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Effects of abdominal emptying and immersion in salt in different concentrations on fatty acids profile and spoilage indices of fish Kotr (Sphyraena jello) during freezing
Many studies showed that the nutritional value and the fish spoilage changed during handle and processing. In this research, 20 pieces of the Kotr fish were purchased from Behbahan market. After washing the fish, some as whole fish were frozen (sample A) and some were descaled and emptied and withou...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7684590/ https://www.ncbi.nlm.nih.gov/pubmed/33282277 http://dx.doi.org/10.1002/fsn3.1926 |