Changes of Quality Characteristics before and after Embrittlement of Oreochromis niloticus×O. aureus

Changes of Quality Characteristics before and after Embrittlement of Oreochromis niloticus×O. aureus

Oreochromis niloticus×O. aureus was taken as the research object, and the difference of nutrient composition, thermodynamic property, microstructure, texture property and sensory quality between normal tilapia (NT) and crisp tilapia (CT) was analyzed to find out the effective development and utiliza...

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Bibliographic Details
Main Authors: Mei CHEN, Jingkai QIN, Ziyi YANG, Zhongyi QIN, Jie ZHOU, Jiequn JIANG, Xiaoling LIU
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-02-01
Series:Shipin gongye ke-ji
Subjects:
crisp tilapia
protein composition
thermal characteristic
microstructure
textural property
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020103
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