The effect of chitosan coating combined with green tea extract (GTE) on the quality of tigertooth croaker (Otolithes ruber) fillets including chemical, microbiological, texture, color and sensory properties during 16 days of refrigerated storage was investigated. The changes of color different were significantly retared, and the texture parameteres and sensory scores were significantly improved...

Hot-smoked rainbow trout (Oncorhynchus mykiss) fillets with vacuum packaging are an important export source and the manufacturers recommend a shelf life of 21 d at 4 °C. This time is very short in terms packaged foods. In this study, nisin lysozyme (0.5 1% w/v, respectively) were used order to prolong hot-smoked by adding them brine (8–10 ˚C, 10 h). Five treatment groups formed, including contr...

The aim of the investigation was to determine the changes in fatty acids profile and chemical quality indexes of Red Tilapia fillets during frozen storage at -18°C. The fish were filleted by hand. The prepared fillets were then placed to the polyamide pouches and stored at -18°C for 150 days. Fatty acid profile, sensory properties and chemical quality indices were determined for a five month pe...

The aim of the investigation was to determine the changes in fatty acids profile and chemical quality indexes of Red Tilapia fillets during frozen storage at -18°C. The fish were filleted by hand. The prepared fillets were then placed to the polyamide pouches and stored at -18°C for 150 days. Fatty acid profile, sensory properties and chemical quality indices were determined for a five month pe...

The five highly related envelope subgroups of the avian sarcoma and leukosis viruses (ASLVs), subgroup A [ASLV(A)] to ASLV(E), are thought to have evolved from an ancestral envelope glycoprotein yet utilize different cellular proteins as receptors. Alleles encoding the subgroup A ASLV receptors (Tva), members of the low-density lipoprotein receptor family, and the subgroup B, D, and E ASLV rece...

Synergistic eff ect of acid and salt content plays the most important role in the marinating process. Selection of suitable procedures for preparing raw fi sh material for marination, the marinating baths compositions and storage conditions, are carried out in order to achieve a longer shelf life, to maintain quality and achieve good sensory characteristics of marinated products. In this paper ...

Abstract African catfish is one of the freshwater fish species that cultivated intensively and quite abundant in Indonesia, but has a relatively low selling price so needed innovation through surimi processing for development various commercial products such as analog shrimp other processed products. The purpose study was to examine level consumer preferences, nutritional composition quality de...

Silver carp fillets were treated with liposomal encapsulated and unencapsulated pomegranate peel extract at 0.5 and 1% w/w to evaluate the effect of the extracts on the shelf life of the fillets during 15 days of refrigerated storage. Quality changes of the samples were investigated in terms of total volatile basic nitrogen (TVB-N), peroxide value (PV), thiobarbituric acid (TBA) and microbial c...