Use of spectroscopic techniques to monitor changes in food quality during application of natural preservatives: A review
Consumer demand for food of high quality has driven research for alternative methods of
food preservation on the one hand, and the development of new and rapid quality …
food preservation on the one hand, and the development of new and rapid quality …
Quality Index Method for fish quality control: Understanding the applications, the appointed limits and the upcoming trends
Abstract Background The Quality Index Method (QIM) is a widely used approach for fish
sensory grading, based on a structured scaling for freshness measurements, providing …
sensory grading, based on a structured scaling for freshness measurements, providing …
Effect of nisin on the shelf life of sea bass (Dicentrarchus labrax L.) fillets stored at chilled temperature (4 ± 2 °C)
The effects of nisin at different concentrations (0.2, 0.4 and 0.8% w/v) on the sensory,
biochemical and microbiological quality parameters of sea bass (Dicentrarchus labrax) fillets …
biochemical and microbiological quality parameters of sea bass (Dicentrarchus labrax) fillets …
Targeting fish spoilers Pseudomonas and Shewanella with oregano and nettle extracts
M Sterniša, F Bucar, O Kunert, SS Možina - International journal of food …, 2020 - Elsevier
Abstract To control Pseudomonas and Shewanella as important psychrotrophic spoilage
bacteria in fish meat, we used ethanolic extracts of oregano (Origanum vulgare subsp …
bacteria in fish meat, we used ethanolic extracts of oregano (Origanum vulgare subsp …
Impact of supercooling storage on physical and chemical properties of yellowfin tuna (Thunnus albacares)
Seafood is highly perishable, and its spoilage begins immediately after harvesting due to the
production of various metabolites. However, freezing, a conventional long-term preservation …
production of various metabolites. However, freezing, a conventional long-term preservation …
The effects of microalgae (Spirulina platensis and Chlorella vulgaris) extracts on the quality of vacuum packaged sardine during chilled storage
The influence of water extracts of Spirulina platensis and Chlorella vulgaris (1%) on sensory,
chemical and microbiological changes was investigated in vacuum packaged sardine fillets …
chemical and microbiological changes was investigated in vacuum packaged sardine fillets …
The effect of carvacrol, thymol, eugenol and α-terpineol in combination with vacuum packaging on quality indicators of anchovy fillets
Food safety issues associated with the increased use of synthetic and chemicals
preservatives agents are receiving increasing attention. The utilisation of natural resources …
preservatives agents are receiving increasing attention. The utilisation of natural resources …
Antimicrobial Effect of Simira ecuadorensis Extracts and Their Impact on Improving Shelf Life in Chicken and Fish Products
The objective of this work was to evaluate the antimicrobial potential of different extracts of
Simira ecuadorensis, a characteristic plant of Ecuador, and to validate its potential as a food …
Simira ecuadorensis, a characteristic plant of Ecuador, and to validate its potential as a food …
Olive leaf extracts application for shelf life extension of vacuum-packed frigate mackerel (Auxis thazard) fillets
The current study was aimed at investigating the impact of olive leaf extracts (OLE) on the
quality parameters of white and dark muscles from fillets of frigate mackerel (Auxis thazarcl) …
quality parameters of white and dark muscles from fillets of frigate mackerel (Auxis thazarcl) …
Quality Evaluation of Cold Catfish Soaking with Different Herbal Extracts
A Shraouba - Annals of Agricultural Science, Moshtohor, 2022 - journals.ekb.eg
This study aimed to evaluate the physicochemical, microbiological and sensory quality of
soaked catfish fillets in herbal extracts during storage at 4±1ºC for 15 days. The obtained …
soaked catfish fillets in herbal extracts during storage at 4±1ºC for 15 days. The obtained …