Fish and fishery products (FFP) are highly perishable due to their high nutritional value and
moisture content. The spoilage is mainly caused by microorganisms and chemical reactions …

Background The biodeterioration of food commodities by microbial pathogens remains a
major public health concern. Worldwide, investigations have been carried out to develop …

In this study, a biodegradable film from bacterial biopolymer, ie, poly (3-hydroxybutyrate-co-
4-hydroxybutyrate) or P (3HB-co-4HB) incorporating Thyme essential oil as an antimicrobial …

Smoked herring is a very popular traditional fish product widely consumed in Egypt.
Nonetheless, rapid mould growth and lipid oxidation, with consequent short shelf life and …

In the present study, the effect of fish gelatin coating (FG; 4%, w/v) containing oregano
(Origanum vulgare L.) essential oil (OEO; 1.2% w/v) on shelf-life extension of rainbow trout …

Different chitosan solutions were characterized by evaluating zeta potential and particle
size, in the absence or presence of spermidine and/or glycerol, and the physicochemical …

The antibacterial activity and mechanism of plant essential oils against the specific spoilage
organism of aquatic products in vitro were studied. All four selected essential oils performe …

Retardation of quality loss of seafood has been a new concept in recent years. This study's
main objective was to evaluate the microbial, chemical, and sensory attributes of shrimp …

In this study, chia seed mucilage was used as the film-forming matrix. The antimicrobial and
antioxidant activity of chia seed mucilage films has been attributed to Zn0-NPs. The addition …

In recent years, use of edible coatings as carriers of food additives and antimicrobial
compounds has been considered in fishery products. This study was carried out to evaluate …