Quality Improvement and Shelf-Life Extension of Iced Nile Tilapia Fillets Using Natural Garlic Extract
Edgar Iván Jiménez-Ruíz,
Víctor Manuel Ocaño-Higuera,
Santiago Valdez-Hurtado
et al.
Abstract:Fish represent one of the most perishable food groups. Therefore, it is important to find viable alternatives that contribute to the preservation of quality and increase the shelf life of fishery products, and one alternative is to use natural extracts with antimicrobial activity. The objective of this study was to determine the effect of a natural extract prepared with garlic (NGE) on the quality and shelf life of tilapia fillets stored on ice for 18 days. For this purpose, NGE was prepared by homogenizing pe… Show more
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