Insight into mechanism of quality changes in tilapia fillets during salting from physicochemical and microstructural perspectives

The effects and mechanisms of salting on quality properties of tilapia fillets were investigated in the present study. Salting under high NaCl concentrations (12 % and 15 %) resulted in low water content and decreased yields, due to the salting-out effects and low pH. Water in fillets increased in t...

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Detalles Bibliográficos
Autores principales: Jiang, Qingqing, Huang, Shiyu, Ma, Jianrong, Du, Yufan, Shi, Wenzheng, Wang, Mingfu, Wang, Xichang, Zhao, Yueliang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Article(s) from the Special Issue on Oxidation in Food by Lingjun Ma
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9944559/
https://www.ncbi.nlm.nih.gov/pubmed/36845512
http://dx.doi.org/10.1016/j.fochx.2023.100589

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9944559/
https://www.ncbi.nlm.nih.gov/pubmed/36845512
http://dx.doi.org/10.1016/j.fochx.2023.100589

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