Physicochemical changes of tilapia (Oreochromis niloticus) muscle during salting

Food Chemistry

Volumn 129, Issue 3, 2011, Pages 1201-1210

  Chaijan, Manat ^a  

^a WALAILAK UNIVERSITY   (Thailand)

Author keywords

Muscle; Physicochemical changes; Salting; Tilapia

Indexed keywords

DRY AND WET; FISH MUSCLES; METMYOGLOBIN; OREOCHROMIS NILOTICUS; PHYSICO-CHEMICAL CHANGES; PROTEIN CONTENTS; REDNESS INDEX; SALTING; TILAPIA; TIME POINTS; WET AND DRY;

LEACHING; OXIDATION;

MUSCLE;

FATTY ACID; METMYOGLOBIN; MYOGLOBIN; PEROXIDE; SODIUM CHLORIDE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL TISSUE; ARTICLE; BIOLEACHING; CHEMICAL COMPOSITION; COLOR; CONCENTRATION (PARAMETERS); DRY SALTING; LIPID HYDROLYSIS; LIPID OXIDATION; LIPOLYSIS; MOISTURE; MUSCLE; NONHUMAN; OXIDATION; PH; PHYSICOCHEMICAL MODEL; PHYSIOLOGICAL PROCESS; TILAPIA; WET SALTING;

OREOCHROMIS NILOTICUS; TILAPIA;

EID: 79960194058     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.05.110     Document Type: Article

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