Composite films were developed by embedding nanochitosan (0.5%, 1% and 2%) in a polylactic acid (PLA) matrix using polyethylene glycol as a cross linking agent and polyvinyl alcohol as plasticizer. The mixture was casted into films via solvent casting. The interaction between the polylactic...

Gamma irradiation is used to assure effects on decay prevention by sterilizing the microorganisms and elaborating the safety without arbitrating the nutritional properties and sensory quality of the food. In this research, the effect of Tio₂ nanocomposite (1% concentration), gamma irradiation (3...

This special journal issue includes 7 papers that explore various food safety considerations relevant to catfish food products. Specific topics discussed are: (1) microbial contaminants isolated from various catfish samples; (2) bacterial spoilage organisms from catfish during refrigerated storage; ...

Chemical and microbiological changes in vacuum-packaged slices of rainbow trout (Onchorynchus mykis) treated or not treated (controls) with nisin (0.2% w/w) samples were evaluated for 16 days at 4°C. The peroxide value (PV), thiobarbituric acid value (TBA) and total volatile basic nitrogen (TVB-N)...

This study established back-propagation neural networks (BPNNs) and radial basis function neural networks (RBFNNs) models for evaluating the freshness of bighead carp head storage at different temperatures via the characteristic components of Excitation-Emission Matrix (EEM). Two characteristic...

Time-Temperature Tolerance (TTT) is an efficient and intuitive method of shelf-life prediction or logistics stability evaluation, but specific for frozen foods, while other thermal kinetic models for chemical reactions and microbial growth are complicated for users and widely used in common foods....

In the present study, microbiological, chemical and sensory qualities of fish balls prepared from Alburnus mossulensis mince as air and vacuum packed (Group AP and Group VP, respectively) were determined during frozen storage at -18°C for 180 days. All samples total viable counts (TVC), the total...

IMP decomposition in flounder meat at 0°C was biphasic showing a slow decrease in the early phase and a quick decrease in the latter phase. Addition of 150 ppm chloramphenicol to the muscle mince stopped the quick phase of IMP decomposition. Such effect of chloramphenicol was not observed at 10 and ...

The aim of this work is to study the effect of temperature fluctuations on spoilage microbial flora behaviour of a semi-preserved seafood product in modified atmosphere packaging (MAP) as well as to find correct interpretation criteria for simulating temperature fluctuations during storage tests....

Milkfish has not been implicated in histamine poisoning in the past but it was detected in smoked deboned milkfish collected from a local smoke fish producer. Histamine could have likely formed prior to smoke processing, where the fresh deboned milkfish could have been exposed to temperature abuse. ...