This study evaluates an e-nose based on gas sensors to measure the freshness of tilapia.
The device consists of a series of semiconductor sensors as detector, a combination of valve …

It has been documented that the shelf life of fishery products is extremely reduced due to
microbial development and its endogenous biochemistry. For this reason, food technologists …

The determination of storage time in seafood could be performed by microbiological,
chemical and sensory analysis. Among these mentioned methods color changes are one …

In an attempt to produce a convenient tilapia (Oerochromis nilotiucs) product with appealing
sensory properties, cold liquid-smoking was applied to fish fillets followed by vacuum …

Among the preservation methods used, smoking is a good method for yellowfin tuna
(Thunnus albacares). The objective was to identify the most suitable fruit flavoring to be …

Different preservation and processing techniques have been used to extend the shelf life of
fish. Smoking is a technique that enhances the flavor, color, texture, and shelf life of fish. This …

It has been identified that total number of aerobic mesophilic microorganisms (TAM), total
number of aerobic psycrophilic microorganisms (TAP), number of Pseudomonas spp.(PS) …

La salud, la nutrición y la comodidad son los principales factores que impulsan la industria
alimentaria a nivel mundial. Los productos pesqueros han atraído una atención …

Long-term storage and transportation require efficient controls to maintain food security and
the high quality of fish products. This study focuses to identify potential microbial …

Bu çalışmada 4 ºC'de 0., 2., 4., 6., 8., 10., 12. ve 14. günlerde,-18 ºC'de 1., 15., 30., 60., 90.
ve 120. günlerde bütün ve temizlenmiş halde muhafaza edilen sazan balıklarında (Cyprinus …