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

Jiang, Qingqing; Huang, Shiyu; Ma, Jianrong; Du, Yufan; Shi, Wenzheng; Wang, Mingfu; Wang, Xichang; Zhao, Yueliang.

Afiliação

Jiang Q; College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China.
Huang S; Hunan Xiweijia Biotechnology Co. Ltd, Yueyang 414000, China.
Ma J; College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China.
Du Y; College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China.
Shi W; College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China.
Wang M; College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China.
Wang X; Institute for Advanced Study, Shenzhen University, Shenzhen 518000, China.
Zhao Y; College of Food Science and Technology, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China.

Food Chem X ; 17: 100589, 2023 Mar 30.

Article em En | MEDLINE | ID: mdl-36845512