Quality improvement of tilapia fillets by light salting during repeated freezing-thawing: Contribution of structural rearrangement and molecular interactions
Qingqing Jiang, Shiyu Huang, Yunfan Du, Jianbo Xiao, Mingfu Wang, Xichang Wang, Wenzheng Shi, Yueliang Zhao
Topics & Concepts
SaltingMyofibrilTilapiaChemistryFood scienceSofteningTexture (cosmology)Fish <Actinopterygii>FisheryMaterials scienceBiochemistryBiologyComposite materialImage (mathematics)Computer scienceArtificial intelligenceMeat and Animal Product QualityBiochemical effects in animalsMuscle metabolism and nutrition