Solid-phase microextraction (SPME) is a simple, sensitive, rapid and solvent-free technique
for the extraction of analytes from gaseous, liquid and solid samples and takes a leading …

Seafood comprising of both vertebrate and invertebrate aquatic organisms are nutritious,
rich in omega-3 fatty acids, essential vitamins, proteins, minerals and form part of healthy …

Golden pomfret is rich in polyunsaturated fatty acids (PUFAs), which are susceptible to
oxidative hydrolysis during fermentation. Therefore, the objective of this study was to …

The impacts of freeze drying (FD), hot-air drying (AD), and heat pump drying (HPD) on
myosin structure, amino acid composition, protein digestibility and volatile compounds of …

An appropriate fish model helps track changes of lipid and fatty acid during fermentation.
Here we selected three freshwater fish (Culter alburnus, Carassius auratus and Ietalurus …

Volatile organic compounds are important indicators of the characteristic flavor of traditional
fermented fish products. In the present study, gas chromatography-ion mobility mass …

The flavor of salmonids is affected by species and origin. Sources of salmonid fish fillets are
complex and difficult to identify and label fraud occasionally occurs in the market. In this …

Volatile organic compound (VOC) profile was determined during storage of sea bream
(Sparus aurata) fillets under air and Modified Atmosphere Packaging (MAP—CO 2/O 2/N 2 …

This study investigated the effects of different cooking methods on non-volatile flavor (free
amino acids, 5′-nucleotides, and organic acids, etc.) of Coregonus peled meat. The volatile …

Fermentation is an important way to process and preserve fish. It not only gives the product a
unique flavor and texture, but it also contributes to increased nutritional value and better …