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Summary: This study aimed to evaluate the effect of chitosan (CHI) combined electrolytic water (EW) cold sterilisation on muscle quality and myofibril proteins (MP) of large yellow croaker (Pseudosciaena crocea) during 12 days of refrigerated storage (4 °C). After the storage period, the sample of the EW + CHI group had the highest rate of hardness (36.68%), springiness (16.11%) among the control group without any treatment (CON), CHI group and EW group and similar tendencies were found in chewiness and cohesiveness. The MP content in the CON group decreased sharply from 80.35 mg g−1 to 57.90 mg g−1, in contrast to the EW + CHI group, which decreased from 81.65 mg g−1 initially to 80.83 mg g−1. The conformation of MP α‐helix and β‐sheet was retained to protect the secondary structure, and the exposure of aromatic amino acid residues was constrained to defend the tertiary structure in EW + CHI treatment which effectively delayed the degradation of MP. Based on these outcomes, EW + CHI treatment could significantly maintain the MP of large yellow croakers and prevent corruption during refrigerated storage. [ABSTRACT FROM AUTHOR]

Archaeological evidence for the preparation of preserved fish is common. Preserving fish allowed stockpiling of temporary abundance of food created by good catches and seasonal plenty. In traditional societies, the majority of fish caught are preserved for later use rather than consumed fresh. Ethnographic information from southeast Arabia, and the wider region, for the storage of fish provides interesting details of the process. Archaeological evidence for fish storage is not usually the stored product itself, but distinctive species and element composition of preparation waste or post‐consumption refuse. Archaeologists rarely excavate a complete cache of preserved fish. This study presents data from a fish storage pit, capped with a mud seal, excavated at the Late Islamic site of Freiha (al‐Furayḥa) in Qatar. The contents of the pit were intact providing an opportunity to examine the practice of storing dried fish from the product itself and compare this evidence to ethnographic accounts. [ABSTRACT FROM AUTHOR]

The effect of fennel extract on the quality of silver carp ( Hypophthalmicthys molitrix) fillets, and the possible efficacy of liposomal encapsulation in the improvement of its antimicrobial and antioxidant activity during chilled storage (4 + 1°C) of the fillets were examined over a period of 15 days. Silver carp fillets were treated with pure fennel extract (0.3% and 0.5% w/v) and liposomal encapsulated fennel extract (0.3% and 0.5% w/v), and their quality changes in terms of total volatile basic nitrogen ( TVB-N), peroxide value ( PV), thiobarbituric acid ( TBA), microbial counts, and sensory properties were investigated. Fennel extract could retard the deterioration of silver carp fillets, as reflected in lower TVB-N, PV and TBA value. Moreover, the efficacy of fennel extract was improved when it was encapsulated into liposome. Silver carp fillets treated with the encapsulated fennel extract showed the lowest amount of lipid oxidation and microbial deterioration during the storage period compared with the control and pure extract treatments. Sensory evaluation revealed that shelf life of silver carp fillet was longest for samples treated with encapsulated fennel extract at 0.5% (15 days), as compared to the control (6 days) ( P < 0.05). [ABSTRACT FROM AUTHOR]

Effect of sodium alginate coating enriched with horsemint essential oil ( HEO) on the quality of bighead carp ( Aristichthys nobilis) fillets at refrigeration temperature (4 ± 1°C) was studied. Bighead carp fillets were coated with neat sodium alginate ( SA) and sodium alginate containing 0.5 and 1% v/v of HEO and their quality changes in terms of total volatile basic nitrogen ( TVB-N), peroxide value ( PV), thiobarbituric acid ( TBA), and microbial counts were investigated. SA coating enriched with the essential oil could reduce the spoilage of the fillets and extend their shelf-life. Samples treated with SA-containing HEO showed significantly ( P < 0.05) lower TVB-N content and lipid oxidation, as reflected by lower PV, FFA and TBA values during the storage period compared with the SA and control. The treatment also reduced the degree of microbial deterioration of the fillets (about 1.5 log10 CFU/g) more efficiently than the SA. [ABSTRACT FROM AUTHOR]