Quality changes and deterioration mechanisms in three parts (belly, dorsal and tail muscle) of tilapia fillets during partial freezing storage.
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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