The global population has rapidly expanded in the last few decades and is continuing to
increase at a rapid pace. To meet this growing food demand fish is considered a balanced …

Fresh fish is a perishable food in which chemical (namely oxidation) and microbiological
degradation result in undesirable odor. Non-processed fish (ie, raw fish) is increasingly …

Monitoring and identifying the freshness levels of meat holds significant importance in the
field of food safety as it directly relates to human dietary safety. Traditional packaging …

Proteins are essential biomolecules that play a vital role in a wide range of biological
processes. However, they can be affected by oxidative reactions, which can lead to protein …

The demand for active food packaging to enhance the shelf-life of food products is
increasing globally. Hence, composite films were fabricated with gelatin (GL) and …

Disintegration of intramuscular connective tissue is responsible for postmortem tenderization
of fish muscles during chilled storage. Matrix metalloproteinase‐9 (MMP‐9) was reported to …

Abstract Tandem Mass Tag (TMT)-based proteomics was employed to elucidate the pivotal
role of endogenous enzymes in the quality deterioration of Mandarin fish (Siniperca chuatsi) …

When it comes to fresh fish, there is a risk of microbial contamination that can deteriorate its
quality and pose health risks for consumers. Recently, electric-and pressure-based …

In this study, the quality changes of grass carp during tea polyphenol-assisted curing were
studied from physicochemical and flavor perspectives. The addition of tea polyphenols has a …

Chilled fish is considered a fresh product and helps to ensure the development of world
trade. So, the present study aimed to investigate the freshness of two‐year‐old farmed A …