Microstructure and quality attributes of Saurida tumbil muscle during superchilled storage as affected by shell/ and non-shell freezing

Microstructure and quality attributes of Saurida tumbil muscle during superchilled storage as affected by shell/ and non-shell freezing

The aim of this study was to determine the influence of shell freezing and non-shell freezing methods on the location/distribution of ice crystals and quality properties (microbiological analysis and physiochemical properties (pH, total volatile bases nitrogen (TVB-N), thiobarbituric acid reactive s...

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Bibliographic Details
Main Authors: Dina Ghanavati, Ainaz Khodanazary, Seyyed Mehdi Hosseini, Annahita Rezaie
Format: Article
Language:English
Published: Taylor & Francis Group 2020-01-01
Series:International Journal of Food Properties
Subjects:
saurida tumbil
shell freezing
microstructure
shelf life
superchilling
Online Access:http://dx.doi.org/10.1080/10942912.2020.1716794

Internet

http://dx.doi.org/10.1080/10942912.2020.1716794

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