Thermal treatment is a traditional method for food processing, which can kill microorganisms
but also lead to physicochemical and sensory quality damage, especially to temperature …

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 …

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

Increased awareness of environmental sustainability has led to a call for actions by
producers, scientists, and consumers towards current challenges in the agri-food sector. In …

Background In recent years, freshwater fish as a raw material for pre-processed fish
products have caught great attention. However, freshwater fish are generally considered to …

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 …

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 …

The aim of this review is to give an overview of the main techniques used and the
subsequent quality changes of fish from the harvest to the plate. Fish is often considered to …

The application of high pressure for processing fish muscles has showed a great potential
on improving the physicochemical, microbial and sensory quality of fish muscles. High …

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 …