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What is Liquid Smoke Effects on Tilapia Fillet Quality about?

This study examined the effects of different combinations of liquid smoke concentration, soaking time, packaging type, and storage time on the yield and moisture content of tilapia (Oreochromis niloticus) fillets. Tilapia fillets were treated with various concentrations of liquid smoke (0-20%), soaked for different durations (5-15 minutes), packaged with no packaging, polyethylene, or polypropylene, and stored for various times (0-12 days). The results showed that combinations of soaking time, liquid smoke

Author

ketut2

Language

EN