Quality evaluation of tray-packed tilapia fillets stored at 0°C based on sensory, microbiological, biochemical and physical attributes

African Journal of Biotechnology

Volumn 9, Issue 5, 2010, Pages 692-701

  Liu, Shouchun ^a   Fan, Wen ^a   Zhong, Saiyi ^a   Ma, Changwei ^a   Li, Pinglan ^a   Zhou, Kang ^a   Peng, Zhaohui ^b   Zhu, Meijun ^c  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b Beijing Tianhai Industry Co Ltd   (China)

^c UNIVERSITY OF WYOMING   (United States)

Author keywords

Chilled storage; Quality; Shelf life; Spoilage; Tilapia fillet

Indexed keywords

BIOGENIC AMINE; CADAVERINE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ARTICLE; BACTERIAL COUNT; BACTERIAL GROWTH; CHEMICAL ANALYSIS; FOOD SPOILAGE; FOOD STORAGE; FOOD TEXTURE; HARDNESS; LIPID OXIDATION; MICROBIOLOGICAL EXAMINATION; MUSCLE; NITROGEN CONCENTRATION; NONHUMAN; NUCLEOTIDE METABOLISM; OREOCHROMIS NILOTICUS; PH; PHYSICAL CHEMISTRY; PHYSICAL PARAMETERS; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DEGRADATION; PSEUDOMONAS; QUALITY CONTROL; SENSORY EVALUATION; SHELF LIFE; STORAGE TEMPERATURE; STRAIN DIFFERENCE; THERMAL CONDUCTIVITY; TILAPIA; TRANSGENIC ORGANISM;

OREOCHROMIS NILOTICUS; PSEUDOMONAS; TILAPIA;

EID: 76649084266     PISSN: None     EISSN: 16845315     Source Type: Journal    
DOI: 10.5897/ajb09.1369     Document Type: Article

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