4.1 Article

Effects of High Pressure Treatment and Chitosan Coating on Selected Enzymatic Activities and Quality Indices of Barramundi (Lates calcarifer) Muscle

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Review Food Science & Technology

High-pressure processing of fish and shellfish products: Safety, quality, and research prospects

Ume Roobab et al.

Summary: Seafood products are one of the main driving forces behind the popularity of HPP in the food industry, largely due to high demand for fresh, convenient seafood options and food safety. In addition to eliminating common seafood pathogens, HPP can also extend the shelf life of seafood products during refrigerated storage.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2022)

Review Food Science & Technology

Research Progress on Nutritional Value, Preservation and Processing of Fish-A Review

Ahtisham Ali et al.

Summary: The global population has rapidly increased, leading to a higher demand for food. Fish, due to their nutritional value and low cost, are considered a balanced food source to meet this demand. Various preservation techniques, including both thermal and non-thermal methods, have been discussed to improve the shelf life of fish products. However, the processing techniques also generate by-products that cause environmental pollution, highlighting the need for advanced technologies to utilize these by-products for high-value-added products.
Article Food Science & Technology

Effect of High-Pressure Processing on Physico-Chemical, Microbiological and Sensory Traits in Fresh Fish Fillets (Salmo salar and Pleuronectes platessa)

Marta Castrica et al.

Summary: High-pressure treatment shows significant advantages in extending the shelf life of fish and seafood, particularly in inhibiting microbial growth and maintaining odor stability. Sensory analysis reveals higher scores for samples treated with high pressure, but there are noticeable effects on texture and appearance.
Review Food Science & Technology

Principles and recent applications of novel non-thermal processing technologies for the fish industry-a review

Yi-Ming Zhao et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)

Article Food Science & Technology

Effect of chitosan based active packaging film on the keeping quality of chilled stored barracuda fish

S. Remya et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)

Article Food Science & Technology

Advances in High-Pressure Processing of Fish Muscles

Binh Q. Truong et al.

FOOD ENGINEERING REVIEWS (2015)

Article Food Science & Technology

EFFECTS OF REFREEZING ON MICROBIOLOGICAL AND PHYSIOCHEMICAL PROPERTIES OF BARRAMUNDI (LATES CALCARIFER, BLOCH) FILLETS

Sona Younus Zakhariya et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2014)

Review Food Science & Technology

Effect of High Pressure on Physicochemical Properties of Meat

Roman Buckow et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2013)

Article Food Science & Technology

High hydrostatic pressure inactivation kinetics of the endogenous lipoxygenase in crude silver carp (Hypophthalmichthys molitrix) extract

Chunjiang Qiu et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2013)

Article Agriculture, Multidisciplinary

Changes of Enzymes Activity and Protein Profiles Caused by High-Pressure Processing in Sea Bass (Dicentrarchus labrax) Fillets

Barbara Teixeira et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)

Article Biotechnology & Applied Microbiology

Biodegradable gelatin-chitosan films incorporated with essential oils as antimicrobial agents for fish preservation

J. Gomez-Estaca et al.

FOOD MICROBIOLOGY (2010)

Article Food Science & Technology

Effect of high pressure (HP) on the quality and shelf life of red mullet (Mullus surmelutus)

Nuray Erkan et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2010)

Article Chemistry, Applied

Calpain and cathepsin activities in post mortem fish and meat muscles

Romuald Cheret et al.

FOOD CHEMISTRY (2007)

Article Food Science & Technology

High-pressure processing and water-holding capacity of fresh and cold-smoked salmon (Salmo salar)

R. Lakshmanan et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2007)

Article Food Science & Technology

Effect of high pressure processing (HPP) on shelf life of albacore tuna (Thunnus alalunga) minced muscle

Juan C. Ramirez-Suarez et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2006)

Article Food Science & Technology

Effects of high pressure on texture and microstructure of sea bass (Dicentrarchus labrax L.) fillets

R Chéret et al.

JOURNAL OF FOOD SCIENCE (2005)

Article Agriculture, Multidisciplinary

Chitosan as an edible invisible film for quality preservation of herring and Atlantic cod

YJ Jeon et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)

Article Chemistry, Applied

Extension of shelf life of chilled hake (Merluccius capensis) by high pressure

JL Hurtado et al.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2000)