A comprehensive review on freshness of fish and assessment: Analytical methods and recent innovations
Fish, a highly nutritious, containing a good amount of protein and fatty acids, has TMA and
TVB-N present as major factors responsible for quality deterioration during storage and …
TVB-N present as major factors responsible for quality deterioration during storage and …
Trends in chitosan as a primary biopolymer for functional films and coatings manufacture for food and natural products
E Díaz-Montes, R Castro-Muñoz - Polymers, 2021 - mdpi.com
Some of the current challenges faced by the food industry deal with the natural ripening
process and the short shelf-life of fresh and minimally processed products. The loss of …
process and the short shelf-life of fresh and minimally processed products. The loss of …
From farm to fork: Lipid oxidation in fish products. A review
Lipid oxidation is a very complex and important event threatening the quality of foods
especially of those containing highly unsaturated fats. Fish are the main source of …
especially of those containing highly unsaturated fats. Fish are the main source of …
Comparison of chitosan–gelatin composite and bilayer coating and film effect on the quality of refrigerated rainbow trout
The effect of chitosan–gelatin coating and film on the rancidity development in rainbow trout
(Oncorhynchus mykiss) fillets during refrigerated storage (4±1° C) was examined over a …
(Oncorhynchus mykiss) fillets during refrigerated storage (4±1° C) was examined over a …
Physicochemical responses and microbiological changes of bream (Megalobrama ambycephala) to pectin based coatings enriched with clove essential oil during …
The effectiveness of pectin coatings enriched with clove essential oil (CEO), as new edible
coatings were investigated to preserve bream (Megalobrama ambycephala) fillets during …
coatings were investigated to preserve bream (Megalobrama ambycephala) fillets during …
Biogenic amine inhibition and quality protection of Harbin dry sausages by inoculation with Staphylococcus xylosus and Lactobacillus plantarum
Q Sun, Q Chen, F Li, D Zheng, B Kong - Food Control, 2016 - Elsevier
This study was conducted to evaluate the effects of inoculation with Staphylococcus xylosus,
Lactobacillus plantarum, or a mixture of strains (L. plantarum+ S. xylosus) on the formation of …
Lactobacillus plantarum, or a mixture of strains (L. plantarum+ S. xylosus) on the formation of …
Quality evaluation of fish and other seafood by traditional and nondestructive instrumental methods: Advantages and limitations
A Hassoun, R Karoui - Critical Reviews in Food Science and …, 2017 - Taylor & Francis
abstract Although being one of the most vulnerable and perishable products, fish and other
seafoods provide a wide range of health-promoting compounds. Recently, the growing …
seafoods provide a wide range of health-promoting compounds. Recently, the growing …
Recent advances in methods and techniques for freshness quality determination and evaluation of fish and fish fillets: A review
The freshness quality of fish plays an important role in human health and the acceptance of
consumers as well as in international fishery trade. Recently, with food safety becoming a …
consumers as well as in international fishery trade. Recently, with food safety becoming a …
On-package ratiometric fluorescent sensing label based on AIE polymers for real-time and visual detection of fish freshness
Freshness is an important parameter of fish quality. This study aims to develop a ratiometric
fluorescent sensing label that is responsive to volatile amines, affording real-time and visual …
fluorescent sensing label that is responsive to volatile amines, affording real-time and visual …
[HTML][HTML] Quality improvement and shelf-life extension of refrigerated Nile tilapia (Oreochromis niloticus) fillets using natural herbs
The present study was preformed to evaluate the effect of dip treatments by thyme (Thymus
vulgaris) extract (0.5%) and rosemary (Rosmarinus officinalis) extract (1.5%) on the quality …
vulgaris) extract (0.5%) and rosemary (Rosmarinus officinalis) extract (1.5%) on the quality …