Lineas de investigacion

Quality and Safety of Fishery and Aquaculture products (QUALIFISH)

Description

Objetives

The activity of the group, related with the quality and safety of fishery and aquaculture products is at present centered in the design and development of strategies to reduce the risk of Anisakis larvae present in seafood. This risk is studied as a function of treatments accidentally insufficient to inactivate the larvae, or treatments given in conditions that can lead to higher exposure risk to allergens or undesirable modifications in the characteristics of fish muscle. We also study the resistance of allergens and parasite material to gastrointestinal digestion as well as the transport through the intestinal barrier. Other objectives include the development of spectroscopic methods to authenticate the treatments given to the fish, specially related to freezing and frozen storage and the study of the mechanisms involved in quality changes and their relation to sensory and techno functional properties.

Research Lines

  • Evaluation of risk posed by Anisakis larvae present in seafood products
  • Strategies for the reduction of their pathogenic potential
  • Development of spectroscopic methods (FTRaman, FTIR, LF NMR) for the analysis of seafood products
  • Elucidation of structural and functional changes in fish muscle due to processing
Capacidades

Skills

  • Estimación dShelf life estimation of chilled and frozen fishery and aquaculture products: Development of methodology
  • Vibrational spectroscopy (Raman, IR) and Low Field NMR
  • Sensory analysis of fish (Quality Index Method (QIM), product tests, triangular tests, etc)
  • Analysis of physical-chemical properties of fishery and aquaculture products
  • Differentiation between fresh/thawed fish.
  • Viability of anisakis larvae
  • Development of restructured products (i.e. minced fish, gels) and surimi technology

Patents

  • Preparado pesquero reestructurado y procedimiento de elaboración. P200801714. No licenciada. 2010. A Javier Borderías Juárez, Isabel Sánchez-Alonso y Mercedes Careche Recacoechea.

Personnel

Group Leader:

Members:

Contact:

  • 91 549 23 00 Ext. 231203
  • m.careche@csic.es

Keywords

Freezing, Refrigeration, Low Field NMR, Vibrational spectroscopy, Muscle, Anisakis

Publications

Isabel Sánchez-Alonso, Noelia Carballeda-Sangiao, Miguel González-Muñoz, Alfonso Navas, Susana C. Arcos, Angel Mendizabal, Francisco Cuesta, Mercedes Careche (2020). Freezing kinetic parameters influence allergenic and infective potential of Anisakis simplex L3 present in fish muscle. Food Control 2020, https://doi.org/10.1016/j.foodcont.2020.107373.

Noelia Carballeda-Sangiao,   Isabel Sánchez-Alonso,  Alfonso Navas, Susana C Arcos, Pilar Fernández de Palencia, Mercedes Careche, Miguel González-Muñoz (2020). Anisakis simplex products impair intestinal epithelial barrier function and occludin and zonula occludens-1 localisation in differentiated Caco-2 cells. PloS Neglected Tropical Diseases 14(7): e0008462. https://doi.org/10.1371/journal.pntd.0008462.

Susana C. Arcos, Lee Robertson, Sergio Ciordia, Isabel Sánchez-Alonso, Mercedes Careche, Noelia Carballeda-Sangiao, Miguel Gonzalez-Muñoz and Alfonso Navas (2020). Quantitative Proteomics comparison of total expressed proteomes of Anisakis simplex sensu stricto, A. pegreffii and their hybrid haplotype. Genes 11(8), 913. DOI: 10.3390/genes11080913

Isabel Sánchez-Alonso, Alfonso Navas, Susana C. Arcos, Miguel González-Muñoz, Noelia Carballeda-Sangiao, Mercedes Careche (2019). Respiratory analysis as a tool to detect physiological changes in Anisakis larvae subjected to stress. Parasitol Res. Apr;118(4), 1127-1135. DOI: 10.1007/s00436-019-06260-7

Maureen Duflot, Isabel Sánchez-Alonso I, Guillaume Duflos, Mercedes Careche (2019). LF NMR T2 relaxation rate as affected by water addition, NaCl and pH in fresh, frozen, and cooked minced hake. Food Chemistry 277, 229-237.  DOI: 10.1016/j.foodchem.2018.10.106

Isabel Sanchez-Alonso, Noelia Carballeda-Sangiao, Miguel Gonzalez-Muñoz, Alfonso Navas, Susana C. Arcos, Angel Mendizabal, Margarita Tejada, Mercedes Careche (2018). Pathogenic potential of Anisakis L3 after freezing in domestic freezers. Food Control, 84, 61-69. DOI: 10.1016/j.foodcont.2017.07.010  

Projects, Contracts, Agreements

FEDER projects

Mapping the effect of heating regimes on Anisakis death and fate of their allergens in fish muscle. Development of a decision support tool for optimal processing

Main Researcher: M. Careche / Start Date: 01/01/2021 / End Date: 12/31/2024 / Institution: MCI/AEI/ERDF, EU / Reference number: PID2020-119201RB-I00
Research Group: Quality and Safety of Fishery and Aquaculture products (QUALIFISH)

Exposure risk to Anisakis sp. in fish products: Intensity of treatment, infectivity and allergens stability to digestion and intestinal

Main Researcher: M. Careche / Start Date: 01/01/2016 / End Date: 12/31/2019 / Institution: MINECO/ERDF, EU / Reference number: AGL2015-68248-C2-1-R
Research Group: Quality and Safety of Fishery and Aquaculture products (QUALIFISH)

PhD Thesis, Master's Thesis and Degree Thesis

Display PhD Thesis, Master's Thesis and Degree Thesis

Tesis Doctoral: (Development of methodology to estimate the quality of frozen stored hake (Merluccius merluccius L.) muscle. Application of 1H NMR relaxometry). (2016)

Author: Javier Sánchez-Valencia / Director: Mercedes Careche Recacoechea; Isabel Sánchez-Alonso

Institution: Universidad Complutense de Madrid, Facultad de Veterinaria