Carbon monoxide treatments to impart and retain muscle color in tilapia fillets

Journal of Food Science

Volumn 73, Issue 5, 2008, Pages

  Mantilla, D ^a   Kristinsson, H G ^a   Balaban, M O ^a   Otwell, W S ^a   Chapman, F A ^b   Raghavan, S ^a  

^a UNIVERSITY OF FLORIDA   (United States)

^b UNIVERSITY OF FLORIDA   (United States)

Author keywords

Carbon monoxide; Color; pH; Storage; Tilapia

Indexed keywords

CARBON MONOXIDE;

ANIMAL; ARTICLE; CADAVER; CHEMISTRY; DRUG EFFECT; FOOD HANDLING; FOOD PRESERVATION; HUMAN; METHODOLOGY; PH; PIGMENTATION; SEA FOOD; SKELETAL MUSCLE; STANDARD; TEMPERATURE; TILAPIA; TIME;

ANIMALS; CARBON MONOXIDE; FOOD HANDLING; FOOD PRESERVATION; HUMANS; HYDROGEN-ION CONCENTRATION; MUSCLE, SKELETAL; PIGMENTATION; POSTMORTEM CHANGES; SEAFOOD; TEMPERATURE; TILAPIA; TIME FACTORS;

TILAPIA;

EID: 44949177530     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00757.x     Document Type: Article

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