Background Framed freshwater fish, integral to “blue food,” address global protein demands
for population growth. Rising concerns about inherent off-flavors limit consumer and industry …

Temperature fluctuation and abuse in the food cold chain (FCC) is becoming an increasingly
crucial factor in the process of food production and for the logistic business, especially in …

The post-mortem rigid of farmed rainbow trout (Oncorhynchus mykiss) affects the texture of
the meat and might even be risky for microorganisms, undermining the popularity of frozen …

The large volume and diversity of research sources related to the challenges affecting the
efficient operations of FSCs demand a systematic literature review to explore the tools …

Lipid oxidation and water migration are important factors in the quality changes of aquatic
products. This study investigated the relationship between water migration and lipid …

Microbial growth and its metabolism are the primary reasons for fish spoilage. In this study,
the effects of temperature fluctuations and modified atmosphere packaging (MAP) on the …

Aquatic products are highly favored by consumers due to their rich content of essential trace
elements, such as high-quality animal protein and Docosahexaenoic Acid (DHA), which can …

Inhibiting the growth of spoilage bacteria, such as Pseudomonas spp., is key to reducing
spoilage in fish. The mucus adhesion test in vitro showed that the adhesion ability of Bacillus …

摘要为研究在冷链物流运输过程中姜黄素与胡椒碱对三文鱼品质变化的影响,
采用理化指标(硬度, 弹性, 持水力, 挥发性盐基氮值, 硫代巴比妥酸值, 游离氨基酸) …

In order to study the effects of the compound preservatives (curcumin and piperine (CP)) and
vacuum packaging (VP) on the quality of salmon during cold chain logistics suffered from …