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Tilapia fillet
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This research is aimed to investigate the physiochemical properties of Tabtim fish fillets [pH, moisture content, water holding capacity (WHC) and texture profile analysis] during storage at 0, 5, and 10ºC for up to 18 days. Near infrared spectroscopy (NIR) was used as a nondestructive measurement and kinetics was also applied for determining the quality changes.
7p
mudbound
10-12-2021
11
1
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Quality of Vacuum packed tilapia (Oreochromis mossambicus) fillet was assessed by biochemical, microbiological and sensory parameters during storage at refrigerated temperature (3 ± 1o c). The tilapia fillet was air packed and vacuum packed in nylon laminated polyethylene pouches was treated with sodium acetate at level of 1.5% concentration.
10p
nguaconbaynhay7
15-08-2020
14
1
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Preservative efect of melanin-free extract of Sepia esculenta ink (MFESI) on Sparus latus fillet has been verified in our previous work. This study aims to further approach the mechanism of MFESI for extending the shelf life of fish fillet during cold storage.
7p
vijiraiya2711
27-05-2020
15
0
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