Parcourir par sujet "Seafood"
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Application of modified atmosphere packaging on aquacultured fish and fish products: A review
(2017)The aquaculture industry has undergone a rapid and continuous growth during the last decade due to increased demands in seafood consumption and reduced pelagic fish production. The aquaculture sector can provide products ... -
Bacterial communities and potential spoilage markers of whole blue crab (Callinectes sapidus) stored under commercial simulated conditions
(2019)Bacterial communities composition using 16S Next Generation Sequencing (NGS) and Volatile Organic Compounds (VOCs) profile of whole blue crabs (Callinectes sapidus) stored at 4 and 10 °C (proper and abuse temperature) ... -
Changes in cytochrome c oxidase (CCO) and lactat e dehydrogenase (LDH) enzyme activity of the white epaxial muscle tissue of sea bass (dicentrarchus labrax l.) As shelf-life predictive indices during ICE-storage
(2010)Fish freshness can be evaluated by sensory, physical and biochemical parameters. The purpose of the present work was to evaluate the potential utilisation of enzyme activity changes as indicators of shelf life in ice-stored ... -
The effect of fish consumption on macula structure and function of healthy individuals: An OCT and mfERG study
(2018)OBJECTIVE: The study was designed to investigate the potential effect of fish consumption on macular structure and function of healthy individuals. PATIENTS AND METHODS: The participants were Greek, who used to consume ... -
Indigenous and spoilage microbiota of farmed sea bream stored in ice identified by phenotypic and 16S rRNA gene analysis
(2013)Investigation of the initial and spoilage microbial diversity of iced stored sea bream was carried out. Culture dependent methods were used for bacterial enumeration and phenotypic identification of bacterial isolates, ... -
Microbial spoilage investigation of thawed common cuttlefish (Sepia officinalis) stored at 2 °C using next generation sequencing and volatilome analysis
(2018)Cephalopods are highly appreciated with increasing demand seafood, but are also very perishable and deteriorate fast mainly due to microbiological spoilage. For this reason exploration of bacterial communities through 16S ... -
Microbiological spoilage and investigation of volatile profile during storage of sea bream fillets under various conditions
(2014)Volatile organic compound (VOC) profile was determined during storage of sea bream (Sparus aurata) fillets under air and Modified Atmosphere Packaging (MAP CO2/O-2/N-2: 60/10/30) at 0,5 and 15 degrees C. Microbiological, ... -
Microbiota and volatilome profile of fresh and chill-stored deepwater rose shrimp (Parapenaeus longirostris)
(2020)Bacterial communities and Volatile Organic Compounds (VOCs) profile of deepwater rose shrimp (Parapenaeus longirostris) stored at 0 °C (ice) and 4 °C were investigated using 16S amplicon based sequencing and Solid phase ... -
Osmotic Dehydration: Theory, Methodologies, and Applications in Fish, Seafood, and Meat Products
(2012)Osmotic dehydration is an effective and viable process useful for the partial removal of water. During osmotic dehydration, cellular materials are placed in a concentrated solution of solute, and this has been widely studied ... -
Quality changes of cuttlefish stored under various atmosphere modifications and vacuum packaging
(2016)BACKGROUND: Seafood preservation and its shelf life prolongation are two of the main issues in the seafood industry. As a result, and in view of market globalization, research has been triggered in this direction by applying ... -
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 ...