The purpose of the present study was to evaluate the utilization of additive ingredients on
the proximate composition, energy value, yield percentage, and pH value of cold and …

Nearly all of the rejected frozen carcasses in Asian countries are due to their high amount of
total volatile nitrogen (TVN). The main aim of this study was evaluating red meat putrefaction …

To identify processing conditions that better maintain palm ruff quality attributes, high
hydrostatic pressure (HHP) was applied to pre-and post-rigor fillets. Physical parameters as …

In this study, different application methods (Spice, Brew, and Infused Oil) were employed
using sumac (Rhus coriaria) and tarragon (Artemisia dracunculus) spices and chemical …

In this study, sardine fish (Sardina pilchardus) was subjected to marination at different
degrees of acidity (2.5%–5%). On the basis of the duration of maturation (22 days) and …

This study investigates the potential of marination in extending the shelf life of vacuum‐
packed croaker fish (Otolithes cuvieri, Trewavas, 1974) steaks by evaluating their …

Foodborne diseases affect millions of people each year. To reduce the incidence of
bacterialfoodborne pathogens such as V. parahaemolyticus, more effective treatment …

Flying fish (family Exocoetidae) is an important group in the pelagic fish catch of coastal
regions in many parts of the world as edible fish as well as baitfish in many tuna fisheries …

La trucha fue introducida en nuestro país en 1928 y logró adaptarse a los ecosistemas
dulceacuícolas de la sierra peruana. Actualmente representa el sustento económico de …

Marinades are increasingly used to manufacture raw fish products. In corresponding meats,
marinating is known to have a major effect on the composition of the microbiome, but the …