The impact of dietary oil source and frozen storage on the physical, chemical and sensorial quality of fillets from market-size red hybrid tilapia, Oreochromis sp.

Food Chemistry

Volumn 113, Issue 4, 2009, Pages 1041-1048

  Ng, Wing Keong ^a   Bahurmiz, Osan Maroof ^a,b  

^a SCHOOL OF PHYSICS   (Malaysia)

^b HADHRAMOUT UNIVERSITY   (Yemen)

Author keywords

Fillet quality; Fish oil; Palm oil; Sensory evaluation; Tilapia

Indexed keywords

EDIBLE OIL; FATTY ACID; FISH OIL; PALM OIL; TRIOLEIN;

ARTICLE; DIETARY INTAKE; LIPID COMPOSITION; OREOCHROMIS; PROTEIN CONTENT; TILAPIA;

ELAEIS; OREOCHROMIS; TILAPIA;

EID: 55949092838     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.08.060     Document Type: Article

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