With the growing demand of consumers for high‐quality aquatic products, controlling the
harvest quality of farmed fish is becoming increasingly important in aquaculture industry …

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 …

Crowded (stressed) and unstressed Atlantic mackerel with or without pre-freezing holding in
refrigerated sea water (RSW) were stored at− 19° C for∼ 12 months and analysed for …

This study aimed to understand the effects of ultra-high pressure (UHP) treatment on the
protein structures and gel properties of myofibrillar protein (MP), and the secondary structure …

Abstract Fresh Atlantic salmon (Salmo salar) were slaughtered and stored on ice at 0° C
then portioned and packaged six to eight days later in modified atmosphere (CO 2: N 2 60 …

The fresh mackerel was frozen using four different quick-freezing methods, such as
refrigerator freezing, quick freezer freezing, spiral tunnel freezing and plate freezing. Water …

This study aimed to explore the diversity of fifty-four Photobacterium strains isolated from
muscle tissue of European plaice (Pleuronectes platessa) caught at different fishing seasons …

The spoilage of liquid-smoked salmon represented a serious restriction for shelf life, due to
the loss of taste, smell, color and consistency in product quality. The objective of this study …

The effect of gutted whole fish storage method after slaughter (refrigerated seawater (RSW)−
1° C, ice 0° C) and common fish packaging methods (vacuum skin, traditional vacuum) in …

Mullet, a coastal fish species, is commonly used as a salted dried fish in many countries,
including Korea, Japan, and the southeastern United States. The purpose of this …