Article
Food Science & Technology
Alper Gungoren, Bahri Patir, Emine Ozpolat
Summary: This research aimed to investigate the effect of different levels of propolis extract (PE) on the quality and shelf life of hot smoked rainbow trout. The results showed that a dose of 0.25% PE was insufficient to achieve the desired effects, while a dose of 3% PE negatively affected the odor and taste of the product. The group treated with 1% PE demonstrated the most potent sensory properties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Cheng Yin, Jia Wang, Jing Qian, Kangkang Xiong, Min Zhang
Summary: The changes in quality of rainbow trout in different packaging methods were evaluated, and models for predicting the shelf life of rainbow trout at different storage temperatures were obtained.
FOOD PACKAGING AND SHELF LIFE
(2022)
Article
Biotechnology & Applied Microbiology
S. I. Ekonomou, F. F. Parlapani, M. Kyritsi, C. Hadjichristodoulou, I. S. Boziaris
Summary: This study monitored the storage of vacuum-packed hot smoked rainbow trout fillets from two different smokehouses in Greece at different temperatures and observed changes in microbiology. The shelf-life of the products differed between the two smokehouses. The study also identified and classified microbial communities grown at different pH levels.
Article
Food Science & Technology
Samo Smrke, Jan Adam, Samuel Muehlemann, Ingo Lantz, Chahan Yeretzian
Summary: This study compared four different methods for storing whole roasted coffee beans after opening the package, and found that using a package with integrated screw cap was the most effective in preserving freshness. Using a clip, reclosing with tape, or transferring beans into a container led to a faster loss of freshness. The research sheds light on how consumer practices can impact the secondary shelf-life of whole bean coffee.
FOOD PACKAGING AND SHELF LIFE
(2022)
Article
Food Science & Technology
Xinru Fan, Xiaoyu Lin, Chunhua Wu, Nana Zhang, Qiaofen Cheng, Hang Qi, Kunihiko Konno, Xiuping Dong
Summary: This study aimed to evaluate the freshness of ice stored rainbow trout by bioelectrical impedance measurements. The results showed that impedance measurements were closely correlated with rigor mortis, K-value, and hardness of fish muscle during storage, suggesting great potential for predicting the freshness of rainbow trout.
FOOD SCIENCE & NUTRITION
(2021)
Article
Food Science & Technology
Dong Hyeon Park, SangYoon Lee, Jiseon Lee, Eun Jeong Kim, Yeon-Ji Jo, Honggyun Kim, Mi-Jung Choi, Geun-Pyo Hong
Summary: The study found that supercooling can effectively delay oxidative and microbial deteriorations in mackerel during storage, maintaining its freshness and texture properties for a longer period compared to chilling.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Fini Sanchez-Garcia, Ignacio Hernandez, Victor M. Palacios, Ana M. Roldan
Summary: This study evaluated the freshness quality and shelf life of the green seaweed Ulva rigida (UR) over a 12-day period stored at 4 and 16 degrees C. The most useful parameters for evaluating freshness were TVB, TMA, microbiological, and sensory analyses.
Article
Chemistry, Multidisciplinary
Kunli Xu, Yuwen Yi, Jing Deng, Yuanhui Wang, Bo Zhao, Qianran Sun, Chenhui Gong, Zepeng Yang, Hailun Wan, Ruiyan He, Xinyu Wu, Bo Yao, Meichao Zhang, Yong Tang
Summary: A comparison study was conducted to investigate the freshness of rainbow trout fillets during their sale. The results showed that near-infrared spectroscopy (NIRS) and electronic nose (E-nose) techniques could be used as rapid and non-destructive screening tools for detecting the freshness of rainbow trout fillets.
Article
Plant Sciences
Jwa Yeong Cho, Da Hye Ryu, Muhammad Hamayun, Soo Hyun Park, Ho-Youn Kim
Summary: The metabolome of strawberries at harvest determines their storage capacity. Dynamics of volatile production during storage of strawberries grown under different drainage ratios were evaluated. Various non-target VOCs analysis showed that aldehydes content decreased over the storage period, while the esters and furanones increased as aroma compounds in strawberry ripening. The release of VOCs linked to fruit decay was delayed in the groups given relatively little water. Changes in firmness, total soluble solid content, anthocyanin content, and antioxidant activity supported the slower over-ripening tendency of the groups with less water. The study demonstrated that preharvest drainage changes during cultivation affected fruit quality during strawberry storage, and optimal drainage ratio could delay stress and senescence, ensuring strawberry yield. VOCs could be considered an early indicator for strawberry fruit shelf-life.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Food Science & Technology
Armin Azari, Hamed Ahari, Amir Ali Anvar
Summary: This study investigates the antimicrobial efficacy of Polyethylene/CuNP/nanoclay nanocomposites on the shelf life and physiochemical features of rainbow trout. The results show that these nanocomposites can effectively reduce microbial growth rate and maintain TVB-N and PV within the standard range.
FOOD SCIENCE AND BIOTECHNOLOGY
(2022)
Article
Agriculture, Multidisciplinary
Mohamed A. A. Mahmoud, Mahmoud Magdy, Thorsten Tybussek, Johannes Barth, Andrea Buettner
Summary: This study compared wild and farmed rainbow trout using various analytical techniques and found that fish from natural environments had better sensory properties, while farmed fish had higher nutritional value. The differences in quality might be attributed to the use of feed extrudates. Malodor episodes in the fish were linked to specific compounds and their correlations with certain microorganisms and oxygen levels in the water.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Payam Zibaee, Mohammad-Amin Shamekhi
Summary: The study analyzed the chemical composition of Suaeda aegyptiaca essential oil (PSAE) and produced nanoemulsified essential oil (NSAE) using ultrasound. The antimicrobial and antioxidant activity of PSAE and NSAE were compared in laboratory medium and rainbow trout fish. The main chemical compounds in PSAE were geranyl-acetone (30.52%), p-Vinylguaiacol (10.66%), and (e)-beta-ionone (7.79%). NSAE had a small droplet size and showed moderate antiradical potential. There was no significant difference between the bioactivity of PSAE and NSAE.
FOOD SCIENCE & NUTRITION
(2023)
Review
Food Science & Technology
Danfei Liu, Changfan Zhang, Yumei Pu, Siyuan Chen, Lei Liu, Zijie Cui, Yunfei Zhong
Summary: Recently, there has been a growing interest in intelligent packaging that displays the quality status of food through color changes, due to enhanced consumer awareness of food safety. pH-responsive freshness indicators based on natural food colorants and biodegradable polymers hold promise for monitoring packaged food quality effectively.
Article
Food Science & Technology
Guangqing Du, Yuanming Gai, Hui Zhou, Shaoping Fu, Dawei Zhang
Summary: This study investigated the changes in microbial community and spoilage abilities of bacteria during rainbow trout storage. The results showed that storage at 0 degrees C slowed down the spoilage process, and certain bacterial genera gradually became the dominant spoilage bacteria.
JOURNAL OF FOOD QUALITY
(2022)
Article
Food Science & Technology
Yasmin Lima Brasil, J. P. Cruz-Tirado, Douglas Fernandes Barbin
Summary: This study demonstrated that Egg Quality Index (EQI) is the best way to express the freshness of quail eggs, and portable NIR spectrometer shows potential for monitoring quail eggs freshness with good predictive capacity.
Article
Food Science & Technology
Atena Hasanzati Rostami, Ali Motamedzadegan, Seyed Ebrahim Hosseini, Masoud Rezaei, Abolghasem Kamali
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
(2017)
Article
Food Science & Technology
Abbas Zamani, Rasool Madani, Masoud Rezaei, Soottawat Benjakul
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
(2017)
Article
Food Science & Technology
Marjane Alinejad, Ali Motamedzadegan, Masoud Rezaei, Joe Mac Regenstein
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2017)
Article
Chemistry, Applied
Leila Ramezanzade, Seyed Fakhreddin Hosseini, Maryam Nikkhah
Article
Chemistry, Applied
Mehdi Abdollahi, Masoud Rezaei, Ali Jafarpour, Ingrid Undeland
Article
Chemistry, Applied
Hakimeh Jannat Alipour, Masoud Rezaei, Bahareh Shabanpour, Mehdi Tabarsa
FOOD HYDROCOLLOIDS
(2018)
Article
Biochemistry & Molecular Biology
Niloofar Jokar Borazjani, Mehdi Tabarsa, SangGuan You, Masoud Rezaei
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2018)
Article
Biochemistry & Molecular Biology
Seyed Fakhreddin Hosseini, Mohammad Reza Soleimani, Maryam Nikkhah
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2018)
Review
Food Science & Technology
Seyed Fakhreddin Hosseini, M. Carmen Gomez-Guillen
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2018)
Article
Engineering, Manufacturing
S. F. Hosseini, M. Emami, M. H. Sadeghi
JOURNAL OF MANUFACTURING PROCESSES
(2018)
Article
Food Science & Technology
Seyed F. Hosseini, Milad Amraie, Mohammad Salehi, Maedeh Mohseni, Hajer Aloui
FOOD SCIENCE & NUTRITION
(2019)
Article
Chemistry, Applied
Seyed Fakhreddin Hosseini, Zahra Nahvi, Mojgan Zandi
FOOD HYDROCOLLOIDS
(2019)
Article
Food Science & Technology
Mandana Joghataei, Seyed Fakhreddin Hosseini, Elmira Arab-Tehrany
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2019)
Article
Chemistry, Applied
Ali Hasanpour Ardekani-Zadeh, Seyed Fakhreddin Hosseini
CARBOHYDRATE POLYMERS
(2019)
Article
Chemistry, Applied
Jaber Ghaderi, Seyed Fakhreddin Hosseini, Niloufar Keyvani, M. Carmen Gomez-Guillen
FOOD HYDROCOLLOIDS
(2019)
