Mackerel has received considerable attention in the global food market as one of the most
important pelagic commercial fish species. The quality of mackerel is influenced by species …

Consumers' demand for fishery products and attentiveness of seafood quality continue to
grow. The perishability of mackerel species and the potential risk of foodborne illness …

Frozen foods make up one of the biggest sectors in the food industry. Their popularity with
consumers is due primarily to the variety they offer and their ability to retain a high standard …

Dark muscle from yellowfin tuna is an important edible fish by-product. However, it has a low
commercial value, and it is underutilized. The present study was conducted to establish the …

A novel processing method allows obtaining peel of carob seed (CSP) as a by-product
during carob bean gum extraction. The aims of the present study were to characterise CSP …

Lipid oxidation is a very complex and important event causing quality loss of foods,
especially those containing highly unsaturated fats. There is growing interest in replacing …

Fish and some other aquatic species are products of great economic importance for many
countries, showing high nutritional value and high digestibility and being highly appreciated …

Pressure treatment, in combination with refrigeration storage and handling practices, can
extend seafood product shelf life and can be effective in reducing microorganisms. This …

This study investigated the efficacy of three commercially relevant packaging methods
(vacuum with water glazing VAC-G; vacuum with seawater VAC-S; shatter-layer packaging …

The quality index method (QIM) is widely used for fish sensory assessment, but there are
hardly any studies on quality changes in fish that have been previously frozen. A QIM …