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EFFECT OF WASHING ON THE TEXTURE AND MICROSTRUCTURE OF FROZEN FISH MINCE.

Author(s) : YOON K. S., LEE C. M., HUFNAGEL L. A.

Type of article: Article

Summary

TEXTURAL HARDENING OF FISH MINCE DURING STORAGE WAS INVESTIGATED BY EXAMINING TEXTURE AND STRUCTURE OF UNWASHED AND WASHED FISH MINCE. WASHING REDUCED TMAO AND INCREASED WATER-BINDING ABILITY, BUT DID NOT PREVENT DEVELOPMENT OF HARD, RUBBERY TEXTURE IN FISH MINCE DURING FROZEN STO TRANSMISSION ELECTRON MICROSCOPY SHOWED MORE SHRINKAGE OF MYOFIBRILLAR UNITS (SARCOMERES) OCCURRED IN WASHED THAN UNWASHED MINCE. REMOVAL OF WATER-SOLUBLE SARCOPLASMICPROTEINS FACILITATED FREEZE-INDUCED CONTRACTION OF MYOFIBRILS. THIS SUGGESTED THAT WATER SOLUBLE PROTEINS RETARD SARCOMERES SHRINKAGE RESULTING FROM FREEZE-INDUCED CONTRACTION/PROTEIN CROSS-LINKING.

Details

  • Original title: EFFECT OF WASHING ON THE TEXTURE AND MICROSTRUCTURE OF FROZEN FISH MINCE.
  • Record ID : 1992-0258
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 56 - n. 2
  • Publication date: 1991
  • Document available for consultation in the library of the IIR headquarters only.

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