In the current investigation, the proximate composition and physico-chemical properties of freshwater Amur carp (Cyprinus carpio haematopterus) were studied over 21 days of ice storage. The moisture, protein, fat, and ash contents showed a slight decrease during the storage perio...
Open access
Research Article10.9734/jabb/2025/v28i62388
Gamma irradiation is known as an effective method to reduce microbial contamination in food products. Its application in seafood food not only enhances safety and quality but also extends shelf life, thereby minimizing post-harvest losses. This study focuses on evaluating the com...
Open access
Research Article10.9734/ejnfs/2024/v16i121612
Salmonella is a foodborne pathogen known to cause gastrointestinal disturbances. Contamination of seafood with Salmonella is a major public health concern, often occurring through cross-contamination. The natural habitat of Salmonella is the gastrointestinal tract of animals, inc...
Open access
Research Article10.9734/ejnfs/2024/v16i111591
Cobia fish chunks in curry medium, a famous North Eastern Indian dish, was developed using Cobia (Rachycentron canadum) fish chunks prepared in a traditional culinary style. The present study was aimed to optimize F0 values for Cobia fish chunks in curry medium using flexible ret...
Open access
Research Article10.9734/ejnfs/2024/v16i111581
A South Indian dish was developed using Pangasius fish (Pangasius hypophthalmus) fillet chunks in masalas as a medium. The aim of the current study was to optimize the various Fâ values for Pangasius fillet chunks packed in masala, using flexible, retortable pouches. After being...
Open access
Research Article10.9734/ejnfs/2024/v16i111578