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Palabras clave – provistas por la editorial

surimi gels; EGCG; gel quality; storage properties; freeze-thaw cycle; pickling; fish; sensory profile; organic acids; chemical composition; lipid oxidation; microbiological safety; high hydrostatic pressure; sous-vide; sensory; storage; largemouth; Trachinotus ovatus; golden pompano; modified atmosphere packaging; superchilling storage; physicochemical properties; principal component analysis; blunt snout bream; respite time; live transportation; texture; cell structure; sweet orange essential oil; antibacterial activity; porous starch; microcapsule; crawfish; crayfish; ozone water; ultrasound; 16S rRNA gene sequencing; washing times; silver carp surimi; quality characteristics; protein oxidation; cold plasma; tilapia fillet; microbiological; quality; oregano essential oil; clove leaf essential oil; melanosis ratio; protein degradation; TCA-soluble peptides; mechanism; Eriocheir sinensis; aquaculture; fatty acid; free amino acid; fermented fish product; lactic acid bacteria; inoculated fermentation; quality improvement; flavor characteristics; electron-beam irradiation; silver carp chunks; water distribution; muscle quality; fish choice parameters; attitudes; socio-economic features; consumer-seller determinants; large yellow croaker; calcium lactate; surimi; low-field nuclear magnetic resonance; Raman spectroscopy; fish cutting; fish processing; waterjet cutting; machine vision; artificial intelligence; growth environment; snakehead fish; fish soup; amino acid composition; fatty acid composition; sous vide; scallop; volatile compounds; chilled storage; green algae; Ulva intestinalis; cookies; sensory evaluation; physicochemical and nutritional properties; functional food; food safety; nanozyme; fish freshness; platinum nanocube; hypoxanthine; silver carp (Hypophthalmichthys molitrix); pH-shifting process; muddy off-odor; gelling properties; cathepsin; retained water; catfish; proximate composition; water content; processing; bacterial load; n/a