Texture and structure measurements and analyses for evaluation of fish and fillet freshness quality: a review
Recently, food safety and quality have become critical issues of great concern throughout
the world. Fish is one of the most vulnerable and perishable aquatic products. The …
the world. Fish is one of the most vulnerable and perishable aquatic products. The …
Calpains-and cathepsins-induced myofibrillar changes in post-mortem fish: Impact on structural softening and release of bioactive peptides
Z Ahmed, O Donkor, WA Street, T Vasiljevic - Trends in Food Science & …, 2015 - Elsevier
Highlights•Endogenous muscle proteases contribute to post-mortem myofibrillar changes in
fish and ultimately flesh softening.•Calpains degrade high molecular weight myofibrillar …
fish and ultimately flesh softening.•Calpains degrade high molecular weight myofibrillar …
The relationship between degradation of myofibrillar structural proteins and texture of superchilled grass carp (Ctenopharyngodon idella) fillet
Softening is always a problem in fish preservation. This study was aimed to investigate the
role of myofibrillar structural proteins degradation in fish softening. The changes of …
role of myofibrillar structural proteins degradation in fish softening. The changes of …
Deep learning for automated fish grading
Fish is a staple food around the globe, and its quality is heavily dependent on freshness.
The conventional method for evaluating the quality of fish is through a visual inspection of a …
The conventional method for evaluating the quality of fish is through a visual inspection of a …
High pressure processing of European sea bass (Dicentrarchus labrax) fillets and tools for flesh quality and shelf life monitoring
The effects of high pressure (HP: 600 MPa, 5 min, 25° C) on European sea bass fillets were
investigated using microbiological, physicochemical and sensory indices, and “omics” …
investigated using microbiological, physicochemical and sensory indices, and “omics” …
Differences in proximal and fatty acid profiles, sensory characteristics, texture, colour and muscle cellularity between wild and farmed blackspot seabream (Pagellus …
L Rincón, PL Castro, B Álvarez, MD Hernández… - Aquaculture, 2016 - Elsevier
In order to determine the differences between wild and farmed blackspot seabream, a
promising finfish species for aquaculture, some parameters affecting quality were evaluated …
promising finfish species for aquaculture, some parameters affecting quality were evaluated …
Relation of quality and sensory perception with changes in free amino acids of thawed seabream (Sparus aurata)
This study aimed to investigate how the freshness before frozen storage affect the quality
and sensory characteristics of seabream in different commercial presentations and to …
and sensory characteristics of seabream in different commercial presentations and to …
Investigation of the activity of cathepsin B in red shrimp (Solenocera crassicornis) and its relation to the quality of muscle proteins during chilled and frozen storage
Z Li, T Zhou, Y Wu, S Shui, C Tu… - Journal of Food …, 2022 - Wiley Online Library
Cathepsin B is a cysteine protease that has important effects on the quality of muscle
products. In this study, the changes of cathepsin B activity and its relation to muscle proteins …
products. In this study, the changes of cathepsin B activity and its relation to muscle proteins …
[HTML][HTML] Effect of combined fishmeal and fish oil replacement on growth performance, flesh quality and shelf life of European sea bass (Dicentrarchus labrax)
The present study was aimed to evaluate the effect on growth performance, muscle integrity
and quality traits throughout ice storage of distinct levels of substitution of fish meal (FM) and …
and quality traits throughout ice storage of distinct levels of substitution of fish meal (FM) and …
Degradation and evaluation of myofibril proteins induced by endogenous protease in aquatic products during storage: a review
N Li, J **e, YM Chu - Food Science and Biotechnology, 2023 - Springer
Myofibril proteins degradation constitutes an important factor in quality deterioration,
procedural activation or inhibition of endogenous protease potential regulates autolytic …
procedural activation or inhibition of endogenous protease potential regulates autolytic …