Influence of postmortem treatment with nitric oxide on the muscle color and color stability of tilapia ( Oreochromis niloticus ) fillets

Author:

Wang Zi-ChaoORCID,Yan Yuzhen,Nisar Tanzeela,Sun Lijun,Su Ping,Chen De-Wei,Guo Yurong

Funder

Ministry of Agriculture of the People's Republic of China, Agriculture Research System (CARS-28)

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Cancer Research,Clinical Biochemistry,Physiology,Biochemistry

Reference50 articles.

1. Carbon monoxide as stunning/killing method on farmed Atlantic salmon (Salmosalar): effects on lipid and cholesterol oxidation;Secci;J. Sci. Food Agric.,2015

2. Carbon monoxide treatments to impart and retain muscle color in tilapia fillets;Mantilla;J. Food Sci.,2008

3. The effects of carbon monoxide on Atlantic salmon (Salmosalar L);Bjørlykke;Food Chem.,2011

4. Influence of carbon monoxide on the colour stability of defrosted yellowfin tuna (Thunnusalbacares) muscle stored under aerobic and anaerobic conditions;Neethling;J. Sci. Food Agric.,2015

5. Change in color and quality of tuna during treatment with carbon monoxide gas;Hsieh;J. Food Drug Anal.,1998

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