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Fish Freshness Indicator for Sensing Fish Quality during Storage. [PDF]
Foods, 2023 This study aims to develop a freshness indicator for fish products that changes color to indicate ammonia among volatile base compounds (TVB-N) generated during storage. Through an optimization experiment, we observed the indicator’s color change relative to the ammonia concentration standard, finally selecting cresol red and bromocresol purple for the
Kim DY, Park SW, Shin HS.
europepmc +4 more sources
High-Pressure Processing for Anisakis Larvae Inactivation: Fish Quality Changes and Near-Infrared Spectroscopy to Verify Its Application [PDF]
FoodsThe increasing consumption of raw and minimally processed fish products has raised concerns regarding the risk of anisakiasis, the infection caused by ingesting larvae of the Anisakis genus.
Marzia Pezzolato +9 more
doaj +2 more sources
Quality Assessment of Chilled and Frozen Fish—Mini Review
Foods, 2020 Fish is a very perishable food and therefore several storage strategies need to be employed to increase its shelf-life, guaranteeing its safety and quality from catch to consumption.
Ana M. Duarte +4 more
doaj +3 more sources
Fishes, 2022 Sea bass is a fish widely produced, consumed and appreciated in Italy. Its intensive rearing system provides the consumption of valuable fish to a wider population.
Simona Tarricone +3 more
doaj +1 more source
First and recurrent records of Stiphodon surrufus Watson & Kottelat, 1995 (Gobiiformes, Gobiidae, Sicydiinae), a naturally rare amphidromous goby, in Sulawesi, Indonesia [PDF]
Check List, 2022 Stiphodon surrufus Watson & Kottelat, 1995, with its recent synonym S. birdsong Watson, 1996, is recorded from widely separated locations in the Western Pacific, including Papua and Halmahera in eastern Indonesia.
Samliok Ndobe +8 more
doaj +3 more sources
Assessment and Prediction of Fish Freshness Using Mathematical Modelling: A Review
Foods, 2022 Fish freshness can be considered as the combination of different nutritional and organoleptic attributes that rapidly deteriorate after fish capture, i.e., during processing (cutting, gutting, packaging), storage, transport, distribution, and retail. The
Míriam R. García +2 more
doaj +1 more source
Animals, 2021 Skeletal deformities reduce fish viability, growth, wellbeing, and feed efficiency but also degrade the consumer’s perception of aquaculture products.
Ignacio Fernández +7 more
doaj +1 more source
Quality evaluation of frozen and chilled fish: A review
eFood, 2023 As fish is a perishable food item, multiple storage approaches need be considered to extend its shelf‐life, safety, and quality. Despite advancements in modern frozen storage techniques, chilling and freezing remain the most frequently employed ...
Noman Walayat +8 more
doaj +1 more source
Irradiation as a Promising Technology to Improve Bacteriological and Physicochemical Quality of Fish
Microorganisms, 2023 Fish is an excellent source of protein and other essential minerals and vitamins; nevertheless, several food-borne disease outbreaks have been linked to the consumption of different types of fish.
Eman F. E. Mohamed +11 more
doaj +1 more source
Animals, 2023 A fish trial was carried out to evaluate the combined effects of temperature and dietary lipid level on the body composition, growth performance, and freshness profile of the European seabass (Dicentrarchus labrax).
Patrícia G. Cardoso +9 more
doaj +1 more source