Fish are generous sources for providing man with his essential nutritional requirements, but
the extreme susceptibility to quality deterioration hinders their optimal usage and storage …

Fish make important contributions to food and nutrition security in low and middle income
countries; however, they are also prone to contamination with a range of chemical and …

In order to establish an effective freezing method for quality control, the present research
evaluated the effects of the different freezing treatments on the quality of Japanese sea bass …

Fish proteins are highly susceptible to changes during frozen storage, leading to
modifications in protein solubility, functionality, and structure, which affect the rheological …

Textural changes as well as protein degradation during frozen storage of N ile tilapia (O
reochromis niloticus) at− 18 C for 150 days were studied. Salt‐soluble protein and protein …

Postharvest processing and preservation of fish have great influence on fish quality and
consumption. Freshwater fish in Sudan are facing problems related to bad handling and …

The effect of cryogenic immersion freezing (CIF) on the quality characteristics of bighead
carp fillet was investigated during frozen storage and compared with air‐blast freezing (AF) …

To maintain the overall quality of fisheries products, functional edible coatings from natural
ingredients including fish gelatin (Gf), k-carrageenan (Cr), and extract of pomegranate peels …

Fish are foods of high nutritional value for the human diet. However, they deteriorate easily
due to microbial activity. The combined action of sanitizing solutions on fillets, the …

Post-harvest fish losses (PHFLs) occur in fisheries worldwide leading to global losses
estimated at 10-12 million tons/year. Lack of information on PHFLs makes it difficult to …