Browsing by Subject "Meats"
Now showing items 1-7 of 7
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Effect of olive leaf (Olea europea L.) extracts on protein and lipid oxidation of long-term frozen n-3 fatty acids-enriched pork patties
(2014)Our previous study has demonstrated the protective effects of olive leaf extracts on the oxidation of pork patties from n-3 fatty acid-enriched meat during refrigerated storage. The target of the present study was to examine ... -
The evolution of knowledge on seafood spoilage microbiota from the 20th to the 21st century: Have we finished or just begun?
(2022)Backround: The modern dietary trends have led to a continuously increasing demand for seafood. Both high quality and extended shelf-life of seafood is required to satisfy the nowadays dietary tendency, as well as the ... -
High pressure processing at ultra-low temperatures: Inactivation of foodborne bacterial pathogens and quality changes in frozen fish fillets
(2021)High pressure processing (HPP) at ultra-low temperatures was conducted against Listeria monocytogenes and Salmonella enterica in frozen pink salmon fillets. Quality changes, such as drip loss, color and odor attributes ... -
Quality Factors of Commercial Snail Fillets as Affected by Species
(2022)Research background. This study fulfils a need for investigation of a quality profile of snail fillets. Edible snails are a famous food product consumed worldwide and treated as delicacy. Nutritional value, colour and ... -
An Updated Review of Meat Authenticity Methods and Applications
(2016)Adulteration of foods is a serious economic problem concerning most foodstuffs, and in particular meat products. Since high-priced meat demand premium prices, producers of meat-based products might be tempted to blend these ... -
The use of molecular markers in the verification of fish and seafood authenticity and the detection of adulteration
(2021)The verification of authenticity and detection of food mislabeling are elements that have been of high importance for centuries. During the last few decades there has been an increasing consumer demand for the verification ... -
The use of various statistical methods for authenticity and detection of adulteration in fish and seafood
(2022)Various methodologies including genetic analyses, morphometrics, proteomics, lipidomics, metabolomics, etc. are now used or being developed to authenticate fish and seafood. Such techniques usually lead to the generation ...