Frozen storage technology has been widely used for the preservation of Aquatic products.
However, ice crystals formation, lipid oxidation and protein denaturation still easily causes …

The fish processing industry produces more than 60% by-products as waste, which includes
skin, head, viscera, trimmings, liver, frames, bones, and roes. These by-product wastes …

Food preservative additives are natural or synthetic substances which delay degradation in
foods caused by microbial growth, enzyme activity, and oxidation. Until recently, the use of …

The fish processing industry is a major exporter of seafood and marine products in many
countries. About 70% of the fish is processed before final sale. Processing of fish involves …

Surimi processing industry generates huge quantities of underutilized surimi processing by-
products (SPB). This study aimed to investigate the potential antioxidant-cryoprotective and …

Freezing can maintain a low‐temperature environment inside food, reducing water activity
and preventing microorganism growth. However, when ice crystals are large, present in high …

Silver carp is a type of Asian carp that poses a threat to the United States. Unfortunately,
producing Asian carp surimi in the US has been unsuccessful due to the high cost. Thus …

Frozen foods make up one of the biggest sectors in the food industry. Their popularity with
consumers is due primarily to the variety they offer and their ability to retain a high standard …

The demand for clean labels has increased the importance of natural texture modifying
ingredients. Proteins are unique compounds that can impart unique textural and structural …

Abstract The peptide Pro–Ala–Gly–Tyr (PAGT) was isolated from Amur sturgeon skin gelatin
and its antioxidant activity and cryoprotective effect in Japanese sea bass (Lateolabrax …