Regulation of Muscle Quality of Tilapia by Embrittlement
This study systematically evaluated the effects of embrittling duration on the quality of tilapia muscle through sensory evaluation, physicochemical analysis, microstructural observation, and myofibrillar protein (MP) structure analysis. The results demonstrated that prolonged embrittling time signi...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-08-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024070129 |
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