Fermented and/or protein-rich foods, the most widely consumed worldwide, are the most
susceptible to the presence of high levels of biogenic amines (BAs). Many reviews have …

Lipid oxidation and/or protein decomposition caused by endogenous enzymatic activity and
microbial contamination have a negative impact on the quality of fish in storage, increasing …

The effect of fish gelatin (FG) and grape seed extract (GSE) on microbiota composition and
moisture state of fish was unexplored. Herein, this study aimed to evaluate the single and …

Meat is nutrient-dense and susceptible to microorganism contamination during
manufacturing, processing, and storage, leading to spoilage and even food poisoning …

Background UV-C light is a promising non-thermal preservation technology for fish
industries due to its ease and low-cost regarding installation and maintenance. Moreover …

Fresh fish is a perishable food in which chemical (namely oxidation) and microbiological
degradation result in undesirable odor. Non-processed fish (ie, raw fish) is increasingly …

Foodborne zoonoses are the most neglected discipline due to a lack of awareness of
potential health hazards, standardized detection methods, and identification of infectious …

The monitoring of six biogenic amines (histamine, putrescine, cadaverine, tyramine,
spermine, and spermidine) in tilapia (Oreochromis niloticus) flesh held at+ 4° C and+ 30° C …

Although MAP in fish under refrigerated storage has been investigated since 1980, there is a
knowledge gap about ideal concentration gases to improve the quality of dark-or …

Although ultraviolet‐C light‐emitting diode (UVC‐LED) has proven antimicrobial
effectiveness doses needed to reach it cause adverse effects on the physicochemical quality …