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School of Agriculture, Fisheries and Human Sciences, University of Arkansas at Pine Bluff, 1200 University Drive, Pine Bluff, Arkansas, USA, Evaluation of Two Levels of Plum Concentrates as an Alternative to Polyphosphates in Post-Harvest Preservation of Ictalurus punctatus X I. furcatus Catfish Fillets
Marinades made of water, salt, and phosphates have been applied to fish fillets to bind water, to prevent lipid oxidation, extend shelf-life, and to control freezer burn (frozen fillets). Recently plum products have been employed as marinades in poultry, beef, and pork products: pectin acids contribute to moisture retention, malic acids enhance fla... Read More»
Research Article: J Fisheries Livest Prod 2014,2:116
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