The occurrence of biogenic amines in fish is directly associated with microorganisms with
decarboxylase activity. These compounds are generally detoxified by oxidases in the …

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 Fish and other seafoods are highly perishable food products due basically to
microbiological growth and lipid oxidation, which are known to be the principal causes of …

Background High pressure (HP) is an effective technology in food preservation. However, in
fish, changes in appearance, texture, and chemical composition of the meat can be …

Conventional methods of food preservation have demonstrated several disadvantages and
limitations in the efficiency of the microbial load reduction and maintain food quality. Hence …

Slow growth in the bivalve mariculture sector results from production inefficiencies, food
safety concerns, limited availability of convenience products and low consumer demand …

Fish by-product protein can be converted into valuable food and nutraceutical ingredients
via proteolysis. The existing process suffers from many limitations such as extended reaction …

Recent years have shown a tremendous increase in consumer demands for healthy, natural,
high‐quality convenience foods, especially within the fish and seafood sector. Traditional …

In meat processing, changes in the myofibrillar protein (MP) structure can affect the quality of
meat products. High hydrostatic pressure (HHP) has been widely utilized to change the …

High hydrostatic pressure (HHP) is an old preservation method. However, there is still a gap
in the literature about their promising conditions for improving the shelf life and quality of …