Background Freezing has been widely used to preserve meat and aquatic products.
However, environmental fluctuations in freezing/thawing would bring inevitable damage to …

Background Seafood processing activity causes production of considerable amount of
waste/by-products and discards, resulting in negative economic and environmental impacts …

The antioxidant activity of protein-derived peptides was one of the first to be revealed among
the more than 50 known peptide bioactivities to date. The exploitation value associated with …

Freezing can prolong the shelf life of muscle foods and is widely used in their preservation.
However, inevitable quality deterioration can occur during freezing, frozen storage, and …

Frozen storage technology has been widely used for the preservation of Aquatic products.
However, ice crystals formation, lipid oxidation and protein denaturation still easily causes …

Fish processing by-products such as frames, trimmings, and viscera of commercial fish
species are rich in proteins. Thus, they could potentially be an economical source of proteins …

Background Freezing-induced damages on seafood are pervasive problems that result from
physical and biochemical changes during the freezing process. The formation of ice crystals …

Freeze‐induced changes including protein denaturation, ice crystals formation and lipid
oxidation are mainly responsible for the quality deterioration persistent in aquatic foods …

In addition to microbial spoilage and lipid peroxidation, protein oxidation is increasingly
recognized as a major cause for quality deterioration of muscle-based foods. Although …

Asian carp is a general designation for grass carp, silver carp, bighead carp, and black carp.
These fish species belong to the family Cyprinidae. In 2018, more than 18.5 million tons of …