Seafoods have served as a significant source of lipids and proteins for human requirements.
However, they are prone to chemical deterioration, especially oxidation and quality loss …

Food shelf‐life extension is important not only to food manufacturers, but also to home
refrigeration/freezing appliance companies, whose products affect food quality and food …

The effects of active ice nucleation bacteria (INB, Pseudomonas syringae) on freezing, ice
crystal formation, and aggregation, and oxidation of surimi from Talang queenfish …

Abstract The peptide Pro–Ala–Gly–Tyr (PAGT) was isolated from Amur sturgeon skin gelatin
and its antioxidant activity and cryoprotective effect in Japanese sea bass (Lateolabrax …

Antioxidant and cryoprotective effects of Amur sturgeon skin gelatin hydrolysates prepared
using different commercial proteases in unwashed fish mince were investigated. Gelatin …

Rainbow trout (Oncorhynchus mykiss) mixed processing by-product homogenates were
subjected to 8 mM CaCl 2-5 mM citric acid (1: 5 w/v) pretreatments followed by hydrolysis …

Background During freezing or frozen storage, a number of chemical changes including
protein denaturation and lipid oxidation inevitably occur in seafoods. Denaturation of muscle …

The redclaw crayfish, Cherax quadricarinatus, is a freshwater decapod crustacean
displaying a number of physical, biological, and commercial attributes that make it suitable …

Abstract Changes in water holding capacity and drip loss of Atlantic salmon (Salmo salar)
fillets during superchilled storage were studied. Due to the significant differences in ice …

Supercooling storage refers to lowering the product temperature below its freezing point
without phase transition and has the potential to extend shelf life. Nevertheless, supercooled …