Astaxanthin improves the shelf-life of tilapia fillets stored under refrigeration.
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DOI: 10.1002/jsfa.11780
Abstract: BACKGROUND Astaxanthin, classified as a xanthophyll, has antioxidant properties about 500 times greater than α-tocopherols and 10 times greater than β-carotenes. Based on the antioxidant activity of this carotenoid, this study aimed to evaluate the… read more here.
Keywords: stored refrigeration; life tilapia; fillets stored; tilapia fillets ... See more keywords
The effects of polyphenols on the fresh quality and the mechanism of partial freezing tilapia fillets.
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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.
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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.
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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
Analysis of the water state and microfractal dimension of tilapia fillets during freezing and thawing.
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DOI: 10.1111/1750-3841.16466
Abstract: To study the effects of freezing and thawing times and freezing temperatures on the water state and microstructure of tilapia fillets, experiments on tilapia fillets were carried out at -4 and -18°C with one to… read more here.
Keywords: tilapia fillets; water; freezing thawing; water state ... See more keywords
Effects of High-Voltage Atmospheric Cold Plasma Treatment on Microbiological and Quality Characters of Tilapia Fillets
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DOI: 10.3390/foods11162398
Abstract: Cold plasma (CP) has become an alternative to conventional thermal processing of food products. In this study, the effect of cold plasma treatment time on the inactivation and quality of tilapia fillets was investigated. The… read more here.
Keywords: plasma treatment; tilapia fillets; value; cold plasma ... See more keywords