Seafood is highly perishable, presenting a rapid loss of its quality soon after capture.
Temperature is the critical parameter that impacts on seafood shelf-life reduction, allowing …

Undesirable flavor formation in fish is a dynamic biological process, decreasing the overall
flavor quality of fish products and impeding the sale of fresh fish. This review extensively …

The effect of chitosan coating combined with pomegranate peel extract (PPE) on the
melanosis and quality of Pacific white shrimp (Litopenaeus vannamei) during 10 days of …

Tyrosinase (EC 1.14. 18.1), a copper‐containing enzyme, can cause enzymatic browning in
raw fruits, vegetables, and beverages. Browning is an undesirable reaction that is …

Chemical and microbiological deteriorations are principal causes of quality loss of fish and
fish products during handling, processing, and storage. Development of rancid odor and …

In this study, effect of chitosan films combined with orange (Citrus sinensis (L.) Osbeck) peel
essential oil on the shelf life of deepwater pink shrimp (Parapenaeus longirostris Lucas …

Shrimp has been widely accepted as an excellent resource for white meat due to its high‐
protein and low‐fat content, especially low cholesterol. However, shrimps are highly …

Simple Summary The present review summarizes the findings of recent studies on
innovative seafood processing technologies including high hydrostatic pressure, natural …

A new active packaging film of bilayer structure based on low-density polyethylene (LDPE)
incorporated with rosemary essential oil (REO) and cinnamon essential oil (CEO) in the …

The effect of modified atmosphere packaging (MAP) on the quality changes of Pacific white
shrimp (Litopenaeus vannamei) treated with or without green tea extract (1g/L; GTE) in …