Ensuring a safe and adequate food supply is a cornerstone of human health and food
security. However, a significant portion of the food produced for human consumption is …

Fish and crustaceans are highly perishable due to microbial growth and metabolism. Recent
studies found that the spoilage process of fish and crustaceans is highly related to their …

Abstract Development and use of reliable and precise detecting systems in the food supply
chain must be taken into account to ensure the maximum level of food safety and quality for …

Undesirable flavor formation in fish is a dynamic biological process, decreasing the overall
flavor quality of fish products and impeding the sale of fresh fish. This review extensively …

The effect of low voltage electrostatic field combined with partial freezing (LVEF-PF)
treatment on storage quality and microbial community of large yellow croaker was studied …

Seafood comprising of both vertebrate and invertebrate aquatic organisms are nutritious,
rich in omega-3 fatty acids, essential vitamins, proteins, minerals and form part of healthy …

Backround The modern dietary trends have led to a continuously increasing demand for
seafood. Both high quality and extended shelf-life of seafood is required to satisfy the …

The processing environment of salmon processing plants represents a potential major
source of bacteria causing spoilage of fresh salmon. In this study, we have identified major …

Bacterial communities composition using 16S Next Generation Sequencing (NGS) and
Volatile Organic Compounds (VOCs) profile of whole blue crabs (Callinectes sapidus) …

This study investigated changes in the microbial compositions of crayfish tails during storage
at 4° C (for 0–12 days) as measured using high-throughput sequencing (HTS). The specific …