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Factor influencing on restoration of fish meat after thawing.

[In Japanese. / En japonais.]

Author(s) : FUKUDA Y.

Type of article: Article

Summary

Freezing of fish meat is a process where moisture separates from protein, while moisture reabsorbed to the protein in thawing process. The fish meat organization is restored by reabsorbing moisture. The quality of the frozen fish meat is influenced by moisture absorption ability of the protein, and the degree of restoration of frozen fish meat is different which related to the freshness and the frozen temperature, but not freezing rate.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 2006-2508
  • Languages: Japanese
  • Source: Refrigeration - vol. 81 - n. 941
  • Publication date: 2006

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