Occurrence of biogenic amines in fresh fish and fishery products constitute a significant
safety concern. Ingestion of histamine is identified as the causative agent of several food …

Consumer demand for food of high quality has driven research for alternative methods of
food preservation on the one hand, and the development of new and rapid quality …

This study focused on a glazing layer made by modified bio-polymer to inhibit chemical
variations in super-chilled postmortem fish. Essential oils were extracted from tangerine peel …

In this study, the effect of edible coarse/nanoemulsions of alginate as coating containing
Zataria multiflora Boiss essential oil (ZEO) on the microbial quality of fish fillets was …

Meat products, such as fish meat, are known to be susceptible to undesirable chemical and
microbial reactions that characterize spoilage. In this study, the effect of a sodium alginate …

Plasma-activated water (PAW) is a new sanitizer that has received considerable attention for
application in food industries. This research aimed to evaluate the effect of PAW on the …

Active coating could improve the fish quality and extend the shelf life. This study investigates
the effect of locust bean gum (LBG) and sodium alginate (SA) active coatings containing …

The aim of this study was to evaluate the effects of electron beam (EB) irradiation dosage on
the physical and structural properties of kafirin-quercetin (KQ) films for packaging cod …

Alginate/pectin films supplemented with extracts from cranberry pomace (CE) or grape
seeds (GE) were developed and applied to herring fillets that were stored for 18 days at 4° …

This study mainly evaluated the physical properties of kafirin‐quercetin (KQ) edible films and
their application on the quality of cod fillets during cold storage. The results showed that the …