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TEXTURE CHANGES OF FROZEN STORED COD AND OCEAN PERCH MINCES.

Author(s) : HSIEH Y. L., REGENSTEIN J. M.

Type of article: Article

Summary

THE TEXTURE AND WATER LOSS OF ALL FISH MINCES CHANGED MORE RAPIDLY AT 266 K (-7 DEG C) THAN AT 253 AND 233 K (-20 AND -40 DEG C). FURTHERMORE, COD, A GADOID WITH THE ABILITY TO DEGRADE TRIMETHYLAMINE OXIDE TO DIMETHYLAMINE AND FORMALDEHYDE, DETERIORATED FASTER THAN OCEAN PERCH, WHICH DID NOT HAVE THIS ABILITY. EXPRESSIBLE MOISTURE WAS USEFUL FOR EXAMINING THE WATER LOSS OF FROZEN FISH AT 266 K ONLY DURING THE FIRST 2 WEEKS OF STORAGE. THE WATER-BINDING POTENTIAL (WBP) AT 266 K SHOWED A GOOD CORRELATION WITH STORAGE TIME FOR COD AND OCEAN PERCH. THIS SUGGESTS THAT WBP MIGHT BE A GOOD INDICATOR FOR EXAMINING WATER HOLDING ABILITY OF FISH PROTEINS.

Details

  • Original title: TEXTURE CHANGES OF FROZEN STORED COD AND OCEAN PERCH MINCES.
  • Record ID : 1990-1122
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 54 - n. 4
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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