Comparison of Stunning Methods on the Physicochemical Properties of Frozen Nile Tilapia (Oreochromis niloticus) Fillets-Reference-Cited by-同舟云学术

Comparison of Stunning Methods on the Physicochemical Properties of Frozen Nile Tilapia (Oreochromis niloticus) Fillets

Published:2016-05-31 Issue:3 Volume:26 Page:325-334
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Campagnoli de Oliveira Filho Paulo Roberto¹,do Amaral Sobral Paulo José²,Balieiro Julio César de Carvalho³,Viegas Elisabete Maria Macedo⁴

Affiliation:

1. Laboratório de Tecnologia do Pescado, Departamento de Pesca e Aquicultura, Universidade Federal Rural de Pernambuco (UFRPE), Rua Dom Manuel de Medeiros, Recife, PE, Brasil

2. Laboratório de Tecnologia de Alimentos, Departamento de Engenharia de Alimentos, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo (FZEA-USP), Pirassununga, SP, Brasil

3. Faculdade de Medicina Veterinária e Zootecnia, Universidade de São Paulo (FMVZ-USP), Pirassununga, SP, Brasil

4. Laboratório de Aquicultura, Departamento de Zootecnia, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo (FZEA-USP), Pirassununga, SP, Brasil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2016.1184205

Reference49 articles.

1. Comparison of two stunning/slaughtering methods on stress response and quality indicators of European sea bass (Dicentrarchus labrax)

2. Chemical Changes After Irradiation and Post-Irradiation Storage in Tilapia and Spanish Mackerel

3. Quality loss related to rancidity development during frozen storage of horse mackerel (Trachurus trachurus)