Papers mentioning atlantic mackerel or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
High production volume chemicals (HPVCs) found in the environment and fish may pose health risks through dietary intake. This study measured the levels of 30 HPVCs in the ten most... Read full abstract on PubMed →
This study investigated the effectiveness of basil (<i>Ocimum basilicum</i> L.) extract obtained by hydrodistillation (EO) and lipid extract (LE) obtained via supercritical fluid e... Read full abstract on PubMed →
Freshness is a key indicator of fish quality, making it essential to monitor throughout the food supply chain, particularly during distribution. A rapid, straightforward analytical... Read full abstract on PubMed →
Sous-vide cooking has attracted considerable attention for its capacity to minimise nutritional and qualitative degradation in muscle foods, with research into the intricate change... Read full abstract on PubMed →
Sterlet is a perishable product; therefore, its freshness monitoring and shelf-life evaluation are important. In this study, a series of analytical techniques named physicochemical... Read full abstract on PubMed →
Atlantic mackerel (<i>Scomber scombrus</i>) caught during the summer months in Icelandic waters after intensive feeding is rich in lipids and, thus, sensitive to lipid degradation.... Read full abstract on PubMed →
The preservation of fish and seafood represents a significant challenge for the food industry due to these products' high susceptibility to microbial spoilage. Essential oils (EOs)... Read full abstract on PubMed →
Here, we report the characterization (purification, autoxidation rate, pseudoperoxidase activity) and amino acid sequence determination of S. scombrus (Atlantic mackerel) and S. co... Read full abstract on PubMed →
Antimicrobial materials prepared from natural products could provide new ways to preserve seafood and extend the shelf life. Herein, four kinds of fluorescent carbon dots were prep... Read full abstract on PubMed →
Lipid oxidation (LO) is a primary cause of quality deterioration in fat-containing dairy powders and is often used as an estimation of a products shelf-life and consumer acceptabil... Read full abstract on PubMed →
<h4>Research background</h4>It is desirable to increase the consumption of pelagic fish rich in long-chain omega-3 fatty acids. Partial replacement of traditionally used white fish... Read full abstract on PubMed →
Hyperbaric storage at room temperature (HS/RT: 75 MPa/25 °C) of vacuum-packaged fresh Atlantic salmon (Salmo salar) loins was studied for 30 days and compared to atmospheric pressu... Read full abstract on PubMed →
This study aimed to evaluate the shelf-life of mechanically filleted well-fed Atlantic mackerel during frozen storage at -25 °C and effect of treatment with antioxidants (sodium er... Read full abstract on PubMed →
The use of packaging films containing natural preservative compounds attracts great attention for the quality improvement of seafood. Microalga spirulina (Spirulina platensis) repr... Read full abstract on PubMed →
Fast and non-destructive prediction of the quality characteristics of food products during frozen storage are of great value both for the food industry and the consumers. The curre... Read full abstract on PubMed →
BACKGROUND: The present research focused on the quality of canned fish. Its primary objective was the quality enhancement of canned Atlantic mackerel (Scomber scombrus) by includin... Read full abstract on PubMed →
The present study concerns Atlantic mackerel (Scomber scombrus) traded as a chilled product. The study was aimed to investigate the effect of including a mixture of organic acids (... Read full abstract on PubMed →
This paper presents the results of an investigation on the occurrence of alkylphenols (APs) and their ethoxylates (APEs) in 8 edible marine species from the Adriatic Sea and tries... Read full abstract on PubMed →
Diacetyl and 2,3-pentanedione inhalation have been suggested as causes of severe respiratory disease, including bronchiolitis obliterans, in food/flavoring manufacturing workers. B... Read full abstract on PubMed →
In order to investigate the effects of thermoultrasonic treatment (TUT) on the formation of colloidal micro-nano particles (MNPs) and the quality of halibut bone soup, nutrients, p... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.