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ijfs12308-sup-0001-FigureS1.docWord document107K

Figure S1. Changes in (a) moisture and (b) pH of sutchi catfish fillets during chilled storage.

ijfs12308-sup-0002-FigureS2.docWord document119K

Figure S2. Changes in (a) nonprotein nitrogen content (b) total volatile base nitrogen content sutchi catfish fillets during chilled storage.

ijfs12308-sup-0003-FigureS3.docWord document97K

Figure S3. Changes in (a) free fatty acid content (b) peroxide value (c) thiobarbituric acid value of sutchi catfish fillets during chilled storage.

ijfs12308-sup-0004-FigureS4.docWord document86K

Figure S4. Changes in (a) hardness (b) stiffness (c) chewiness value of sutchi catfish fillets during chilled storage.

ijfs12308-sup-0005-FigureS5.docWord document83K

Figure S5. Average overall sensory acceptability scores of sutchi catfish fillets during chilled storage.

ijfs12308-sup-0006-Tables.docxWord document21K

Table S1. Proximate Composition and quality parameters of fresh sutchi catfish fillets as affected by microwave heating.

Table S2. Fatty acid profile catfish fillets as affected by microwave treatment (as% of total fatty acids).

Table S3. Changes in the color parameters of sutchi catfish fillets during chilled storage.

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