Background In recent years, freshwater fish as a raw material for pre-processed fish
products have caught great attention. However, freshwater fish are generally considered to …

Seafood products are highly perishable, owing to their high water activity, close to neutral
pH, and high content of unsaturated lipids and non-protein nitrogenous compounds. Thus …

Cold chains are effective in maintaining the quality of aquatic products and reducing food
losses, especially for dynamic transportation. The purpose of the research was to evaluate …

Consumers are now more concerned about food safety and hygiene following the COVID-19
pandemic. Antimicrobial packaging has attracted increased interest by reducing …

With global seafood production increasing to feed the rising population, there is a need to
produce fish and fishery products of high quality and freshness. Water holding properties …

In this research, the effect of CO 2 (0%, 20%, 60%, and 100%) on the spoilage potential of
Shewanella putrefaciens (S. putrefaciens) during 4° C cold storage was evaluated. Results …

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 …

Seafood is a highly economical product worldwide. Primary modes of deterioration include
autolysis, oxidation of protein and lipids, formation of biogenic amines and melanosis, and …

This review presents a survey of two extremely important technologies about CO 2 with the
effectiveness of controlling microorganisms-atmospheric pressure CO 2-based modified …

Fresh fish is a perishable food in which chemical (namely oxidation) and microbiological
degradation result in undesirable odor. Non-processed fish (ie, raw fish) is increasingly …