The present study aimed to evaluate the effect of free and microencapsulated Ziziphora clinopodioides Essential Oil (ZEO) and Nisin individually and in combinationon sensory characteristic and shelf life of fish burger during 20 days of storage at 4±1˚C. Fish burgers were prepared and treated with free and microencapsulated form of ZEO and Nisin in 15 treatments and evaluated by 20...

Seven species of microorganisms indigenous to fish were inoculated into sterile fish muscle, obtained from Sebastodes alutus and Sebastalobus alascanus, and the production of total volatile acids (TVA) and total volatile bases (TVB) was determined during storage at 1 C. No production of TVA and TVB was noted in sterile fish, fish inoculated with Pseudomonas type III species (PIII-985), or fish ...

Discoloration of dark-fleshed fish species during storage and processing was mainly due to the reaction of myoglobin, a monomeric globular heme protein contributed to the pigmentation of red meat fish, alone and with other muscle components. Metmyoglobin formation caused by the autooxidation of myoglobin was a major factor influencing the darkening of dark-fleshed fish meat during iced and froz...

This study was set to determine the antimicrobial activities of brine salting, chlorinated solution, and oil frying treatments on enteric bacteria and fungi in Rastrineobola argentea fish from fish landing beaches within L. Victoria basin of western Kenya. Statistical differences in effectiveness of the different treatment methods was determined by single factor ANOVA, and paired two-tail t-Tes...

 Microbiological, chemical and sensory changes of fish burgers prepared from deep flounder (Pseudorhombus elevatus) and brushtooth lizardfish (Saurida undosquamis) were determined during storage at -18ºC for 5 months. Microbiological counts were including total plate count (TPC), total coliform (TC), Staphylococcus aureus, Psychotropic and Escherichia coli decreased throughout the frozen storag...

Textural quality of fish and shellfish is the most important factor because it limits consumer acceptance as well as market price. The muscle softening or mushiness of fish and shellfish during storage or distribution in ice is generally occurred. This phenomenon is considered as the muscle protein degradation due to the proteolytic activity. The presence of active proteases in muscle and diges...

Predation is a powerful agent in the ecology and evolution of predator and prey. Prey may select multiple habitats whereby different genotypes prefer different habitats. If the predator is also habitat-specific the prey may evolve different habitat occupancy. Drastic changes can occur in the relation of the predator to the evolved prey. Fisheries exert powerful predation and can be a potent evo...