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 …

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 …

The effect of a coating solution based mixture including gelatin and chitosan as natural
preservatives was studied on the shelf-life of shrimp during 14 days at refrigerated condition …

This study aimed to understand the effects of high-pressure processing (HPP) on the
physicochemical quality, protein degradation and endogenous enzyme activities of shrimp …

A literature search and systematic review were conducted to present and discuss the most
recent research studies for the past twenty years on the application of non-thermal methods …

Assessment of edible tragacanth gum (TG) coating enriched with Persian lime peel (Citrus
latifolia) extract (LPE) on the quality, and shelf life of cold stored Pacific white shrimp …

The objective of this study was to evaluate the effects of the number of freeze-thaw (FT)
cycles on moisture migration, protein degradation, microstructure and quality in Litopenaeus …

This study investigated and determined the changes in various qualities of Bluefin tuna
(Thunnus thynnus) slices that were wrapped with fish myofibrillar protein films (FMP) and …

Edible films and coatings offer great potential to support sustainable food production by
lowering packaging waste, extending product shelf life, and actively preserving food quality …

The preservation of ultra high pressure (UHP) and magnetic field (MF) technologies on food
have been reported, but the effect of combined treatment (UHP-MF) on aquatic product …