Analysis of drip loss and thermal destruction rate of tuna fillets during the low-temperature preservation period
This study aims to analyze the effect of temperature and storage time on drip loss, organoleptic value, histamine levels, microbial counts, and thermal destruction rates in tuna fillets during preservation. The tuna used in this study consisted of akami, chutoro, and otoro sections. Akami is the lea...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224002580 |
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