Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon

https://www.qim-eurofish.com/FILE_DIR/02-05-2011_15-52-46_35_Y_%20Song%20et%20al_%20Effect%20of%20sodium%20aliginate%20based%20Food%20Control%2022(2011)608-615.pdf

Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala)

Raman spectroscopy a promising technique for quality assessment of meat and fish : A review

Novel colorimetric films based on starch/polyvinyl alcohol incorporated with roselle anthocyanins for fish freshness monitoring

The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice

Current work in a European concerted action project ‘Evaluation of Fish Freshness’ (AIR3 CT94-2283) focuses on harmonizing research activities in the area of fish freshness evaluation in leading fish laboratories in Europe (see Box 1). The overall aim of the concerted action project is to validate methods for the assessment of fish freshness and to discuss the freshness criteria for fish commercialized within the European Union. The project's participants are working in subgroups studying sensory analysis, microbiology, volatile compounds, proteins, lipids, adenosine triphosphate and physical measurements with respect to fish freshness evaluation. In this article, the different subgroups have summarized changes that occur in fish and methods to evaluate fish freshness as a first step towards the definition of criteria for fish freshness.

I.M. Mackie

Papers

Methods to evaluate fish freshness in research and industry