The freshness quality of fish plays an important role in human health and the acceptance of
consumers as well as in international fishery trade. Recently, with food safety becoming a …

Fish quality and safety is a scientific discipline describing handling, preparation, processing,
transportation and storage condition in ways that prevent food-borne illness and provide fish …

The effectiveness of edible chitosan coating (1 and 2%) on the quality changes of Indian oil
sardine (Sardinella longiceps) in iced condition was assessed. The chitosan prepared in the …

An olfaction system based on colorimetric sensor array was developed for fish freshness
evaluation. Nine chemically responsive dyes were selected according to their sensitivity to …

The effect of ice containing thyme (0.04% w/v), oregano (0.03% w/v) and clove (0.02% w/v)
extracts on the quality parameters of anchovy (Engraulis encrasicholus) was assessed …

The present study evaluated the effect of thyme essential oil and packaging on fresh
Mediterranean swordfish fillets during storage at 4° C. Treatments in the present study …

abstract Although being one of the most vulnerable and perishable products, fish and other
seafoods provide a wide range of health-promoting compounds. Recently, the growing …

The fish freshness was evaluated using machine vision technique through color changes of
eyes and gills of farmed and wild gilthead sea bream (Sparus aurata), being employed …

In this study, the effect of chitosan coating containing emulsion and nanoemulsion of
Hyssopus officinalis essential oil (EO) on the chemical, microbiological and sensory …

Hyperspectral imaging technique in the spectral wavelength range of 400–1000 nm was
implemented in this study to determine the total volatile basic nitrogen (TVB-N) contents of …