Color is an essential criterion for assessing the freshness, quality, and acceptability of red
meat and certain fish with red muscle. Myoglobin (Mb), one of the significant pigment …

Fish is rich in proteins and lipids, especially those containing polyunsaturated fatty acids,
which made them vulnerable to chemical or microbial changes associated with quality loss …

Chitooligosaccharide-caffeic acid (COS-CA) conjugates with three different grafting degrees
were synthesized by the N, N′-carbonyldiimidazole (CDI) mediated method and used as …

Aquatic products are easily spoiled during storage due to oxidation, endogenous enzymes,
and bacteria. At the same time, compared with synthetic antioxidants, based on the …

Biopolymers derived from seafood processing byproducts are used to prepare active and
biodegradable films as the packaging of food products. These films possess bioactivities to …

The preservation of tuna fish products, which are extremely perishable seafood items, is a
substantial challenge due to their instantaneous spoilage caused by microbial development …

Nondigestible functional oligosaccharides are of particular interest in recent years because
of their unique prebiotic activities, technological characteristics, and physiological effects …

In this paper, we explore the quality characteristics of southern bluefin tuna during
refrigerated storage at 4° C. Moreover, partial least squares is used to understand the …

Chitosan (CS), a positively charged natural polysaccharide is widely used in food and
medical sectors due to its antimicrobial and antioxidant activities. CS is modified by chemical …

The quality, protein degradation, microstructure and moisture content of tuna fish were
analyzed by using different concentrations of slightly acidic electrolyzed water (28, 55, 77 …