Effects of different thawing methods on the quality of meagre fillets
نویسندگان
چکیده
Department of Fishing and Processing Technology, Faculty of Fisheries, University of Süleyman Demirel, Isparta, Turkey; 2 Departmento de Engenharia Alimentar, Instituto Superior de Engenharia, Universidade do Algarve and Centro de Ciências do Mar CCMar – CIMAR Laboratório Associado, Faro, Portugal; 3 CIMA Centro de Investigação Marinha e Ambiental and Departamento de Engenheria Alimentar, Instituto Superior de Enginharia, Universidade do Algarve,Portugal.
منابع مشابه
Effects of multiple freezing and refrigerator thawing cycles on the quality changes of sea bass (Dicentrarchus labrax)
The freezing-thawing effect on the meat quality of whole, gutted and fillets of sea bass (Dicentrarchus labrax) were investigated. It was aimed to investigate the changes in the meat quality of whole, gutted and fillets of sea bass in multiple frozen (-18±2ºC) and thawed cycles in refrigerated conditions (4±2°C). The meat quality assessment of the sea bass groups (whole, gutted and fillets) sub...
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