Share

EFFECT OF MIXING AND MOISTURE MODIFICATION ON TOUGHENING AND DIMETHYLAMINE FORMATION IN ALASKA POLLOCK MINCE DURING FROZEN STORAGE AT 263 K (-10 DEG C).

Author(s) : BOER G., FENNEMA O.

Type of article: Article

Summary

ALASKA POLLOCK MINCES HAVING REDUCED, NORMAL AND ELEVATED LEVELS OF MOISTURE WERE STORED AT 263 K FOR 2 AND 4 WEEKS TO DETERMINE HOW TOUGHENING WAS INFLUENCED BY DIFFERENT AMOUNTS OF ICE IN THE FROZEN TISSUE. MINCES CONTAINING REDUCED OR ELEVATED AMOUNTS OF ICE EXHIBITED GREATER TOUGHENING THAN THAT OBSERVED IN CONTROL MINCES. ALSO, SOME MINCES RECEIVED AN EXTRA MIXING STEP PRIOR TO FREEZING AND THIS RESULTED IN LESS TOUGHENING DURING STORAGE, PERHAPS DUE TO OXYGEN INCORPORATED AND PARTIAL INHIBITION OF THE ENZYME SYSTEM THAT CONVERTS TRIMETHYLAMINE OXIDE TO DIMETHYLAMINE AND FORMALDEHYDE. HOWEVER, AMONG MOISTURE-MODIFIED MINCES THAT RECEIVED THE SAME MIXING TREATMENT, DEVELOPMENT OF TOUGHENING DID NOT RELATE IN ANY CONSISTENT MANNER WITH THE DEVELOPMENT OF DIMETHYLAMINE.

Details

  • Original title: EFFECT OF MIXING AND MOISTURE MODIFICATION ON TOUGHENING AND DIMETHYLAMINE FORMATION IN ALASKA POLLOCK MINCE DURING FROZEN STORAGE AT 263 K (-10 DEG C).
  • Record ID : 1990-2435
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 54 - n. 6
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (4)
See the source

Indexing