Carbon Monoxide Treatments to Impart and Retain Muscle Color in Tilapia Fillets
According to a report published on the Journal of Food Science by D. Mantilla, H.G. Kristinsson, M.O. Balaban, W.S. Otwell, F.A. Chapman, and S. Raghavan, Carbon monoxide (CO) has been used for improving the color of muscle foods. In the current study, authors compared the postmortem treatment of tilapia fillets with 100% CO and...
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