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High pressure thawing of fish (whiting): influence of the process parameters on drip losses.

Author(s) : CHEVALIER D., LE BAIL A., CHOUROT J. M., CHANTREAU P.

Type of article: Article

Summary

Several parameters have been shown to influence drip including a high freezing rate and a high pressurization rate. A high pressurization rate tended to reduce the drip after thawing. Protein denaturation has been observed by electrophoresis from 150 MPa, this phenomenon is known to affect water retention. Therefore, a pressure above 150 MPa did not appear to be desirable in this case. However, the minimization of drip volume in comparison to atmospheric thawing was only observed when the pressure was maintained for a longer duration than that strictly required for thawing.

Details

  • Original title: High pressure thawing of fish (whiting): influence of the process parameters on drip losses.
  • Record ID : 2000-0860
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 32 - n. 1
  • Publication date: 1999

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