Fish and crustaceans are highly perishable due to microbial growth and metabolism. Recent
studies found that the spoilage process of fish and crustaceans is highly related to their …

Background In recent years, freshwater fish as a raw material for pre-processed fish
products have caught great attention. However, freshwater fish are generally considered to …

The effect of fish gelatin (FG) and grape seed extract (GSE) on microbiota composition and
moisture state of fish was unexplored. Herein, this study aimed to evaluate the single and …

This study aimed to find the specific relationship between quality traits and myofibrillar
proteins (MPs) alteration of salted fish during frozen storage. Protein denaturation and …

Fishery products are delicious, nutritional and healthy foods, and their popularity in today's
market is growing. With the changes in consumer consumption expectations as well as the …

Over the past few decades, a considerable scientific progress has been achieved in the area
of fish welfare at all stages—farming, transportation, various pre-slaughter manipulations …

The study aimed to assess the impact of different packaging methods on the moisture state,
quality, and microbial composition of grouper fillets. The grouper fillets were packaged …

The present study investigated the effects of chronic heat stress (HS) on the chemical
composition, oxidative stability, muscle metabolism, and meat quality of Nile tilapia …

The degradation of ATP-related compounds is an important biochemical process that
reflects the freshness of aquatic products after death. There has been considerable interest …

Welfare assessment currently is less well-characterized for aquatic animals and the classical
methodologies used for terrestrial animals are not adequate to improve our knowledge …