Microorganisms are the major cause of spoilage of most seafood products. However, only a
few members of the microbial community, the specific spoilage organisms (SSOs), give rise …

The European fish industry is still reluctant to implement methods other than sensory to
monitor freshness and quality of fish products, although general concensus exists about the …

A simple method, based on solid-phase microextraction gas chromatography–mass
spectrometry, was developed for the study of the aromatic profile of cultured gilthead sea …

Cultured and wild sea bream were compared for differences in their volatile components
over a 23 day storage period in ice. A total of 60 compounds in cultured and 78 compounds …

The aim of the study was to develop a Quality Index Method (QIM) scheme for raw, farmed
Atlantic salmon (Salmo salar) and to evaluate the scheme in a shelf life study. QIM is based …

For the instrumental analysis of fish freshness, several different methods have been
proposed based on different principles (such as mechanical, electrical, and optical) …

Volatile compounds in cod fillets packed in Styrofoam boxes were analyzed during chilled
storage (0.5° C) by gas chromatography (GC)− mass spectrometry and GC− olfactometry to …

The proliferation of specific spoilage organisms (SSO) and quality changes were evaluated
in haddock fillets stored in styrofoam boxes at 0, 7 and 15° C and under temperature …

The aim of this work was to reliably identify odorous compounds of European seabass
(Dicentrarchus labrax) after 1, 4 and 15days of storage in order to find markers of freshness …

Though direct evidence of ancient food-handling practices is difficult to obtain and examine,
it seems safe to assume that over the span of several million years, prehistoric humans …