Effects of dietary cholesterol on hepatopancreas associated with morphotypic differentiation in male Amazon River Prawns,Macrobrachium amazonicum (Heller, 1862)

Cholesterol is a necessary element in the diet of prawns and it is involved in the metabolic processes of sexual maturation and synthesis of the molting hormone. Freshwater prawns are not able to synthesise cholesterol from specialised metabolic pathways. The aim of this study was to describe changes in structural and morphometric patterns of hepatopancreas associated with morphotypic differentiation of males Macrobrachium amazonicum when fed with different levels of cholesterol. Considering the four morphotypes of this species, Translucent Claw morphotype specimens were split into experimental units and divided into four groups, fed with different levels of cholesterol (0%, 0.5%, 1%, 2%) for 50 days. They were collected as they reached Green Claw (GC) morphotype, weighed to determine the hepatosomatic index, and the hepatopancreas was processed in histological routine for morphologic and morphometric analysis. In this study, it was possible to observe that the 2% cholesterol treatment exhibited more animals that reached the GC morphotype, and there was no significant weight gain in all treatments. Histologically, B‐cell abundance and hypervacuolized as well as F‐ and R‐cells shortages were observed as the percentage of cholesterol increased. This alteration in cellular profile correlates with the morphometric analyses that exhibited an increase in epithelial area and alterations in the lumen shape. This imbalance observed in the lumen‐epithelium relationship may be associated with a low digestive performance and possibly congested the functions of hepatopancreas. Thus, high doses of cholesterol promoted morphotypic differentiation without weight gain, due to alterations on hepatopancreas.     

Electronic monitoring in fisheries: Lessons from global experiences and future opportunities

Since the beginning of the 21st century, electronic monitoring (EM) has emerged as a cost‐efficient supplement to existing catch monitoring programmes in fisheries. An EM system consists of various activity sensors and cameras positioned on vessels to remotely record fishing activity and catches. The first objective of this review was to describe the state of play of EM in fisheries worldwide and to present the insights gained on this technology based on 100 EM trials and 12 fully implemented programmes. Despite its advantages, and its global use for monitoring, progresses in implementation in some important fishing regions are slow. Within this context, the second objective was to discuss more specifically the European experiences gained through 16 trials. Findings show that the three major benefits of EM were as follows: (a) cost‐efficiency, (b) the potential to provide more representative coverage of the fleet than any observer programme and (c) the enhanced registration of fishing activity and location. Electronic monitoring can incentivize better compliance and discard reduction, but the fishing managers and industry are often reluctant to its uptake. Improved understanding of the fisher's concerns, for example intrusion of privacy, liability and costs, and better exploration of EM benefits, for example increased traceability, sustainability claims and market access, may enhance implementation on a larger scale. In conclusion, EM as a monitoring tool embodies various solid strengths that are not diminished by its weaknesses. Electronic monitoring has the opportunity to be a powerful tool in the future monitoring of fisheries, particularly when integrated within existing monitoring programmes.     

Solid‐Phase Microextraction Method for Headspace Analysis of Volatile Compounds in Bread Crumb

A solid‐phase microextraction method was developed to analyze volatile compounds in bread crumb. Three different fibers usually used to determine volatile compounds in foodstuffs were tested, and Carboxen/ Polydimethylsiloxane showed the best extraction efficiency. This method can determine ≈65 compounds, although only the main compounds responsible for the crumb aroma profile (6 alcohols, 5 aldehydes, 5 acids, and 2 ketones) were evaluated quantitatively with a relative standard deviation <20% and limits of detection were 1–18 mg/kg. All the compounds showed a good linearity in concentration ranges of interest with acceptable correlation coefficients (r > 0.99) and recoveries close to 100%. The optimized solid‐phase microextraction (SPME) method was applied to determine aromatic compounds in some precooked frozen breads marketed in Spain (baguettes and ciabattas).