Effect of Physical Osmosis Methods on Quality of Tilapia Fillets Processed by Heat Pump Drying

Effect of Physical Osmosis Methods on Quality of Tilapia Fillets Processed by Heat Pump Drying

In order to achieve the influence of different pretreatment methods on heat pump dried tilapia fillets, the effects of trehalose, ultrasound-assisted and freeze-thaw cycle assisted osmotic dehydration on the color, rehydration, texture and Ca2+-ATPase activity were investigated. Tilapia fillets (100...

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Bibliographic Details
Main Authors:	Li Min, Wu Yang-yang, Guan Zhi-qiang
Format:	Article
Language:	English
Published:	Institute of Animal Reproduction and Food Research 2017-06-01
Series:	Polish Journal of Food and Nutrition Sciences
Subjects:	trehalose ultrasound osmosis methods heat pump drying fish fillet quality parameters
Online Access:	http://www.degruyter.com/view/j/pjfns.2017.67.issue-2/pjfns-2016-0016/pjfns-2016-0016.xml?format=INT

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