NE X T to trimethylamine, ammonia is the most typical spoilage product in fish, molluscs and crustaceans. I t is generally determined together with other volatile nitrogen bases, as total volatile basic nitrogen (TVB). The objective quality determinations of cartilaginous fish such as dogfish and skate, however, raises special problems. These fish contain large quantities of urea (1.5 to 2 per ...

We present a discontinuous Galerkin (DG) scheme with suitable quadrature rules [15] for ideal compressible magnetohydrodynamic (MHD) equations on structural meshes. The semi-discrete scheme is analyzed to be entropy stable by using the symmetrizable version of the equations as introduced by Godunov [32], the entropy stable DG framework with suitable quadrature rules [15], the entropy conservati...

The purpose of this study was to investigate the therapeutic effects of propolis on biochemical and microbiological parameters in muscle tissues of carp (Cyprinus carpio, Linnaeus 1758) exposed to arsenic. A sublethal concentration of arsenic (0.01 ppm) and/or 0.01 ppm propolis were administered to fish for seven days. Biochemical parameters [pH, lactic acid, total volatile basic nitrogen (TVB-...

Background: Antioxidant activities of plant extracts are being studied to increase the shelf life of fish products. Some plants such as Urtica dioica L. (nettle) can be a good source of antioxidants. The objective of this study was to evaluate the effects of hydroalcoholic and water extracts of nettle leaf on the chemical properties of superchilled minced meat of the common kilka fish (Clupeone...

The aim of the investigation was to determine the changes in fatty acids profile and chemical quality indexes of Red Tilapia fillets during frozen storage at -18°C. The fish were filleted by hand. The prepared fillets were then placed to the polyamide pouches and stored at -18°C for 150 days. Fatty acid profile, sensory properties and chemical quality indices were determined for a five month pe...

The aim of the investigation was to determine the changes in fatty acids profile and chemical quality indexes of Red Tilapia fillets during frozen storage at -18°C. The fish were filleted by hand. The prepared fillets were then placed to the polyamide pouches and stored at -18°C for 150 days. Fatty acid profile, sensory properties and chemical quality indices were determined for a five month pe...

Lemon essential oils (LEOs) as a bioactive compound with antioxidative potential are used as safe additives in foods. However, this compound is sensitive to light, oxidation, and processing in order to solve this problem encapsulation could be a suitable technique to protect them from degradation. The aim of this study was to produce nano-encapsulated LEOs in Chitosan: Modified Starch (Hicap) t...