alexa Evaluation of Two Levels of Plum Concentrates as an Alternative to Polyphosphates in Post-Harvest Preservation of Ictalurus punctatus X I. furcatus Catfish Fillets

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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 flavor, sorbitol is a humectant, and phenolic compounds contribute to the antioxidant properties which slow lipid oxidation and improve human health.

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