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A Simulation of the Real-Time Shelf Life of Frozen Fish Products in a Bulk System Sale [PDF]

Foods
In this study, the real-time shelf life of frozen fillets of two different types of fish, tuna (Thunnus albacares) and hake (Merluccius hubbsi), was studied, simulating a bulk system sale.
Ilenia Dottori, Stefania Urbani, Luigi Daidone, Arianna Bonucci, Matteo Beccerica, Roberto Selvaggini, Beatrice Sordini, Raffaella Branciari, Gianluca Veneziani, Davide Nucciarelli, Agnese Taticchi, Maurizio Servili, Sonia Esposto   +12 more
doaj   +2 more sources

An investigation into country of origin labeling, species authentication and short weighting of commercially sold frozen fish fillets [PDF]

Heliyon, 2021
Proper labeling of seafood is important to prevent economic deception and protect public health. The goal of this research was to investigate prepackaged frozen fish for Country of Origin Labeling (COOL) compliance, species labeling, net weights/short ...
April M. Peterson, Gabrielle E. McBride, Seeret K. Jhita, Rosalee S. Hellberg   +3 more
doaj   +2 more sources

Quality Assessment of Chilled and Frozen Fish-Mini Review. [PDF]

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. Despite the advances in modern fish storage technologies, chilling and freezing are still the most common preservation methods used onboard.
Duarte AM, Silva F, Pinto FR, Barroso S, Gil MM.   +4 more
europepmc   +6 more sources

Frozen Fish [PDF]

Nature, 1891
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  +9 more sources

Mycotoxin residues in some fish products. [PDF]

Benha Veterinary Medical Journal, 2020
A grand of 90 random samples represented by smoked herring, canned sardines and frozen fish fillets (30 of each) were collected during their validity period from different areas in Menoufia Governorate to evaluate their mycotoxins quality.
M. S Saad, M. A. Hassan, F. S. Hassanien, A. A. Awud   +3 more
doaj   +1 more source

Determination of histamine level in frozen fish in relation to bacterial contamination [PDF]

Benha Veterinary Medical Journal, 2020
Histamine is a member of compounds called biogenic amines unremarkably made by chemical process of free amino acids and present in a many types of foods. Production of amine in concert of the biogenic amines (BA) in fish represents a health risk to human
Mohammed Hassan, Safa Hussam
doaj   +1 more source

On Frozen Fish [PDF]

Nature, 1891
MR. F. H. P. COSTE (ante, p. 516) supplies the reference to the statement I had in memory as to “one of the Arctic voyages” (ante, p. 440), and my necessarily imperfect quotation does not materially differ from the actual statement.
  +8 more sources

Improving the Quality of Frozen Fillets of Semi-Dried Gourami Fish (Trichogaster pectoralis) by Using Sorbitol and Citric Acid

Foods, 2021
Semi-dried gourami fish (Trichogaster pectoralis) is popularly consumed domestically and exported as a frozen product. This study was conducted to prevent deterioration quality in frozen fish fillets during storage.
Phatthranit Klinmalai, Suwalee Fong-in, Suphat Phongthai, Warinporn Klunklin   +3 more
doaj   +1 more source

CHEMICAL EVALUATION OF SOME FRESH AND FROZEN FISH [PDF]

Assiut Veterinary Medical Journal, 2011
The aim of this study was to know the chemical effect of the freezing process on the quality of fish and to know the water pollution by some heavy metals and the reflection of this pollution on fish.
AZZA E.A. HASSAN, EL-SHAHAT A.F.
doaj   +1 more source

STUDIES ON LISTERIA MONOCYTOGENES IN IMPORTED FROZEN MEAT AND MACKEREL FISH IN ASSUIT GOVERNORATE [PDF]

Assiut Veterinary Medical Journal, 2010
This study was carried out on 90 imported frozen samples of meat and mackerel fish (45 each). These samples were obtained from different shops and markets of varied sanitary levels at Assuit city.
A.M. MANAA, H.H. ESSA, N.H. MAKAR
doaj   +1 more source