abstract ATP degradation is one of the most important biochemical changes in the post-
mortem muscle of fish and shellfish. This process has long been recognized as an accurate …

Background Increasing the shelf life of perishable food products contributes to lower food
waste and the possibility of widening distribution outreach in the food value chain. Soluble …

Chemical, sensory and microbiological evaluation of sardine (Sardina pilchardus), with
emphasis on the quality and safety parameters in modified atmosphere packaging (MAP) …

K value is an important freshness index widely used for indication of nucleotide degradation
and assessment of chemical spoilage. The feasibility of hyperspectral imaging (400–1000 …

Longan fruit loses its market value rapidly due to postharvest pathogenic infestation and
quality deterioration. Here, we hypothesized that acidic electrolyzed water (AEW) could …

Background Recent studies have demonstrated that cellular energy is a key factor switching
on ripening and senescence of fruit. However, the factors that influence fruit energy status …

This study aimed at determining the effect of chitosan coating on shelf life extension of
salmon (Salmo salar) fillets. The success of edible coatings depends highly on their effective …

In this study, we examined the synergistic effects of a diet-administered synbiotic comprising
galactooligosaccharide (GOS) and the probiotic Lactobacillus plantarum 7–40 on immune …

A simple and rapid method using high performance liquid chromatography (HPLC) was
developed to determine levels of adenosine triphosphate (ATP), adenosine diphosphate …

比较分析了3 个地区分别代表3 种不同养殖模式下的红鳍东方鲀成鱼的肌肉营养成分,
风味物质含量和肌肉物理特性. 结果显示: 3 种养殖模式下红鳍东方鲀的粗成分含量(水分 …