Impact of thawing techniques on the microstructure, microbiological analysis, and antioxidants activity of Lates niloticus and Mormyrus kannume fish fillets
Nady Khairy Elbarbary , Neveen M. Abdelmotilib , Reda A. Gomaa , Fagelnour Elnoamany , Ahmed Fotouh , Enas A. Noseer , Rania Samir Zaki
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引用次数: 0
Abstract
Given the cruciality of the thawing process to fish and their products as well as its impact on fish quality, this study aims to assess how different thawing techniques affect bacteriological changes, microstructure, and antioxidant activity enzymes in frozen fish fillets. As revealed, microwave thawing (MT) is a quick method, showing low microbial count and the least activity of antioxidant enzymes, while flowing water thawing (WT) preserves the fish microstructure.
期刊介绍：
The Egyptian Journal of Aquatic Research is published by the National Institute of Oceanography & Fisheries. The Journal isdevoted to the publication of original papers and reviews in all branches of aquatic sciences (Oceanography, Limnology, Fisheries,Aquaculture and environmental sciences)
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