI-fed fish. In the liver, feeding CVI and SL induced complement C1q like 2 (c1ql2) expression, while reducing serum amyloid A5 (saa5) expression. Superoxide-dismutase protein concentration was induced in the liver of fish fed SL, while myeloperoxidase was reduced in most microalgae-fed groups. In conclusion, we show that commercially relevant microalgae can be used as functional feed additives for Atlantic salmon promoting different health aspects without negatively affecting their growth performance when cultivated in RAS.

To provide a comprehensive overview of the amounts of unesterified and bound 2- and 3-monochloropropanediol (MCPD) and glycidyl esters (G–E) in processed fishery products sold in Germany, an analysis of various frequently consumed products was conducted. In total, 258 commercial samples of breaded and pre-fried fishery products (e.g., frozen fish fingers), fried fish products (e.g., products in marinade), canned fish, smoked fish and some smoked spice preparations were examined. In addition, the effect of different kitchen preparation methods (e.g., baking, frying and roasting) on the MCPD and G–E amounts of fish fingers was studied. The mentioned process contaminants, MCPD and G-E, were quantifiable in the majority of the samples. Although pre-fried and fried fishery products predominantly contained MCPD esters (MCPD-E), mainly free MCPD was found in smoked fish. Compared with other types of smoke generation, hot smoked fish prepared in traditional Altona smoking kilns contained, on average, the highest 3-MCPD contents (range: 12–246 µg/kg). The amounts of bound MCPD in the fried fish products (range for 3-MCPD-E: < LOQ-808 µg/kg) were not significantly different from the amounts in the investigated pre-fried fish samples (range for 3-MCPD-E: < LOQ-792 µg/kg). However, they differ significantly from the amounts in unfried products (< LOQ). After preparation in the kitchen, the contents in the ready-to-eat fish fingers depend primarily on the initial contaminant amounts of the frozen product and/or the frying oil, respectively.

Anisakid nematode larvae (NL) in fish products comprise a risk to human health and, if visible, lead to the rejection of these products by consumers. Therefore, great efforts are being made for the identification of these anisakid larvae to estimate the potential consumer health risk as well as to develop effective detection methods in order to prevent the introduction of heavily infected fish products into the market. The tasks of national reference laboratories include the improvement of detection methods and to promote their further development. As a prerequisite for improved detection, it is important to understand the structural properties of anisakid NL and compounds produced during host-parasite interactions. This review provides an overview of the intrinsic properties of anisakid NL and reports the latest detection methods in published literature. First, in order to define the potentially interesting intrinsic properties of anisakid nematodes for their detection, anatomy and compounds involved in host-parasite interactions are summarised. These can be used for various detection approaches, such as in the medical field or for allergen detection in fish products. In addition, fluorescence characteristics and their use as both established and promising candidates for detection methods, especially in the field of optical sensing technologies, are presented. Finally, different detection and identification methods applied by the fish processing industries and by control laboratories are listed. The review intends to highlight trends and provide suggestions for the development of improved detection and identification methods of anisakid NL in fish products.

High dietary salt intake is a risk factor for hypertension and a public health challenge worldwide. The aim of this study was to evaluate the effects of salt substitutes on the safety and quality of selected fish products, i.e., Matjes nordische Art and cold-smoked salmon. Sodium chloride was replaced by various salt substitutes including potassium chloride, potassium lactate, and commercial salt substitutes. Fish samples were characterized comprehensively with regard to microbiological, physico-chemical, and sensory parameters. During storage for 4 weeks at 3 °C, the commercial reference product of Matjes nordische Art (5.2 g salt/100 g) and the sodium-reduced samples (2.7–3.7 g salt/100 g) did not differ significantly (p < 0.05) with regard to aerobic and anaerobic mesophilic counts, organoleptic properties, texture, color, and the growth of Listeria monocytogenes. Moreover, 61 consumers did not discriminate in liking between the reference product and the reformulated samples. During storage for 3 weeks at 6 °C, sodium-reduced samples of cold-smoked salmon (1.4–2.3 g salt/100 g) did not differ significantly from the reference product (2.9 g salt/100 g) with respect to aerobic and anaerobic mesophilic counts, odor, and the growth of L. monocytogenes (at 7 °C). This study indicates the scientific feasibility of a product reformulation of these fish products under laboratory conditions. Before a market launch of the reformulated fish products can be considered, product development trials under real-life conditions including long-term storage trials at retail level will be necessary to meet product-specific safety and quality requirements.

In Germany, the best‐selling fish products are canned and marinated fish products including deep‐fried and pickled herring products. During processing, pre‐salted herring fillets are breaded, deep‐fried, and covered by an aqueous marinade containing vinegar and sodium chloride. For shelf‐life extension, the packaged fish can be pasteurized. Due to the co‐occurrence of sodium chloride and glycerol derivatives such as tri‐ or diacylglycerides, the deep‐frying and pasteurization procedure may lead to the formation of fatty acid esters of 2‐monochloropropane‐1,3‐diol and 3‐monochloropropane‐1,2‐diol (MCPD‐E) and of glycidol (G‐E). Various product as well as process dependent parameters on the formation of MCPD‐E and G‐E in deep‐fried and pickled herring products are studied. The frying‐life of the oil has the strongest effect on the formation of MCPD‐E in herring products. 3‐MCPD‐E contents increases from 341 ± 48 to 1133 ± 194 μg kg−1 lipid in the products after 9 days frying‐life of the oil. Moreover, it is shown that the major proportion of MCPD‐E in these products originates from the deep‐frying oil. The analyses of total polar material and spectrophotometric measurement of the absorption at 420 nm of the deep‐frying oil are identified as suitable screening methods for estimating MCPD‐E contents in deep‐fried and pickled herring products.Practical Applications: Canned and marinated fish products are the best‐selling fish products (28% market share) on the German market. Up to now, no studies regarding the deep‐frying procedure of pickled herring products are published. Deep‐frying has shown to be a process leading to MCPD‐E and G‐E in fish products mainly affected by intake of deep‐frying oil. The knowledge about the effect of process and product based parameters on the formation of MCPD‐E and G‐E in deep‐fried and pickled herring products may be of particular interest for the fish‐processing industry in order to manage that quality issue. Moreover, methods for the assessment of the deep‐frying oil quality such as the analysis of the total polar material (TPM) and the spectrophotometric measurement of the absorption at 420 nm deemed suitable screening methods for estimating the MCPD‐E contents in deep‐fried and pickled herring products.Deep‐frying of pickled herring products leads to the formation of MCPD‐E and G‐E, mainly affected by intake of deep‐frying oil and the frying‐life of the oil. Methods for the assessment of the frying oil quality, such as the analysis of TPM and the spectrophotometric measurement of the absorption, are suitable screening methods for estimating the MCPD‐E contents in deep‐fried fish products.

Pre-frying of chloride-containing raw materials (e.g., breaded frozen fish products) can lead to the formation of fatty acid esters of 2-monochloropropane-1,3-diol, 3-monochloropropane-1,2-diol (MCPD-E), and glycidol (G-E). The aim of the present study was to identify relevant parameters for the formation of these process contaminants during the pre-frying. Secondly, several mitigation approaches have been investigated. The major proportion of the MCPD-E and G-E in the fish products resulted from the pre-frying oil absorbed, while the temperature and the heating period of the pre-frying oil showed the strongest impact. A significant reduction of the MCPD-E content in the pre-frying oil was achieved by filtering-off solid breading particles. Additionally, the G-E content decreased resulting from the use of adsorbent materials. Moreover, the analyses of total polar material and the color intensity of the pre-frying oil are suggested as screening methods for estimating the MCPD-E and G-E contents in the fish products.

Consumers generally seem to prefer red-colored products of salmonids as salmon, trout, and charr. When tested, consumers favored pink salmon over orange or dark, kipper-like colored salmon. For consumers, the red color appears to serve as an indicator of quality parameters, such as freshness and flavor. Thus, the necessity to modify the color of fish by adding carotenoids to the feed is based on the expectation of the consumer regarding the color of the fish flesh. Astaxanthin, being the most important carotenoid, is available from natural sources (crustaceans, algae, and yeast), from synthetic sources, and by metabolic engineering. Legal requirements for the addition of carotenoids to fish feed have been detailed and changed over the last two decades. For example, the current situation in two major marketplaces where salmonid fishes are of economic importance-the European Union and the United States-are described in this chapter. Different chromatographic methods are applied for the separation of astaxanthin and other carotenoids in fish samples, including open-column methods, thin-layer chromatography, and, in particular, high-performance liquid chromatography. Spectrophotometric and electrochemical detection, nuclear magnetic resonance, and different mass spectrometric methods can be used for their identification and quantitation.

To comply with the relevant legal requirements and correct labelling, it is necessary for business operators and inspection authorities to know the natural characteristics of the raw material. This study gives a comprehensive overview of muscle flesh composition of farmed and wild Atlantic turbot (Scophthalmus maximus) and barramundi (Lates calcarifer) and of farmed pangasius (Pangasianodon hypophthalmus). The proximate composition, di- and triphosphates and citric acid values are presented in order to evaluate possible indicators for a hidden treatment during processing to fillets. All moisture contents were ≤80%. Even for pangasius, protein values for deep skinned fillets of ≥18% were determined. Only small quantities of naturally occurring citric acid (up to 0.03 g·kg−1) were detectable. The lipid content was the most varying main component within the different species, ranging between 1.2% to 2.0% and 0.3% to 3.0% for farmed turbot and barramundi, respectively. Pangasius flesh had a mean lipid content of 7.8%. Trimming and separation of the red layer reduced the lipid content of the commercially sold white-flesh fillets to 2.7% to 3.5%. Fatty acids profiles, free amino acids, and minerals were analysed to show the nutritional quality of the aquaculture fish species and compared to wild turbot and barramundi. Despite some natural variation, these components can be considered as comparable.

An enlarged range of scallop products on the market allows the consumer to buy lower priced alternatives, which often raises the question of quality and control. Frozen meat of king scallops (Pecten maximus) and Atlantic sea scallops (Placopecten magellanicus) were purchased on the German market and compared with fresh shell-on king scallops of various origin. The approximate composition, inclusive citric acid and phosphates, minerals, free amino acids (FAA) and fatty acid profiles were examined in the muscle to identify changes as a result of processing. The FAA glycine and taurine as well the fatty acids 20:5n-3 (EPA) and 22:6n-3 (DHA) were the most abundant, but were reduced in processed samples. Di- and triphosphate contents were not detectable (<0.01 g·kg−1) in untreated meats. Most frozen scallop products contained added citrates and polyphosphates and had distinctly higher water contents (up to 89%) and an increased moisture to protein ratio (M/P) (up to 9) compared with the fresh king scallops (78%, M/P < 5). Labelling of species, verified by PCR-based DNA analysis, and ingredients were not correct in each case. Overall results indicated no relevant differences in mineral content, except high sodium contents, resulting from additives. Labelling does not readily allow the consumer to recognize the extent of processing effects.

To develop a practical methodology for the authentication of organic salmonid products, 130 fillet samples of trout and salmon originating from organic and conventional aquaculture as well as wild stocks (salmon) were collected from the German market over one year. Combined stable isotope analysis of δ15N and δ13C in defatted dry matter allowed differentiation of organically farmed from conventionally farmed salmon and brown trout, whether raw, smoked or graved. For the additional distinction of organic and wild salmon, a second analysis of δ13C in fish lipids was required. Fatty acid analysis completely differentiated the three production types of salmon just by the linoleic acid content in the fish lipids, which was lowest in wild and highest in conventional salmon. Moreover, the elevated myristic acid content allowed organic to be distinguished from wild and conventional salmon. Furthermore, organic and conventional brown trout could be distinguished by combining the oleic acid and gondoic acid contents. Analysis of the free astaxanthin isomeric pattern allowed a clear distinction of conventional and wild salmon, but organic salmon showed variable patterns that did not consistently allow the authentication of their origin. While a special feed composition is required in organic aquaculture, the composition of conventional aquaculture feed has changed considerably within the last decade. Consequently, the percentages of animal and vegetable components, which clearly vary between the production types, result in distinctive features in terms of stable isotope or fatty acid composition that are utilisable for the authentication of organic salmonid products. To account for potential changes in aquaculture feeding practices, the established distinctive limits should be traced and possibly adapted in future.

Shrimps, primarily Penaeus monodon and Litopenaeus vannamei, from organic and conventional farms and free-living stocks were purchased from the German market over 1 year. This study examined the applicability of established analytical methods for the confirmation of the correct labelling of shrimp products. After species identification of 77 shrimp products, the proximate composition, carotenoid pattern, fatty acid profile and stable isotopes of carbon and nitrogen in the lipids and/or the defatted dry matter (DDM) were determined. To differentiate between the three types of production (wild, organically farmed or conventionally farmed), parameters alone or in combination, partly derived by multivariate tests, were considered. Stable isotope ratio mass spectrometry allowed the differentiation between organically and conventionally farmed Litopenaeus vannamei using the combination of ∆δ13C and δ15NDDM values. The gas chromatographic analysis of fatty acids also distinguished between organically and conventionally farmed shrimp of this species. The ratio of the free astaxanthin configurational isomers in shrimp flesh, analysed by high-performance liquid chromatography (HPLC), was inadequate for any assignment, because of the apparent ability to alter the structure of the ingested carotenoids. Thus, a general differentiation of the three production types, irrespective of individual species, could not be achieved by any single method.