Quality Changes and Discoloration of Basa (Pangasius bocourti) Fillet during Frozen Storage
Physicochemical changes of Basa fish (Pangasius bocourti) fillet during frozen storage at −20°C for 0–20 weeks were studied. The content of thiobarbituric acid reactive substances (TBARS) of fish samples suddenly increased when the samples were stored longer than 8 weeks (p<0.05). The increase in...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2018-01-01
|
| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2018/5159080 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|