B. Karami

[ 1 ] - Effects of frozen storage on fatty acids profile, chemical quality indices and sensory properties of Red Tilapia (Oreochromis niloticus × Tilapia mosambicus) fillets

The aim of the investigation was to determine the changes in fatty acids profile and chemical quality indexes of Red Tilapia fillets during frozen storage at -18°C. The fish were filleted by hand. The prepared fillets were then placed to the polyamide pouches and stored at -18°C for 150 days. Fatty acid profile, sensory properties and chemical quality indices were determined for a five month pe...