As fish is a perishable food item, multiple storage approaches need be considered to extend its shelf-life, safety, and quality. Despite advancements in modern frozen techniques, chilling freezing remain the most frequently employed preservation practices onboard. The purpose of this review outline ways increasing shelf-life fresh by assessing different conventional conditions. Although there a...

Rainbow trout (Oncorhynchus mykiss) sperm was frozen in liquid nitrogen in straws or as pellets on dry ice and stored in liquid nitrogen until artificial insemination. Sperm was diluted with one of three extenders containing 15% DMSO or 15% DMA as a cryoprotectant at a ratio of one part sperm to two parts extender. The straws were thawed in a water bath while the frozen pellets were thawed in t...

Fresh pollock skin was hydrolyzed for 10 min (PPH10), 30 min (PPH30) and 45 min (PPH45), and the chemical and functional properties of pollock skin protein hydrolysates were evaluated. PPH45 (79.6%) had significantly higher nitrogen solubility values than PPH30 (72.6%) and PPH10 (64.8%). Emulsifying stability values for PPH10 and PPH30 were significantly higher (P < 0.05) than PPH45. Fat adsorp...

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...