Fish, a highly nutritious, containing a good amount of protein and fatty acids, has TMA and
TVB-N present as major factors responsible for quality deterioration during storage and …

Some of the current challenges faced by the food industry deal with the natural ripening
process and the short shelf-life of fresh and minimally processed products. The loss of …

Lipid oxidation is a very complex and important event threatening the quality of foods
especially of those containing highly unsaturated fats. Fish are the main source of …

The effect of chitosan–gelatin coating and film on the rancidity development in rainbow trout
(Oncorhynchus mykiss) fillets during refrigerated storage (4±1° C) was examined over a …

The freshness quality of fish plays an important role in human health and the acceptance of
consumers as well as in international fishery trade. Recently, with food safety becoming a …

This study was conducted to evaluate the effects of inoculation with Staphylococcus xylosus,
Lactobacillus plantarum, or a mixture of strains (L. plantarum+ S. xylosus) on the formation of …

abstract Although being one of the most vulnerable and perishable products, fish and other
seafoods provide a wide range of health-promoting compounds. Recently, the growing …

The effectiveness of pectin coatings enriched with clove essential oil (CEO), as new edible
coatings were investigated to preserve bream (Megalobrama ambycephala) fillets during …

The present study was preformed to evaluate the effect of dip treatments by thyme (Thymus
vulgaris) extract (0.5%) and rosemary (Rosmarinus officinalis) extract (1.5%) on the quality …

Freshness is an important parameter of fish quality. This study aims to develop a ratiometric
fluorescent sensing label that is responsive to volatile amines, affording real-time and visual …