Fish, a highly nutritious, containing a good amount of protein and fatty acids, has TMA and
TVB-N present as major factors responsible for quality deterioration during storage and …

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 …

The aim of this work was to develop an easy-to-use food package label for pork shelf-life
assessment. Meat samples were packaged in polyethylene terephthalate trays with on …

This study examined the potential of hyperspectral imaging (HSI) for rapid prediction of 2-
thiobarbituric acid reactive substances (TBARS) content in chicken meat during refrigerated …

The effect of chitosan-wampee seed essential oil (WSEO) composite film coating before cold
plasma (CP) treatment on the quality preservation of golden pompano fillets during …

The shelf life of red mullet and goldband goatfish during ice storage were studied in terms of
sensory, microbiological and chemical changes. The sensory acceptability limit was 8days …

This study was carried out to evaluate the shelf life, chemical quality and sensory attributes
of salmon slices treated by dipping in 2.5% aqueous solution of sodium acetate (NaA) …

In the present study the combined effect of an O2 absorber and oregano essential oil (0.4%
v/w) on shelf life extension of rainbow trout fillets (Onchorynchus mykiss) stored under …

This study investigated the antioxidant and antimicrobial effects of nanoemulsions of orange,
grapefruit, mandarin, and lemon essential oils on rainbow trout fillets stored at 4±2° C in …

The present study evaluated growth performance, body yield and blood samples of Nile
tilapia (Oreochromis niloticus) after dietary supplementation with Saccharomyces cerevisiae …