Improvement of Microbial Quality, Physicochemical Properties, Fatty Acids Profile, and Shelf Life of Basa (Pangasius bocourti) Fillets during Chilling Storage Using Pepsin, Rosemary Oil, and Citric Acid

Meat discoloration, lipid oxidation, and undesirable texture are inevitable phenomena in basa fish fillets during storage, which in turn limits their exportation as well as decreases consumer acceptability. In addition, increasing consumers’ requirements for high-quality, minimally processed, and re...

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Detalles Bibliográficos
Autores principales: Abd El-Fatah, Raghda A., Rozan, Mahmoud A., Ziena, Hamid M., Imre, Kálmán, Morar, Adriana, Herman, Viorel, Abdel-Naeem, Heba H.S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670765/
https://www.ncbi.nlm.nih.gov/pubmed/38002227
http://dx.doi.org/10.3390/foods12224170

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10670765/
https://www.ncbi.nlm.nih.gov/pubmed/38002227
http://dx.doi.org/10.3390/foods12224170

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