Fugu, Lemongrass, Gonads, Rosemary, and Drinks

A new issue and as always, the diversity of the articles is large. You would perhaps not expect to find many papers about drinks in the Journal of Aquatic Food Products Technology, but in this issue, you will find two! One has fortified a beverage with tuna peptides, and the other has used collagen from salmon scale ossein to fortify tea. So, if you do not want to eat fish, you can get the health benefits by drinking the fish. We would perhaps recommend the eating. Fugu (or puffer fish) and sea urchin gonads are perhaps for the more experienced seafood lovers, but you will find articles on their quality in this issue.

Prevention of oxidative changes is important to increase shelf-life and keep the eating quality of seafood products. No less than four papers in this issue focus on how to control this through various anti-oxidative measures, including the use of lemongrass, rosemary, microalgae biomass, and dark tuna meat hydrolysate. The latter not only showing good anti-oxidative properties but also ACE-inhibiting activity, having a potential of lowering your blood pressure. So, fish is good for you, to eat or drink. Enjoy!

Disclosure statement

No potential conflict of interest was reported by the author.