Improving the Quality of Frozen Fillets of Semi-Dried Gourami Fish (Trichogaster pectoralis) by Using Sorbitol and Citric Acid

Semi-dried gourami fish (Trichogaster pectoralis) is popularly consumed domestically and exported as a frozen product. This study was conducted to prevent deterioration quality in frozen fish fillets during storage. This research aims to investigate the effects of sorbitol and citric acid at concent...

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Detalles Bibliográficos
Autores principales: Klinmalai, Phatthranit, Fong-in, Suwalee, Phongthai, Suphat, Klunklin, Warinporn
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8618321/
https://www.ncbi.nlm.nih.gov/pubmed/34829044
http://dx.doi.org/10.3390/foods10112763

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8618321/
https://www.ncbi.nlm.nih.gov/pubmed/34829044
http://dx.doi.org/10.3390/foods10112763

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