Black Caviar Perturbs Reflection of Russian Geography: A Research Note of Aquaculture-Triggered Place Naming Puzzle

Ruban, Dmitry A.; Ermolaev, Vladimir A.

doi:10.3390/fishes6020013

Cited by 3 publications

(2 citation statements)

References 25 publications

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“…The Russian Federation falls in fifth place of major aquaculture producers in Europe-although the country extends through two continents, the authors have chosen to include the information as part of the European production data, similarly to the FAO. The Russian Federation focuses mainly on the production of freshwater species; it is particularly interesting to note the recent development of sturgeon aquaculture, which enabled the expansion of black caviar production, especially appealing to international markets [32] Southern European countries-Spain, Italy, Greece, Turkey and Portugal-have a long history in aquaculture production and are responsible for the share of production of marine finfish, some freshwater fish and molluscs, which take the largest share of the production. Apart from Portugal, all other countries have generally optimized their rearing methods in the past few decades to maximize outputs, resorting to technological developments of intensive rearing methods [4,29,30,[33][34][35][36].…”

Section: A Global Overviewmentioning

confidence: 99%

A Global Overview of Aquaculture Food Production with a Focus on the Activity’s Development in Transitional Systems—The Case Study of a South European Country (Portugal)

Rocha

Cabral

Marques

et al. 2022

JMSE

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World aquaculture food production rises every year, amounting, by 2018, to another all-time record of 82.1 million tonnes of farmed seafood, with Asia leading global production. In Europe, although coastal countries present historical fishing habits, aquaculture is in true expansion. Norway, the leading European producer, is the eighth main producer worldwide. Portugal is a traditional fishing country but has invested in the development of aquaculture for the past decade, attaining, by 2018, 13.3 tonnes produced, making Portugal the 16th main producer amongst European Union member states that year. Most Portuguese aquaculture facilities operate in coastal systems, resorting to extensive and semi-intensive rearing techniques. In Portugal, marine food production in transitional systems is particularly interesting as the practice has, worldwide, been continuously substituted by intensive methods. In fact, facilities in transitional systems have developed over time and products gained higher commercial value. Clams and oysters corresponded, together, to over three quarters of total mollusc production in Portugal in 2018, while gilthead seabream and European seabass made up nearly all fish production in coastal environments. The state of aquaculture practices worldwide is reviewed in the present work, providing a particular focus on Portugal, where considerable development of the aquaculture sector is expected.

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Section: A Global Overviewmentioning

confidence: 99%

A Global Overview of Aquaculture Food Production with a Focus on the Activity’s Development in Transitional Systems—The Case Study of a South European Country (Portugal)

Rocha

Cabral

Marques

et al. 2022

JMSE

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“…. 젓갈의 발효과정 중 어패류의 단백질은 펩타이드, 아미노산 등으로 분해되는데, 오랜 기간 해산물을 발효시키면 항산화 활성이 강한 maillard reaction products (MRP)가 형성된다 (Ruban & Ermolaev, 2021). Kindossi et al ( 2016…”

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Changes in the Physicochemical Properties and Biological Activity of Ethanol Extract from the Insect Jeotgal

Lee¹,

Han²,

Kim³

2022

Asian J Beauty Cosmetol

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Purpose: This study aimed to investigate the physicochemical and biological activity of ethanol extracted from the insect Jeotgal based on the fermentation period and extract concentration.Methods: <i>Tenebrio molitor</i> and <i>Gryllus bimaculatus</i> were crushed and then mixed with salt. Each sample was fermented at 15℃ for 180 days, and their physicochemical properties, such as salinity, brix, pH, color value and apparent viscosity were analyzed. The total polyphenol content, 2,2-diphenyl- 1-picrylhydrazyl (DPPH) scavenging ability, 2,2′-azinobis-(3-ethylbenzothiazoline- 6-sulfonic acid (ABTS) scavenging ability and α-glucosidase inhibitory activity were measured as antioxidant activity.Results: Salinity measurement results showed no significant difference in the fermentation period, but pH and viscosity were analyzed and found to continuously decrease with the increase of the fermentation period. Based on biological activity analysis, the total polyphenol content, DPPH scavenging activity, and ABTS radical scavenging activity increased with the increase of the fermentation period, and the effect was particularly remarkable at high concentrations. The results of the α-glucosidase inhibition activity showed that the effect was small at low concentrations but sufficient at high concentrations.Conclusion: The physiological activity of ethanol extract of salted fish using insects has been confirmed, and this finding may be used as a basic data for applying insect food to fermented food.

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The History of Salted-Seafood Consumption and an Evaluation of its Nutritional and Functional Value

Lee¹,

Park²,

Kim³

2022

Asian J Beauty Cosmetol

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This study aimed to investigate the history, nutrition, and functional value of saltedfish intake from prehistoric to modern times worldwide. There is a very long history of human salted-fish intake as demonstrated by the traces of salted seafood left in ancient Egyptian murals and the fact that salted seafood was an important trade product in the Mediterranean sea. The intake of salted seafood is believed to have spread throughout the world after it was established as a traditional fermented food in Southeast Asia. Although the ingredients used to produce salted-fish differ in every country, the purpose of salted-fish manufacturing has remained the same in every country: the long-term preservation of fish and shellfish and the supply of animal protein. In modern society, the need for salted fish and shellfish has declined with advances in refrigeration and storage technology, but consumers' needs for the unique flavor, nutrition, and functionality of salted seafood are increasing. We hope that this comprehensive review of the history and the nutritional and functional aspects of humans’ salted-seafood intake will aid in the development and distribution of salted seafood, which will further satisfy consumers' preferences and salted seafood’s functionality.

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Black Caviar Perturbs Reflection of Russian Geography: A Research Note of Aquaculture-Triggered Place Naming Puzzle

Cited by 3 publications

References 25 publications

A Global Overview of Aquaculture Food Production with a Focus on the Activity’s Development in Transitional Systems—The Case Study of a South European Country (Portugal)

A Global Overview of Aquaculture Food Production with a Focus on the Activity’s Development in Transitional Systems—The Case Study of a South European Country (Portugal)

Changes in the Physicochemical Properties and Biological Activity of Ethanol Extract from the Insect Jeotgal

The History of Salted-Seafood Consumption and an Evaluation of its Nutritional and Functional Value

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