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PARAMETERS AFFECTING VISCOSITY AS A QUALITY CONTROL FOR FROZEN FISH.

Author(s) : BORDERIAS A. J., JIMENEZ COLMENERO F., TEJADA M.

Type of article: Article

Summary

THE AUTHORS STUDIED PARAMETERS AFFECTING THE MEASUREMENT OF APPARENT VISCOSITY OF HOMOGENATED MUSCLE OF ATLANTIC COD, GADUS MORHUA, IN 5 PERCENT SODIUM CHLORIDE SOLUTION AS A QUALITY CONTROL METHOD FOR FROZEN FISH. PARAMETERS LIKE THE RATIO OF MUSCLE TO SALINE SOLUTION, PH, HOMOGENATION TIME AND METHOD, TIME ELAPSING BETWEEN HOMOGENATION AND VISCOSITY MEASUREMENT, AND TEMPERATURE WERE STUDIED TO ESTABLISH AND STANDARDIZE THE OPTIMUM CONDITIONS. ON THE BASIS OF THE RESULTS OBTAINED, THESE CONDITIONS WERE: RATIO OF MUSCLE TO 5 PERCENT SODIUM CHLORIDE SOLUTION, 1:4 ; HOMOGENATION FOR 1 MINUTE ; PH OF BETWEEN 6.5 AND 7 ; TIME BETWEEN HOMOGENATION AND VISCOSITY MEASUREMENT OF 30-60 MINUTES ; AND A BLENDING/VISCOSITY MEASUREMENT TEMPERATURE OF BETWEEN 275 AND 278 K (2 AND 5 DEG C).

Details

  • Original title: PARAMETERS AFFECTING VISCOSITY AS A QUALITY CONTROL FOR FROZEN FISH.
  • Record ID : 1987-1047
  • Languages: English
  • Source: Mar. Fish. Rev. - vol. 47 - n. 4
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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