Shelf Life and Quality Study of Minced Tilapia with Nori and Hijiki Seaweeds as Natural Additives

The extraction of mechanically separated meat has emerged as an attractive process. However, it increases the incorporation of oxygen and, consequently, of flavors due to rancidity. Thus, preservatives must be added. The objective of this study was to evaluate the shelf life of minced tilapia to rep...

Descripción completa

Detalles Bibliográficos
Autores principales: Ribeiro, Ingridy Simone, Shirahigue, Ligianne Din, Ferraz de Arruda Sucasas, Lia, Anbe, Lika, da Cruz, Pedro Gomes, Gallo, Cláudio Rosa, Carpes, Solange Teresinha, Marques, Marcos José, Oetterer, Marília
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4251358/
https://www.ncbi.nlm.nih.gov/pubmed/25478593
http://dx.doi.org/10.1155/2014/485287

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4251358/
https://www.ncbi.nlm.nih.gov/pubmed/25478593
http://dx.doi.org/10.1155/2014/485287

Ejemplares similares