Add to ORKGThe effects of pre-freezing treatments such as time-temperature abuse, use of ice, freeze–thaw cycles, use of polyphosphate and post freezing treatments such as glazing and packaging were assessed on the microbiological and physiochemical properties of barramundi (Lates calcarifer) fillets. The results indicated that the use of sodium tripolyphosphate, constant temperature and use of ice in the form of slurry can improve the shelf life of barramundi fillets
In the present study the effects of characteristic freezing times and storage time at -22°C on the q...
Quality asessment of pangasius (Pangasius hypopthalmus) fillets stored in ice has been conducted. Fi...
Different modified atmosphere conditions with various CO2 concentrations on microbial load (psychrop...
The effect of time-temperature abuse on quality and shelf life of barramundi (Lates calcarifer) fill...
The aim of this study was to investigate the effects of different numbers of freeze–thaw cycles (0, ...
Barramundi (Lates calcarifer) fillets were subjected to two different ice forms (prefreezing treatme...
The effects of storage days and temperature on free amino acids, TVB-N, pH and microbial changes in ...
The catch of marine whitefish is typically seasonal, whereas the land‐based processing industry has ...
Not AvailableEffectiveness of different icing, gel ice and flake ice in extending the shelf life of ...
The effects of high pressure processing (HPP) on barramundi muscle at 0.1 MPa (control), 150 MPa, 20...
The effects of high pressure processing (HPP) on barramundi muscle at 0.1 MPa (control), 150 MPa, 20...
Not AvailableEffectiveness of different icing, gel ice and flake ice in extending the shelf life of ...
No access to the full paper due to lack of a FERPA release.The frozen food industry is a billion dol...
BACKGROUND The catch of marine whitefish is typically seasonal, whereas the land‐based processing in...
The study was designed to investigate the effects of freezing periods and the combination of packagi...
In the present study the effects of characteristic freezing times and storage time at -22°C on the q...
Quality asessment of pangasius (Pangasius hypopthalmus) fillets stored in ice has been conducted. Fi...
Different modified atmosphere conditions with various CO2 concentrations on microbial load (psychrop...
The effect of time-temperature abuse on quality and shelf life of barramundi (Lates calcarifer) fill...
The aim of this study was to investigate the effects of different numbers of freeze–thaw cycles (0, ...
Barramundi (Lates calcarifer) fillets were subjected to two different ice forms (prefreezing treatme...
The effects of storage days and temperature on free amino acids, TVB-N, pH and microbial changes in ...
The catch of marine whitefish is typically seasonal, whereas the land‐based processing industry has ...
Not AvailableEffectiveness of different icing, gel ice and flake ice in extending the shelf life of ...
The effects of high pressure processing (HPP) on barramundi muscle at 0.1 MPa (control), 150 MPa, 20...
The effects of high pressure processing (HPP) on barramundi muscle at 0.1 MPa (control), 150 MPa, 20...
Not AvailableEffectiveness of different icing, gel ice and flake ice in extending the shelf life of ...
No access to the full paper due to lack of a FERPA release.The frozen food industry is a billion dol...
BACKGROUND The catch of marine whitefish is typically seasonal, whereas the land‐based processing in...
The study was designed to investigate the effects of freezing periods and the combination of packagi...
In the present study the effects of characteristic freezing times and storage time at -22°C on the q...
Quality asessment of pangasius (Pangasius hypopthalmus) fillets stored in ice has been conducted. Fi...
Different modified atmosphere conditions with various CO2 concentrations on microbial load (psychrop...