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Comparison of the freeze-thaw characteristics of Antarctic cod (Dissostichus mawsoni) and black cod (Paranotothenia augustata). Possible effects of antifreeze glycoproteins.

Author(s) : PAYNE S. R., WILSON P. W.

Type of article: Article

Summary

Only the flesh of Antarctic cod contains antifreeze glycoproteins. After freezing and thawing, the exudation losses reach 8.5% for black cod, compared with 3.5% for Antarctic cod. After three weeks of refrigerated storage, the flesh of the Antarctic cod is firmer. The antifreeze proteins reduce the alteration of the fish by inhibiting recrystallization during refrigerated storage.

Details

  • Original title: Comparison of the freeze-thaw characteristics of Antarctic cod (Dissostichus mawsoni) and black cod (Paranotothenia augustata). Possible effects of antifreeze glycoproteins.
  • Record ID : 1995-3670
  • Languages: English
  • Source: J. Muscle Foods - vol. 5 - n. 3
  • Publication date: 1994

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