Nowadays, due to the changes in lifestyle and great interest of consumers in a healthy life,
people have started increasing their seafood consumption. But due to their short shelf life …

Consumer demand for minimally processed seafood that retains its sensory and nutritional
properties after handling and storage is increasing. Nevertheless, quality loss in seafood …

Background Fish and other seafoods are highly perishable food products due basically to
microbiological growth and lipid oxidation, which are known to be the principal causes of …

Reactive oxygen species (ROS) are generated in all aerobic organisms. Free radicals are
highly reactive ROS that cause damage to biological materials. Fish is rich in …

Background Freezing-induced damages on seafood are pervasive problems that result from
physical and biochemical changes during the freezing process. The formation of ice crystals …

Freeze‐induced changes including protein denaturation, ice crystals formation and lipid
oxidation are mainly responsible for the quality deterioration persistent in aquatic foods …

Fish products suffer Pseudomonas-causing spoilage quickly during refrigeration storage,
which could be solved by applying edible coating derived from nanoemulsified clove …

Exposure of polyunsaturated fatty acid (PUFA)-rich culinary oils (COs) to high temperature
frying practices generates high concentrations of cytotoxic and genotoxic lipid oxidation …

Background Globally, preservation and the ensured microbial safety of seafood have been
the major challenges. Several methods have been developed to overcome several …

This paper reviews the literature assessing fish waste and loss in low-and middle-income
countries. We find significant variation in estimates of loss in different parts of the value …