Improvement of Microbial Quality, Physicochemical Properties, Fatty Acids Profile, and Shelf Life of Basa (Pangasius bocourti) Fillets during Chilling Storage Using Pepsin, Rosemary Oil, and Citric Acid

Foods · 2023 · PMC10670765

Europe PMC

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an increasing trendno p-value reported

[ 10 ] recorded an increasing trend in cooking loss % as the concentration of citric acid increased in frozen fish fillets. 3.4.

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a decreasing trendno p-value reported

[ 33 ] observed a decreasing trend of whiteness as the concentration of pepsin increased in the surimi and attributed that to the brownish color of used tuna stomach pepsin.

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