Fig. 1: Content analysis of tilapia skin and soup in the boiling process. | npj Science of Food

Fig. 1: Content analysis of tilapia skin and soup in the boiling process.

From: Sensory and metabolite migration from tilapia skin to soup during the boiling process: fast and then slow

Fig. 1: Content analysis of tilapia skin and soup in the boiling process.The alternative text for this image may have been generated using AI.

A Digital images of tilapia skin in 30 mL weighing bottle with a height of 3 cm and an inner diameter of 5 cm (the bottom image) and tilapia skin soup in 30 mL glass vial with a height of 7 cm and an inner diameter of 2.5 cm (the upper image). B Mass loss ratios of tilapia skin and tilapia skin soup. C Moisture content of tilapia skin. D Soluble solid content in tilapia skin soup. E Crude protein content. F Ash content in tilapia skin and soup. The error bars represent standard deviation (n = 3).

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