The effects of seawater and slurry ice bleeding methods on the sensory, microbiological and chemical quality changes of cod fillets during chilled storage were examined in this study. The results from sensory evaluation showed that slurry ice bleeding method prolonged the shelf life of cod fillets up to 13-14 days compared to 10-11 days for fish bled in seawater. Slurry ice bleeding method also...

The most common frauds carried out in different points of fish and product supply chain concern the selling freeze-thaw as fresh fish. Moreover, fluctuation temperature during storage process, transportation, sale modified quality increased frozen-thawed cycles. In this study, front face fluorescence spectroscopy (FFFS) was used to determine effect cycles on sea bream fillets. application facto...

The effect of aqueous solutions of ascorbic acid (AA) on the rancidity development in Cobia (Rachycentron canadum) fillets during frozen storage was studied. Cobia fillets were treated with ascorbic acid (AA 0.25% and AA 0.5%) then stored at -18°C up to 6 months. Rancidity development was measured by several biochemical indices including free fatty acids (FFA), peroxide value (PV), an...

Marinated broiler breast fillets were evaluated using both air- and immersion-chilling treatments. Ninety fillets from air-chilled broiler carcasses and 90 fillets from immersion-chilled broiler carcasses were obtained from a processor to determine differences in meat quality, sensory, and shelf life. At 24 h postmortem, the fillets were vacuum-tumbled (25 in Hg, 30 min, 14 rpm, 4 degrees C) in...

Microcystins produced from cyanobacteria can accumulate in fish tissues. Liquid chromatography coupled with tandem quadrupole mass spectrometry (LC-MS/MS) is an attractive alternative to immunoassays for the determination of low concentrations of microcystins in tissues. Fish taken from Grand Lake St. Marys, a eutrophic lake in Ohio, USA, were analyzed for microcystin-LR in their fillets using ...

The risks of contamination of finfish products with active pathogens largely depend on the type of product concerned and disposal methods of the importing country. Frozen fish used as bait or to feed high-value species present the greatest risk as vehicles of contamination because they are unprocessed. Freezing preserves viral- and some bacterial-pathogens, thus the use of such fish as bait can...

in recent years, there has been an increasing interest in using food additives from natural sources to improve taste and also extend the shelf-life of semi-preserved foodstuffs. the aim of this study was to examine the chemical and microbiological changes promoted by a local marinating process in rainbow trout fillets during chilled storage. fish fillets were immersed in marinades and stored at...

persian sturgeon (acipenser persicus) is one of the most important fish in caspian sea and demand for its fillets is considerable, study to improve the packaging and protect their quality during storage is necessary. in this study persian sturgeon fillets were packed under 30% vacuum then freezed and effect of this packaging method on decreasing and delaying lipid rancidity was studied by measu...

We determined polychlorinated biphenyl (PCB) concentrations in 35 female coho salmon (Oncorhynchus kisutch) and 60 male coho salmon caught in Lake Michigan (Michigan and Wisconsin, United States) during the fall of 1994 and 1995. In addition, we determined PCB concentrations in the skin-on fillets of 26 female and 19 male Lake Michigan coho salmon caught during the fall of 2004 and 2006. All co...