Fig. 2.
Changes in texture properties of tilapia fillets during salting. (A) Hardness; (B) Springiness; (C) Cohesiveness; (D) Resilience. The symbols of 3%, 6%, 9%,12%, and 15% indicate NaCl concentration for salting.
Official websites use .gov
A
.gov website belongs to an official
government organization in the United States.
Secure .gov websites use HTTPS
A lock (
) or https:// means you've safely
connected to the .gov website. Share sensitive
information only on official, secure websites.