Adulterated food can be defined as food incompatible with the declaration of the seller. In
the case of meat and meat articles, adulterations refer not only to the replacement of …

Compliance with the European legislation on the labeling of fishery products requires
standardization and validation of authentication methods. This work presents several protein …

The cryoprotective effects of trehalose and sodium lactate at level of 8%(w/w) in tilapia
surimi were studied in comparison with a conventional cryoprotectant (sucrose/sorbitol, 1: 1) …

Recent EU directives and regulations for quality control and authentication of food products
have prompted the development of new methods for large-scale tests to ensure the …

The aim of this work was to test the application of two-dimensional electrophoresis (2DE)-
based proteome analysis in studying muscle tissues and meat of pork, and to use this …

The application of slurry ice, a binary mixture of small spherical ice crystals surrounded by
seawater at subzero temperature, is a potentially new preservation method for farmed turbot …

Slurry ice is a biphasic system consisting of small spherical ice crystals surrounded by
seawater at subzero temperature. Its employment was evaluated in the present work as a …

Changes in three of the major biochemical components–nucleotides, lipids and proteins–
related to quality loss in farmed turbot, were determined during 29 days of iced storage; …

The Merluccidae family comprises marine species, some of them of high commercial value
and others less appreciated, whose commercialization in Europe under the generic name of …

Although seafood species identification has traditionally relied on morphological analysis,
sometimes this is difficult to apply for the differentiation among penaeid shrimps owing to …