Πλοήγηση ανά Θέμα "seafood"
Αποτελέσματα 1-5 από 5
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CHANGES IN CYTOCHROME C OXIDASE (CCO) AND LACTATE DEHYDROGENASE (LDH) ENZYME ACTIVITY OF THE WHITE EPAXIAL MUSCLE TISUE OF SEA BAS (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 ... -
FATTY ACID CONTENT AND POTENTIAL HEALTH BENEFITS OF CONSUMING GILTHEAD SEA BREAM (SPARUS AURATA) AND SEA BASS (DICENTRARCHUS LABRAX)
(2011)The fatty acid composition of wild sea bass (Dicentrarchus labrax L.) and gilthead sea bream (Sparus auratus L.) were compared with gas chromatography. These two species are widely cultivated in Europe and represent a ... -
Impact of Irradiation on Fish and Seafood Shelf Life: A Comprehensive Review of Applications and Irradiation Detection
(2009)Irradiation is one of the most important and effective methods towards food preservation despite the consumer lack of trust and aversion towards this method. Irradiation effectiveness greatly depends on the dose provided ... -
Microbiological changes, shelf life and identification of initial and spoilage microbiota of sea bream fillets stored under various conditions using 16S rRNA gene analysis
(2015)BACKGROUNDSea bream fillets are one of the most important value-added products of the seafood market. Fresh seafood spoils mainly owing to bacterial action. In this study an exploration of initial and spoilage microbiota ... -
Vibrio parahaemolyticus in seafood - associated outbreaks
(2012)Among the 30 species of the genus Vibrio, only 13 of them are pathogenic to humans. All pathogenic vibrios have been reported to cause foodborne diseases, although V. parahaemolyticus is considered the most important ...