FATTY ACID PROFILE OF FROZEN FILLETS OF COBIA (Rachycentron canadum) STUNNED BY ELECTRONARCOSIS

The objective of this research was to evaluate the effect of desensitisation by electronarcosis on the changes to the fatty acid profile of cobia (Rachycentron canadum) fillets stored at low sub-zero temperature. For stunning, 50, 100 and 150 V were used for 120 s and then exsanguination was perform...

Полное описание

Библиографические подробности

Главные авторы:	Fúlvio Viegas Santos Teixeira MELO, Giuliana PARISI, José Fernando Bibiano MELO, Manoel Adriano CRUZ NETO, Anderson Miranda SOUZA, Elisabete Maria Macedo VIEGAS
Формат:	Artigo
Язык:	Inglês
Опубликовано:	Instituto de Pesca 2020-05-01
Серии:	Boletim do Instituto de Pesca
Предметы:	electric shock storage meat quality rachycentron canadum
Online-ссылка:	https://www.pesca.sp.gov.br/boletim/index.php/bip/article/view/1431/1436
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