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Sous vide technology, which implies vacuum packaging, pasteurization and storage at a chill temperature, also implies a challenge to obtain a balance between an extended shelf life and microbiological safety of the product with a fresh-like appearance and a high nutritional value. The aim of this work was to determine the effect of fat content of two fish species (salmon and trout) on survival of mesophilic, psychrotrophic, Enterobacteriaceae, Micrococaceae and anaerobes during sous vide cooking and their control during chilled storage for 3, 20 and 45 days. Proximate and fatty acid composition was also determined using a traditional cooking method. Analyses were undertaken comparatively with the same culinary technique for sous vide and traditionally cooked fish. Higher fat levels in all products resulted in fewer microbial reductions. In order to establish adequate pasteurization (temperature/time) combinations for the assurance of microbial quality and shelf life of sous vide processed fish, fat content and fatty acid composition of food should be considered.

Surface biofunctionalization, including chemical activation and attachment of the bioreceptor, is an essential step to provide reliable detection of biomolecular binding events monitored by Surface Plasmon Resonance (SPR), the most employed optical biosensor, and other biosensor techniques. Recent progress in the area of immobilization procedures are aimed at producing reproducible interfacial surfaces that enable the sensitive and specific recognition of the analyte. Antibodies are still the most employed bioreceptors for SPR assays. A wide range of strategies have been proposed to maximize the SPR immunosensor performance by controlling the stability and orientation of the immobilized antibody. This article reviews the most recent advancements in random and oriented antibody immobilization approaches for SPR biosensing applications, with a special focus on the research that have been done to find universal linkers, which can allow the use of the same functionalized surface for different applications.

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