The texture of fish muscle is an important quality attribute that depends on several
parameters, both intrinsic and extrinsic. Its evaluation by sensory means is the result of a …

Ray fish were caught, filleted, and stored in ice. Fillets were analysed for 18days to
determine the chemical, biochemical and physical changes and their relation to the muscle …

Postmortem changes of sardine muscle during 15 d storage at 0° C were studied to evaluate
its quality and functionality. No microbial deterioration was detected since trimethylamine …

The quality and shelf life of whole ungutted and gutted sardines (Sardina pilchardus) stored
in ice were studied. The changes in the fish were investigated by sensory assessments …

The incorporation of sunflower protein films with clove essential oil and the application of the
resulting materials on the preservation of sardine patties were studied. The addition of clove …

Sensory and microbiological characteristics of Asian sea bass (Lates calcarifer) fish raised
in a freshwater pond were evaluated during cold storage for 33 days. Whole fish (averaging …

A novel technique for sea bass (Lateolabrax Japonicus) fillets by combining ultrasound (US)
and slightly acidic electrolyzed water (SAEW) to inactivate bacteria and maintain quality was …

The biochemical, chemical and physical postmortem changes and their relation to the cazon
muscle eating quality were studied during an 18day storage period at 0° C (ice). Content of …

Sardine (Sardina pilchardus) mince was treated with rosemary extract (RE–300 ppm) and
onion juice (OJ–1 mL/100 g) then stored at− 20C for 5 months. Proximate composition …

Traditional meat freshness evaluation methods are cumbersome and time consuming. In this
study, the freshness of goat and duck meat at− 1, 4, 10, and 25° C was monitored by the …