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 …

Background Fishery plays an important role in providing abundant nutrition for consumers
as well as in international trade and foreign exchange earner. Due to the abundant …

The use of total volatile basic nitrogen (TVB‐N) as a quality parameter for fish is rapidly
growing to include other types of meat. Investigations of meat quality have recently focused …

The present study studied the effects of fish gelatin (FG) incorporated with grape seed
extract (GSE) through vacuum impregnation (VI) on refrigerated tilapia (Oreochromis …

A pH-sensitive intelligent indicator film was developed and used for monitoring dynamic
changes in chicken freshness at 4° C and 25° C by immobilizing 0.2%–1.0% purple sweet …

With the continuous development of economy and the change in consumption concept, the
demand for meat, a nutritious food, has been dramatically increasing. Meat quality is tightly …

Nisin, a natural substance from Lactococcus lactis, displays a promising antibacterial ability
against the gram-positive bacteria. However, it is susceptible to the external environment, ie …

Standard analytical methods for fish freshness assessment are based on the measurement
of chemical and physical attributes related to fish appearance, color, meat elasticity or …

Natural pigments provide a range of appealing colors to flowers, fruits, and vegetables while
exhibiting potential beneficial health effects. In contrast, synthetic food colorants are often …

Traditional methods evaluating fish quality do not involve comprehensive qualification and
quantification of quality-related components. The objective of this study was to investigate …