解冻技术对尼罗河鲈鱼和卡努美鱼鱼片微观结构、微生物分析和抗氧化剂活性的影响

IF 2.2 Q1 MARINE & FRESHWATER BIOLOGY

Egyptian Journal of Aquatic Research Pub Date : 2023-12-01 DOI:10.1016/j.ejar.2023.10.004

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

摘要

鉴于解冻过程对鱼类及其产品的重要性以及对鱼类质量的影响，本研究旨在评估不同解冻技术如何影响冷冻鱼片的细菌变化、微观结构和抗氧化酶活性。结果表明，微波解冻（MT）是一种快速解冻方法，微生物数量少，抗氧化酶活性最低，而流水解冻（WT）则能保持鱼的微观结构。

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Impact of thawing techniques on the microstructure, microbiological analysis, and antioxidants activity of Lates niloticus and Mormyrus kannume fish fillets

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.

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来源期刊

Egyptian Journal of Aquatic Research MARINE & FRESHWATER BIOLOGY-

CiteScore

6.80

自引率

5.70%

发文量

审稿时长

39 days

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)