Results 11 to 20 of about 286,720 (300)

Fish Nutritionist checks quality control of fish food

, 2016
Fish Nutritionist checks quality control of fish ...
Hagerty, Ryan, USFWS
core   +12 more sources

Meat Composition and Quality Assessment of King Scallops (Pecten maximus) and Frozen Atlantic Sea Scallops (Placopecten magellanicus) on a Retail Level

Foods, 2015
An enlarged range of scallop products on the market allows the consumer to buy lower priced alternatives, which often raises the question of quality and control.
Monika Manthey-Karl, Ines Lehmann, Ute Ostermeyer, Hartmut Rehbein, Ute Schröder   +4 more
doaj   +1 more source

Effects of monoacylglycerols and chitosan on the biogenic amine formation in the flesh of rainbow trout (Oncorhynchus mykiss)

Czech Journal of Food Sciences, 2020
Contents of eight biogenic amines (putrescine, cadaverine, spermidine, spermine, histamine, tyramine, tryptamine and phenylethylamine) were determined in vacuum-packed fillets of rainbow trout (Oncorhynchus mykiss).
Kateřina Matějková, Martin Křížek, Eva Dadáková, František Vácha, Tamara Pelikánová   +4 more
doaj   +1 more source

An Active Peptide-Based Packaging System to Improve the Freshness and Safety of Fish Products: A Case Study

Foods, 2022
Fresh fish are highly perishable, owing mainly to their moisture content, high amount of free amino acids and polyunsaturated fatty acids. Microorganisms and chemical reactions cause the spoilage, leading to loss in quality, human health risks and a ...
Rosa Luisa Ambrosio, Marta Gogliettino, Bruna Agrillo, Yolande T. R. Proroga, Marco Balestrieri, Lorena Gratino, Daniela Cristiano, Gianna Palmieri, Aniello Anastasio   +8 more
doaj   +1 more source

Nanoencapsulated Clove Oil Applied as an Anesthetic at Slaughtering Decreases Stress, Extends the Freshness, and Lengthens Shelf Life of Cultured Fish

Foods, 2020
In the aquaculture industry, fish are stunned using a wide range of methods, but all of them trigger stress responses and affect the fish flesh quality.
Amanda Esperanza López-Cánovas, Isabel Cabas, Elena Chaves-Pozo, María Ros-Chumillas, Laura Navarro-Segura, Antonio López-Gómez, Jorge M. O. Fernandes, Jorge Galindo-Villegas, Alfonsa García-Ayala   +8 more
doaj   +1 more source

Natural Chemical Composition of Commercial Fish Species: Characterisation of Pangasius, Wild and Farmed Turbot and Barramundi

Foods, 2016
To comply with the relevant legal requirements and correct labelling, it is necessary for business operators and inspection authorities to know the natural characteristics of the raw material.
Monika Manthey-Karl, Ines Lehmann, Ute Ostermeyer, Ute Schröder   +3 more
doaj   +1 more source

Recycle food wastes into high quality fish feeds for safe and quality fish production [PDF]

Environmental Pollution, 2016
The amount of food waste generated from modern societies is increasing, which has imposed a tremendous pressure on its treatment and disposal. Food waste should be treated as a valuable resource rather than waste, and turning it into fish feeds would be a viable alternative. This paper attempts to review the feasibility of using food waste to formulate
Ming-Hung, Wong, Wing-Yin, Mo, Wai-Ming, Choi, Zhang, Cheng, Yu-Bon, Man   +4 more
openaire   +2 more sources

A nondestructive method for fish freshness determination with electronic tongue combined with linear and non-linear multivariate algorithms

Czech Journal of Food Sciences, 2014
Electronic tongue coupled with linear and non-linear multivariate algorithms was attempted to address the drawbacks of fish freshness detection. Parabramis pekinensis fish samples stored at 4°C were used.
Fangkai Han, Xingyi Huang, Ernest Teye, Haiyang Gu, Huang Dai, Liya Yao   +5 more
doaj   +1 more source

Evaluation of the Combined Administration of Chlorella fusca and Vibrio proteolyticus in Diets for Chelon labrosus: Effects on Growth, Metabolism, and Digestive Functionality

Animals, 2023
This study aimed to evaluate the combined effect of dietary Chlorella fusca and ethanol-inactivated Vibrio proteolyticus DCF12.2 (C + V diet) in Chelon labrosus juveniles, highlighting their nutritional, physiological, and morphological effects.
Jorge García-Márquez, Antonio Jesús Vizcaíno, André Barany, Alba Galafat, Gabriel Acién, Félix L. Figueroa, Francisco Javier Alarcón, Juan Miguel Mancera, Juan Antonio Martos-Sitcha, Salvador Arijo, Roberto Teófilo Abdala-Díaz   +10 more
doaj   +1 more source

Non-destructive Approach for the Prediction of pH in Frozen Fish Meat Using Fluorescence Fingerprints in Tandem with Chemometrics

Fishes, 2022
The pH of fish muscle is an important index for quality assessment, but the traditional methods using a pH meter and probe/electrode are destructive, time-consuming, and laborious, making them unsuitable for on-line meat-quality monitoring.
Md. Mizanur Rahman, Mario Shibata, Naho Nakazawa, Mst. Nazira Akhter Rithu, Shigeki Nakauchi, Tomoaki Hagiwara, Kazufumi Osako, Emiko Okazaki   +7 more
doaj   +1 more source