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STABILITY OF WHOLE, FILLETED, AND MINCED TROUT (SALMO IRIDEUS GIBB) DURING FROZEN STORAGE.
Author(s) : BORDERIAS A. J., MORAL A., TEJADA M.
Summary
DURING STORAGE AT 253 K (-20 DEG C), THE HIGHEST PROTEIN INSOLUBILITY LEVEL WAS OBSERVED IN TROUT PASTES, ESPECIALLY THOSE OBTAINED BY CUTTER. AFTER 255 DAYS OF STORAGE, THE HIGEST INSOLUBILITY VALUES WERE OBSERVED (ABOUT 50% OF SOLUBLE PROTEIN IN PASTES AND 60% IN FILLETS AND WHOLE FISH). THE DECREASE IN PROTEIN SOLUBILITY, MINCING AND THE DEVELOPMENT OF RIGOR MORTIS DURING STORAGE SEEM TO BE RESPONSIBLE OF TOUGHNESS, ELASTICITY AND FIRMNESS CHANGES DETERMINED WITH THE TEXTUROMETER. AFTER 160 DAYS, THE INCREASE IN RANCIDITY WAS HIGHER IN PASTES THAN IN WHOLE FISH.
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Pages: 1981-4
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Details
- Original title: STABILITY OF WHOLE, FILLETED, AND MINCED TROUT (SALMO IRIDEUS GIBB) DURING FROZEN STORAGE.
- Record ID : 1983-0602
- Languages: English
- Source: Advances in the refrigerated treatment of fish.
- Publication date: 1981
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Mince; Trout; Texture; Rancidity; Organoleptic property; Protein; Fish; Fillet; Freezing; Hardness
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