Thermal stabilities of inosine monophosphate-degrading enzymes in several fish muscles
Sign Up to like & getrecommendations! Published in 2020 at "International Journal of Food Properties"
DOI: 10.1080/10942912.2020.1785492
Abstract: ABSTRACT The compositions and inosinic acid contents of ATP-related compounds in various processed fish meat products were examined in this study. Moreover, the relationships between these variables and the heating processes used on the products… read more here.
Keywords: inosine monophosphate; fish meat; meat products; inosinic acid ... See more keywords
Impact of S. aromaticum and C. cassia Incorporated Edible Films on Shelf Life of Seer Fish (Scomberomorus guttatus) Stored at Different Temperature Conditions
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Processing and Preservation"
DOI: 10.1111/jfpp.13096
Abstract: The aim of this study was to investigate the effect of Syzygium aromaticum and Cinnamomum cassia fused edible film on the shelf life of seer fish meat. Physical, chemical and microbial parameters of edible film… read more here.
Keywords: seer fish; edible film; shelf life; fish meat ... See more keywords
Identification of nitrite treated tuna fish meat via the determination of nitrous oxide by head space-gas chromatography/mass spectrometry
Sign Up to like & getrecommendations! Published in 2019 at "F1000Research"
DOI: 10.12688/f1000research.19304.2
Abstract: Tuna fish meat is an expensive and highly perishable sea food. Fresh meat has a bright red colour which soon turns into an unsightly brown during storage. To prolong the aspect of freshness, the red… read more here.
Keywords: gas chromatography; tuna fish; nitrous oxide; chromatography mass ... See more keywords
A practiced nanobiotechnology approach with the scope of nutrition, food safety, dietetics, gastronomy, and sustainability for humans by fish meat and fish products preservation
Sign Up to like & getrecommendations! Published in 2023 at "Annals of Animal Science"
DOI: 10.2478/aoas-2023-0037
Abstract: Abstract Fish is a unique source for human consumption and also the food industry. In this sense, different nanobiotechnology-based applications especially have been used for providing food safety, improving the taste and preferences of fish… read more here.
Keywords: fish meat; meat; food safety; dietetics ... See more keywords
Combined UV-C Technologies to Improve Safety and Quality of Fish and Meat Products: A Systematic Review
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12101961
Abstract: This study aimed to identify the best UV-C combined treatments for ensuring the safety and quality of fish and meat products. A total of 4592 articles were screened in the relevant databases, and 16 were… read more here.
Keywords: fish meat; safety; quality; cm2 ... See more keywords