Globally, fish processing industries are much concerned to produce fish proteins for the
fulfilment of the nutritive requirements of human being. More than 60% fish by-products …

Food poisoning caused by Listeria monocytogenes leads to a 30% rate of mortality among
patients. The antibacterial activity of cinnamon, thyme, and rosemary essential oils (EOs) …

Several technologies and methods have been developed over the years to address the
environmental pollution and nutritional losses associated with the dumping of fish …

The aim of this study was to investigate application of fish protein hydrolysates (FPHs) as
cryoprotectants for cod fish mince subjected to freeze-thaw abuse. Response surface …

Fish proteins isolated from by-products or low commercial/underutilized species using pH-
shift process is a new source of proteins that may be used as wet or dried ingredients to …

The influence of mealworm (MW) as a dietary protein source on the quality and sensory
characteristics of the broiler meat was evaluated. 400 day-old male broilers were randomly …

In this study, protein isolate was prepared from Baltic herring (Clupea harengus membras)
using alkaline pH-shift process. The aim of this research was to characterize the protein …

The effect of acid and alkaline pH shift processes on biochemical and physicochemical
characteristics of protein isolates from bigeye snapper (Priacanthus tayenus) head by …

Salmon-processing co-products (fish frames containing bones, skin, and scales) were used
to recover fish protein isolate (FPI) with isoelectric solubilization/precipitation (ISP) of protein …

The effect of applying tuna protein isolated from red/dark meat on product design and
development and storage stability of the silver carp mince burger was studied using Design …