Background Framed freshwater fish, integral to “blue food,” address global protein demands
for population growth. Rising concerns about inherent off-flavors limit consumer and industry …

Meat and aquatic products are susceptible to spoilage during distribution, transportation,
and storage, increasing the urgency of freshness evaluation. Engineered nanomaterials …

The high perishability of fish after capture requires effective preservative strategies to delay
its quality loss and extend shelf-life of fish products during chilled storage. There has been a …

To evaluate the spoilage potential of dominant bacteria (Aeromonas allosaccharophila,
Pseudomonas psychrophila, and Shewanella putrefaciens) isolated from spoiled silver carp …

This study investigated the effects of chitosan-based coatings on flavor retention of
refrigerated grass carp fillets by using various indicators: free amino acids (FAA) …

This study aimed to investigate melanosis, quality attributes, and bacterial growth of freeze-
chilled Pacific white shrimp (Litopenaeus vannamei) during 6 days of chilled storage, as well …

The effect of low voltage electrostatic field combined with partial freezing (LVEF-PF)
treatment on storage quality and microbial community of large yellow croaker was studied …

Due to the effect of microorganisms and enzymes during cold storage, the quality of tilapia
declined seriously, which impacted the flavor of tilapia negatively with stench volatile …

This study aimed to reveal the effects of vacuum-impregnated carboxymethyl chitosan
(CMCS) coating with pomegranate peel extract (PPE) on quality retention of fish flesh during …

Fresh fish are highly perishable because their high content of protein and unsaturated fatty
acids are easily oxidized and/or degraded under the influence of bacteria and the external …