Seafood is highly perishable, presenting a rapid loss of its quality soon after capture.
Temperature is the critical parameter that impacts on seafood shelf-life reduction, allowing …

Consumer demand for minimally processed seafood that retains its sensory and nutritional
properties after handling and storage is increasing. Nevertheless, quality loss in seafood …

Food preservative additives are natural or synthetic substances which delay degradation in
foods caused by microbial growth, enzyme activity, and oxidation. Until recently, the use of …

This review emphasizes the importance of novel biopreservation strategies and their
application to ensure seafood quality and safety especially within the context of increasing …

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 fishery products (FFP) are highly perishable due to their high nutritional value and
moisture content. The spoilage is mainly caused by microorganisms and chemical reactions …

Food‐borne illnesses are a significant concern for consumers, the food industry, and food
safety authorities. Natural preservatives are very crucial for enhancing food safety and shelf …

Meeting consumer concerns and preferences for fresh and safely processed fisheries
products free of chemical and synthetic preservatives is a challenge for the aqua-food …

Biopreservation is a powerful and natural tool to extend shelf life and to enhance the safety
of foods by applying naturally occurring microorganisms and/or their inherent antibacterial …

Background Consumer concern on the use of naturally-occurring antimicrobials from plants,
microorganisms and animal sources continues to grow daily, mostly triggered by the …