Undesirable discoloration in edible fish muscle: Impact of indigenous pigments, chemical reactions, processing, and its prevention
A Singh, A Mittal, S Benjakul - … in Food Science and Food Safety, 2022 - Wiley Online Library
Fish is rich in proteins and lipids, especially those containing polyunsaturated fatty acids,
which made them vulnerable to chemical or microbial changes associated with quality loss …
which made them vulnerable to chemical or microbial changes associated with quality loss …
Fishy odorants in pre-processed fish fillet and surimi products made from freshwater fish: Formation mechanism and control methods
H Zhang, S Xiong, X Yu, Y An - Trends in Food Science & Technology, 2023 - Elsevier
Background In recent years, freshwater fish as a raw material for pre-processed fish
products have caught great attention. However, freshwater fish are generally considered to …
products have caught great attention. However, freshwater fish are generally considered to …
Efficacy of freeze-chilled storage combined with tea polyphenol for controlling melanosis, quality deterioration, and spoilage bacterial growth of Pacific white shrimp …
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 …
chilled Pacific white shrimp (Litopenaeus vannamei) during 6 days of chilled storage, as well …
Exploration of the roles of spoilage bacteria in degrading grass carp proteins during chilled storage: A combined metagenomic and metabolomic approach
Protein degradation 1 caused by spoilage bacteria is highly related to fish quality
deterioration during chilled storage. However, the exact roles of bacteria in degrading grass …
deterioration during chilled storage. However, the exact roles of bacteria in degrading grass …
Amino acid degradation and related quality changes caused by common spoilage bacteria in chill-stored grass carp (Ctenopharyngodon idella)
To characterize the involvement of microorganisms in amino acid degradation and fish
quality deterioration, three major grass carp spoilage bacteria were artificially inoculated in …
quality deterioration, three major grass carp spoilage bacteria were artificially inoculated in …
Mechanisms of fish protein degradation caused by grass carp spoilage bacteria: A bottom-up exploration from the molecular level, muscle microstructure level, to …
To demonstrate the roles of bacteria in fish protein degradation and related quality changes,
three major grass carp spoilage bacteria were individually inoculated into grass carp flesh …
three major grass carp spoilage bacteria were individually inoculated into grass carp flesh …
Effects of freezing methods on physicochemical properties, protein/fat oxidation and odor characteristics of surimi gels with different cross-linking degrees
X Luo, K Huang, Y Niu, X Zhang, Y An, R Liu, S Xiong… - Food chemistry, 2024 - Elsevier
This work investigated the effects of liquid nitrogen immersion freezing (LNF),− 35° C air
freezing (AF-35℃) and− 18° C air freezing (AF-18℃) on the physical and chemical …
freezing (AF-35℃) and− 18° C air freezing (AF-18℃) on the physical and chemical …
Multifunctional bioactive coatings based on water-soluble chitosan with pomegranate peel extract for fish flesh preservation
This study aimed to reveal the effects of vacuum-impregnated carboxymethyl chitosan
(CMCS) coating with pomegranate peel extract (PPE) on quality retention of fish flesh during …
(CMCS) coating with pomegranate peel extract (PPE) on quality retention of fish flesh during …
Synergistic effect of kojic acid and tea polyphenols on bacterial inhibition and quality maintenance of refrigerated sea bass (Lateolabrax japonicus) fillets
R Wang, X Hu, AK Agyekumwaa, X Li, X Xiao, Y Yu - Lwt, 2021 - Elsevier
Fresh fish are highly perishable because their high content of protein and unsaturated fatty
acids are easily oxidized and/or degraded under the influence of bacteria and the external …
acids are easily oxidized and/or degraded under the influence of bacteria and the external …
[HTML][HTML] Combining ozone and slurry ice treatment to prolong the shelf-life and quality of large yellow croaker (Pseudosciaena crocea)
Y Zhao, W Lan, J Shen, Z Xu, J Xie - Lwt, 2022 - Elsevier
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 …
(OSI)) on the microorganism, physicochemical properties and shelf life of large yellow …