Cryoprotective effect of sorbitol on the muscle microstructure of yamú (Brycon amazonicus) during storage at 2 and -18 °C
Although freezing is generally used to preserve the sensory and nutritional quality of fish and their products, it cannot mitigate physicochemical changes of the fish meat during storage. This study aimed to determine the cryoprotective effect of sorbitol incorporated into the yamú muscle (Brycon am...
Kaydedildi:
| Yayımlandı: | Revista Facultad Nacional de Agronomía - Medellín |
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| Asıl Yazarlar: | , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Universidad Nacional de Colombia
2019
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| Konular: | |
| Online Erişim: | https://www.redalyc.org/articulo.oa?id=179958223013 https://www.redalyc.org/journal/1799/179958223013/ https://www.redalyc.org/journal/1799/179958223013/html/ https://www.redalyc.org/journal/1799/179958223013/179958223013.epub https://www.redalyc.org/journal/1799/179958223013/movil |
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