Changes in quality characteristics of yellowfin tuna (Thunnus albacares) during cold storage and their correlation with lipid deterioration
As a marine high-fat fish, yellowfin tuna is prone to quality deterioration during storage. In this study, dynamic changes in quality indicators and lipid profiles of yellowfin tuna fillets during cold storage at 4 °C, as well as their correlations, were investigated. Results showed a gradual deteri...
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| Principais autores: | , , , , , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Elsevier
2025-12-01
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| Serier: | Food Chemistry: X |
| Fag: | |
| Online adgang: | http://www.sciencedirect.com/science/article/pii/S2590157525010880 |
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