Seafood, being highly perishable, faces rapid deterioration in freshness, posing spoilage
risks and potential health concerns without proper preservation. To combat this, various …

In the field of food control for fresh products, the identification of foods subjected to illicit
conservation treatments to extend their shelf life is fundamental. Fresh fish products are …

Fish freshness consists of complex endogenous and exogenous processes; therefore, the
use of a few parameters to unravel illicit practices could be insufficient. Moreover, the …

Global fish and seafood consumption is increasing annually, frequently leading to the
emergence of food fraud, mainly related to mislabeling and adulteration like, for example …

Fishery products are perishable due to the action of many enzymes, both endogenous and
exogenous. The latter are produced by bacteria that may contaminate the products. When …

Hydrogen peroxide (H2O2) has been reported to be used for the illegal treatment of fishery
products in order to obtain “fake” freshness. Residues of H2O2 in food may be of toxicology …

Mollusc is the second largest phylum of invertebrate animals after the Arthropoda. The
members are known as molluscs or molluscs. The phylum Mollusca includes the classes …

Enteroctopus megalocyathus is an important commercial resource harvested by small-scale
fisheries from Argentina and Chile, with limited access to cooling preservation methods. In …

Cuttlefish is considered as one of the most important seafood items, which is rich in essential
nutrients. Different additives and salt are widely used during chilling to improve the texture …

Os hábitos alimentares dos consumidores têm mudado, sendo os produtos prontos a
consumir ou a cozinhar cada vez mais preferidos. Por outro lado, alguns industriais da …