Fish products are known to provide high levels of constituents important for the human diet.
At the same time, wild and farmed fish species are highly perishable products, the quality …

Frozen foods make up one of the biggest sectors in the food industry. Their popularity with
consumers is due primarily to the variety they offer and their ability to retain a high standard …

The effect of high pressure processing (250 and 350 MPa for 10 min) and thermal treatment
(75° C for 5 min) on microbiological, physical and biochemical quality of hilsa fillets during …

From the moment the fish is caught till it arrives at the consumer as a canned product, raw
matter is submitted to a variety of industrial steps. Thus, a storage process (namely, chilling …

Slurry ice is a biphasic system consisting of small spherical ice crystals surrounded by
seawater at subzero temperature. Its employment was evaluated in the present work as a …

Fresh sierra fish (Scomberomorus sierra) fillets were packed in low-density polyethylene
films with butylated hydroxytoluene (BHT-LDPE) added. Fillets packed in LDPE with no BHT …

In this study, the chemical and sensory qualities of fishburger produced from tilapia
(Oreochromis niloticus) were investigated during frozen storage (− 18° C) over 8 months …

The slurry ice technology has shown profitable advantages when employed instead of
traditional flake ice for the manufacture of chilled aquatic species. The present work is aimed …

To study the role of glutathione peroxidase for lipid oxidation in meat, chicken and duck
muscle were heated to an internal temperature of 60, 70 or 80° C and the meats were then …

The aim of this work was to develop a quality index method (QIM) scheme for whole ice-
boxed refrigerated blackspot seabream and to perform shelf-life evaluations, using sensory …