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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2023
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| Materias: | |
| 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 |