The use of total volatile basic nitrogen (TVB‐N) as a quality parameter for fish is rapidly
growing to include other types of meat. Investigations of meat quality have recently focused …

With global fish production falling behind demand, the aquaculture of selected species has
become an effective method to augment fish availability. Unlike natural species, however …

CONTENTS 26.1 Freezing in Biological Materials.............................................................................
..................... 636 26.2 Mode of Preserving Action …

Food industries use thermal treatments as a common strategy to inactivate microorganisms
and enzymes, and guarantee safe products, avoiding the utilization of preservatives and …

Abstract Characterization of radio-frequency (RF) defrosting of tuna (Thunnus maccoyii)
influenced by its dielectric properties (DPs) was investigated experimentally. DPs at 13.56 …

To ensure year-round availability and stability of Atlantic mackerel caught in Icelandic waters
during summer after intensive feeding, freezing is essential. Due to the high lipid content …

The utilization of filleting wastes from silver catfish in the formulation of fishburgers was
evaluated by replacing grounded fish fillets with increasing levels (0-control, 20%, 50%, and …

Whiteleg shrimp (Litopenaeus vannamei) is traded as a frozen food. Changes in texture of
thawed muscle are a negative economic factor. This study evaluated and compared two …

The study was carried out on two important species of prawns (Macrobrachium rosenbergii
and Penaeus monodon) aimed at understating the effect of increasing irradiation doses (0.5 …

Fish is an allergenic food capable of provoking severe anaphylactic reactions. Parvalbumin
is the major allergen identified in fish and frog muscles. Antibodies against fish and frog …