Cargando…

Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies

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 shelf-life. Modern consumers seek fresh-like, minimally processed foods due to the rais...

Descripción completa

Detalles Bibliográficos
Autores principales:	Tavares, Jéssica, Martins, Ana, Fidalgo, Liliana G., Lima, Vasco, Amaral, Renata A., Pinto, Carlos A., Silva, Ana M., Saraiva, Jorge A.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8066737/ https://www.ncbi.nlm.nih.gov/pubmed/33916441 http://dx.doi.org/10.3390/foods10040780

Ejemplares similares

Chemical-Based Methodologies to Extend the Shelf Life of Fresh Fish—A Review
por: Amaral, Renata A., et al.
Publicado: (2021)

Innovative Preservation Technology for the Fresh Fruit and Vegetables
por: Pace, Bernardo, et al.
Publicado: (2021)

Multivariate Nature of Fish Freshness Evaluation by Consumers
por: Viana, Fernanda M., et al.
Publicado: (2022)

Latest Advances in Preservation Technology for Fresh Fruit and Vegetables
por: Jin, Peng
Publicado: (2022)

The Application of Bacillus subtilis for Adhesion Inhibition of Pseudomonas and Preservation of Fresh Fish
por: Zhang, Wen, et al.
Publicado: (2021)

Sensing Technology for Fish Freshness and Safety: A Review
por: Franceschelli, Leonardo, et al.
Publicado: (2021)

Enhanced preservation of vacuum-packaged Atlantic salmon by hyperbaric storage at room temperature versus refrigeration
por: Fidalgo, Liliana G., et al.
Publicado: (2021)

Effect of Chitosan and Fish Gelatin Coatings on Preventing the Deterioration and Preserving the Quality of Fresh-Cut Apples
por: Shyu, Yung-Shin, et al.
Publicado: (2019)

Application of the Hurdle Technology Concept to the Fresh Za’atar (Origanum syriacum) Preservation
por: Mudalal, Samer, et al.
Publicado: (2022)

Fresh Mushroom Preservation Techniques
por: Castellanos-Reyes, Katy, et al.
Publicado: (2021)

Preparation and characterization of novel bionanocomposites based on garlic extract for preserving fresh Nile tilapia fish fillets
por: Youssef, Ahmed. M., et al.
Publicado: (2021)

DNA degradation in fish: Practical solutions and guidelines to improve DNA preservation for genomic research
por: Oosting, Tom, et al.
Publicado: (2020)

Emerging Approach for Fish Freshness Evaluation: Principle, Application and Challenges
por: Zhang, Zhepeng, et al.
Publicado: (2022)

Fish Freshness Indicator for Sensing Fish Quality during Storage
por: Kim, Do-Yeong, et al.
Publicado: (2023)

Emerging Seafood Preservation Techniques to Extend Freshness and Minimize Vibrio Contamination
por: Ronholm, Jennifer, et al.
Publicado: (2016)

Plasmid-Mediated Dimethoate Degradation by Bacillus licheniformis Isolated From a Fresh Water Fish Labeo rohita
por: Mandal, Manisha Deb, et al.
Publicado: (2005)

A first study comparing preservation of a ready‐to‐eat soup under pressure (hyperbaric storage) at 25°C and 30°C with refrigeration
por: Moreira, Sílvia A., et al.
Publicado: (2015)

A Review into the Effectiveness of Ozone Technology for Improving the Safety and Preserving the Quality of Fresh-Cut Fruits and Vegetables
por: Botondi, Rinaldo, et al.
Publicado: (2021)

A comprehensive review on chromium induced alterations in fresh water fishes
por: Bakshi, A., et al.
Publicado: (2018)

A breath of fresh technology.
por: Medlin, J
Publicado: (1995)

A Review of Chemical Contaminants in Marine and Fresh Water Fish in Nigeria
por: Uzomah, Abimbola, et al.
Publicado: (2021)

Does information and communication technology impede environmental degradation? fresh insights from non-parametric approaches
por: Adebayo, Tomiwa Sunday, et al.
Publicado: (2022)

Nutrient and Mineral Profile of Chosen Fresh and Smoked Fish
por: Kiczorowska, Bożena, et al.
Publicado: (2019)

Combining high pressure and electric fields towards Nannochloropsis oculata eicosapentaenoic acid-rich extracts
por: Sousa, Sérgio, et al.
Publicado: (2023)

An Exploratory Study on Spoilage Bacteria and Listeria monocytogenes in Fresh Salmon: Extending Shelf-Life Using Vacuum and Seasonings as Natural Preservatives
por: Lemos, Maria-Leonor, et al.
Publicado: (2023)

Privacy-Preserving Blockchain Technologies
por: Valadares, Dalton Cézane Gomes, et al.
Publicado: (2023)

Effect of Olive Pomace Extract Application and Packaging Material on the Preservation of Fresh-Cut Royal Gala Apples
por: Madureira, Joana, et al.
Publicado: (2023)

Infant Can Visually Differentiate the Fresh and Degraded Foods: Evidence From Fresh Cabbage Preference
por: Yang, Jiale, et al.
Publicado: (2019)

Fresh-water Fish Chemoreceptors Responsive to Dilute Solutions of Electrolytes
por: KONISHI, JIHEI
Publicado: (1966)

Meat and Fish Freshness Inspection System Based on Odor Sensing
por: Hasan, Najam ul, et al.
Publicado: (2012)

Seasonal Evaluation of Freshness Profile of Commercially Important Fish Species
por: Cardoso, Patrícia G., et al.
Publicado: (2021)

Determination of Biogenic Amines in Fresh Fish and Processed Fish Products Using IC-MS/MS
por: Kočar, Drago, et al.
Publicado: (2021)

Use of Sea Fennel as a Natural Ingredient of Edible Films for Extending the Shelf Life of Fresh Fish Burgers
por: Rico, Daniel, et al.
Publicado: (2020)

Emergent Technologies for the Extraction of Antioxidants from Prickly Pear Peel and Their Antimicrobial Activity
por: Alexandre, Elisabete M. C., et al.
Publicado: (2021)

Single cell PCR amplification of diatoms using fresh and preserved samples
por: Hamilton, Paul B., et al.
Publicado: (2015)

Freezing of fresh Barhi dates for quality preservation during frozen storage
por: Alhamdan, Abdullah, et al.
Publicado: (2018)

Curcumin-Based Photodynamic Sterilization for Preservation of Fresh-Cut Hami Melon
por: Lin, Yilin, et al.
Publicado: (2019)

Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation
por: Giannakourou, Maria C., et al.
Publicado: (2021)

Ozone Treatments for Preserving Fresh Vegetables Quality: A Critical Review
por: Sarron, Elodie, et al.
Publicado: (2021)

Characterization of Virulence Potential of Pseudomonas Aeruginosa Isolated from Bovine Meat, Fresh Fish, and Smoked Fish
por: Benie, Comoé Koffi Donatien, et al.
Publicado: (2017)

Cannot write session to /tmp/vufind_sessions/sess_4bkd213hrfiu653i23pgiqrkur