Quality evaluation based on fractal dimension and biochemical changes for hairtail (Trichiurus Haumela) samples subjected to multiple freeze–thaw cycles
Hairtail fish samples were frozen at −3℃, −18℃, −40℃, and −80℃, respectively, followed by different numbers of freeze–thaw cycle treatment. In order to evaluate quality changes associated with microstructure and biochemical changes of hairtail samples, fractal dimension was applied to observe porous...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2018-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2018.1517780 |