Fish is a very perishable food and therefore several storage strategies need to be employed
to increase its shelf-life, guaranteeing its safety and quality from catch to consumption …

Due to the complexity of the deterioration process of seafood products, relying on one
indicator is not adequate to determine the quality of such products. Usually, shelf-life was …

Spoilage dynamics and safety of fresh deep-water pink shrimp, Parapenaeus longirostris,
are of paramount importance for its storage and commercialization in good sanitary …

A methodology based on sensory analysis (Quality Index Method, or QIM) and a set of
physicochemical parameters (pH, total volatile basic nitrogen (TVB-N) content, peroxide …

The aim of this study was to determine the effect of system, storage state and sex on
chemical and physical composition and detectrelationship among histamine, and total …