Fish is a very perishable food and therefore several storage strategies need to be employed
to increase its shelf-life, guaranteeing its safety and quality from catch to consumption …

The degradation of ATP-related compounds is an important biochemical process that
reflects the freshness of aquatic products after death. There has been considerable interest …

The synergistic effect of pH and heating on the structure, aggregation behaviour and gel
properties of myofibrillar protein (MP) in mirror carp (Cyprinus carpio) was evaluated. The …

This study investigated the effects of chitosan-based coatings on flavor retention of
refrigerated grass carp fillets by using various indicators: free amino acids (FAA) …

Due to the effect of microorganisms and enzymes during cold storage, the quality of tilapia
declined seriously, which impacted the flavor of tilapia negatively with stench volatile …

Spoilage of chilled chicken can occur as a result of microbial development and consumption
of meat nutrients by spoilage bacteria, ultimately resulting in the release of undesired …

The objective of this study was to investigate the effect of sodium alginate (SA) and flaxseed
gum (FG) active coatings containing microencapsulated eugenol emulsions on …

The post-mortem rigid of farmed rainbow trout (Oncorhynchus mykiss) affects the texture of
the meat and might even be risky for microorganisms, undermining the popularity of frozen …

Chilled surimi has become increasingly popular owing to its superior texture and freshness.
In this study, changes in the microbiota and gel properties during chilled surimi storage, and …

The metabolites of stored, chilled chicken meat were analyzed using liquid chromatograph-
mass spectrometry and metabolomics. The results showed significant differences in the …