Consumer demand for minimally processed seafood that retains its sensory and nutritional
properties after handling and storage is increasing. Nevertheless, quality loss in seafood …

Fish is extremely perishable as a result of rapid microbial growth naturally present in fish or
from contamination. Synthetic preservatives are widely used in fish storage to extend shelf …

The demand for sustainable food packaging solutions has escalated in response to growing
environmental concerns and consumer preferences for eco-friendly products. This review …

The present study aimed to control the spoilage of fish burger of common carp meat kept at
refrigerated temperature (4±2° C) during 20 days storage using active biodegradable films …

Fish deterioration imposes great economic losses and serious human health hazards. The
objective of this work was to evaluate the effect of a sodium alginate bilayer coating …

Sheep meat is consumed and appreciated all over the world for its nutritional value and
flavor. However, this meat is very perishable and easily subjected to the action of both …

This study assesses the potential of two tannins, tannic acid (TAN) and quebracho tannin
(QUE), to preserve objective quality parameters of rainbow trout fillets throughout a 15-d …

In this study, it is aimed to investigate the potential effects of the use of quinoa as a carrier
polymer in the production of edible film and the importance of essential oils (with lemon and …

Marine foods are highly perishable products due to their high content of polyunsaturated
fatty acids, which can be readily oxidized to form peroxides and secondary oxidation …

Oxidative stability of chia seed oil enriched with oregano (Origanum vulgare L.) and yarrow
(Achillea millefolium) extracts at different concentrations (600, 1200, and 1800 ppm) was …