Quality assessment of rainbow trout (Oncorhynchus mykiss) fillets during super chilling and chilled storage

In order to evaluate the effect of super chilling (−3 °C) and chilled (3 °C) storage on the quality of rainbow trout fillets, total volatile base nitrogen (TVB-N), drip loss, pH, electric conductivity (EC), total aerobic count (TAC), K and related values, adenosine triphosphate (ATP) and related com...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:J Food Sci Technol
Prif Awduron: Shen, Song, Jiang, Yan, Liu, Xiaochang, Luo, Yongkang, Gao, Liang
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Springer India 2014
Pynciau:
Original Article
Mynediad Ar-lein:https://ncbi.nlm.nih.gov/pmc/articles/PMC4519464/
https://ncbi.nlm.nih.gov/pubmed/26243943
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1539-8
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