Share

Effects of dehydration on fish muscles at chilling temperature.

[In Japanese. / En japonais.]

Author(s) : MIKI H., SETO F., NISHIMOTO M., NISHIMOTO J.

Type of article: Article

Summary

New methods of removing water from fish fillets at low temperature using dehydration sheets have been reported. The study is concerned with the factors to affect the quality during dehydration of horse mackerel muscle at low temperature. The rate of dehydration at -3 deg C was about two times faster than that at 0 deg C. The rate of denaturation of fish muscle protein was kept at lower than about 10% (ATPase activity) of the undenaturated initial values after removing free water content. Present results suggest the practical possibility of dehydration at -3 deg C for keeping quality of fish flesh.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1994-3018
  • Languages: Japanese
  • Source: Trans. JAR - vol. 10 - n. 3
  • Publication date: 1993
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (19)
See the source

Indexing