Smoking technology is increasingly used nowadays to impart particular organoleptic
characteristics to fishes and as a means of maintaining and extending the shelf-life of these …

The changes in the chemical, physical, microbiological and sensory qualities of sous vide
cooked processed mussels in comparison with conventional cooked mussels (90° C-10 min) …

The effects of brine and dry salting on sensory and quality attributes of mussels stored at
4±1C were investigated in this study. In brine salting method, the mussels were immersed in …

Microbial load was determined on both fresh and smoked fish Clarias gariepinus obtained
from two markets in Benin City. Six (6) fish samples were analysed. Four (4) smoked and two …

This study investigated the effect of essential oils (EO s)(thyme and rosemary) and
packaging (vacuum and modified atmosphere–50% CO2/+ 50% N2) on hot smoking …

This study involves an investigation of the effects of various cooking temperatures, freeze–
thaw processes, and food preservatives on the quality and shelf-life of sous vide …

Smoked shrimp is a food condiment widely used in Beninese local cooking practices. A
previous study revealed that this product is highly contaminated with polycyclic aromatic …

This mycological study was embarked upon to provide more detailed reports on the
presence and different types of fungal agents associated with the contamination of smoke …

Oysters are commercially cultured from the Ashtamudi Lake in India, and support 12,000
tonnes of bivalve fisheries/year. Oysters and oyster growing waters were sampled from July …

Background: Smoked-dried fish are largely consumed as source of nutrient by man. It has
been established that fish food can act as vehicle for transmission of some mycological …