Mechanisms underlying the deterioration of fish quality after harvest and methods of preservation
Published 2022 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Mechanisms underlying the deterioration of fish quality after harvest and methods of preservation
Authors
Keywords
Hurdle technology, Microbial consortia, Fish quality, Food safety, Preservation
Journal
FOOD CONTROL
Volume 135, Issue -, Pages 108805
Publisher
Elsevier BV
Online
2022-01-02
DOI
10.1016/j.foodcont.2021.108805
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Physicochemical and Antioxidant Properties Based on Fish Sarcoplasmic Protein/Chitosan Composite Films Containing Ginger Essential Oil Nanoemulsion
- (2021) Luyun Cai et al. Food and Bioprocess Technology
- Effects of nano-chitosan coatings incorporating with free /nano-encapsulated Cumin (Cuminum cyminum L.) essential oil on quality characteristics of sardine fillet
- (2021) Parisa Homayonpour et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Innovative Seafood Preservation Technologies: Recent Developments
- (2021) Michael G. Kontominas et al. Animals
- Effects of Whey Protein Isolate-Based Film Incorporated with Tarragon Essential Oil on the Quality and Shelf-Life of Refrigerated Brook Trout
- (2021) Maria-Ioana Socaciu et al. Foods
- Essential oils and chitosan as alternatives to chemical preservatives for fish and fisheries products: A review
- (2021) Md. Ashraf Hussain et al. FOOD CONTROL
- An efficient vector-based CRISPR/Cas9 system in an Oreochromis mossambicus cell line using endogenous promoters
- (2021) Jens Hamar et al. Scientific Reports
- Effects of Tea Polyphenol Treatments on the Quality and Microbiota of Crisp Grass Carp Fillets during Storage at 4 °C
- (2021) Ziqiang Pan et al. Applied Sciences-Basel
- Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies
- (2021) Jéssica Tavares et al. Foods
- Assessing the Potential of Algae Extracts for Extending the Shelf Life of Rainbow Trout (Oncorhynchus mykiss) Fillets
- (2021) María I. Sáez et al. Foods
- Recent Developments in Seafood Packaging Technologies
- (2021) Michael G. Kontominas et al. Foods
- Combined Effect of the Essential Oil and Collagen Film on the Quality of Pacific Mackerel (Pneumatophorus japonicus) Fillet During Cold Storage
- (2021) Jiajie Hu et al. Foodborne Pathogens and Disease
- Current sustainable solutions for extending the shelf life of meat and marine products in the packaging process
- (2021) Arturo B. Soro et al. Food Packaging and Shelf Life
- Currently Applied Extraction Processes for Secondary Metabolites from Lippia turbinata and Turnera diffusa and Future Perspectives
- (2021) Guillermo C. G. Martínez-Ávila et al. Separations
- Nanoemulsion boosts anesthetic activity and reduces the side effects of Nectandra grandiflora Nees essential oil in fish
- (2021) Patrícia Rodrigues et al. AQUACULTURE
- Antimicrobial effect of laurel essential oil nanoemulsion on food-borne pathogens and fish spoilage bacteria
- (2021) Yesim Özogul et al. FOOD CHEMISTRY
- Marine algae as efficacious bioresources housing antimicrobial compounds for preserving foods - A review
- (2021) Duraiarasan Surendhiran et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Biodegradable packaging as a suitable protectant for the conservation of frozen pacu ( Piaractus mesopotamicus ) for 360 days of storage at −18°C
- (2021) Milene de Andrade Vogt Cossa et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Effect of Cold Smoking and Natural Antioxidants on Quality Traits, Safety and Shelf Life of Farmed Meagre (Argyrosomus regius) Fillets, as a Strategy to Diversify Aquaculture Products
- (2021) Concetta Maria Messina et al. Foods
- Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin
- (2020) Olumide Adedokun Odeyemi et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Efficient CRISPR/Cas9 genome editing in a salmonid fish cell line using a lentivirus delivery system
- (2020) Remi L. Gratacap et al. BMC BIOTECHNOLOGY
- Immobilization of Echium amoenum anthocyanins into bacterial cellulose film: A novel colorimetric pH indicator for freshness/spoilage monitoring of shrimp
- (2020) Samira Mohammadalinejhad et al. FOOD CONTROL
- A comprehensive review on freshness of fish and assessment: Analytical methods and recent innovations
- (2020) Pramod K. Prabhakar et al. FOOD RESEARCH INTERNATIONAL
- Effect of chitosan-whey protein isolated coatings incorporated with tarragon Artemisia dracunculus essential oil on the quality of Scomberoides commersonnianus fillets at refrigerated condition
- (2020) Arezoo Farsanipour et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Application an edible active coating based on chitosan- Ferulago angulata essential oil nanoemulsion to shelf life extension of Rainbow trout fillets stored at 4 °C
- (2020) Sajad Shokri et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Oregano essential oil addition in rice starch films and its effects on the chilled fish storage
- (2020) Paola Chaves Martins et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- High-CO2 Modified Atmosphere Packaging with Superchilling (−1.3 °C) Inhibit Biochemical and Flavor Changes in Turbot (Scophthalmus maximus) during Storage
- (2020) Jun Mei et al. MOLECULES
- Combined Effect of Modified Atmosphere Packaging and UV-C Radiation on Pathogens Reduction, Biogenic Amines, and Shelf Life of Refrigerated Tilapia (Oreochromis niloticus) Fillets
- (2020) César A. Lázaro et al. MOLECULES
- Effect of chilling technologies on water holding properties and other quality parameters throughout the whole value chain: From whole fish to cold-smoked fillets of Atlantic salmon (Salmo salar)
- (2020) Sherry Stephanie Chan et al. AQUACULTURE
- Microbial lipases and their industrial applications: a comprehensive review
- (2020) Prem Chandra et al. Microbial Cell Factories
- Use of Alginates as Food Packaging Materials
- (2020) Michael G. Kontominas Foods
- Quality Assessment of Chilled and Frozen Fish—Mini Review
- (2020) Ana M. Duarte et al. Foods
- Bacterial cellulose as a biodegradable food packaging material: A review
- (2020) Patricia Cazón et al. FOOD HYDROCOLLOIDS
- Oxidative stability and Sensoric acceptability of functional fish meat product supplemented with plant−based polyphenolic optimal extracts
- (2019) Muhammad Ali et al. Lipids in Health and Disease
- Recent advances in quality retention of non-frozen fish and fishery products: A review
- (2019) Dawei Yu et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- A novel pH-sensing indicator based on bacterial cellulose nanofibers and black carrot anthocyanins for monitoring fish freshness
- (2019) Mehran Moradi et al. CARBOHYDRATE POLYMERS
- A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
- (2019) Rubén Domínguez et al. Antioxidants
- Review on Natural Preservatives for Extending Fish Shelf Life
- (2019) Jun Mei et al. Foods
- Effect of Pectin Coating Infused with Gallic Acid on the Quality and Shelf Life of Japanese Sea Bass (Lateolabrax japonicas) Fillets
- (2019) Xiaobao Nie et al. Food and Bioprocess Technology
- Influence of high-pressure processing on quality attributes of haddock and mackerel minces during frozen storage, and fishcakes prepared thereof
- (2019) Janna Cropotova et al. Innovative Food Science & Emerging Technologies
- High pressure processing of European sea bass (Dicentrarchus labrax) fillets and tools for flesh quality and shelf life monitoring
- (2019) Theofania Tsironi et al. JOURNAL OF FOOD ENGINEERING
- Proteolysis and Its Control Using Protease Inhibitors in Fish and Fish Products: A Review
- (2018) Avtar Singh et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Fish consumption and cardiovascular disease related biomarkers: A review of clinical trials
- (2018) Filio Petsini et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Functions and emerging applications of bacteriocins
- (2018) Michael L Chikindas et al. CURRENT OPINION IN BIOTECHNOLOGY
- Edible films and coatings in seafood preservation: A review
- (2018) Samira Dehghani et al. FOOD CHEMISTRY
- The effect of essential oils on microbial composition and quality of grass carp ( Ctenopharyngodon idellus ) fillets during chilled storage
- (2018) Zhan Huang et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Effect of a Sodium Alginate Coating Infused with Tea Polyphenols on the Quality of Fresh Japanese Sea Bass (Lateolabrax japonicas ) Fillets
- (2018) Xiaobao Nie et al. JOURNAL OF FOOD SCIENCE
- Effect of fillet temperature on lipoxygenase activity in sardine mince with and without milk protein concentrate
- (2018) Şebnem Tolasa Yılmaz et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Odorants in Fish Feeds: A Potential Source of Malodors in Aquaculture
- (2018) Mohamed A. A. Mahmoud et al. Frontiers in Chemistry
- Natural Preservatives for Extending the Shelf-Life of Seafood: A Revisit
- (2018) Oladipupo Odunayo Olatunde et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Plant antimicrobial polyphenols as potential natural food preservatives
- (2018) Lynda Bouarab Chibane et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Physicochemical responses and microbiological changes of bream (Megalobrama ambycephala) to pectin based coatings enriched with clove essential oil during refrigeration
- (2018) Tanzeela Nisar et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Characterization of the microbiota in lightly salted bighead carp ( Aristichthys nobilis ) fillets stored at 4 °C
- (2017) Xiaochang Liu et al. FOOD MICROBIOLOGY
- Effect of high pressure processing on the preservation of frozen and re-thawed sliced cod (Gadus morhua) and salmon (Salmo salar) fillets
- (2017) Cécilia Arnaud et al. HIGH PRESSURE RESEARCH
- Impact of high-pressure processing on chemical constituents and nutritional properties in aquatic foods: a review
- (2017) Santiago P. Aubourg INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Efficiency of Rosemary and Basil Essential Oils on the Shelf-Life Extension of Atlantic Mackerel (Scomber scombrus) Fillets Stored at 2°C
- (2017) Romdhane Karoui et al. JOURNAL OF AOAC INTERNATIONAL
- Preventing Soft Texture Fish Fillets through Brine Injection Technology
- (2017) Silvana Dinaintang Harikedua et al. JOURNAL OF FOOD QUALITY
- Essential oils for antimicrobial and antioxidant applications in fish and other seafood products
- (2017) Abdo Hassoun et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Edible coating enriched with rosemary extracts to enhance oxidative and microbial stability of smoked eel fillets
- (2017) Evanthia Choulitoudi et al. Food Packaging and Shelf Life
- Aquatic food security: insights into challenges and solutions from an analysis of interactions between fisheries, aquaculture, food safety, human health, fish and human welfare, economy and environment
- (2016) Simon Jennings et al. FISH AND FISHERIES
- Influence of vacuum and modified atmosphere packaging in combination with UV-C radiation on the shelf life of rainbow trout ( Oncorhynchus mykiss ) fillets
- (2016) Bruna Leal Rodrigues et al. FOOD CONTROL
- Effect of whey Protein Concentrate Coating Cinamon Oil on Quality and Shelf Life of Refrigerated Beluga Sturegeon (Huso huso)
- (2016) Somayeh Bahram et al. JOURNAL OF FOOD QUALITY
- Oregano Essential Oil as an Antimicrobial and Antioxidant Additive in Food Products
- (2015) I. Rodriguez-Garcia et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage
- (2014) Stéphane Chaillou et al. ISME Journal
- Lipid Peroxidation: Production, Metabolism, and Signaling Mechanisms of Malondialdehyde and 4-Hydroxy-2-Nonenal
- (2014) Antonio Ayala et al. Oxidative Medicine and Cellular Longevity
- Seafood biopreservation by lactic acid bacteria – A review
- (2013) Mahdi Ghanbari et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Modelling the effect of the temperature and carbon dioxide on the growth of spoilage bacteria in packed fish products
- (2012) Begoña Alfaro et al. FOOD CONTROL
- Novel biotechnological applications of bacteriocins: A review
- (2012) Eduardo Marcos Balciunas et al. FOOD CONTROL
- Quality changes of Atlantic horse mackerel fillets (Trachurus trachurus) packed in a modified atmosphere at different storage temperatures
- (2012) Begoña Alfaro et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Essential Oils in Food Preservation: Mode of Action, Synergies, and Interactions with Food Matrix Components
- (2012) Morten Hyldgaard et al. Frontiers in Microbiology
- Effect of modified atmosphere and active packaging on the shelf-life of fresh bluefin tuna fillets
- (2011) Elena Torrieri et al. JOURNAL OF FOOD ENGINEERING
- Lipid oxidation and improving the oxidative stability
- (2010) Fereidoon Shahidi et al. CHEMICAL SOCIETY REVIEWS
- Microbial antagonists to food-borne pathogens and biocontrol
- (2010) Antonio Gálvez et al. CURRENT OPINION IN BIOTECHNOLOGY
- Antimicrobial herb and spice compounds in food
- (2010) M.M. Tajkarimi et al. FOOD CONTROL
- Biodegradable gelatin–chitosan films incorporated with essential oils as antimicrobial agents for fish preservation
- (2010) J. Gómez-Estaca et al. FOOD MICROBIOLOGY
- The effect of different high pressure conditions on the quality and shelf life of cold smoked fish
- (2010) Nuray Erkan et al. Innovative Food Science & Emerging Technologies
- Original article: Effect of modified atmosphere packaging using different CO2 and N2 combinations on physical, chemical, microbiological and sensory changes of fresh sea bass (Dicentrarchus labrax) fillets
- (2010) Laura Provincial et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Modeling Microbial Spoilage and Quality of Gilthead Seabream Fillets: Combined Effect of Osmotic Pretreatment, Modified Atmosphere Packaging, and Nisin on Shelf Life
- (2010) Theofania N. Tsironi et al. JOURNAL OF FOOD SCIENCE
- Combined effects of salting, oregano oil and vacuum-packaging on the shelf-life of refrigerated trout fillets
- (2009) L. Frangos et al. FOOD MICROBIOLOGY
- Effect of frozen storage on fatty acid composition and changes in lipid content ofScomberomorus commersoniandCarcharhinus dussumieri
- (2009) S. Nazemroaya et al. JOURNAL OF APPLIED ICHTHYOLOGY
- Effect of Brining, Modified Atmosphere Packaging, and Superchilling on the Shelf Life of Cod (Gadus morhua) Loins
- (2009) Hélène L. Lauzon et al. JOURNAL OF FOOD SCIENCE
- Where is MAP Going? A review and future potential of modified atmosphere packaging for meat
- (2008) Kenneth W. McMillin MEAT SCIENCE
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now