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COLD SHOCK IN FISH: ITS CHARACTERISTICS IN BIGHEAD.

Author(s) : PARRY R. W. H., ALCASID M. V., PANGGAT E. B.

Type of article: Article

Summary

A STRONG COLD SHOCK EFFECT WAS DEMONSTRATED IN BIGHEAD, AND THIS WAS CONTRASTED WITH THE ABSENCE OF ANY SUCH EFFECT IN RAINBOW TROUT. BIGHEAD EXHIBITED ONLY WEAK RIGOR, WHICH COULD BE DISTINGUISHED FROMTHE PROFOUND STIFFENING THAT FOLLOWED ICING. THE DEGREE OF COLD SHOCK WAS SIMILAR WHEN FISH WERE CHILLED TO 273, 275, 278 AND 284 K (0, 2, 5 AND 11 DEG C), BUT THE EFFECT WAS NOT OBSERVED AT 288 OR 303 K (15 OR 30 DEG C) BIGHEAD THAT WERE ALLOWED TO REMAIN AT AMBIENT TEMPERATURE BEFORE ICING EXHIBITED LESS PRONOUNCED STIFFENING WHEN ICED ; THE LONGER THESE PERIODS AT AMBIENT TEMPERATURE, THE LESS RIGID THE FISH BECAME WHEN ICED. FISH ALLOWED TO ENTER RIGOR SHOWED NO INCREASE IN STIFFNESS WHEN SUBSEQUENTLY ICED.

Details

  • Original title: COLD SHOCK IN FISH: ITS CHARACTERISTICS IN BIGHEAD.
  • Record ID : 1988-1509
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 22 - n. 6
  • Publication date: 1987/12
  • Document available for consultation in the library of the IIR headquarters only.

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