Fish and crustaceans are highly perishable due to microbial growth and metabolism. Recent
studies found that the spoilage process of fish and crustaceans is highly related to their …

High-pressure processing (HPP) is a novel technology for the production of minimally
processed food products with better retention of the natural aroma, fresh-like taste, additive …

Seafood comprising of both vertebrate and invertebrate aquatic organisms are nutritious,
rich in omega-3 fatty acids, essential vitamins, proteins, minerals and form part of healthy …

High pressure carbon dioxide (HPCD) technology applied to foods has gained a particular
scientific interest considering the number of publications and patents published in the last …

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 effects of HHP and storage temperature on bacterial counts, color, fatty acids and flavor
compounds of oysters Crassostrea ariakensis were investigated. Counts of Vibrio vulnificus …

Vibrio parahaemolyticus is closely associated with oysters in China, which are normally
consumed raw or lightly cooked. Bacteriophages are a safe bio-controlling agent, and have …

In this study, we aimed to investigate spoilage bacteria in monkfish stored under vacuum
and aerobic (air) refrigeration at 4° C for the first time. In vitro bacterial cultures, coupled with …

The spoilage potential of several Psychrobacter and Pseudoalteromonas species
(Psychrobacter cibarius, Psychrobacter maritimus, Pseudoalteromonas elyakovii …

Despite the crucial role of microbial community composition in the quality and stability of
seafood, little emphasis has been given to the microbiota profile of sea urchin gonads. This …