Add to ORKGThe objective of the present study was to evaluate the stability (-18 degrees C) of minced African catfish (MF) for 180 days. Microbiological aspects, lipid oxidation, and total volatile nitrogenous bases (TVB-N) of the MF were determined with and without washing. Washing of the MF caused an increase in moisture content, decrease in proteins, and leaching of the compounds responsible for lipid oxidation. The TVB-N remained stable during the storage period. The microbiological parameters of the MF remained within the legal limits. Thus, a 180-days storage period does not affect the quality of MF and could be a good alternative for the exploitation of this species in Brazil
Lipid damage indices of whole freshwater catfish (Mystus nemurus) stored at ambient (28±2°C), chille...
Shredded catfish is a processed dried food, usually used as a side dish and stored for a long time. ...
This study was carried out to monitor sensory, chemical and microbiological changes of fish pastrami...
The objective of the present study was to evaluate the stability (-18 degrees C) of minced African c...
The quality of frozen catfish fillets was monitored over a period of 11 months at -20 °C, in two typ...
A carne mecanicamente separada (CMS) de pescado é um produto obtido a partir de uma única espécie, o...
The effect of washing minced catfish in water, sodium chloride solution (1%) and ascorbic acid solut...
Aims: The shelf-life of refrigerated catfish fillets was determined at 2°C, to simulate retail condi...
The effects of refrigeration at 4 °C during 9 days on the quality and stability of catfish oil were ...
Foi estudada a estabilidade química e microbiológica de "minced fish" produzidos, em condições indus...
Changes in the quality of hot smoked catfish were determined just after smoking and during refrigera...
The effects of refrigeration at 4 °C during 9 days on the quality and stability of catfish oil were ...
African catfish (Clarias gariepinus) many cultivated by the farmers, however if not treated quickly<...
The study assessed different processing methods (freezing, smoking, oven drying and boiling) on fill...
Changes in the fatty acid composition of the fresh water catfish (Mystus nemurus) stored in 10°C and...
Lipid damage indices of whole freshwater catfish (Mystus nemurus) stored at ambient (28±2°C), chille...
Shredded catfish is a processed dried food, usually used as a side dish and stored for a long time. ...
This study was carried out to monitor sensory, chemical and microbiological changes of fish pastrami...
The objective of the present study was to evaluate the stability (-18 degrees C) of minced African c...
The quality of frozen catfish fillets was monitored over a period of 11 months at -20 °C, in two typ...
A carne mecanicamente separada (CMS) de pescado é um produto obtido a partir de uma única espécie, o...
The effect of washing minced catfish in water, sodium chloride solution (1%) and ascorbic acid solut...
Aims: The shelf-life of refrigerated catfish fillets was determined at 2°C, to simulate retail condi...
The effects of refrigeration at 4 °C during 9 days on the quality and stability of catfish oil were ...
Foi estudada a estabilidade química e microbiológica de "minced fish" produzidos, em condições indus...
Changes in the quality of hot smoked catfish were determined just after smoking and during refrigera...
The effects of refrigeration at 4 °C during 9 days on the quality and stability of catfish oil were ...
African catfish (Clarias gariepinus) many cultivated by the farmers, however if not treated quickly<...
The study assessed different processing methods (freezing, smoking, oven drying and boiling) on fill...
Changes in the fatty acid composition of the fresh water catfish (Mystus nemurus) stored in 10°C and...
Lipid damage indices of whole freshwater catfish (Mystus nemurus) stored at ambient (28±2°C), chille...
Shredded catfish is a processed dried food, usually used as a side dish and stored for a long time. ...
This study was carried out to monitor sensory, chemical and microbiological changes of fish pastrami...