QUALITY ASSESSMENT OF FROZEN FISH. PART 1. THE CORRELATION BETWEEN EXTRACTABILITY OR VISCOSITY AND THE AMOUNT OF DRIP IN FROZEN WHITE POMFRET.

[In Japanese. / En japonais.]

Author(s) : NG C. S.

Type of article: Article

Summary

FEW STUDIES HAVE BEEN CARRIED OUT TO DETERMINE THE CORRELATION BETWEEN DRIP AND PROTEIN DENATURATION IN FROZEN FISH FLESH. AN EARLIER STUDY HAS DEALT ONLY WITH THE CORRELATION BETWEEN THE WATER HOLDING CAPACITY AND SOLUBLE SALT PROTEINS IN THE FLESH OF FROZEN ALASKA POLLACK. IN THIS STUDY, THE FREE DRIP AND EXPRESSIBLE DRIP HAS BEEN CORRELATED WITH EXTRACTABILITY, IE IT IS PRESUMED THAT THE INCREASE IN THE FREE OR EXPRESSIBLE DRIP IS REFLECTED IN THE RATE OF PROTEIN DENATURATION OF FROZEN WHITE POMFRET AND THAT DRIP AND EXTRACTABILITY ARE SUITABLE AS QUALITY INDICES FOR FROZEN POMFRET AS WELL AS OTHER FISH SPECIES.

Details

Original title: [In Japanese. / En japonais.]
Record ID : 1983-1856
Languages: Japanese
Source: Refrigeration - vol. 57 - n. 660
Publication date: 1982
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food engineering;
Fish and fish product
Keywords: Correlation; Drip; Protein; Frozen food; Fish; Denaturation