Lipid oxidation and/or protein decomposition caused by endogenous enzymatic activity and
microbial contamination have a negative impact on the quality of fish in storage, increasing …

Recent years have shown a tremendous increase in consumer demands for healthy, natural,
high‐quality convenience foods, especially within the fish and seafood sector. Traditional …

With global seafood production increasing to feed the rising population, there is a need to
produce fish and fishery products of high quality and freshness. Water holding properties …

Fish processing is an indispensable part of fish food production. It mainly involves de-
heading, gutting, filleting, skinning, trimming, and slicing, with the cutting operations holding …

Abstract Fresh Atlantic salmon (Salmo salar) were slaughtered and stored on ice at 0° C
then portioned and packaged six to eight days later in modified atmosphere (CO 2: N 2 60 …

Ultraviolet light-emitting diodes (UV-LEDs) have become widespread for decontaminating
the surfaces of food products and their packaging as a safer alternative to traditional mercury …

The advantages of super-chilling storage at− 2° C for maintaining the quality of Coregonus
peled muscle were investigated using the rigor-mortis index (RM), ATP-related compounds …

Water and salt uptake, and water holding capacity (WHC) of whole gutted Atlantic salmon
superchilled at sub-zero temperatures in refrigerated seawater (RSW) were compared to …

This study was conducted to assess the effects of boiling, steaming, and oven‐cooking on
the fatty acid profile, physicochemical composition, and sensory properties of Atlantic …

The demand for high‐quality, convenient, and sustainable salmon products represents a
potential for value‐added product development and novel packaging solutions. Soluble gas …