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Journal of Aquatic Food Product Technology Volume 26, 2017 - Issue 3
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Articles

Comparison of Stunning Methods on the Physicochemical Properties of Frozen Nile Tilapia (Oreochromis niloticus) Fillets

Paulo Roberto Campagnoli de Oliveira FilhoLaboratório de Tecnologia do Pescado, Departamento de Pesca e Aquicultura, Universidade Federal Rural de Pernambuco (UFRPE), Rua Dom Manuel de Medeiros, Recife, PE, BrasilView further author information
,
Paulo José do Amaral SobralLaboratório de Tecnologia de Alimentos, Departamento de Engenharia de Alimentos, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo (FZEA-USP), Pirassununga, SP, BrasilView further author information
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Julio César de Carvalho BalieiroFaculdade de Medicina Veterinária e Zootecnia, Universidade de São Paulo (FMVZ-USP), Pirassununga, SP, BrasilView further author information
&
Elisabete Maria Macedo ViegasLaboratório de Aquicultura, Departamento de Zootecnia, Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo (FZEA-USP), Pirassununga, SP, BrasilCorrespondence[email protected]
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Pages 325-334 | Published online: 03 Mar 2017

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Chaiana Schaffer Schroder, Arlene Sobrinho Ventura, Sheila Nogueira de Oliveira & Lilian Dena dos Santos. (2022) Potential of Natural Anesthetic Ocimum basilicum Essential Oil and Eugenol in the Preslaughter Transport of Nile Tilapia Oreochromis niloticus and its Effect on Fillet Quality. Journal of Aquatic Food Product Technology 31:5, pages 399-409.
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Articles from other publishers (2)

Abdel-Fattah M. El-Sayed. 2020. Tilapia Culture. Tilapia Culture 245 260 .
Anna Concollato, Antonella Dalle Zotte, Sheyla C Vargas, Marco Cullere, Giulia Secci & Giuliana Parisi. (2019) Effects of three different stunning/slaughtering methods on physical, chemical, and sensory changes in rainbow trout ( Oncorhynchus mykiss ) . Journal of the Science of Food and Agriculture 99:2, pages 613-619.
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