Lipid oxidation is the most crucial quality parameter in foods. Many methods were
developed to determine the level of oxidation and antioxidant activity. This review compares …

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 global population has rapidly expanded in the last few decades and is continuing to
increase at a rapid pace. To meet this growing food demand fish is considered a balanced …

Real-time detection of frozen meat freshness without thawing is important. This study
investigates inspection of frozen pork quality attributes without thawing using fluorescence …

Fish and meat are highly perishable food products, requiring both proper technologies for
quality preservation and rapid methods for analysis. From a technological point of view …

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 …

Affected by micro-organisms and endogenous enzymes, fish are highly perishable during
storage, processing and transportation. Efficient evaluation of fish freshness to ensure …

Fresh aquatic products are a popular and important food category. They are rich in nutrients,
which can help improve the dietary structure and alleviate the problem of micronutrient …

For years, various thawing technologies based on pressure, ultrasound, electromagnetic
energy, and electric field energy have been actively investigated to minimize the amount of …

Fish and other seafood products have a limited shelf life due to favorable conditions for
microbial growth and enzymatic alterations. Various preservation and/or processing …