Study on the quality of fish products based on different preservation techniques: a review
O Rumape, M Elveny, W Suksatan… - Food Science and …, 2022 - SciELO Brasil
This study aims to provide a summary of the most common procedures and how fish quality
varies from harvest to plate. Fish is frequently seen as a challenging culinary product due to …
varies from harvest to plate. Fish is frequently seen as a challenging culinary product due to …
[HTML][HTML] Research Progress on Polysaccharide Composite Films and Coatings with Antioxidant and Antibacterial Ingredients to Extend the Shelf Life of Animal …
M Yuan, J Mei, J **e - Coatings, 2024 - mdpi.com
Animal-derived meat is rich in proteins and other nutrients, but is prone to spoilage during
storage, including microbial contamination and fat oxidation. Therefore, there is an urgent …
storage, including microbial contamination and fat oxidation. Therefore, there is an urgent …
The impact of marine and terrestrial based extracts on the freshness quality of modified atmosphere packed sea bass fillets
The extracts of Padina pavonica (a macroalgae, ME), Rubus fruticosus (blackberry) leaves
(BE), Juniperus oxycedrus waste (JWE) and Juniperus communis needles (JE) were used to …
(BE), Juniperus oxycedrus waste (JWE) and Juniperus communis needles (JE) were used to …
[PDF][PDF] Modified atmosphere packaging of flounder fillet: Modelling of package conditions and comparison of different flushing atmospheres for quality preservation
EJ Park, SY Jung, SC Kim, DS Lee… - … Food Research Journal, 2023 - ifrj.upm.edu.my
Fresh fish is highly perishable because its high moisture, neutral pH, and high nutritional
content favour bacterial growth and spoilage. Spoilage of fresh fish may also be caused by …
content favour bacterial growth and spoilage. Spoilage of fresh fish may also be caused by …
Research Progress on the Application of Ultra-High Pressure Combined with Other Preservation Technologies in Aquatic Products
LAN Weiqing, Z Bingjie, XIE **g - 高压物理学报, 2022 - gywlxb.cn
The quality of aquatic products decreases after fishing due to the action of microorganisms,
endogenous enzymes, lipid oxidation, and other factors. Appropriate treatment can delay …
endogenous enzymes, lipid oxidation, and other factors. Appropriate treatment can delay …
[PDF][PDF] Quality of Refrigerated Tilapia (Oreochromis niloticus) Slices under Vacuum and Modified Atmosphere Packaging
MA Karim, M Rahman, EJ Alice… - Squalen Bulletin of …, 2020 - researchgate.net
In order to develop a proper packaging system for sliced tilapia fish (Oreochromis niloticus),
the biochemical and microbiological qualities under control (unsealed package), vacuum …
the biochemical and microbiological qualities under control (unsealed package), vacuum …
Farklı Şekillerde İşlenerek Soğukta (+ 4° C) Muhafaza Edilen İnci Kefalinde (Chalcalburnus tarichi, Pallas 1811) Muhafaza Süresince Meydana Gelen Kalite …
Bu araştırmada; bütün halde ve temizlenerek vakumsuz/vakumlu ambalajlanıp 20 gün
süreyle soğukta (+ 4° C) muhafaza edilen inci kefalinde (Chalcalburnus tarichi, Pallas 1811) …
süreyle soğukta (+ 4° C) muhafaza edilen inci kefalinde (Chalcalburnus tarichi, Pallas 1811) …