Effects of thermal and salt water soaking pre-treatment on the physicochemical and nutritional properties of sundried tilapia fish (Oreocromis niloticus) products

The effects of saltwater soaking (10–30 %, w/v) and thermal (60°C–90 °C) pre-treatment on the physicochemical and nutritional quality of sundried tilapia fish (Oreocromis niloticus) products were assessed. The wet reduction was 14.47 % in the sample treated with a 30 % salt solution at 90 °C, wherea...

Descripción completa

Detalles Bibliográficos
Autores principales: Basak, Puja, Ali, Md. Sadek, Isra, Lilatul, Rahman, Md. Habibur, Haq, Monjurul
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10638023/
https://www.ncbi.nlm.nih.gov/pubmed/37954258
http://dx.doi.org/10.1016/j.heliyon.2023.e21749

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10638023/
https://www.ncbi.nlm.nih.gov/pubmed/37954258
http://dx.doi.org/10.1016/j.heliyon.2023.e21749

Ejemplares similares