A novel hybrid system for automatic detection of fish quality from eye and gill color characteristics using transfer learning technique
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DOI: 10.1371/journal.pone.0284804
Abstract: Fish remains popular among the body’s most essential nutrients, as it contains protein and polyunsaturated fatty acids. It is extremely important to choose the fish consumption according to the season and the freshness of the… read more here.
Keywords: fresh fish; novel hybrid; eye gill; transfer learning ... See more keywords
Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies
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DOI: 10.3390/foods10040780
Abstract: Fresh fish is a highly perishable food characterized by a short shelf-life, and for this reason, it must be properly handled and stored to slow down its deterioration and to ensure microbial safety and marketable… read more here.
Keywords: storage; methodology; preservation; fresh fish ... See more keywords
Consumer Perception of Freshness and Volatile Composition of Fresh Gilthead Seabream and Seabass in Active Packaging with and without CO2-Emitting Pads
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DOI: 10.3390/foods12030505
Abstract: Active packaging with CO2-emitters (pads) has recently been used for shelf-life extension of fresh fish. The aim of this study was to identify consumer attitudes towards fresh fish packaging, to examine whether Greek consumers prefer… read more here.
Keywords: fresh fish; packaging without; active packaging; consumer ... See more keywords
Prevalence and Antibiotic Resistance Phenotypes of Pseudomonas spp. in Fresh Fish Fillets
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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