Facile fabrication of microfibrillated cellulose-based aerogels incorporated with nisin/β-cyclodextrin microcapsule for channel catfish preservation

In this study, a hydrophobic and antibacterial pad was prepared to preserve Channel Catfish (Ictalurus punctatus). The pad composite the microfibrillated cellulose and β-cyclodextrin/nisin microcapsules. The hydrophobic pad ensures a dry surface in contact with the fish, reducing microbial contamination. The pad has a low density and high porosity, making it lightweight and suitable for packaging applications, while also providing a large surface area for antibacterial activity. Results demonstrated that this antibacterial pad exhibits an ultralow density of 9.0 mg/cm3 and an ultrahigh porosity of 99.10%. It can extend the shelf life of Channel Catfish fillets to 9 days at 4 °C, with a total volatile base nitrogen below 20 mg/100 g. The study proposes a novel solution for preserving aquatic products by combining antibacterial substances with the natural base material aerogel. This approach also extends the utilization of aerogel and nisin in food packaging.

Multi-omics Analysis of Volatile Flavor Components in Pacific Chub and Spanish Mackerel during Freezing using GC-MS-O

This study employed gas chromatography-mass spectrometry with olfactory (GC-MS-O) and multi-omics methods to investigate the changes in volatile flavor compounds during the freezing process of Pacific chub mackerel (Scomber japonicus) from Japan and China, and Spanish mackerel (Scomberomorus niphonius). A total of 18 volatile flavor compounds were identified, and significant differences in volatile flavor components were observed among samples frozen for 1 week, 1 year, and 2 years. The results of the Partial least squares regression (PLSR) indicated that the fishy odor was correlated with independent variables such as fatty acids (FA 22:4, FA 28:6, FA 24:4), differentially expressed genes (Gene.2425 (NDUFA5), Gene.38 (GPX1), and Gene.2844 (DAD1)). Classification and regression tree (CART) analysis revealed that the peak area values of fatty acids (FA 22:5, FA 20:4) and fatty acid esters of hydroxy fatty acids (FAHFA 18:0/22:3) were the main differentiating factors for fishy odor perception.

The influence of γ-PGA on the quality of cooked frozen crayfish during temperature fluctuations

The purpose of this study was to compare the influences of gamma-poly glutamic acid (γ-PGA) (1, 2, 3, and 4 %) to see which could outperform conventional cryoprotectant mixture (4 % sorbitol + 4 % sucrose) on cooked crayfish properties, such as physicochemical, textural qualities, oxidation reaction, water distributions, and microstructure integrity, during different freeze-thaw cycles. Crayfish quality characteristics improved significantly as γ-PGA concentration increased compared to control samples.Adding γ-PGA 4 % reduced the carbonyl content from 4.20 to 3.00 nmol/ mg protein during fluctuation-1 (F1), and from 4.15 to 2.80 nmol/ mg protein during fluctuation-2 (F2) compared to control samples. Furthermore, it increased the total sulfhydryl content from 4.15 and 4.76 to 6.19 and 6.47 mol/105 g protein during F1 and F2 and after five freeze-thaw cycles (FTC). This suggests that this concentration was more effective at controlling protein changes than other concentrations. γ-PGA generally enhanced the water-holding capacity by preventing protein denaturation and limiting ice crystal recrystallization. As a result, microstructure stability was evident, texture degradation was avoided, and the crayfish's color was preserved.

Enhanced batch sorting and rapid sensory analysis of Mackerel products using YOLOv5s algorithm and CBAM: Validation through TPA, colorimeter, and PLSR analysis

This study employed the YOLOv5s algorithm to establish a rapid quality identification model for Pacific chub mackerel (S. japonicus) and Spanish mackerel (S. niphonius). Data augmentation was conducted using the copy-paste augmentation within the YOLOv5s network. Furthermore, a small object detection layer was integrated into the network structure's neck, while the convolutional block attention module (CBAM) was incorporated into the convolutional module to optimize the model. The model's accuracy was assessed through sensory evaluation, texture profile analysis, and colorimeter analysis. The findings indicated that the enhanced model achieved a mAP@0.5 score of 0.966, surpassing the original version's score of 0.953. Moreover, the improved model's params was only 7.848 M, and an average detection time of 115 ms/image (image resolution 2400 × 3200). Furthermore, sensory and physicochemical indicators are reliably distinguished between qualified and unqualified samples. The PLSR model exhibited R2X, R2Y, and Q2 values of 0.977, 0.956, and 0.663, respectively.

Using maltodextrin and state diagrams to improve thermal transitions in tilapia fillet (Oreochromis spp.)

BACKGROUND

Tilapia (Oreochromis spp.) in the form of frozen fillets is one of the fishes with the highest commercial production levels worldwide. However, protein denaturation, membrane rupture, and lipid oxidation are commonly observed in fillets when stored at standard commercial freezing temperatures for long periods. This study proposes, for the first time, the use of maltodextrin and state diagrams to define processing strategies and suitable storage temperatures for fresh and dehydrated tilapia fillets. Differential scanning calorimetry (DSC) was used to study the effect of maltodextrin weight fractions (W MD ) of 0, 0.4, and 0.8 on the thermal transitions of tilapia fillets as a function of solid mass fractions (W s ).

RESULTS

The glass transition temperature curve (T g vs . W s ) and characteristic parameters of maximal freeze concentration (T g ' ,T m ' ,W s ' ) of tilapia increased significantly with the addition of maltodextrin. Using developed state diagrams, freezing and storage temperatures of -22 °C, -15 °C, and -10 °C (P < 0.05) for long-term preservation were defined for tilapia fillets produced withW MD of 0, 0.4, and 0.8.

CONCLUSION

Maltodextrin is an excellent alternative as a cryoprotectant and drying aid to increase the thermal parameters of tilapia fillets by achieving frozen storage temperatures above the standard commercial freezing temperature of -18 °C. © 2023 Society of Chemical Industry.

Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods

We studied the proteolysis and conducted a sensory evaluation of fermented sausages using strains derived from Kimchi [Pediococcus pentosaceus-SMFM2021-GK1 (GK1); P. pentosaceus-SMFM2021-NK3 (NK3)], Doenjang [Debaryomyces hansenii-SMFM2021-D1 (D1)], and spontaneous fermented sausage [Penicillium nalgiovense-SMFM2021-S6 (S6)]. Fermented sausages were classified as commercial starter culture (CST), mixed with GK1, D1, and S6 (GKDS), and mixed with NK3, D1, and S6 (NKDS). The protein content and pH of GKDS and NKDS were significantly higher than those of CST on days 3 and 31, respectively (p<0.05). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed that the NKDS had higher molecular weight proteins than the GKDS and CST. The myofibrillar protein solubility of the GKDS and NKDS was significantly higher than that of the CST on day 31 (p<0.05). The GKDS displayed significantly higher pepsin and trypsin digestion than the NKDS on day 31 (p<0.05). The hardness, chewiness, gumminess, and cohesiveness of the GKDS were not significantly different from those of the CST. The GKDS exhibited the highest values for flavor, tenderness, texture, and overall acceptability. According to this study, sausages fermented using lactic acid bacteria (GK1), yeast (D1), and mold (S6) derived from Korean fermented foods displayed high proteolysis and excellent sensory evaluation results.

Quality Evaluation of Mackerel Fillets Stored under Different Conditions by Hyperspectral Imaging Analysis

This study was designed to compare the quality changes in mackerel fillets stored under different conditions by using hyperspectral imaging (HSI) techniques. Fillets packaged in vacuum were stored for six days under five different conditions: refrigerated at 4°C (R group); iced at 5±3°C (I group); kept at an ambient of 17±2°C (A group); frozen at -18°C for 24 h and thawed in a refrigerator at 4°C for 5 h on the sampling day (FTR group); FTR thawed in tap water instead of thawing in a refrigerator (FTW group). The FTR group had the lowest total bacterial count, drip loss, 2-thiobarbituric acid reactive substances, volatile basic nitrogen, and texture profile analysis values among groups during the entire storage period (p<0.05). Scanning electron microscopy revealed that the FTR group had less damage, while the other groups had shrunken muscle tissues. HSI integrated with the partial least squares model yielded reliable and efficient results, with high R2cv values, for several quality parameters of the mackerel fillets. Overall, the FTR group, involving freezing and thawing in a refrigerator, appears to be the most favorable option for maintaining the quality of mackerel fillets, which could be practically implemented in the industry. HSI is a suitable and effective technique for determining the quality of mackerel fillets stored under different conditions.

The Effect of Sodium Bicarbonate Injection on the Physico-Chemical Quality of Post-Harvest Trout

The muscle hardness of fish is an important parameter associated with meat quality, and the post-mortem decrease in the pH of fish tissue pH affects its physical properties. We hypothesized that maintaining a high pH in fish tissue after death would prevent protein denaturation and consequent textural deterioration. This study aimed to determine the effectiveness of sodium bicarbonate (SBC) injections in preventing tissue softening caused by low pH after death in trout. We injected varying molar concentrations of SBC in rainbow trout (Oncorhynchus mykiss; 0 M, 0.5 M, 0.75 M, and 1 M) after harvest, and the product quality was assessed at 0, 24, 48, 72, and 96 h of ice storage. Quality was evaluated using proximate analyses for color, pH, water holding capacity (WHC), texture profile, and rigor index. The 0 M group had the lowest pH, and the 0.75 M group had the highest pH at all time points during storage. We observed improved tissue texture during storage in fish treated with 0.75 and 1 M SBC. The texture profile analysis showed higher hardness, frangibility, and stickiness in the tail than in the other regions. These varying results can be explained by significant differences between parts of the fish and sampling point selection. We also observed the highest pH and WHC values in the groups injected with 0.75 and 1 M SBC during storage.

Effective Preservation of Chilled Pork Using Photodynamic Antibacterial Film Based on Curcumin-β-Cyclodextrin Complex

A biodegradable photodynamic antibacterial film (PS-CF) was prepared using the casting method, with κ-Carrageenan (κ-Car) as the film-forming substrate and curcumin-β-cyclodextrin (Cur-β-CD) complex as photosensitizer. Chilled pork samples were coated with PS-CF and stored at 4 °C to investigate the effects of PS-CF combined with LED light irradiation (425 nm, 45 min) (PS+L+) on pork preservation during 10 days of storage. The total viable count (TVC) of bacteria, total volatile basic nitrogen value (TVB-N) and the pH of pork treated with PS+L+ were all lower than the control, and the water-holding capacity (WHC) was higher. Ten days later, the TVB-N value was 12.35 ± 0.57 mg/100 g and the TVC value was 5.78 ± 0.17 log CFU/g, which was within the acceptable range. Sensory evaluation determined that the color, odor, and overall acceptability of pork treated with PS+L+ were significantly better than the control. These findings suggest that PS+L+ treatment effectively extended the shelf life of chilled pork from ~4-5 to 10 days. Correlation analysis showed that the sensory quality of the chilled pork significantly correlated with total bacterial counts, TVB-N and thiobarbituric acid reactive substances (TBARS) (p < 0.05), suggesting that these biomarkers could be used as standard indicators for evaluating the freshness of chilled pork. These findings demonstrate the effectiveness of Cur-β-CD photodynamic antibacterial film for the preservation of chilled pork and provide a theoretical basis for the application of the film for the preservation of fresh food in general.

An Update on Effectiveness and Practicability of Plant Essential Oils in the Food Industry

Consumer awareness and demands for quality eco-friendly food products have made scientists determined to concentrate their attention on sustainable advancements in the utilization of bioactive compounds for increasing safety and food quality. Essential oils (EOs) are extracted from plants and exhibit antimicrobial (antibacterial and antifungal) activity; thus, they are used in food products to prolong the shelf-life of foods by limiting the growth or survival of microorganisms. In vitro studies have shown that EOs are effective against foodborne bacteria, such as Escherichia coli, Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus. The growing interest in essential oils and their constituents as alternatives to synthetic preservatives has been extensively exploited in recent years, along with techniques to facilitate the implementation of their application in the food industry. This paper’s aim is to evaluate the current knowledge on the applicability of EOs in food preservation, and how this method generally affects technological properties and consumers’ perceptions. Moreover, essential aspects concerning the limitation of the available alternatives are highlighted, followed by a presentation of the most promising trends to streamline the EOs’ usability. Incorporating EOs in packaging materials is the next step for green and sustainable foodstuff production and a biodegradable method for food preservation.

Recent advances on characterization of protein oxidation in aquatic products: A comprehensive review

In addition to microbial spoilage and lipid peroxidation, protein oxidation is increasingly recognized as a major cause for quality deterioration of muscle-based foods. Although protein oxidation in muscle-based foods has attracted tremendous interest in the past decade, specific oxidative pathways and underlying mechanisms of protein oxidation in aquatic products remain largely unexplored. The present review covers the aspects of the origin and site-specific nature of protein oxidation, progress on the characterization of protein oxidation, oxidized proteins in aquatic products, and impact of protein oxidation on protein functionalities. Compared to meat protein oxidation, aquatic proteins demonstrate a less extent of oxidation on aromatic amino acids and are more susceptible to be indirectly oxidized by lipid peroxidation products. Different from traditional measurement of protein carbonyls and thiols, proteomics-based strategy better characterizes the targeted oxidation sites within proteins. The future trends using more robust and accurate targeted proteomics, such as parallel reaction monitoring strategy, to characterize protein oxidation in aquatic products are also given.

Vacuum Impregnation Process Optimization for Tilapia with Biopreservatives at Ice Temperature

The vacuum impregnation (VI) process was used to pretreat tilapia fillets with biopreservatives at −2 °C. Response surface methodology (RSM) was utilised to optimize processing conditions, including vacuum pressure (p_v), vacuum maintenance time (t₁), and atmospheric pressure recovery time (t₂), which were determined to be 67.73 kPa, 23.66 min, and 8.87 min, respectively. The anticipated values for the aerobic plate count (APC), total volatile basic nitrogen (TVB-N), and comprehensive score (CS) were 5.17 lg CFU/g, 14.04 mg/100 g, and 0.98, respectively. Verification experiments were conducted, and the experimental results for APC and TVB-N deviated from the predicted values by 0.19% and 0.64%, respectively. After 30 days of storage following VI and atmosphere impregnation (AI) pretreatment, the water-holding capacity (WHC), APC, TVB-N, hardness, and whiteness were determined. On the 30th day, the results for VI pretreatment were 63.38%, 6.27 lg CFU/g, 17.41 mg/100 g, 3.11 N, and 47.73, respectively. Compared with AI pretreatment, WHC, hardness, and whiteness increased by 14.8%, 18.6%, and 6.3%, respectively, whereas APC and TVB-N decreased by 11.3% and 29.6%, respectively. This study demonstrates that when biopreservatives are applied during the pretreatment process, VI technology can be utilised to facilitate their penetration into the interior of tilapia, hence significantly enhancing the effect of ice-temperature preservation.

Mild processing of seafood-A review

Recent years have shown a tremendous increase in consumer demands for healthy, natural, high-quality convenience foods, especially within the fish and seafood sector. Traditional processing technologies such as drying or extensive heating can cause deterioration of nutrients and sensory quality uncompilable with these demands. This has led to development of many novel processing technologies, which include several mild technologies. The present review highlights the potential of mild thermal, and nonthermal physical, and chemical technologies, either used alone or in combination, to obtain safe seafood products with good shelf life and preference among consumers. Moreover, applications and limitations are discussed to provide a clear view of the potential for future development and applications. Some of the reviewed technologies, or combinations thereof, have shown great potential for non-seafood products, yet data are missing for fish and seafood in general. The present paper visualizes these knowledge gaps and the potential for new technology developments in the seafood sector. Among identified gaps, the combination of mild heating (e.g., sous vide or microwave) with more novel technologies such as pulsed electric field, pulsed light, soluble gas stabilization, cold plasma, or Ohmic heat must be highlighted. However, before industrial applications are available, more research is needed.

Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation

Over the recent decades,protein oxidation in muscle foods has gained increasing research interests as it is known that protein oxidation can affect eating quality and nutritional value of meat and aquatic products. Protein oxidation occurs during freezing/thawing and frozen storage of muscle foods, leading to irreversible physicochemical changes and impaired quality traits. Controlling oxidative damage to muscle foods during such technological processes requires a deeper understanding of the mechanisms of freezing-induced protein oxidation. This review focus on key physicochemical factors in freezing/thawing and frozen storage of muscle foods, such as formation of ice crystals, freeze concentrating and macromolecular crowding effect, instability of proteins at the ice-water interface, freezer burn, lipid oxidation, and so on. Possible relationships between these physicochemical factors and protein oxidation are thoroughly discussed. In addition, the occurrence of protein oxidation, the impact on eating quality and nutrition, and controlling methods are also briefly reviewed. This review will shed light on the complicated mechanism of protein oxidation in frozen muscle foods.

Sensory evaluation of fresh/frozen mackerel products: A review

Mackerel has received considerable attention in the global food market as one of the most important pelagic commercial fish species. The quality of mackerel is influenced by species, season, fishing area, nutritional status, catching method, handling, and storage. Due to the mackerel's perishability, its quality is mainly measured by sensory procedures. Although considerable effort has been made to explore quick and reliable quality analysis, developing a practical and scientific sensory evaluation of mackerel has been an active ongoing study area to meet the quality evaluation demand of the industry. Different sensory evaluation methods have been used to assess the mackerel fish quality, including Palatability and Spoilage test, Torry scheme, EU scheme, Quality Index Method, Catch damage index and Processed fish damage index, Affective test, Discriminative test, and Descriptive test. Each method has its strength and weakness. Despite mackerel sensory evaluation protocols having undergone partial harmonization, specific sample process needs to be carefully followed to minimize the change during sample preparation. This review summarizes the sensory evaluation methods in mackerel research, the factors affecting sensory evaluation, and then updates the latest advances in mackerel sensory evaluation and offers guidance for presenting its application in the mackerel chain. Also, each technique's advantages and limitations are discussed. In our opinion, the future trends for sensory evaluation of mackerel should be consumer-centric.

The Formation and Control of Ice Crystal and Its Impact on the Quality of Frozen Aquatic Products: A Review

Although freezing has been used to delay the deterioration of product quality and extend its shelf life, the formation of ice crystals inevitably destroys product quality. This comprehensive review describes detailed information on the effects of ice crystals on aquatic products during freezing storage. The affecting factors (including nucleation temperature, freezing point, freezing rate, and temperature fluctuation) on the size, number, distribution, and shape of ice crystals are also elaborated in detail. Meanwhile, the corresponding technologies to control ice crystals have been developed based on these affecting factors to control the formation of ice crystals by inhibiting or inducing ice crystallization. In addition, the effects of ice crystals on the water, texture, and protein of aquatic products are comprehensively discussed, and the paper tries to describe their underlying mechanisms. This review can provide an understanding of ice crystallization in the aquatic products during freezing and contribute more clues for maintaining frozen food quality.

The use of the so-called 'superchilling' technique for the transport of fresh fishery products

Superchilling entails lowering the fish temperature to between the initial freezing point of the fish and about 1-2°C lower. The temperature of superchilled fresh fishery products (SFFP) in boxes without ice was compared to that of products subject to the currently authorised practice in boxes with ice (CFFP) under the same conditions of on-land storage and/or transport. A heat transfer model was developed and made available as a tool to identify under which initial configurations of SFFP the fish temperature, at any time of storage/transport, is lower or equal to CFFP. A minimum degree of superchilling, corresponding to an ice fraction in the fish matrix of SFFP equal or higher than the proportion of ice added per mass of fish in CFFP, will ensure with 99-100% certainty (almost certain) that the fish temperature of SFFP and the consequent increase of relevant hazards will be lower or equal to that of CFFP. In practice, the degree of superchilling can be estimated using the fish temperature after superchilling and its initial freezing point, which are subject to uncertainties. The tool can be used as part of 'safety-by-design' approach, with the reliability of its outcome being dependent on the accuracy of the input data. An evaluation of methods capable of detecting whether a previously frozen fish is commercially presented as 'superchilled' was carried out based on, amongst others, their applicability for different fish species, ability to differentiate fresh fish from fish frozen at different temperatures, use as a stand-alone method, ease of use and classification performance. The methods that were considered 'fit for purpose' are Hydroxyacyl-coenzyme A dehydrogenase (HADH) test, α-glucosidase test, histology, ultraviolet-visible-near-infrared (UV-VIS/NIR) spectroscopy and hyperspectral imaging. These methods would benefit from standardisation, including the establishment of threshold values or classification algorithms to provide a practical routine test.

High-CO2 Modified Atmosphere Packaging with Superchilling (-1.3 °C) Inhibit Biochemical and Flavor Changes in Turbot (Scophthalmus maximus) during Storage

The effects of modified atmosphere packaging (MAP) in combination with superchilling (−1.3 °C) on the physicochemical properties, flavor retention, and organoleptic evaluation of turbot samples were investigated during 27 days storage. Results showed that high-CO₂ packaging (70% or 60% CO₂) combined with superchilling could reduce the productions of off-flavor compounds, including total volatile basic nitrogen (TVB-N) and ATP-related compounds. Twenty-four volatile organic compounds were determined by gas chromatography–mass spectrometry (GC/MS) during storage, including eight alcohols, 11 aldehydes, and five ketones. The relative content of off-odor volatiles, such as 1-octen-3-ol, 1-penten-3-ol, (E)-2-octenal, octanal, and 2,3-octanedione, was also reduced by high-CO₂ packaging during superchilling storage. Further, 60% CO₂/10% O₂/30% N₂ with superchilling (−1.3 °C) could retard the water migration on the basis of the water holding capacity, low field NMR, and MRI results, and maintain the quality of turbot according to organoleptic evaluation results during storage

Use of Spectroscopic Techniques for a Rapid and Non-Destructive Monitoring of Thermal Treatments and Storage Time of Sous-Vide Cooked Cod Fillets

In this work, the potential of spectroscopic techniques was studied to investigate heat-induced changes occurring during the application of thermal treatments on cod (Gadus morhua L.) fillets. Vacuum-packed samples were thermally treated in a water bath at 50, 60, 70 and 80 °C for 5 and 10 min, and further stored for one, four, and eight days at 4 ± 1 °C before analysis. Several traditional (including cooking loss, drip loss, texture, protein solubility, protein oxidation, and color) and spectroscopic (fluorescence and diffuse reflectance hyperspectral imaging) measurements were conducted on the same samples. The results showed a decrease in fluorescence intensity with increasing cooking temperature and storage time, while the impact of cooking time was only noticeable at low temperatures. Diffuse reflectance data exhibited a decrease in absorbance, possibly as a result of protein denaturation and increased scattering at higher cooking temperatures. Both fluorescence and diffuse reflectance data were highly correlated with color parameters, whereas moderate correlations were observed with most other traditional parameters. Support vector machine models performed better than partial least square ones for both classification of cod samples cooked at different temperatures and in prediction of the cooking temperature. The best classification result was obtained on fluorescence data, achieving an accuracy of 92.5%, while the prediction models resulted in a root mean square error of prediction of cooking temperature lower than 5 °C. Overall, the classification and prediction models showed good results, indicating that spectroscopic techniques, especially fluorescence hyperspectral imaging, have a high potential for monitoring thermal treatments in cod fillets.

Preservative Effects of Gelatin Active Coating Containing Eugenol and Higher CO2 Concentration Modified Atmosphere Packaging on Chinese Sea bass (Lateolabrax maculatus) during Superchilling (-0.9 °C) Storage

The purpose of this research was to explore the fresh keeping effect of modified atmosphere packaging (MAP) with different gas ratios combined with gelatin active coatings containing eugenol on Chinese sea bass stored at −0.9 °C for 36 days. The results showed that MAP3 (60% CO₂/10% O₂/30% N₂), together with gelatin active coatings containing eugenol, could prevent water loss, which maintained high field NMR, MRI, and organoleptic evaluation results. This hurdle technology could also effectively delay the bacterial reproduction, protein degradation, and alkaline accumulation, so it showed the lowest K value, total volatile basic nitrogen, free amino acids, total viable count, Pseudomonas spp., and H₂S-producing bacteria, which better maintain the quality of sea bass.

Preservative Effects of Gelatin Active Coating Enriched with Eugenol Emulsion on Chinese Seabass (Lateolabrax maculatus) during Superchilling (−0.9 °C) Storage

This research was to evaluate the effects of gelatin (G) active coating containing eugenol/β-cyclodextrin (βCD) emulsions combined with superchilling (−0.9 °C) on physicochemical, microbiological, and organoleptic properties of Chinese seabass samples during 30 days of storage. Results showed that seabass samples dipped in G-βCD coatings containing 0.15% or 0.3% eugenol combined with superchilling could significantly lower the total volatile basic nitrogen, K value, total viable count, H2S-producing bacteria, Pseudomonas spp. and Psychrophilic counts, and free fatty acids. Further, G-βCD coatings containing eugenol with superchilling (−0.9 °C) were more effective in retarding the water migration by low field NMR and MRI results, maintaining quality of seabass during storage according to organoleptic evaluation results.