Lipid oxidation accelerates quality deterioration in muscle‐based foods (fish, red meat, and
poultry), resulting in off‐odors/flavors, color problems, texture defects, and safety concerns …

Meeting consumer concerns and preferences for fresh and safely processed fisheries
products free of chemical and synthetic preservatives is a challenge for the aqua-food …

Background Crabs are one of the most diverse groups of crustaceans. Both fresh and
marine crabs are an excellent source of many nutrients that are important for human health …

Fish and fishery products (FFP) are considered nutraceutical foods that are believed to
improve human health. FFP are highly prone to deterioration due to microorganisms …

For many years, chitosan has been widely regarded as a promising eco-friendly polymer
thanks to its renewability, biocompatibility, biodegradability, non-toxicity, and ease of …

Background Seafood is highly susceptible to spoilage due to microbiological, chemical and
enzymatic reactions, which are the principal causes of their quality deterioration. Therefore …

This study investigated effects of the high molecular-weight (800 kDa) chitosan coating on
quality and shelf life of channel catfish (Ictalurus punctatus) fillets stored at 4° C. Distilled …

Chitosan, a deacetylated derivative of chitin, has many functional properties that can be
used for processing, preservation and as food additive. Chitosan application can be done by …

Chitin is the first polysaccharide identified by man. Chitin and its numerous oligomeric and
monomeric, acetylated or deacetylated derivates have many physiological functions and …

The demand for pre-processed fresh fishery products is growing due to their convenience for
subsequent processing and cooking. However, when improperly stored, the combined …