Rheological properties of washed and unwashed tilapia () fish meat: effect of sucrose and sorbitol.

In the present study, the dynamic viscoelastic behavior (DVB) and flow behavior of fresh tilapia () meat containing cryoprotectants were evaluated with and without water washing. The DVB profile of washed meat with 4% sucrose and sorbitol indicated the maximum structure buildup reaction up to 56.8 °C; thereafter, hydrophobic interactions leading to decreased gelation were suppressed.