Background Aquatic food products are widely preferred by consumers due to their distinct
flavor and exceptional nutritional value. However, their abundant protein and lipid content in …

Seafood, being highly perishable, faces rapid deterioration in freshness, posing spoilage
risks and potential health concerns without proper preservation. To combat this, various …

Eating patterns, financial and time constraints, and food availability play a key role in the
wide variety of diets followed by young adults. As a result, many young consumers turn to …

This study aimed to assess the growth of Pseudomonas spp. and psychrotrophic bacteria in
chilled Pacu (Piaractus mesopotamicus), a native South American fish, stored under chilling …

To extend the shelf-life of peeled shrimp, the risk of microbial contamination should be
minimized. The aim of this study was to determine how the antimicrobial activity of citrus …

Fresh fish is a highly perishable product and is easily spoiled by microbiological activity and
chemical oxidation of lipids. However, microbial spoilage is the main factor linked with the …

Seafood is essential to a healthy and varied diet due to its highly nutritious characteristics.
However, seafood products are highly perishable, which results in financial losses and …

The diffusion of high-throughput sequencing has dramatically changed the study of food
microbial ecology. Amplicon-based description of the microbial community may be routinary …

Fermented shellfish condiments are globally consumed especially among Asian countries.
Condiments, commonly used as flavor enhancers, have unique sensory characteristics and …

Seafoods are susceptible to microbial contamination due to their high moisture, nutrient
contents and neutral pH. Among various microorganisms, biofilm‐forming bacteria pose a …