Seafood comprising of both vertebrate and invertebrate aquatic organisms are nutritious,
rich in omega-3 fatty acids, essential vitamins, proteins, minerals and form part of healthy …

Fish freshness can be considered as the combination of different nutritional and
organoleptic attributes that rapidly deteriorate after fish capture, ie, during processing …

The effects of high-voltage electrostatic field (HVEF) on the microbial communities and
quality characteristics of catfish fillets were investigated. Samples with 30 kV/15 min HVEF …

从为应对疯牛病问题至今, 追溯系统作为农产品及食品质量安全保障的有效手段引入已有近30
a, 如何降低追溯断链化, 增强追溯可信度, 提升质量预警力, 已成为追溯系统研究的热点 …

Meat spoilage (MS) is a complex microbial ecological process involving multiple specific
microbial interactions. MS is detrimental to people's health and leads to the waste of meat …

Variability is inherent in biology and also substantial for microbial populations. In the context
of food safety risk assessment, it refers to differences in the response of different bacterial …

Abstract Background The Quality Index Method (QIM) is a widely used approach for fish
sensory grading, based on a structured scaling for freshness measurements, providing …

Fish wastage and market prices highly depend on accurate and reliable predictions of
product shelf life and quality. The Quality Index Method (QIM) and EU grading criteria for …

Smart active packaging is an innovative packaging system that combines the benefits of
measuring, estimating or predicting different aspects of food quality or safety with the release …

In Ghana, the role of female informal traders (“market women”) in making low-cost smoked
and dried fish available in urban and rural marketplaces is the key to explaining the high …