Thermal treatment is a traditional method for food processing, which can kill microorganisms
but also lead to physicochemical and sensory quality damage, especially to temperature …

Large volumes of protein-rich residual raw materials, such as heads, bones, carcasses,
blood, skin, viscera, hooves and feathers, are created as a result of processing of animals …

The importance of food packaging hardly needs emphasizing since only a handful of foods
are sold in an unpackaged state. With an increasing focus on sustainability and cost …

Simple Summary The present review summarizes the findings of recent studies on
innovative seafood processing technologies including high hydrostatic pressure, natural …

The effect of different ice treatments (flake ice (FI), slurry ice (SI) and ozonated slurry ice
(OSI)) on the microorganism, physicochemical properties and shelf life of large yellow …

For the past two decades, consumer demand for minimally processed seafoods with good
sensory acceptability and nutritive properties has been increasing. Nonthermal food …

Fresh fish is a highly perishable product due to the chemical composition of fish flesh and
the high microbial load on fish surface. The natural microflora that is more adopted to low …

Textural quality of fish and shellfish is the most important factor because it limits consumer
acceptance as well as market price. The muscle softening or mushiness of fish and shellfish …

The aim of this work has been to evaluate the effect of superchilled storage compared with
ice and frozen storage on the quality of raw material and subsequent behaviour during …

In recent years, increasing attention has been focused on the safety of foods, and in
particular on the intervention methods to reduce and eliminate human pathogens from fresh …