Fish, a highly nutritious, containing a good amount of protein and fatty acids, has TMA and
TVB-N present as major factors responsible for quality deterioration during storage and …

Fish, cephalopods and shellfish provide a healthy source of high-quality proteins, essential
vitamins, minerals and polyunsaturated fatty acids. The beneficial effects of fish consumption …

The effect of alginate-based edible coating containing Vitamin C (Vc) and tea polyphenols
(TP) for shelf-life extension of bream (Megalobrama amblycephala) was evaluated over a 21 …

The effects of chitosan coating on quality and shelf life of silver carp during frozen storage
were investigated. Fish samples were treated with aqueous solution of 2% chitosan, and …

Biogenic amines are non-volatile amines formed by decarboxylation of amino acids.
Although many biogenic amines have been found in fish, only histamine, cadaverine, and …

The presence of biogenic amines (BAs) in raw and processed seafood, associated with
either time/temperature conditions or food technologies is discussed in the present paper …

以养殖大黄鱼为对象, 利用高效液相色谱对冰藏期间鱼肉腺苷三磷酸(Adenosine Triphosphate,
ATP) 关联物含量进行分析, 同时结合鱼类鲜度指标(K 值), 总挥发性盐基氮(Total Volatile Base …

This study was carried out to evaluate the shelf life, chemical quality and sensory attributes
of salmon slices treated by dipping in 2.5% aqueous solution of sodium acetate (NaA) …

Recently, high voltage electric field (HVEF) has been considered as a new technology in the
food industry. Since this method has several benefits over conventional methods, the …

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 …