The effects of polyphenols on the fresh quality and the mechanism of partial freezing tilapia fillets.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11954
Abstract: BACKGROUND Fish is one of the most popular foods for consumers due to its abundant nutrition, tenderness, and delicious taste. With the increasing demand for tilapia fillets, practical preservation is widely used to maintain quality… read more here.
Keywords: quality; tilapia fillets; partial freezing; group ... See more keywords
The inhibition mechanism of the texture deterioration of tilapia fillets during partial freezing after treatment with polyphenols.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.127647
Abstract: The inhibition mechanism of the texture deterioration of tilapia fillets after treatment with polyphenols during partial freezing for 49 days was studied. Carnosic acid (CA), procyanidin (PA), quercetin (QE), and resveratrol (RSV) treatments had significantly higher… read more here.
Keywords: mechanism texture; tilapia fillets; partial freezing; texture ... See more keywords
Quality changes and deterioration mechanisms in three parts (belly, dorsal and tail muscle) of tilapia fillets during partial freezing storage.
Sign Up to like & getrecommendations! Published in 2022 at "Food chemistry"
DOI: 10.1016/j.foodchem.2022.132503
Abstract: The quality changes in tilapia belly muscle (BM), dorsal muscle (DM) and tail muscle (TM) were studied and the hypothesis of browning of the fillets was revealed during partial freezing. Compared with DM and TM… read more here.
Keywords: tail muscle; partial freezing; tilapia fillets; quality changes ... See more keywords