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FUNCTIONAL AND MORPHOLOGICAL CHANGES IN PROCESSED FROZEN FISH MUSCLE.

Author(s) : GRONINGER H., HAWKES J. W., BABBITT J. K.

Type of article: Article

Summary

WHEN COD (GADUS MACROCEPHALUS) MUSCLE WAS TESTED FOR COOKED TEXTURE IN SAUSAGES, GROUND-WHILE-FROZEN MUSCLE WAS UNACCEPTABLY SOFT AND CRUMBLY WHILE THE GROUND-WHILE-THAWED MUSCLE WAS ACCEPTABLE. ELECTRON MICROSCOPY SHOWED THE SARCOMERES OF POLLOCK (THERAGRA CHALCOGRAMMA) MUSCLE GROUND WHILE FROZEN OR THAWED TO BE SIMILARLY DISRUPTED. DIFFERENCES IN FUNCTIONALITY LOSSES OF POLLOCK, AND PRESUMABLY OF OTHER SPECIES, WERE RELATED TO THE PARTICULAR TYPE OF FRAGMENTATION OF MUSCLE TISSUE THAT OCCURRED WHEN FISH WAS GROUND-WHILE-FROZEN RATHER THAN TO THE DISRUPTION OF THE SUBMICROSCOPIC STRUCTURE OF MUSCLE.

Details

  • Original title: FUNCTIONAL AND MORPHOLOGICAL CHANGES IN PROCESSED FROZEN FISH MUSCLE.
  • Record ID : 1984-0654
  • Languages: English
  • Publication date: 1983
  • Source: Source: J. Food Sci.
    vol. 48; n. 4; 1983.07-08; 1388-1390; 1 fig.; 1 tabl.; 10 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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