1. Prince of Songkla University, Faculty of Agro-Industry, International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Hat Yai, Songkhla 90110, Thailand.
2. China Agricultural University, College of Food Science and Nutritional Engineering, Beijing Laboratory for Food Quality and Safety, Beijing, China.
3. Zhejiang Ocean University, College of Food Science and Pharmacy, Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, Zhoushan 316022, China.
4. Central Fisheries Research Institute, Trabzon, Turkiye.