Fresh fish is a highly perishable food characterized by a short shelf-life, and for this reason, it
must be properly handled and stored to slow down its deterioration and to ensure microbial …

Fresh meat is a highly perishable product due to its biological composition. Many
interrelated factors influence the shelf life and freshness of meat such as holding …

Background Fish and other seafoods are highly perishable food products due basically to
microbiological growth and lipid oxidation, which are known to be the principal causes of …

Freezing can maintain a low‐temperature environment inside food, reducing water activity
and preventing microorganism growth. However, when ice crystals are large, present in high …

Food preservation is very important for the safety and the reliability of the product.
Superchilling as used for preserving foods, has been defined as a process by which the …

This work studied the effects of a superchilling process at two different temperatures on the
shelf life and selected quality parameters of rabbit meat. As the storage time increased, the …

Fresh salmon safety and quality is a major concern of consumers. In the current research,
the effects of chitosan films incorporated with pink pepper residue extract and combined with …

The effect of modified atmosphere packaging (MAP) on the quality changes of Pacific white
shrimp (Litopenaeus vannamei) treated with or without green tea extract (1g/L; GTE) in …

Recent years have shown a tremendous increase in consumer demands for healthy, natural,
high‐quality convenience foods, especially within the fish and seafood sector. Traditional …

Supercooling is a food processing technique which has the potential to significantly increase
the shelf life of foods and to reduce wastage of food products from the production and retail …