Texture Changes of Frozen Stored Cod and Ocean Perch Minces.
In: Journal of Food Science (Wiley-Blackwell), Jg. 54 (1989-07-01), Heft 4, S. 824-826
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Zugriff:
BSTRACT During frozen storage, minced cod and ocean perch were examined by expressible moisture (EM), water binding potential (WBP) and computerized texture profile analysis (TPA). The results suggested that a microcomputer interfaced with the Instron efficiently performed TPA. The texture and water loss of all fish minces changed more rapidly at -7°C storage than at -20°C and -40°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. EM was useful for examining the water loss of frozen fish at - 7°C only during the first two weeks of storage. The WBP at -7°C storage 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. [ABSTRACT FROM AUTHOR]
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Texture Changes of Frozen Stored Cod and Ocean Perch Minces.
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Autor/in / Beteiligte Person: | HSIEH, YIN LIANG ; REGENSTEIN, JOE M. |
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Zeitschrift: | Journal of Food Science (Wiley-Blackwell), Jg. 54 (1989-07-01), Heft 4, S. 824-826 |
Veröffentlichung: | 1989 |
Medientyp: | academicJournal |
ISSN: | 0022-1147 (print) |
DOI: | 10.1111/j.1365-2621.1989.tb07891.x |
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