Fish is a high nutritional value matrix of which production and consumption have been increasing in the last years. Advancements in the efficient evaluation of freshness are essential to optimize the quality assessment, to improve consumer safety, and to reduce raw material losses. Therefore, it is necessary to use rapid, nondestructive, and objective methodologies to evaluate the quality of this matrix. Quality Index Method (QIM) is a tool applied to indicate fish freshness through a sensory evaluation performed by a group of assessors. However, the use of QIM as an official method for quality assessment is limited by the protocol, sampling size, specificities of the species, storage conditions, and assessor's experience, which make this method subjective. Also, QIM may present divergences regarding the development of microorganisms and chemical analysis. In this way, novel quality evaluation methods such as electronic noses, electronic tongues, machine vision system, and colorimetric sensors have been proposed, and novel technologies such as proteomics and mitochondrial analysis have been developed. In this review, the weaknesses of QIM were exposed, and novel methodologies for quality evaluation were presented. The consolidation of these novel methodologies and their use as methods of quality assessment are an alternative to sensory methods, and their understanding enables a more effective fish quality control.

, et al., Modelling inactivation of Staphylococcus spp. on sliced Brazilian dry-cured loin with thermosonication and peracetic acid combined treatment,

Escherichia coli O157:H7 (STEC) is one of the hazardous foodborne pathogens in milk.Although traditional preservation methods reduce contamination, they are timeconsuming or cause physicochemical changes. Therefore, we optimize STEC inactivation in goat's milk by thermosonication, an alternative to traditional treatments. Different times (1-35 min) and temperatures (45.9-74.1 C) were applied, using a Central Composite Rotatable Design (CCRD). Lipid oxidation was adopted as an optimization limiting factor. Mathematical models described STEC inactivation and lipid oxidation with high performance, considering the high R 2 adj (0.942 and 0.731), and low mean square error (0.065 and <0.0001) and lack-of-fit (0.133 and 0.183). Validation was verified by the accuracy (1.141 and 1.017) and bias (0.992 and 1.006) factors, and the relative error of prediction (0.910 and 1.000). Both variables affected STEC inactivation linearly, enhancing decontamination. Lipid oxidation was affected by time, increasing oxidation products formation. Optimization was achieved around 1-20 min/62-74 C, improving STEC inactivation (6.6 log CFU/ml) with minimal lipid oxidation (0.06 mg MDA/L). Therefore, thermosonication represents a promising technology facing to traditional methods, ensuring bacteriological safety and minimal alterations. Practical ApplicationsDespite traditional methods for milk decontamination still being considered effective, there are some reports on pasteurized milk and dairy products-related outbreaks.High-intensity ultrasound is an emerging non-thermal technology recently explored as a pathogen reduction method, used individually or combined. However, due to cavitation mechanism and free radicals realizing, some oxidative alterations could occur during processing. The present research paper contributes to provide a better understanding on the combined application of ultrasound and heat (thermosonication) to inactivate Escherichia coli in caprine milk. The findings herein are promising to the industrial utilization of thermosonication to obtaining safety products with minimal oxidative changes.

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