Recent advances in quality retention of non-frozen fish and fishery products: A review

References

• Aider, M. 2010. Chitosan application for active bio-based films production and potential in the food industry: Review. LWT - Food Science and Technology 43 (6):837–42. doi: 10.1016/j.lwt.2010.01.021.
   Web of Science ®Google Scholar
• Al Bulushi, I., S. Poole, H. C. Deeth, and G. A. Dykes. 2009. Biogenic amines in fish: Roles in intoxication, spoilage, and nitrosamine formation – A review. Critical Reviews in Food Science and Nutrition 49 (4):369–77. doi: 10.1080/10408390802067514.
   PubMed Web of Science ®Google Scholar
• Alishahi, A., and M. Aïder. 2012. Applications of chitosan in the seafood industry and aquaculture: A review. Food and Bioprocess Technology 5 (3):817–30. doi: 10.1007/s11947-011-0664-x.
   Web of Science ®Google Scholar
• Alotaibi, S., and R. Tahergorabi. 2018. Development of a sweet potato starch-based coating and its effect on quality attributes of shrimp during refrigerated storage. LWT - Food Science and Technology 88:203–9. doi: 10.1016/j.lwt.2017.10.022.
   Web of Science ®Google Scholar
• Alp Erbay, E., B. B. (G.) Dağtekin, M. Türe, A. F. Yeşilsu, and S. Torres-Giner. 2017. Quality improvement of rainbow trout fillets by whey protein isolate coatings containing electrospun poly(ε-caprolactone) nanofibers with Urtica dioica L. extract during storage. LWT - Food Science and Technology 78:340–51. doi: 10.1016/j.lwt.2017.01.002.
   Web of Science ®Google Scholar
• Alparslan, Y., and T. Baygar. 2017. Effect of chitosan film coating combined with orange peel essential oil on the shelf life of deepwater pink shrimp. Food and Bioprocess Technology 10 (5):842–53. doi: 10.1007/s11947-017-1862-y.
   Web of Science ®Google Scholar
• Andrade, R. D., O. Skurtys, and F. A. Osorio. 2012. Atomizing spray systems for application of edible coatings. Comprehensive Reviews in Food Science and Food Safety 11 (3):323–37. doi: 10.1111/j.1541-4337.2012.00186.x.
   Web of Science ®Google Scholar
• Arancibia, M. Y., M. E. Lopez-Caballero, M. C. Gomez-Guillen, and P. Montero. 2015. Chitosan coatings enriched with active shrimp waste for shrimp preservation. Food Control 54:259–66. doi: 10.1016/j.foodcont.2015.02.004.
   Web of Science ®Google Scholar
• Arvanitoyannis, I. S., A. Stratakos, and E. Mente. 2009. Impact of irradiation on fish and seafood shelf life: A comprehensive review of applications and irradiation detection. Critical Reviews in Food Science and Nutrition 49 (1):68–112. doi: 10.1080/10408390701764278.
   PubMed Web of Science ®Google Scholar
• Barbosa-Pereira, L., J. M. Cruz, R. Sendón, A. Rodríguez Bernaldo de Quirós, A. Ares, M. Castro-López, M. J. Abad, J. Maroto, and P. Paseiro-Losada. 2013. Development of antioxidant active films containing tocopherols to extend the shelf life of fish. Food Control 31 (1):236–43. doi: 10.1016/j.foodcont.2012.09.036.
   Web of Science ®Google Scholar
• Benjakul, S., W. Visessanguan, C. Thongkaew, and M. Tanaka. 2003. Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage. Food Research International 36 (8):787–95. doi: 10.1016/S0963-9969(03)00073-5.
   Web of Science ®Google Scholar
• Bouletis, A. D., I. S. Arvanitoyannis, and C. Hadjichristodoulou. 2017. Application of modified atmosphere packaging on aquacultured fish and fish products: A review. Critical Reviews in Food Science and Nutrition 57 (11):2263–85. doi: 10.1080/10408398.2013.862202.
   PubMed Web of Science ®Google Scholar
• Brewer, M. S. 2009. Irradiation effects on meat flavor: A review. Meat Science 81 (1):1–14. doi: 10.1016/j.meatsci.2008.07.011.
   PubMed Web of Science ®Google Scholar
• Cai, L., X. Wu, Z. Dong, X. Li, S. Yi, and J. Li. 2014. Physicochemical responses and quality changes of Red Sea bream (Pagrosomus major) to gum arabic coating enriched with ergothioneine treatment during refrigerated storage. Food Chemistry 160:82–9.
   PubMed Web of Science ®Google Scholar
• Cai, L. Y., Y. B. Wang, A. L. Cao, Y. F. Lv, and J. R. Li. 2015. Effect of alginate coating enriched with 6-gingerol on the shelf life and quality changes of refrigerated Red Sea bream (Pagrosomus major) fillets. RSC Advances 5 (46):36882–9. doi: 10.1039/C5RA04551G.
   Web of Science ®Google Scholar
• Campus, M. 2010. High pressure processing of meat, meat products and seafood. Food Engineering Reviews 2 (4):256–73. doi: 10.1007/s12393-010-9028-y.
   Web of Science ®Google Scholar
• Cardoso, L. G., J. C. Pereira Santos, G. P. Camilloto, A. L. Miranda, J. I. Druzian, and A. G. Guimarães. 2017. Development of active films poly (butylene adipate co-terephthalate) – PBAT incorporated with oregano essential oil and application in fish fillet preservation. Industrial Crops and Products 108:388–97. doi: 10.1016/j.indcrop.2017.06.058.
   Web of Science ®Google Scholar
• Carissimi, M., S. H. Flôres, and R. Rech. 2018. Effect of microalgae addition on active biodegradable starch film. Algal Research 32:201–9. doi: 10.1016/j.algal.2018.04.001.
   Google Scholar
• Chéret, R., N. Chapleau, C. Delbarre-Ladrat, V. Verrez-Bagnis, and M. D. Lamballerie. 2005. Effects of high pressure on texture and microstructure of sea bass (Dicentrarchus labrax L.) fillets. Journal of Food Science 70 (8):e477–83. doi: 10.1111/j.1365-2621.2005.tb11518.x.
   Web of Science ®Google Scholar
• Cheng, J. H., D. W. Sun, X. A. Zeng, and D. Liu. 2015. Recent advances in methods and techniques for freshness quality determination and evaluation of fish and fish fillets: A review. Critical Reviews in Food Science and Nutrition 55 (7):1012–25. doi: 10.1080/10408398.2013.769934.
   PubMed Web of Science ®Google Scholar
• Chouljenko, A., A. Chotiko, M. J. M. Solval, K. M. Solval, and S. Sathivel. 2017. Chitosan nanoparticle penetration into shrimp muscle and its effects on the microbial quality. Food and Bioprocess Technology 10 (1):186–98. doi: 10.1007/s11947-016-1805-z.
   Web of Science ®Google Scholar
• Christensen, L. B., M. B. Hovda, and T. M. Rode. 2017. Quality changes in high pressure processed cod, salmon and mackerel during storage. Food Control 72:90–6. doi: 10.1016/j.foodcont.2016.07.037.
   Web of Science ®Google Scholar
• da Rocha, M., A. Alemán, V. P. Romani, M. E. López-Caballero, M. C. Gómez-Guillén, P. Montero, and C. Prentice. 2018. Effects of agar films incorporated with fish protein hydrolysate or clove essential oil on flounder (Paralichthys orbignyanus) fillets shelf-life. Food Hydrocolloid 81:351–63. doi: 10.1016/j.foodhyd.2018.03.017.
   Web of Science ®Google Scholar
• Decker, E., and H. Hultin. 1992. Lipid oxidation in muscle foods via redox iron. In ACS symposium series - American Chemical Society, 33–54. Washington, DC: American Chemical Society.
   Google Scholar
• Dehghani, S., S. V. Hosseini, and J. M. Regenstein. 2018. Edible films and coatings in seafood preservation: A review. Food Chemistry 240:505–13. doi: 10.1016/j.foodchem.2017.07.034.
   PubMed Web of Science ®Google Scholar
• Domínguez, R., F. J. Barba, B. Gómez, P. Putnik, D. Bursać Kovačević, M. Pateiro, E. M. Santos, and J. M. Lorenzo. 2018. Active packaging films with natural antioxidants to be used in meat industry: A review. Food Research International 113:93–101. doi: 10.1016/j.foodres.2018.06.073.
   PubMed Web of Science ®Google Scholar
• Dong, Z., F. Xu, I. Ahmed, Z. Li, and H. Lin. 2018. Characterization and preservation performance of active polyethylene films containing rosemary and cinnamon essential oils for Pacific white shrimp packaging. Food Control 92:37–46. doi: 10.1016/j.foodcont.2018.04.052.
   Web of Science ®Google Scholar
• Duun, A. S., and T. Rustad. 2007. Quality changes during superchilled storage of cod (Gadus morhua) fillets. Food Chemistry 105 (3):1067–75.
   Web of Science ®Google Scholar
• Ehira, S. 1976. A biochemical study on the freshness of fish. Bulletin of Tokai Regional Fisheries Research Laboratory 88:1–132.
   Google Scholar
• Elsabee, M. Z., and E. S. Abdou. 2013. Chitosan based edible films and coatings: A review. Materials Science & Engineering. C, Materials for Biological Applications 33 (4):1819–41. doi: 10.1016/j.msec.2013.01.010.
   PubMed Web of Science ®Google Scholar
• FAO. 2016. The state of world fisheries and aquaculture. Rome, Italy: Food and Agriculture Organization of the United Nations.
   Google Scholar
• Farajzadeh, F., A. Motamedzadegan, S.-A. Shahidi, and S. Hamzeh. 2016. The effect of chitosan-gelatin coating on the quality of shrimp (Litopenaeus vannamei) under refrigerated condition. Food Control 67:163–70. doi: 10.1016/j.foodcont.2016.02.040.
   Web of Science ®Google Scholar
• Farvin, K. H. S., H. D. Grejsen, and C. Jacobsen. 2012. Potato peel extract as a natural antioxidant in chilled storage of minced horse mackerel (Trachurus trachurus): Effect on lipid and protein oxidation. Food Chemistry 131 (3):843–51. doi: 10.1016/j.foodchem.2011.09.056.
   Web of Science ®Google Scholar
• Feng, X., N. Bansal, and H. Yang. 2016. Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage. Food Chemistry 200:283–92. doi: 10.1016/j.foodchem.2016.01.030.
   PubMed Web of Science ®Google Scholar
• Feng, X., V. K. Ng, M. Miks-Krajnik, and H. S. Yang. 2017. Effects of fish gelatin and tea polyphenol coating on the spoilage and degradation of myofibril in fish fillet during cold storage. Food and Bioprocess Technology 10 (1):89–102. doi: 10.1007/s11947-016-1798-7.
   Web of Science ®Google Scholar
• Fernandez-Saiz, P., G. Sanchez, C. Soler, J. M. Lagaron, and M. J. Ocio. 2013. Chitosan films for the microbiological preservation of refrigerated sole and hake fillets. Food Control 34 (1):61–8. doi: 10.1016/j.foodcont.2013.03.047.
   Web of Science ®Google Scholar
• Gómez-Estaca, J., M. E. López-Caballero, M. C. Gómez-Guillén, A. López de Lacey, and P. Montero. 2009. High pressure technology as a tool to obtain high quality carpaccio and carpaccio-like products from fish. Innovative Food Science and Emerging Technologies 10 (2):148–54. doi: 10.1016/j.ifset.2008.10.006.
   Web of Science ®Google Scholar
• Gómez-Estaca, J., C. López-de-Dicastillo, P. Hernández-Muñoz, R. Catalá, and R. Gavara. 2014. Advances in antioxidant active food packaging. Trends in Food Science and Technology 35 (1):42–51. doi: 10.1016/j.tifs.2013.10.008.
   Web of Science ®Google Scholar
• Gómez-Estaca, J., R. Gavara, R. Catalá, and P. Hernández-Muñoz. 2016. The potential of proteins for producing food packaging materials: A review. Packaging Technology and Science 29 (4–5):203–24. doi: 10.1002/pts.2198.
   Web of Science ®Google Scholar
• Gaarder, M. O., D. Bahuaud, E. Veiseth-Kent, T. Morkore, and M. S. Thomassen. 2012. Relevance of calpain and calpastatin activity for texture in super-chilled and ice-stored Atlantic salmon (Salmo salar L.) fillets. Food Chemistry 132 (1):9–17. doi: 10.1016/j.foodchem.2011.09.139.
   PubMed Web of Science ®Google Scholar
• Ge, L., Y. Xu, and W. Xia. 2015. The function of endogenous cathepsin in quality deterioration of grass carp (Ctenopharyngodon idella) fillets stored in chilling conditions. International Journal of Food Science & Technology 50 (3):797–803. doi: 10.1111/ijfs.12713.
   Web of Science ®Google Scholar
• Ge, L., Y. Xu, W. Xia, and Q. Jiang. 2018. Synergistic action of cathepsin B, L, D and calpain in disassembly and degradation of myofibrillar protein of grass carp. Food Research International (Ottawa, Ont.) 109:481–8. doi: 10.1016/j.foodres.2018.04.067.
   PubMed Web of Science ®Google Scholar
• Gomez-Estaca, J., M. E. Lopez-Caballero, M. A. Martinez-Bartolome, A. M. L. de Lacey, M. C. Gomez-Guillen, and M. P. Montero. 2018. The effect of the combined use of high pressure treatment and antimicrobial edible film on the quality of salmon carpaccio. International Journal of Food Microbiology 283:28–36. doi: 10.1016/j.ijfoodmicro.2018.06.015.
   PubMed Web of Science ®Google Scholar
• Gram, L., and P. Dalgaard. 2002. Fish spoilage bacteria-problems and solutions. Current Opinion in Biotechnology 13 (3):262–6.
   PubMed Web of Science ®Google Scholar
• Guerrero, P., M. G. O'Sullivan, J. P. Kerry, and K. de la Caba. 2015. Application of soy protein coatings and their effect on the quality and shelf-life stability of beef patties. RSC Advances 5 (11):8182–9. doi: 10.1039/C4RA13421D.
   Web of Science ®Google Scholar
• Hao, R., Y. Liu, L. Sun, L. Xia, H. Jia, Q. Li, and J. Pan. 2017. Sodium alginate coating with plant extract affected microbial communities, biogenic amine formation and quality properties of abalone (Haliotis discus hannai Ino) during chill storage. LWT - Food Science and Technology 81:1–9. doi: 10.1016/j.lwt.2017.03.031.
   Web of Science ®Google Scholar
• Hong, H., H. Fan, H. Wang, H. Lu, Y. Luo, and H. Shen. 2015. Seasonal variations of fatty acid profile in different tissues of farmed bighead carp (Aristichthys nobilis). Journal of Food Science and Technology 52 (2):903–11. doi: 10.1007/s13197-013-1129-1.
   PubMed Web of Science ®Google Scholar
• Hong, H., Y. Luo, S. Zhu, and H. Shen. 2012. Establishment of quality predictive models for bighead carp (Aristichthys nobilis) fillets during storage at different temperatures. International Journal of Food Science & Technology 47 (3):488–94. doi: 10.1111/j.1365-2621.2011.02868.x.
   Web of Science ®Google Scholar
• Hong, H., Y. K. Luo, Z. Y. Zhou, Y. L. Bao, H. Lu, and H. X. Shen. 2013. Effects of different freezing treatments on the biogenic amine and quality changes of bighead carp (Aristichthys nobilis) heads during ice storage. Food Chemistry 138 (2–3):1476–82. doi: 10.1016/j.foodchem.2012.11.031.
   PubMed Web of Science ®Google Scholar
• Hong, H., J. M. Regenstein, and Y. Luo. 2017. The importance of ATP-related compounds for the freshness and flavor of post-mortem fish and shellfish muscle: A review. Critical Reviews in Food Science and Nutrition 57 (9):1787–98. doi: 10.1080/10408398.2014.1001489.
   PubMed Web of Science ®Google Scholar
• Hosseini, S. F., M. Rezaei, M. Zandi, and F. Farahmand Ghavi. 2016. Effect of fish gelatin coating enriched with oregano essential oil on the quality of refrigerated rainbow trout fillet. Journal of Aquatic Food Product Technology 25 (6):835–42. doi: 10.1080/10498850.2014.943917.
   Web of Science ®Google Scholar
• Hsieh, R., and J. Kinsella. 1989. Oxidation of polyunsaturated fatty acids: Mechanisms, products, and inhibition with emphasis on fish. Advances in Food and Nutrition Research 33:233–341.
   PubMedGoogle Scholar
• Huang, Z., X. Liu, S. Jia, and Y. Luo. 2017. Antimicrobial effects of cinnamon bark oil on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets during chilled storage. Food Control 82:316–24.
   Web of Science ®Google Scholar
• Huff-Lonergan, E., and S. M. Lonergan. 2005. Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes. Meat Science 71 (1):194–204. doi: 10.1016/j.meatsci.2005.04.022.
   PubMed Web of Science ®Google Scholar
• ICMSF. 1986. Micro-organisms in foods: A publication of the International Commission on Microbiological Specifications for Foods (ICMSF) of the International Association of Microbiological Societies. Toronto, Canada: University of Toronto Press.
   Google Scholar
• Kaale, L. D., T. M. Eikevik, T. Rustad, and K. Kolsaker. 2011. Superchilling of food: A review. Journal of Food Engineering 107 (2):141–6. doi: 10.1016/j.jfoodeng.2011.06.004.
   Web of Science ®Google Scholar
• Kakaei, S., and Y. Shahbazi. 2016. Effect of chitosan-gelatin film incorporated with ethanolic red grape seed extract and Ziziphora clinopodioides essential oil on survival of Listeria monocytogenes and chemical, microbial and sensory properties of minced trout fillet. LWT - Food Science and Technology 72:432–8. doi: 10.1016/j.lwt.2016.05.021.
   Web of Science ®Google Scholar
• Kakatkar, A. S., R. K. Gautam, and R. Shashidhar. 2017. Combination of glazing, nisin treatment and radiation processing for shelf-life extension of seer fish (Scomberomorous guttatus) steaks. Radiation Physics and Chemistry 130:303–5. doi: 10.1016/j.radphyschem.2016.09.017.
   Web of Science ®Google Scholar
• Kaur, B. P., P. S. Rao, and P. K. Nema. 2016. Effect of hydrostatic pressure and holding time on physicochemical quality and microbial inactivation kinetics of black tiger shrimp (Penaeus monodon). Innovative Food Science and Emerging Technologies 33:47–55. doi: 10.1016/j.ifset.2015.12.002.
   Web of Science ®Google Scholar
• Krizek, M., K. Matejkova, F. Vacha, and E. Dadakova. 2012. Effect of low-dose irradiation on biogenic amines formation in vacuum-packed trout flesh (Oncorhynchus mykiss). Food Chemistry 132 (1):367–72.
   PubMed Web of Science ®Google Scholar
• Kuuliala, L., Y. Al Hage, A. G. Ioannidis, M. Sader, F. M. Kerckhof, M. Vanderroost, N. Boon, B. De Baets, B. De Meulenaer, P. Ragaert, and F. Devlieghere. 2018. Microbiological, chemical and sensory spoilage analysis of raw Atlantic cod (Gadus morhua) stored under modified atmospheres. Food Microbiology 70:232–44. doi: 10.1016/j.fm.2017.10.011.
   PubMed Web of Science ®Google Scholar
• López de Lacey, A. M., M. E. López-Caballero, and P. Montero. 2014. Agar films containing green tea extract and probiotic bacteria for extending fish shelf-life. LWT - Food Science and Technology 55 (2):559–64. doi: 10.1016/j.lwt.2013.09.028.
   Web of Science ®Google Scholar
• Li, D., L. Zhang, S. Song, Z. Wang, C. Kong, and Y. Luo. 2017a. The role of microorganisms in the degradation of adenosine triphosphate (ATP) in chill-stored common carp (Cyprinus carpio) fillets. Food Chemistry 224:347–52. doi: 10.1016/j.foodchem.2016.12.056.
   PubMed Web of Science ®Google Scholar
• Li, T., W. Hu, J. Li, X. Zhang, J. Zhu, and X. Li. 2012. Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea). Food Control 25 (1):101–6. doi: 10.1016/j.foodcont.2011.10.029.
   Web of Science ®Google Scholar
• Li, X. P., M. Y. Zhou, J. F. Liu, Y. X. Xu, H. B. Mi, S. M. Yi, J. R. Li, and H. Lin. 2017b. Shelf-life extension of chilled olive flounder (Paralichthys olivaceus) using chitosan coatings containing clove oil. Journal of Food Processing and Preservation 41 (5):e13204. doi: 10.1111/jfpp.13204.
   Web of Science ®Google Scholar
• Licciardello, F., S. Kharchoufi, G. Muratore, and C. Restuccia. 2018. Effect of edible coating combined with pomegranate peel extract on the quality maintenance of white shrimps (Parapenaeus longirostris) during refrigerated storage. Food Packaging Shelf 17:114–9.
   Web of Science ®Google Scholar
• Lines, J. A., and J. Spence. 2012. Safeguarding the welfare of farmed fish at harvest. Fish Physiology and Biochemistry 38 (1):153–62. doi: 10.1007/s10695-011-9561-5.
   PubMed Web of Science ®Google Scholar
• Liu, D., L. Liang, W. Xia, J. M. Regenstein, and P. Zhou. 2013. Biochemical and physical changes of grass carp (Ctenopharyngodon idella) fillets stored at −3 and 0 °C. Food Chemistry 140 (1–2):105–14. doi: 10.1016/j.foodchem.2013.02.034.
   PubMed Web of Science ®Google Scholar
• Liu, X., Z. Huang, S. Jia, J. Zhang, K. Li, and Y. Luo. 2018. The roles of bacteria in the biochemical changes of chill-stored bighead carp (Aristichthys nobilis): Proteins degradation, biogenic amines accumulation, volatiles production, and nucleotides catabolism. Food Chemistry 255:174–81. doi: 10.1016/j.foodchem.2018.02.069.
   PubMed Web of Science ®Google Scholar
• Lougovois, V., and V. Kyrana. 2005. Freshness quality and spoilage of chill-stored fish. In Food policy, control and research, vol. 1, 35–86. New York, NY: Nova Science Publishers.
   Google Scholar
• Lyu, F., R. J. Huang, L. Liu, X. Zhou, and Y. T. Ding. 2015. Effect of slaughter methods on the quality of Chilean jack mackerel (Trachurus murphyi) during refrigerated storage. Journal of Food Science and Technology 52 (3):1742–7. doi: 10.1007/s13197-013-1114-8.
   PubMed Web of Science ®Google Scholar
• Mahmoud, B. S. M., R. Nannapaneni, S. Chang, Y. Wu, and R. Coker. 2016. Improving the safety and quality of raw tuna fillets by X-ray irradiation. Food Control 60:569–74. doi: 10.1016/j.foodcont.2015.08.039.
   Web of Science ®Google Scholar
• Maisanaba, S., M. Llana-Ruiz-Cabello, D. Gutiérrez-Praena, S. Pichardo, M. Puerto, A. I. Prieto, A. Jos, and A. M. Cameán. 2017. New advances in active packaging incorporated with essential oils or their main components for food preservation. Food Reviews International 33 (5):447–515. doi: 10.1080/87559129.2016.1175010.
   Web of Science ®Google Scholar
• Maltar-Strmečki, N., B. Ljubić-Beer, R. Laškaj, J. Aladrović, and P. Džaja. 2013. Effect of the gamma radiation on histamine production, lipid peroxidation and antioxidant parameters during storage at two different temperatures in sardine (Sardina pilchardus). Food Control 34 (1):132–7. doi: 10.1016/j.foodcont.2013.03.046.
   Web of Science ®Google Scholar
• McEvily, A. J., R. Iyengar, and S. Otwell. 1991. Sulfite alternative prevents shrimp melanosis. Food Technology 45:80–6.
   Web of Science ®Google Scholar
• Medina-Meza, I. G., C. Barnaba, and G. V. Barbosa-Cánovas. 2014. Effects of high pressure processing on lipid oxidation: A review. Innovative Food Science and Emerging Technologies 22:1–10. doi: 10.1016/j.ifset.2013.10.012.
   Web of Science ®Google Scholar
• Mohan, C. O., C. N. Ravishankar, K. V. Lalitha, and T. K. S. Gopal. 2012. Effect of chitosan edible coating on the quality of double filleted Indian oil sardine (Sardinella longiceps) during chilled storage. Food Hydrocolloid 26 (1):167–74. doi: 10.1016/j.foodhyd.2011.05.005.
   Web of Science ®Google Scholar
• Newton, I. S. 2001. Long-chain fatty acids in health and nutrition. ACS symposium series, vol. 788, 14–27. Washington, DC: American Chemical Society.
   Google Scholar
• Noseda, B., J. Goethals, L. De Smedt, J. Dewulf, S. Samapundo, H. Van Langenhove, and F. Devlieghere. 2012. Effect of O2-CO2 enriched atmospheres on microbiological growth and volatile metabolite production in packaged cooked peeled gray shrimp (Crangon crangon). International Journal of Food Microbiology 160 (1):65–75. doi: 10.1016/j.ijfoodmicro.2012.09.018.
   PubMed Web of Science ®Google Scholar
• Nowzari, F., B. Shabanpour, and S. M. Ojagh. 2013. Comparison of chitosan-gelatin composite and bilayer coating and film effect on the quality of refrigerated rainbow trout. Food Chemistry 141 (3):1667–72.
   PubMed Web of Science ®Google Scholar
• Ojagh, S. M., M. Rezaei, S. H. Razavi, and S. M. H. Hosseini. 2010. Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry 120 (1):193–8. doi: 10.1016/j.foodchem.2009.10.006.
   Web of Science ®Google Scholar
• Olivan, M., S. Busquets, M. Figueras, C. Fontes de Oliveira, M. Toledo, A. Sette, P. Ventura da Silva, P. Barberis, J. M. Argiles, and F. J. Lopez-Soriano. 2011. Nutraceutical inhibition of muscle proteolysis: A role of diallyl sulphide in the treatment of muscle wasting. Clinical Nutrition 30 (1):33–7. doi: 10.1016/j.clnu.2010.06.004.
   PubMed Web of Science ®Google Scholar
• Oliveira, F. A. d., O. C. Neto, L. M. R. d Santos, E. H. R. Ferreira, and A. Rosenthal. 2017. Effect of high pressure on fish meat quality – A review. Trends in Food Science and Technology 66:1–19. doi: 10.1016/j.tifs.2017.04.014.
   Web of Science ®Google Scholar
• Poli, B., G. Parisi, F. Scappini, and G. Zampacavallo. 2005. Fish welfare and quality as affected by pre-slaughter and slaughter management. Aquaculture International 13 (1–2):29–49. doi: 10.1007/s10499-004-9035-1.
   Web of Science ®Google Scholar
• Qin, N., D. Li, H. Hong, Y. Zhang, B. Zhu, and Y. Luo. 2016. Effects of different stunning methods on the flesh quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C. Food Chemistry 201:131–8. doi: 10.1016/j.foodchem.2016.01.071.
   PubMed Web of Science ®Google Scholar
• Qiu, C., W. Xia, and Q. Jiang. 2013. Effect of high hydrostatic pressure (HHP) on myofibril-bound serine proteinases and myofibrillar protein in silver carp (Hypophthalmichthys molitrix). Food Research International 52 (1):199–205. doi: 10.1016/j.foodres.2013.03.014.
   Web of Science ®Google Scholar
• Ramezani, Z., M. Zarei, and N. Raminnejad. 2015. Comparing the effectiveness of chitosan and nanochitosan coatings on the quality of refrigerated silver carp fillets. Food Control 51:43–8. doi: 10.1016/j.foodcont.2014.11.015.
   Web of Science ®Google Scholar
• Rendueles, E., M. K. Omer, O. Alvseike, C. Alonso-Calleja, R. Capita, and M. Prieto. 2011. Microbiological food safety assessment of high hydrostatic pressure processing: A review. LWT - Food Science and Technology 44 (5):1251–60. doi: 10.1016/j.lwt.2010.11.001.
   Web of Science ®Google Scholar
• Roco, T., M. J. Torres, V. Briones-Labarca, J. E. Reyes, G. Tabilo-Munizaga, K. Stucken, R. Lemus-Mondaca, and M. Perez-Won. 2018. Effect of high hydrostatic pressure treatment on physical parameters, ultrastructure and shelf life of pre- and post-rigor mortis palm ruff (Seriolella violacea) under chilled storage. Food Research International 108:192–202. doi: 10.1016/j.foodres.2018.03.009.
   PubMed Web of Science ®Google Scholar
• Rode, T. M., and M. B. Hovda. 2016. High pressure processing extend the shelf life of fresh salmon, cod and mackerel. Food Control 70:242–8. doi: 10.1016/j.foodcont.2016.05.045.
   Web of Science ®Google Scholar
• Saito, T., K. Arai, and M. Matsuyoshi. 1959. A new method for estimating the freshness of fish. Nippon Suisan Gakk 24 (9):749–50. doi: 10.2331/suisan.24.749.
   Google Scholar
• Santos, J., F. Lisboa, N. Pestana, S. Casal, M. R. Alves, and M. B. P. P. Oliveira. 2013. Shelf life assessment of modified atmosphere packaged turbot (Psetta maxima) fillets: Evaluation of microbial, physical and chemical quality parameters. Food and Bioprocess Technology 6 (10):2630–9. doi: 10.1007/s11947-012-0900-z.
   Web of Science ®Google Scholar
• Shi, C., J. Cui, Y. Luo, and Z. Zhou. 2014. Effect of lightly salt and sucrose on rigor mortis changes in silver carp (Hypophthalmichthys molitrix) stored at 4 °C. International Journal of Food Science & Technology 49 (1):160–7. doi: 10.1111/ijfs.12291.
   Web of Science ®Google Scholar
• Shokri, S., and A. Ehsani. 2017. Efficacy of whey protein coating incorporated with lactoperoxidase and alpha-tocopherol in shelf life extension of Pike-Perch fillets during refrigeration. LWT - Food Science and Technology 85:225–31. doi: 10.1016/j.lwt.2017.07.026.
   Web of Science ®Google Scholar
• Shokri, S., A. Ehsani, and M. S. Jasour. 2015. Efficacy of lactoperoxidase system-whey protein coating on shelf-life extension of rainbow trout fillets during cold storage (4 °C). Food and Bioprocess Technology 8 (1):54–62. doi: 10.1007/s11947-014-1378-7.
   Web of Science ®Google Scholar
• Siah, W. M., and S. M. Tahir. 2011. Effect of different packaging materials on the shelf life of modified atmosphere packaged red tilapia (Oreochromis mossambica) fillets. International Food Research Journal 18 (3):1091–5.
   Google Scholar
• Singh, A., and S. Benjakul. 2018. Proteolysis and its control using protease inhibitors in fish and fish products: A review. Comprehensive Reviews in Food Science and Food Safety 17 (2):496–509. doi: 10.1111/1541-4337.12337.
   PubMed Web of Science ®Google Scholar
• Sivertsvik, M., W. K. Jeksrud, and J. T. Rosnes. 2002. A review of modified atmosphere packaging of fish and fishery products – Significance of microbial growth, activities and safety. International Journal of Food Science and Technology 37 (2):107–27. doi: 10.1046/j.1365-2621.2002.00548.x.
   Web of Science ®Google Scholar
• Song, Y., Y. Luo, J. You, H. Shen, and S. Hu. 2012. Biochemical, sensory and microbiological attributes of bream (Megalobrama amblycephala) during partial freezing and chilled storage. Journal of the Science of Food and Agriculture 92 (1):197–202. doi: 10.1002/jsfa.4572.
   PubMed Web of Science ®Google Scholar
• Sun, L., J. Sun, P. Thavaraj, X. Yang, and Y. Guo. 2017. Effects of thinned young apple polyphenols on the quality of grass carp (Ctenopharyngodon idellus) surimi during cold storage. Food Chemistry 224:372–81. doi: 10.1016/j.foodchem.2016.12.097.
   PubMed Web of Science ®Google Scholar
• Teixeira, B., L. Fidalgo, R. Mendes, G. Costa, C. Cordeiro, A. Marques, J. A. Saraiva, and M. L. Nunes. 2013. Changes of enzymes activity and protein profiles caused by high-pressure processing in sea bass (Dicentrarchus labrax) fillets. Journal of Agricultural and Food Chemistry 61 (11):2851–60. doi: 10.1021/jf3049643.
   PubMed Web of Science ®Google Scholar
• Teixeira, B., L. Fidalgo, R. Mendes, G. Costa, C. Cordeiro, A. Marques, J. A. Saraiva, and M. L. Nunes. 2014a. Effect of high pressure processing in the quality of sea bass (Dicentrarchus labrax) fillets: Pressurization rate, pressure level and holding time. Innovative Food Science and Emerging Technologies 22:31–9. doi: 10.1016/j.ifset.2013.12.005.
   Web of Science ®Google Scholar
• Teixeira, B., A. Marques, R. Mendes, A. Gonçalves, L. Fidalgo, M. Oliveira, J. A. Saraiva, and M. L. Nunes. 2014b. Effects of high-pressure processing on the quality of sea bass (Dicentrarchus labrax) fillets during refrigerated storage. Food and Bioprocess Technology 7 (5):1333–43. doi: 10.1007/s11947-013-1170-0.
   Web of Science ®Google Scholar
• Tiwari, B. K., V. P. Valdramidis, C. P. O’ Donnell, K. Muthukumarappan, P. Bourke, and P. J. Cullen. 2009. Application of natural antimicrobials for food preservation. Journal of Agricultural and Food Chemistry 57 (14):5987–6000. doi: 10.1021/jf900668n.
   PubMed Web of Science ®Google Scholar
• Tulli, F., A. Fabbro, E. D’Agaro, M. Messina, T. Bongiorno, E. Venir, G. Lippe, E. Tibaldi, and M. L. Stecchini. 2015. The effect of slaughtering methods on actin degradation and on muscle quality attributes of farmed European sea bass (Dicentrarchus labrax). Journal of Food Science and Technology 52 (11):7182–90. doi: 10.1007/s13197-015-1829-9.
   Web of Science ®Google Scholar
• Tzikas, Z., I. Amvrosiadis, N. Soultos, and S. Georgakis. 2007. Seasonal variation in the chemical composition and microbiological condition of Mediterranean horse mackerel (Trachurus mediterraneus) muscle from the North Aegean Sea (Greece). Food Control 18 (3):251–7. doi: 10.1016/j.foodcont.2005.10.003.
   Web of Science ®Google Scholar
• Wang, F., H. Zhang, W. Jin, and L. Li. 2018. Effects of tartary buckwheat polysaccharide combined with nisin edible coating on the storage quality of tilapia (Oreochromis niloticus) fillets. Journal of the Science of Food and Agriculture 98 (8):2880–8.
   PubMed Web of Science ®Google Scholar
• Wang, H., H. Liu, C. Chu, Y. She, S. Jiang, L. Zhai, S. Jiang, and X. Li. 2015. Diffusion and antibacterial properties of nisin-loaded chitosan/poly (L-lactic acid) towards development of active food packaging film. Food and Bioprocess Technology 8 (8):1657–67. doi: 10.1007/s11947-015-1522-z.
   Web of Science ®Google Scholar
• Wang, H., Y. K. Luo, H. P. Huang, and Q. Xu. 2014. Microbial succession of grass carp (Ctenopharyngodon idellus) filets during storage at 4 °C and its contribution to biogenic amines’ formation. International Journal of Food Microbiology 190:66–71. doi: 10.1016/j.ijfoodmicro.2014.08.021.
   PubMed Web of Science ®Google Scholar
• Wang, P. A., B. Vang, A. M. Pedersen, I. Martinez, and R. L. Olsen. 2011. Post-mortem degradation of myosin heavy chain in intact fish muscle: Effects of pH and enzyme inhibitors. Food Chemistry 124 (3):1090–5. doi: 10.1016/j.foodchem.2010.07.093.
   Web of Science ®Google Scholar
• Wang, Z., S. Hu, Y. Gao, C. Ye, and H. Wang. 2017. Effect of collagen-lysozyme coating on fresh-salmon fillets preservation. LWT - Food Science and Technology 75:59–64. doi: 10.1016/j.lwt.2016.08.032.
   Web of Science ®Google Scholar
• WHO. 1981. Wholesomeness of irradiated food – Report of a joint FAO/IAEA/WHO Expert Committee. Geneva, Switzerland: World Health Organization.
   Google Scholar
• Wu, C. H., Y. Li, L. P. Wang, Y. Q. Hu, J. C. Chen, D. H. Liu, and X. Q. Ye. 2016. Efficacy of chitosan-gallic acid coating on shelf life extension of refrigerated Pacific mackerel fillets. Food and Bioprocess Technology 9 (4):675–85. doi: 10.1007/s11947-015-1659-9.
   Web of Science ®Google Scholar
• Wu, T., Y. Ge, Y. Li, Y. Xiang, Y. Jiang, and Y. Hu. 2018. Quality enhancement of large yellow croaker treated with edible coatings based on chitosan and lysozyme. International Journal of Biological Macromolecules 120:1072–9.
   PubMed Web of Science ®Google Scholar
• Xu, Y., L. Ge, X. Jiang, W. Xia, and Q. Jiang. 2015. Inhibitory effect of aqueous extract of Allium species on endogenous cathepsin activities and textural deterioration of ice-stored grass carp fillets. Food and Bioprocess Technology 8 (10):2171–5. doi: 10.1007/s11947-015-1564-2.
   Web of Science ®Google Scholar
• Yang, H., Y. Gao, H. Zhang, X. Qi, and D. Pan. 2015. Effects of high hydrostatic pressure treatment on the qualities of cultured large yellow croaker (Pseudosciaena crocea) during cold storage. Journal of Food Processing and Preservation 39 (6):1692–701.
   Web of Science ®Google Scholar
• Yassoralipour, A., J. Bakar, R. A. Rahman, and F. Abu Bakar. 2012. Biogenic amines formation in barramundi (Lates calcarifer) fillets at 8 °C kept in modified atmosphere packaging with varied CO2 concentration. LWT - Food Science and Technology 48 (1):142–6. doi: 10.1016/j.lwt.2012.01.033.
   Web of Science ®Google Scholar
• Ye, M., H. Neetoo, and H. Chen. 2008. Effectiveness of chitosan-coated plastic films incorporating antimicrobials in inhibition of Listeria monocytogenes on cold-smoked salmon. International Journal of Food Microbiology 127 (3):235–40. doi: 10.1016/j.ijfoodmicro.2008.07.012.
   PubMed Web of Science ®Google Scholar
• Yildiz, M., and S. Ofori-Mensah. 2017. The effects of different commercial feeds and seasonal variation on fillet amino acid profile of sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax). Turkish Journal of Fisheries and Aquatic Sciences 17 (6):1297–307.
   Web of Science ®Google Scholar
• Yu, D., J. M. Regenstein, and W. Xia. 2018a. Bio-based edible coatings for the preservation of fishery products: A review. Critical Reviews in Food Science and Nutrition. doi: 10.1080/10408398.2018.1457623.
   Web of Science ®Google Scholar
• Yu, D., J. M. Regenstein, J. Zang, Q. Jiang, Y. Xu, and W. Xia. 2018b. Inhibition of microbial spoilage of grass carp (Ctenopharyngodon idellus) fillets with a chitosan-based coating during refrigerated storage. International Journal of Food Microbiology 285:61–8. doi: 10.1016/j.ijfoodmicro.2018.07.010.
   PubMed Web of Science ®Google Scholar
• Yu, D., J. M. Regenstein, J. Zang, W. Xia, Y. Xu, Q. Jiang, and F. Yang. 2018c. Inhibitory effects of chitosan-based coatings on endogenous enzyme activities, proteolytic degradation and texture softening of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C. Food Chemistry 262:1–6. doi: 10.1016/j.foodchem.2018.04.070.
   PubMed Web of Science ®Google Scholar
• Yu, D., Y. Xu, J. M. Regenstein, W. Xia, F. Yang, Q. Jiang, and B. Wang. 2018d. The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage. Food Chemistry 242:412–20. doi: 10.1016/j.foodchem.2017.09.037.
   PubMed Web of Science ®Google Scholar
• Yu, D. W., P. Y. Li, Y. S. Xu, Q. X. Jiang, and W. S. Xia. 2017. Physicochemical, microbiological, and sensory attributes of chitosan-coated grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C. International Journal of Food Properties 20 (2):390–401. doi: 10.1080/10942912.2016.1163267.
   Web of Science ®Google Scholar
• Yuan, G., H. Lv, W. Tang, X. Zhang, and H. Sun. 2016. Effect of chitosan coating combined with pomegranate peel extract on the quality of Pacific white shrimp during iced storage. Food Control 59:818–23. doi: 10.1016/j.foodcont.2015.07.011.
   Web of Science ®Google Scholar
• Zhang, J., S. Song, D. Li, and Y. Luo. 2017a. Microbial communities and biogenic amines of crucian carp (Carassius auratus) fillets during partial freezing and chilled storage. International Journal of Food Properties 20:1053–64.
   Web of Science ®Google Scholar
• Zhang, L., Q. Li, J. Lyu, C. Kong, S. Song, and Y. Luo. 2017b. The impact of stunning methods on stress conditions and quality of silver carp (Hypophthalmichthys molitrix) fillets stored at 4 °C during 72h postmortem. Food Chemistry 216:130–7. doi: 10.1016/j.foodchem.2016.08.004.
   PubMed Web of Science ®Google Scholar
• Zhang, L. N., X. Li, W. Lu, H. X. Shen, and Y. K. Luo. 2011. Quality predictive models of grass carp (Ctenopharyngodon idellus) at different temperatures during storage. Food Control 22 (8):1197–202. doi: 10.1016/j.foodcont.2011.01.017.
   Web of Science ®Google Scholar
• Zhang, M., X. Meng, B. Bhandari, and Z. Fang. 2016. Recent developments in film and gas research in modified atmosphere packaging of fresh foods. Critical Reviews in Food Science and Nutrition 56 (13):2174–82. doi: 10.1080/10408398.2013.819794.
   PubMed Web of Science ®Google Scholar
• Zhang, Q. Q., X. Rui, Y. Guo, M. He, X. L. Xu, and M. S. Dong. 2017c. Combined effect of polyphenol-chitosan coating and irradiation on the microbial and sensory quality of carp fillets. Journal of Food Science 82 (9):2121–7. doi: 10.1111/1750-3841.13810.
   PubMed Web of Science ®Google Scholar
• Zhou, G. H., X. L. Xu, and Y. Liu. 2010. Preservation technologies for fresh meat – A review. Meat Science 86 (1):119–28. doi: 10.1016/j.meatsci.2010.04.033.
   PubMed Web of Science ®Google Scholar
• Zhu, Z., H. Gao, T. Gao, and D.-W. Sun. 2018. Quality comparison of grass carp and salmon fillets packaged in modified atmosphere with different composite films. Journal of Food Process Engineering 41 (5):e12803. doi: 10.1111/jfpe.12803.
   Web of Science ®Google Scholar