Insight into mechanism of quality changes in tilapia fillets during salting from physicochemical and microstructural perspectives

Insight into mechanism of quality changes in tilapia fillets during salting from physicochemical and microstructural perspectives

The effects and mechanisms of salting on quality properties of tilapia fillets were investigated in the present study. Salting under high NaCl concentrations (12 % and 15 %) resulted in low water content and decreased yields, due to the salting-out effects and low pH. Water in fillets increased in t...

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Bibliographic Details
Main Authors: Qingqing Jiang, Shiyu Huang, Jianrong Ma, Yufan Du, Wenzheng Shi, Mingfu Wang, Xichang Wang, Yueliang Zhao
Format: Article
Language:English
Published: Elsevier 2023-03-01
Series:Food Chemistry: X
Subjects:
Microstructure
Physicochemical properties
Mass transfer
Fish fillets
Salting
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523000317

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