Impact of thawing techniques on the microstructure, microbiological analysis, and antioxidants activity of Lates niloticus and Mormyrus kannume fish fillets
Given the cruciality of the thawing process to fish and their products as well as its impact on fish quality, this study aims to assess how different thawing techniques affect bacteriological changes, microstructure, and antioxidant activity enzymes in frozen fish fillets. As revealed, microwave tha...
| Main Authors: | , , , , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | English |
| Publicado: |
Elsevier
2023-12-01
|
| Series: | Egyptian Journal of Aquatic Research |
| Subjects: | |
| Acceso en liña: | http://www.sciencedirect.com/science/article/pii/S1687428523000730 |