Testing the quality of fish and seafood

Fish and seafood are tasty foods, with great nutritional value and do not require a long preparation time. Dietary, easy to digest and nutritious due to its high content of protein, Omega 3 fatty acids and vitamins that the human body does not produce naturally, seafood is present in the diet of people who adopt a healthy lifestyle and are consumed with pleasure. during fasting periods. Fish is also a healthy substitute for red meat, helping to prevent vascular disease, diabetes or cancer. Thus, a diet that includes fish or seafood can bring you many long-term health benefits.

Fish and seafood are important foods for the body’s health, which is why they should not be missing from the weekly menu. Fish is a very good source of quality protein, with a high nutritional value and a balanced fat profile. It is also essential to pay close attention to the source of the fish purchased, to be caught, not to be cultured and to be fished in unpolluted waters.

Seafood, such as shrimp, octopus, shellfish are considered delicacies and are good even in weight loss diets, with very good results. Their preparation must be done properly and it is also essential that the seafood be eaten in moderation. The explanation is that they are quite difficult to digest and can be stressful for the liver if consumed in excess. As a general rule, seafood can be included in the menu one to three times a week without problems, as long as they are not fried at high temperatures, in hot oil, and the indicated amount of protein per day is observed.

Many species of fish and seafood have low cholesterol, sodium and fat, are rich in vitamins such as B6, B12 and minerals (phosphorus, iron, zinc and potassium).

Seafood and fish, besides being delicious, are a very good source of minerals, vitamins and proteins.

Most of the fats found in these foods are unsaturated, Omega-3 and 6 fatty acids, this class of fats being the best for consumption.

  • Fish and seafood contain all 8 essential amino acids that our body needs and cannot produce.
  • Protein from fish and seafood is easier to process by the body than protein from other types of meat. The average protein value is 19%.
  • In general, fish is low in fat. However, fatty fish has those good fats for the body, polyunsaturated and monounsaturated. These Omega 3 and 6 fats are essential for brain development and for the proper functioning of the heart and eyes. These fats play a very important role in the development of the fetus and in the first years of life of the child, but also for the elderly.
  • Excellent source of B-complex vitamins, especially niacin, B12, B6. They also contain a considerable amount of thiamine.
  • Excellent source of minerals. Important source of calcium: in the soft bones of small fish such as sardines and in canned fish such as salmon. Other minerals: zinc (oysters and crustaceans), iron (crustaceans, loaf, shrimp), selenium (any seafood in general), copper, potassium, iodine. Fresh fish has a low sodium level.
  • Low cholesterol in most types of fish. In crabs and lobsters, the level of cholesterol is equivalent to that of red chicken.
  • Fish oils have a protective effect in the development of chronic degenerative diseases and can have therapeutic effects in cases of arthritis, atherosclerosis and vasospasm.
  • Fish has a special nutritional value, being a healthier source of protein than meat.

Therefore, ICA R&D offers you through the laboratories of organoleptic analysis, physico-chemical analysis, microbiology and molecular biology an extensive set of analyzes performed with state-of-the-art equipment to guarantee the best accuracy and sensitivity of the results obtained and to ensures that your product meets and respects the norms and limits of quality and food safety imposed by the legislation in force.

  • Monounsaturated fatty acids
  • Omega 3 fatty acids
  • Omega 6 fatty acids
  • Polyunsaturated fatty acids
  • Saturated fatty acids
  • Trans fatty acids
  • Spect fatty acids
  • Calcium
  • Insoluble dietary fiber
  • Soluble dietary fiber
  • Total dietary fiber
  • Phosphorus
  • Total carbohydrate / available carbohydrate
  • Lipids – fats, fatty substances
  • Magnesium
  • Potassium
  • Protein
  • Sodium
  • Energetic value
  • Total sugar, etc.

Vitamins: A, B1, B2, B3, B5, B6, B9, B12, C, E, etc.

  • Place fish and vegetables in the box
  • Placing the fish in the box
  • Appearance
  • Exterior appearance
  • Vegetable appearance
  • Look over
  • Sauce aspect
  • Meat consistency
  • Consistency after thawing
  • Consistent vegetables
  • Fish consistency
  • Foreign bodies
  • Color
  • Taste
  • Taste and smell
  • Taste and smell after thawing
  • Smells, etc.
  • Acesulfame K
  • Acetic acid
  • Benzoic acid
  • Citric acid
  • Lactic acid
  • Free L-glutamic acid
  • Sorbic acid
  • Total acidity
  • Water-soluble acids expressed in KOH
  • Water activity
  • Aspartame
  • Total volatile basic nitrogen
  • Caliber
  • Total ash
  • Sodium chloride (NaCl)
  • Collagen
  • Vegetable content relative to net meal
  • Fish content relative to net mass
  • Oil content relative to net mass
  • Foreign bodies
  • Defects produced from fish
  • Glucose
  • Histamine
  • Identification of starch
  • Identification of hydrogen sulfide
  • Fat acidity index
  • Sweeteners (acesulfame K / aspartame / saccharin)
  • Net weight
  • Drained net mass
  • Nitrites – expressed as sodium nitrite
  • Number of pieces in the package
  • Phosphorus pentoxide
  • pH
  • Polyphosphates – expressed as P2O5
  • Proportion of components (glaze, filling, etc.)
  • Collagen / protein ratio
  • Reactia Kreis
  • Identification reaction of ammonia with Nessler reagent
  • Antibiotic residues
  • Soluble dry matter
  • Total dry matter
  • Humidity
  • Saccharin – expressed in free imide, etc.
  • Aluminum
  • Arsenic
  • Cadmium
  • Chromium
  • Copper
  • Iron
  • Manganese
  • Mercury
  • Nickel
  • Lead
  • Selenium
  • Tin
  • Zinc, etc.
  • Pesticide package (eg 520 or 674)
  • Organochlorines: α-chlordane, α-HCH, aldrin, total DDT, decachlor-biphenyl, d-HCH, dieldrin, endosulfan, endrin, heptachlor, methoxychlor, tetrachloro-m-xylene, etc.
  • Organochlorine pesticides and pyrethroids
  • Organophosphorus pesticides, etc.

Allergens from (hazelnuts, milk, mustard, egg, soy)




Mollusk allergens

Fish allergen, etc.

  • Aflatoxin (B1, M1, total)
  • Deoxynivalenol
  • Fumonisins
  • Ochratoxin A
  • Zearalenone, etc.
  • Bacillus cereus
  • Mesophilic aerobic bacteria
  • Mesophilic anaerobic bacteria
  • Sulfite-reducing anaerobic bacteria
  • Thermophilic anaerobic bacteria
  • Coliform bacteria
  • Mesophilic lactic acid bacteria
  • Thermophilic acid bacteria without bombardment
  • Cronobacter spp.
  • Lees
  • Yeasts and molds
  • Enterobacteriaceae
  • Escherichia coli
  • Parasitological examination
  • Listeria monocytogenes
  • Molds
  • Total number of germs
  • Pseudomonas spp.
  • Salmonella
  • Coagulase-positive staphylococcus
  • Molecular typing Listeria monocytogenes – serogroup determination
  • Typing Salmonella spp., Etc.
  • 35S promoter
  • Qualitative analysis of genetically modified hepta organisms
  • Qualitative analysis of triple genetically modified organisms
  • Species analysis
  • Analysis of fish caviar species
  • bar gene
  • Cry1A (b / c)
  • NOS terminator
  • synPAT
  • transEPSPS, etc.
  • Carotenes
  • Cholesterol
  • Red artificial dyes
  • Dyes: Brilliant Black (E151) and BROWN HT (E155)
  • Sulphur dioxide
  • Dioxins and PCBs
  • Polycyclic aromatic hydrocarbons – PAH
  • Protective gas measurement
  • Melamine
  • Botulinum neurotoxin, etc.

For more information, you can always contact an ICA R&D representative, to provide you with all the necessary information and guide you in choosing the set of analyzes you need so that we can then make you an offer of services appropriate to the situation and your product.

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