High Intensity Focused Ultrasound (HIFU) can be used for the localized heating of biological tissue through the conversion of sound waves into heat. Although originally developed for human medicine, HIFU may also be used to weaken the attachment of pin bones in fish fillets to enable easier removal of such bones. This was shown in the present study, where a series of experiments were performed ...

Breast fillet quality was evaluated from 37-, 39-, 42-, 44-, 46-, 49-, and 51-d-old broilers after post-chill (PC) aging of the carcass 0, 2, 4, or 6 h and deboning. Fillets were vacuum sealed in cooking bags and heated to an internal temperature of 72 C by submersion in a 95 C water bath. Cook yield was determined as the weight percentage of the fillet remaining after cooking. Texture of the c...

Three experiments were carried out to estimate the optimal ratios of digestible phenylalanine + tyrosine (Phe + Tyr), histidine (His), and leucine (Leu) relative to digestible lysine (Lys) for performance and carcass criteria of Cobb-500 broilers from 8 to 17 d of age. In each experiment, 160 male chicks were allocated to a completely randomized experimental design with eight replicate pens, ea...

The objective of this study is to evaluate the antilisterial effect of Pediococcus pentosaceus T1, which was isolated from kimchi, and to assess its potential for extending the shelf life of salmon and kimchi. Pediococcus pentosaceus T1 culture effectively inhibited proliferation of Listeria monocytogenes in a dose-dependent manner in a salmon-based medium. Antilisterial effect of the culture w...

The objective of the present study was to investigate effect packaging methods (i.e., air-packaging and vacuum-packaging) storage temperatures chilled temperature 3 ± 1.0 °C superchilled -2.5 0.5 °C) on sensory quality lipid stability fresh snakehead fish fillets. results indicated that vacuum significantly improved fillets, resulting in lower free fatty acids (FFA), hydroperoxide (PV), thiobar...

Fresh Atlantic salmon (Salmo salar) were slaughtered and stored on ice at 0 °C then portioned packaged six to eight days later in modified atmosphere (CO2:N2 60:40) packaging (MAP), vacuum skin open air. All fillet portions refrigerated conditions 4 °C. Physical instrumentally determined sensory quality parameters, including water holding properties, pH, colour, texture microbiological shelf li...

The effect of fennel extract on the quality of silver carp (Hypophthalmicthys molitrix) fillets, and the possible efficacy of liposomal encapsulation in the improvement of its antimicrobial and antioxidant activity during chilled storage (4 + 1°C) of the fillets were examined over a period of 15 days. Silver carp fillets were treated with pure fennel extract (0.3% and 0.5% w/v) and liposomal en...

Quality assessment of finfish fillets during storage is important to be able to predict the shelf life of the fresh product during distribution. Microbial, chemical (pH, TMA, and TVB-N), and sensory (Quality index assessment QIA, Torry scheme) changes in vacuum-packaged blue-spotted emperor (Lethrinus sp), saddletail (Lutjanus malabaricus), crimson snapper (Lutjanus erythropterus), barramundi (...

During a controlled 6-month study using six replicated water recirculation aquaculture systems (WRASs), it was observed that Rainbow Trout Oncorhynchus mykiss in all WRASs exhibited a higher-than-normal prevalence of side swimming (i.e., controlled, forward swimming but with misaligned orientation such that the fish's sagittal axis is approximately parallel to the horizontal plane). To further ...