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EFFECT OF PH AND PREFREEZING TREATMENT ON THE TEXTURE OF YELLOWTAIL ROCKFISH (SEBASTES FLAVIDUS), AS MEASURED BY THE OTTAWA TEXTURE MEASURING SYSTEM.

Author(s) : KRAMER D. E., PETERS M. D.

Type of article: Article

Summary

THE STUDY IS CONCERNED WITH THE INFLUENCE OF TREATMENT PRIOR TO FREEZING (SAMPLES WERE FROZEN PRERIGOR, IN-RIGOR, POST-RIGOR AND AFTER 6 DAYS' CHILL STORAGE IN ICE OR REFRIGERATED SEA WATER) ON THE TEXTURE OF YELLOWTAIL ROCKFISH STORED FROZEN AS WHOLE GUTTED FISH OR AS FILLETS. THE EFFECT OF PH WAS ALSO STUDIED. TEXTURE WAS MEASURED USING THE OTTAWA TEXTURE MEASURING SYSTEM ON SAMPLES STORED FOR 6 MONTHS AT 245K (-28DEG C). A VERY GOOD NEGATIVE CORRELATION WAS FOUND BETWEEN PH LEVEL AND TOUGHNESS. FISH STORED IN REFRIGERATED SEA WATER PRIOR TO FREEZING WERE APPRECIABLY MORE TENDER. THERE WAS NO STATISTICAL DIFFERENCE IN TEXTURE VALUES BETWEEN WHOLE FISH AND FILLETS.

Details

  • Original title: EFFECT OF PH AND PREFREEZING TREATMENT ON THE TEXTURE OF YELLOWTAIL ROCKFISH (SEBASTES FLAVIDUS), AS MEASURED BY THE OTTAWA TEXTURE MEASURING SYSTEM.
  • Record ID : 1982-1269
  • Languages: English
  • Source: J. Food Technol. - vol. 16 - n. 5
  • Publication date: 1981/10
  • Document available for consultation in the library of the IIR headquarters only.

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