Seafood is highly perishable, presenting a rapid loss of its quality soon after capture.
Temperature is the critical parameter that impacts on seafood shelf-life reduction, allowing …

Shrimp has been widely accepted as an excellent resource for white meat due to its high‐
protein and low‐fat content, especially low cholesterol. However, shrimps are highly …

Biodegradable poly (butylene adipate terephthalate) and poly (lactic acid)(PBAT/PLA) blend
films compounded with carvacrol, citral and α-terpineol essential oils (EOs) were produced …

This study aimed to investigate melanosis, quality attributes, and bacterial growth of freeze-
chilled Pacific white shrimp (Litopenaeus vannamei) during 6 days of chilled storage, as well …

Tropomyosin (TM), a myofibrillar protein, is a major allergen in most crustaceans including
king pawn (Litopenaeus vannamei). In this study, the structural modifications and allergenic …

Microbial metabolites have proven effects to inhibit food spoilage microbiota, without any
development of antimicrobial resistance. This review provides a recent literature update on …

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 …

Aquatic products are easily spoiled during storage due to oxidation, endogenous enzymes,
and bacteria. At the same time, compared with synthetic antioxidants, based on the …

Ethanolic guava leaf extract (EGLE) without chlorophyll removal (GLE-C) and those with
chlorophyll removal using sedimentation process (GLE-S) or dechlorophyllization using …

Assessment of edible tragacanth gum (TG) coating enriched with Persian lime peel (Citrus
latifolia) extract (LPE) on the quality, and shelf life of cold stored Pacific white shrimp …