Seafood is highly perishable, presenting a rapid loss of its quality soon after capture.
Temperature is the critical parameter that impacts on seafood shelf-life reduction, allowing …

Chitin, a widely available natural polymer, is the fundamental structural component of
crustacean shells. The crustacean processing industry produces a lot of shell waste each …

Simple Summary The present review summarizes the findings of recent studies on
innovative seafood processing technologies including high hydrostatic pressure, natural …

The combined effects of ultrasound (intensity of 15.6 W/cm 2 and sonication for 5 min) with
potassium alginate (PA) marination (UPA) on tenderizing old chicken breast meat, and …

The present review article is intended to direct attention to the technological advances made
in the 2010–2014 quinquennium for the isolation and manufacture of nanofibrillar chitin and …

This paper aimed to evaluate the effects of the structure and gel properties of myofibrillar
protein (MP) on 300-days-old chicken breast quality treated with ultrasound (300 W) and low …

The objective of this study was to explore the combined effect of ultrasound (20 kHz
ultrasound probe (12 mm diameter), an output power of 350 W for 5 min (on-time and off …

The cryoprotective effects of trehalose and alginate oligosaccharides on peeled shrimp were
investigated during frozen storage upon exposure to temperature fluctuations. The results …

This research evaluated the effects of ultrasound-assisted freezing (UAF) at different power
(160 W, 175 W, 190 W) combined with potassium alginate (PA, as the water-retaining …

Cryoprotective saccharides are widely accepted antifreeze additives that reduce thawing
loss, maintain texture, and retard protein denaturation in frozen seafood. In this study, the …