Odor is important in production, consumption, and science research of aquatic products.
With the change in freshness in the storage and processing, the unique odor of aquatic …

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 …

The impacts of the vacuum freeze (VFD), hot air (HAD), microwave (MD) and vacuum
microwave (VMD) drying on the flavour of golden pompano fillets were evaluated using an …

Microorganisms play an important role in the spoilage of chilled chicken. In this study, a total
of 53 isolates, belonging to 7 species of 3 genera, were isolated using a selective medium …

BACKGROUND Flavor plays a critical role in defining sensory and consumer acceptance of
dried pepper, and it can be affected by temperature and moisture content during hot air …

In this study, a bilayer film (BIF) was fabricated to improve the stability of an anthocyanin-
based freshness indicator film. The sensor layer consists of gellan gum (GG) and mulberry …

Herein, we explored a colorimetric and photothermal readout strategy based on silver-
doped prussian blue nanoparticles (SPB NPs) hydrogel for detection of trimethylamine …

This study aims to develop a freshness indicator for fish products that changes color to
indicate ammonia among volatile base compounds (TVB-N) generated during storage …

Broad bean (Vicia faba L.) has received particular attention with regards to the improvement
of flesh meat quality. However, the effect of broad bean diet on structure, flavor and taste of …

This article purposed to discuss the connection between microbiota and characteristic flavor
of different fish sauces (Natural fermentation (WQ), koji outdoor fermentation (YQ), heat …