Journal ArticleDOI
Shelf-life extension of crucian carp (Carassius auratus) using natural preservatives during chilled storage
Tingting Li,Tingting Li,Jianrong Li,Jianrong Li,Wenzhong Hu,Xuguang Zhang,Xuepeng Li,Jin Zhao,Jin Zhao +8 more
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TLDR
Either tea polyphenols or rosemary extract could be used as potential preservatives to extend the shelf-life of crucian carp during chilled storage.About:
This article is published in Food Chemistry.The article was published on 2012-11-01. It has received 151 citations till now. The article focuses on the topics: Crucian carp & Carp.read more
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The Role of Polyphenols in Human Health and Food Systems: A Mini-Review.
TL;DR: The need for increased regulation and guidelines for polyphenol consumption and supplementation is asserted in order to ensure consumers remain safe and informed about polyphenols.
Journal ArticleDOI
Quality enhancement in refrigerated red drum (Sciaenops ocellatus) fillets using chitosan coatings containing natural preservatives.
TL;DR: The results indicated that the two pretreatments could more effectively maintain quality and could extend the shelf life by 6-8 days compared with the control group during refrigerated storage.
Journal ArticleDOI
The Importance of ATP-related Compounds for the Freshness and Flavor of Post-mortem Fish and Shellfish Muscle: A Review
TL;DR: This review updates and condenses the overall history and recent advances in understanding the role of ATP-related compounds in post-mortem fish and shellfish muscle including a discussion of key analytical methods, their use as a freshness indicator, their roles in flavor enhancement, the factors affecting their transitions, and the possible mechanisms responsible for their impact on flavor and freshness.
Journal ArticleDOI
Essential oils for antimicrobial and antioxidant applications in fish and other seafood products
Abdo Hassoun,Özlem Emir Çoban +1 more
TL;DR: Several EOs have shown great antimicrobial activities versus many spoilage and pathogenic microorganisms, and remarkable antioxidant powers against lipid oxidation in fish and other seafoods during processing or storage, however, much more works are still required in order to better understand the exact mechanism of action of EOs or their main components, the effective dose, and the best combination strategy.
Journal ArticleDOI
Natural Preservatives for Extending the Shelf-Life of Seafood: A Revisit
TL;DR: This review provides updated information about the production, mode of action, applications, and limitations of these natural preservatives in seafood preservation.
References
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Journal ArticleDOI
The variability of AOAC methods of analysis as used in analytical pharmaceutical chemistry.
TL;DR: On the basis of the results available, automated methods do not appear to be any more precise than manual methods, although the studies show fewer outlying data points.
Book
Pearson's Composition and Analysis of Foods
Ronald S Kirk,Ronald Sawyer +1 more
TL;DR: In this article, the authors propose a standard analytical methods for food commodities EEC directives and regulations food composition and labelling, food aditives and contaminants, UK reports and regulations.
Journal ArticleDOI
Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout
TL;DR: The results indicated that the effect of the Ch + C coating on the fish samples was to enable the good quality characteristics to be retained longer and to extend the shelf life during the refrigerated storage.
Journal ArticleDOI
A new method for estimating the freshness of fish
TL;DR: It has been considered that the freshness of raw or frozen fishes may be judged by estimating their contents of inosine and hypoxanthine, especially the latter, which are accumulated predominantly at room temperature.
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Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon
TL;DR: Sodium acetate, sodium lactate, and sodium citrate can be utilized as safe organic preservatives for fish under refrigerated storage and extended the shelf life of the treated products by 4-7 days more than the control products.