Effect of Frozen Storage on Quality Related Changes in Tilapia

Language: English

Published by LAP LAMBERT Academic Publishing Jan 2023, 2023

6205632373 / 9786205632376

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This item is printed on demand - Print on Demand Titel. Neuware -The principle objective of this book was to assess changes during frozen storage the moisture, ash and protein contents of tilapia steaks were found to decrease gradually except lipid content. All the quality indices increased gradually due to protein degradation and lipid oxidation. The electrophoretic pattern of SSP degradation showed that the myofibrillar protein was degrading slowly at initial level but it was prominent after 90th day onwards. From the histochemical studies it was found that muscle fiber bundles broken into smaller pieces and the muscle tissues lost their integration. The sensory data showed that the tilapia steaks were still in acceptable condition at the end of 150 days of frozen storage period. Texture analysis of muscles indicated that the muscle tissues lost their original textural characteristics due to breakdown of myofibrillar protein during frozen storage period. The bacterial count increased slowly during the frozen storage period, but no significant difference was found. However, further research is needed to minimize the loss of muscle and textural quality during frozen storage of tilapia fish.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 108 pp. Englisch.…

Seller Inventory # 9786205632376

Title
Effect of Frozen Storage on Quality Related Changes in Tilapia
Author
Subbaiah Kanasi
Publisher
LAP LAMBERT Academic Publishing Jan 2023
Publication year
2023
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
6205632373
ISBN 13
9786205632376
Item weight
179 grams
Dimensions
220x150x8 mm

buchversandmimpf2000

Emtmannsberg, BAYE, Germany

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