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Méthode de détermination de l'effet de désintégration des produits à base de poisson congelé avant la cuisson finale.

Methode zur Bestimmung des Gaping-Effekts in unzubereiteten Gefrierfischerzeugnissen.

Auteurs : THIEMIG F., OELKER P.

Type d'article : Article

Résumé

The gaping effect is a undesirable development of gaps between the myomers of fish musculature due to a partial or complete tearing away of the muscle fibre ends of the sarcolema basal lamina complex. This can be due to a number of technological faults. Objective test methods of determining the gaping effect are available for fresh fish fillets but not for deep-frozen fish fillet blocks or for pre-fried frozen fish products before final cooking. The method that provided the most information was making the gaping effect visible by means of defined stresses expanding the structure of the thawed samples during vacuum freeze-drying. If collagen connective tissue fibres are torn away from the muscle fibres because of technological faults in the fish fillets the muscle tissue in the already damaged fillets opens up during this slight expansion of the structure to such an extent that the volume of the sample is increased whereas the volume of the samples of good raw material is decreased.

Détails

  • Titre original : Methode zur Bestimmung des Gaping-Effekts in unzubereiteten Gefrierfischerzeugnissen.
  • Identifiant de la fiche : 1999-1743
  • Langues : Allemand
  • Source : Fleischwirtschaft - vol. 78 - n. 3
  • Date d'édition : 03/1998
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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