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Factors affecting separation of low fat flesh from fatty fish by cryoshattering.

Author(s) : HAGURA Y., WATANABE H.

Type of article: Article

Summary

A previous report on separating low fat flesh from fatty fish by cryo-shattering indicated that at appropriate temperatures, fat content in particles increased with particle size. The effect was temperature dependent; that effect of low temperature on fracture stress and elastic modulus of model fish flesh was further examined at -60 to -196 deg C. The fish flesh showed abrupt changes in compression and tensile fracture stress at about -90 and -150 deg C; such changes strongly affected fat content-particle size relations (FCPSR). Using measured fracture stress and elastic modulus values, FCPSR was successfully simulated when Bond's equation was linked with an empirical equation to estimate work index values.

Details

  • Original title: Factors affecting separation of low fat flesh from fatty fish by cryoshattering.
  • Record ID : 1993-0329
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 56 - n. 6
  • Publication date: 1991/11
  • Document available for consultation in the library of the IIR headquarters only.

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