Seafood is highly perishable, presenting a rapid loss of its quality soon after capture.
Temperature is the critical parameter that impacts on seafood shelf-life reduction, allowing …

The article reviews recent investigations in the application of ultra-low temperatures for high-
quality long-term storage of fish. Changes in fish quality were discussed with respect to …

This manuscript evaluates the potential application of active nanocomposite films based on
soy protein isolate (SPI)-montmorillonite (MMT)-clove essential oil (CEO) to the preservation …

The preserving effects of chitosan, chitosan and citric acid, chitosan and licorice extract on
fresh Japanese sea bass fillets stored at 4° C for 12 days were studied. Results showed that …

Inadequate cooking during sous-vide processing may cause foodborne diseases in case the
food is contaminated with pathogens such as Listeria monocytogenes. In this study, thermal …

Fish products are known to provide high levels of constituents important for the human diet.
At the same time, wild and farmed fish species are highly perishable products, the quality …

Lipid oxidation of horse mackerel (Trachurus trachurus) patties covered with fish gelatin-
based films containing a borage seed extract were evaluated, including commonly used …

Textural changes as well as protein degradation during frozen storage of N ile tilapia (O
reochromis niloticus) at− 18 C for 150 days were studied. Salt‐soluble protein and protein …

Lipid stability of Rhynchophorus phoenicis (RP) larvae extract (edible oil) was evaluated,
including the usual analytical indices and analysis by Fourier transform infrared (FTIR) …

Natural preservative organic acids (ascorbic, citric and lactic acids) were used to prepare a
novel organic acid-flake icing system for the chilled preservation of hake (Merluccius …