Effects of high-voltage electrostatic fields on the quality of tilapia meat during refrigeration

Journal of Food Science

Volumn 76, Issue 6, 2011, Pages

  Hsieh, Chang Wei ^a   Lai, Cheng Hung ^a   Lee, Chia Hsin ^a   Ko, Wen Ching ^a  

^a DA YEH UNIVERSITY   (Taiwan)

Author keywords

Freshness keeping; High voltage electrostatic field (HVEF); K value; Tilapia meat

Indexed keywords

ADENOSINE TRIPHOSPHATE; NITROGEN;

ANIMAL; ARTICLE; BACTERIAL COUNT; CHEMISTRY; CICHLID; EYE; FOOD PRESERVATION; FREEZING; HUMAN; INSTRUMENTATION; METABOLISM; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; PH; PHYSICAL CHEMISTRY; PIGMENTATION; QUALITY CONTROL; SEA FOOD; SENSATION; SKELETAL MUSCLE; STATIC ELECTRICITY; TAIWAN; TIME;

ADENOSINE TRIPHOSPHATE; ANIMALS; CICHLIDS; COLONY COUNT, MICROBIAL; EYE; FOOD PRESERVATION; HUMANS; HYDROGEN-ION CONCENTRATION; MICROBIAL VIABILITY; MUSCLE, SKELETAL; NITROGEN; PHYSICOCHEMICAL PHENOMENA; PIGMENTATION; QUALITY CONTROL; REFRIGERATION; SEAFOOD; SENSATION; STATIC ELECTRICITY; TAIWAN; TIME FACTORS;

TILAPIA;

EID: 79961126640     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02218.x     Document Type: Article

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