This work focuses on changes in sensory and physical properties of coho salmon (Oncorhynchus kisutch) during chilled storage (24 days). A marked change (p < 0.05) in the results of sensory analysis was found in the flesh ...

This study evaluated the physicochemical changes in Nile tilapia (n = 82, 373.71 ± 61.91 g) refrigerated for up to 92 h and in the frozen fillets. The tilapias were captured with nets, slaughtered by ice and water shock ...

Chilean jack mackerel (Trachurus murphyi) is an underutilised medium-fat fish species, captured in large volumes but commercialised in the fish meal and surimi industries. This study provides a first approach including a ...

The effect of a previous hydrostatic high-pressure (HHP) treatment on sensory and physical quality of chilled coho salmon (Oncorhynchus kisutch) was investigated. As a first stage, a 2(2) factorial design based on the ...

The flow ice system including ozone (OFI condition) was tested for slaughtering and storage (up to 16 days) of farmed rainbow trout (Oncorhynchus mykiss). Lipid damage analyses were carried out and compared to sensory ...

The effect of a previous hydrostatic highpressure (HHP) treatment on hydrolysis, breakdown and aggregation events in chemical constituents of chilled farmed coho salmon (Oncorhynchus kisutch) was studied. Three different ...

Storage at low temperature is a common practice to extend the market life of many vegetables. Among other horticultural crops, tomato fruit suffers chilling injury when it is storage under refrigerated conditions. Much ...