Konu "Quality Changes" için listeleme
Toplam kayıt 2, listelenen: 1-2
-
Effects of multiple freezing (-18 +/- 2 degrees C) and microwave thawing cycles on the quality changes of sea bass (Dicentrarchus labrax)
(Springer India, 2015)Sensory, chemical [ pH, total volatile basic nitrogen (TVB-N), trimethylamine (TMA-N), thiobarbituric acid (TBA)] and composition (crude protein and crude lipid) analyses were carried out on whole, gutted and fillets of ... -
Effects of scale and skin on chemical and sensory quality of marinated sea bass filets (Dicentrarchus labrax, L. 1758) in sunflower oil during storage at 4 degrees C
(United Arab Emirates Univ, 2013)In this study, the effects of descaling and skin removal on chemical changes and sensory attributes of marinated sea bass filets (Dicentrarchus labrax) in sunflower oil stored at 4 degrees C were investigated. In terms of ...