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The quality of chilled and frozen African catfish fillets was compared. The experiment was performed on20individuals of Clarias gariepinus aged < 1 year, with estimated body weight of 1 kg. A total of 40 right and left fillets were subjected to pre-treatment. Chilled right fillets (20) and...
he filleted the thing. We all had to help wrestle the dying fish down to the backyard picnic table for Dad to do his grisly deed. It was not pleasant. Mom wrapped the fillets up and tucked them into the freezer. Catfish just aren’t meant to be that big—not in this life, certain...
To illustrate the potential, the paper presents a case study of African catfish, Clarias gariepinus (Burchell 1822), using face-to-face consumer surveys incorporating samples of Clarias fillets in household meals. The MCA suggests that the Clarias product has attributes which are not uniquely ...
The current study was designed to assess the color and sensory evaluation of frozen fillets of Pangasius catfish and Nile tilapia imported to Poland, Germany, and Ukraine in order to evaluate the possible impact of negative media image of these fish fillets on the sensory expectations of the con...
来自 EBSCO 喜欢 0 阅读量: 6 摘要: Reports on the decline in farm-raised catfish processing in the U.S. during July 2001. Average price paid to producers; Net pounds of processed fish sold; Total freshwater imports of frozen, boneless, catfish fillets. 年份: 2001 ...
The 2011-2016 Outlook for Prepared, Frozen Forms of Catfish Excluding Fillets and Steaks in Japan.FrozenFoodJapanEBSCO_bspCountry Outlook Reports
Raw fresh and frozen-to-thawed samples were shown to be predictors for sensory characteristics of cooked samples. Sensory quality of catfish fillets was indicated by textural properties and flavors more than appearances and colors.PRACTICAL APPLICATIONSThis study provides Pangasius processors with sensory...
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Raw fresh and frozen-to-thawed samples were shown to be predictors for sensory characteristics of cooked samples. Sensory quality of catfish fillets was indicated by textural properties and flavors more than appearances and colors.UYEN T.X. PHAN...