Essential oils (EOs) are a mixture of natural, volatile, and aromatic compounds obtained
from plants. In recent years, several studies have shown that some of their benefits can be …

Microorganisms play a crucial and unique role in fish and fish product safety. The presence
of human pathogens and the formation of histamine caused by spoilage bacteria make the …

Fish is extremely perishable as a result of rapid microbial growth naturally present in fish or
from contamination. Synthetic preservatives are widely used in fish storage to extend shelf …

Fish and crustaceans are highly perishable due to microbial growth and metabolism. Recent
studies found that the spoilage process of fish and crustaceans is highly related to their …

To evaluate the spoilage potential of dominant bacteria (Aeromonas allosaccharophila,
Pseudomonas psychrophila, and Shewanella putrefaciens) isolated from spoiled silver carp …

This study investigated the effects of a novel edible coating combining fish gelatin with
curcumin/β-cyclodextrin (CUR/βCD) emulsion on the quality of grass carp fillets (GCFs) …

Backround The modern dietary trends have led to a continuously increasing demand for
seafood. Both high quality and extended shelf-life of seafood is required to satisfy the …

Fishery products are delicious, nutritional and healthy foods, and their popularity in today's
market is growing. With the changes in consumer consumption expectations as well as the …

Fish is rich in proteins and lipids, especially those containing polyunsaturated fatty acids,
which made them vulnerable to chemical or microbial changes associated with quality loss …

Abstract Background Presently,∼ 68.6 million tons of chilled-stored seafood are available
globally for human consumption, worth∼ 129.5 billion€. At least∼ 13.7 million tons (worth …