Industrial methods of freezing, thawing and subsequent chilled storage of whitefish
The integration of freeze-chilling into the industrial whitefish processing line can offer
consumers high quality fish products throughout the year. No research publications have …
consumers high quality fish products throughout the year. No research publications have …
Loading oregano essential oil into microporous starch to develop starch/polyvinyl alcohol slow-release film towards sustainable active packaging for sea bass …
J Wang, C Chen, J **e - Industrial Crops and Products, 2022 - Elsevier
Microporous starch (MS) was used as an adsorption carrier to load with oregano essential
oil (OEO). The starch/polyvinyl alcohol (STA/PVA) films containing OEO or MS loaded with …
oil (OEO). The starch/polyvinyl alcohol (STA/PVA) films containing OEO or MS loaded with …
Atlantic salmon adulteration authentication by machine learning using bioimpedance non-destructive flexible sensing
L Zhang, Y Li, Y Gu, Y Fu, X Zhang, J Hu - Microchemical Journal, 2024 - Elsevier
Temperature fluctuations at different stages of the supply chain increase the frozen-thawed
cycle of perishable foods, potentially leading to quality and safety issues. For raw edible …
cycle of perishable foods, potentially leading to quality and safety issues. For raw edible …
[PDF][PDF] Selection of lactic acid bacteria for biopreservation of salmon products applying processing-dependent growth kinetic parameters and antimicrobial …
Biopreservation using lactic acid bacteria (LAB) is a promising technology to prevent the
growth of 11 pathogenic microorganisms in fresh and mildly processed food. The main aim …
growth of 11 pathogenic microorganisms in fresh and mildly processed food. The main aim …
Effects of packaging methods and temperature variations on the quality and microbial diversity of grouper (Epinephelus Lanceolatus) during cold storage
B Chen, J Mei, J **e - Food Bioscience, 2024 - Elsevier
Microbial growth and its metabolism are the primary reasons for fish spoilage. In this study,
the effects of temperature fluctuations and modified atmosphere packaging (MAP) on the …
the effects of temperature fluctuations and modified atmosphere packaging (MAP) on the …
High oxygen packaging of Atlantic cod fillets inhibits known spoilage organisms, but sensory quality is not improved due to the growth of Carnobacterium …
Improved quality control and prolonged shelf life are important actions in preventing food
waste. To get an overview of the bacterial diversity of fillets from live stored mature Atlantic …
waste. To get an overview of the bacterial diversity of fillets from live stored mature Atlantic …
[HTML][HTML] T6SS-Mediated Molecular Interaction Mechanism of Host Immune Response to Rahnella aquatilis Infection in Fish
G **, X Hu, Y Cao, A Lv - Fishes, 2024 - mdpi.com
Rahnella aquatilis is an emerging pathogen in fish that poses a potential risk to human and
public health. However, its pathogenicity and molecular interaction mechanism with the fish …
public health. However, its pathogenicity and molecular interaction mechanism with the fish …
Prediction of the Growth Rates of Pseudomonas sp. in Seafood Based on Artificial Neural Network (ANN) Model
IY Genç - Journal of Aquatic Food Product Technology, 2023 - Taylor & Francis
The aim of this study is to predict the growth rate (µmax) of Pseudomonas sp. in seafood
under different temperature-2-25° C and modified atmosphere packaging (MAP) conditions …
under different temperature-2-25° C and modified atmosphere packaging (MAP) conditions …
Tracking spoilage bacteria in the tuna microbiome
Like other seafood products, tuna is highly perishable and sensitive to microbial spoilage. Its
consumption, whether fresh or canned, can lead to severe food poisoning due to the activity …
consumption, whether fresh or canned, can lead to severe food poisoning due to the activity …
Effect of High Hydrostatic Pressure Processing on the Microbiological Quality and Bacterial Diversity of Sous-Vide-Cooked Cod
D Pérez Alcalá, MJ Grande Burgos, J Rodríguez López… - Foods, 2023 - mdpi.com
High hydrostatic pressure (HP) is a promising method to improve the microbiological quality
of sous-vide foods. Monitoring the composition and behavior of the microbial communities in …
of sous-vide foods. Monitoring the composition and behavior of the microbial communities in …