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Rheological properties of washed and unwashed tilapia (Oreochromis mossambicus) fish meat: effect of sucrose and sorbitol
In the present study, the dynamic viscoelastic behavior (DVB) and flow behavior of fresh tilapia (Oreochromis mossambicus) meat containing cryoprotectants were evaluated with and without water washing. The DVB profile of washed meat with 4% sucrose and sorbitol indicated the maximum structure buildu...
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| Vydáno v: | Food Sci Biotechnol |
|---|---|
| Hlavní autoři: | , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
The Korean Society of Food Science and Technology
2017
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049798/ https://ncbi.nlm.nih.gov/pubmed/30263650 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0162-7 |
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