Color plays a pivotal role in guiding and assessing the industrial production of aquatic
products due to the swift sensory perception of information through vision. This review …

Abstract Background The Quality Index Method (QIM) is a widely used approach for fish
sensory grading, based on a structured scaling for freshness measurements, providing …

A critical point in the life of a captive fish is the final stages of production, not only in welfare
terms but also due to effects on meat quality, carcass appearance and derived economic …

Fish is a high nutritional value matrix of which production and consumption have been
increasing in the last years. Advancements in the efficient evaluation of freshness are …

Fish and fish-based products are easily perishable foods due to different factors, including
fragile organization, abundant endo-enzymes, psychrophilic bacteria, and impact of pre …

The present study was conducted to characterize poly (lactic acid)‐Lippia citriodora and
Laurus nobilis essential oils (EOs) and Nanoemulsion-based films. Following Gas …

Tuna and tuna-related fish are valuable marine species lacking standardized quality
assessment parameters. This study assessed the physico-chemical and sensory properties …

The nanosilver food packaging films were developed by polyvinyl alcohol activated with
Satureja rechingeri extract (S-AgNPs/PVA) using the solvent casting to evaluate the …

A milk drink flavored with date syrup produced at a lab scale level was evaluated. The
production process of date syrup involves a sequence of essential unit operations …

In the present work, a nondestructive device set up for a rapid and reliable freshness
assessment of rainbow trout during 10 days of storage in ice was evaluated. The device was …