Wheat germ oil nanoemulsion for oil stability of the cooked fish fillets stored at 4 °C
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-04213-7
Abstract: Production of wheat germ oil nanoemulsions (WGO), having 114.7 nm average zeta size, 0.144 PD index, 14.76 mV zeta potential value, were successfully carried out. TBARS, FFA, PV, CD, and CT tests, lipid nutritional quality indexes (AI,… read more here.
Keywords: fish fillets; quality; cooked fish; germ oil ... See more keywords
Coating of Fish Fillets
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Aquatic Food Product Technology"
DOI: 10.1080/10498850.2017.1328915
Abstract: This journal receives a large number of articles describing fish products, particularly fish fillets, that are coated with various materials in order to prolong shelf life or improve quality. The coating can be a thin… read more here.
Keywords: scientific merit; fish fillets; quality; coating fish ... See more keywords
Prevalence and Antibiotic Resistance Phenotypes of Pseudomonas spp. in Fresh Fish Fillets
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12050950
Abstract: In fresh fish products, excessive loads of Pseudomonas can lead to their rapid spoilage. It is wise for Food Business Operators (FBOs) to consider its presence both in whole and prepared fish products. With the… read more here.
Keywords: fresh fish; fish fillets; prevalence antibiotic; spp fresh ... See more keywords