Access the full text.
Sign up today, get DeepDyve free for 14 days.
K. Gustavson (1955)
The Function of Hydroxyproline in CollagensNature, 175
LOVE LOVE, HAQ HAQ (1970)
The connective tissues of fish. III. The effect of pH on gaping in cod entering rigor mortis at different temperaturesJ. Food Technol., 5
MAIN MAIN, ROSS ROSS, SUTTON SUTTON (1972)
A Texturometer for measuring the toughness of cooked fishLaboratory Practice,, 21
COWIE COWIE, LITTLE LITTLE (1966)
The relationship between the toughness of cod stored at ‐29°C and its muscle protein solubility and pHJ. Food Technol., 1
LOVE LOVE, HAQ HAQ, SMITH SMITH (1972)
The connective tissue of fish. V. Gaping in cod of different sizes as influenced by a seasonal variation in the ultimate pHJ. Food Technol., 7
BYKOW BYKOW (1974)
The effect of rigor mortis on changes in the properties of fish meat on heatingProc. All-Union Research Institute of Marine Fisheries and Oceanography, Moscow, 95
BUTTKUS BUTTKUS (1963)
Apparatus for measuring the energy input in cutting fibers of fish muscleJ. Fish. Res. Bd. Can., 20
LOVE LOVE, MACKAY MACKAY (1962)
Protein denaturation in frozen fish. V. Development of the cell fragility method for measuring cold‐storage changes in the musclesJ. Sci. Food Agric., 13
LOVE LOVE (1975)
Variability in Atlantic cod ( Gadus morhua ) from the Northeast Atlantic: a review of seasonal and environmental influences on various attributes of the fleshJ. Fish. Res. Board Can., 32
R. Locker, C. Hagyard (1963)
A cold shortening effect in beef musclesJournal of the Science of Food and Agriculture, 14
SZCZESNIAK SZCZESNIAK (1963)
Classification of textural characteristicsJ. Food Sci., 28
KELLY KELLY, JONES JONES, LOVE LOVE, OLLEY OLLEY (1966)
Texture and pH in fish muscle related to “cell fragility” measurementsJ. Food Technol., 1
LOVE LOVE (1958)
Studies on the North Sea cod. I. Muscle cell dimensionsJ. Sci. Food Agric., 9
OLLEY OLLEY, STEPHEN STEPHEN, FARMER FARMER, ROBERTSON ROBERTSON (1967)
A critical look at two objective tests for cold storage deteriorationJ. Food Technol., 2
MARCH MARCH, LEET LEET (1966)
Studies in meat tenderness. III. The effect of cold shortening on tendernessJ. Food Sci., 31
DAMBERGS DAMBERGS (1963)
Extractives of fish muscle. 3. Amounts of sectional distribution and variations of fat, protein and moisture in cod ( Gadus morhua L.) filletsJ. Fish. Res. Bd. Can., 20
LOVE LOVE, AREF AREF, ELERIAN ELERIAN, IRONSIDE IRONSIDE, MACKAY MACKAY, VARELA VARELA (1965)
Protein denaturation in frozen fish. X. Changes in cod muscle in the unfrozen state, with some further observations on the principles underlying the cell fragility methodJ. Sci. Food Agric., 16
LOVE LOVE, ROBERTSON ROBERTSON (1968)
The connective tissue of fish. I. The influence of biological condition in cod on gaping in frozen‐thawed muscleJ. Food Technol., 3
LOCKER LOCKER (1960)
Degree of muscular contraction as a factor in tenderness of beefFood Res., 25
B. Rigby (1968)
Amino-acid Composition and Thermal Stability of the Skin Collagen of the Antarctic Ice-fishNature, 219
J. Connell, P. Howgate (1969)
Sensory and objective measurements of the quality of frozen stored haddock of different initial freshnesses.Journal of the science of food and agriculture, 20 8
Analyst (London),, 91
DASSOW DASSOW, McKEE McKEE, NELSON NELSON (1962)
Development of an instrument for evaluating texture of fishery productsFood Technol., 16
J. Bendall (1951)
The shortening of rabbit muscles during rigor mortis: its relation to the breakdown of adenosine triphosphate and creatine phosphate and to muscular contractionThe Journal of Physiology, 114
BRANDES BRANDES, DIETRICH DIETRICH (1953)
On the distribution of fat in the body of herringsVeroff. Inst. Meeresforsch. Bremerh, 2
R. Love, I. Robertson, G. Smith, K. Whittle (1974)
THE TEXTURE OF COD MUSCLEJournal of Texture Studies, 5
N. Dambergs (1963)
Extractives of Fish Muscle. 3. Amounts, Sectional Distribution, and Variations of Fat, Water-solubles, Protein and Moisture in Cod (Gadus morhua L.) FilletsWsq: Women's Studies Quarterly, 20
R. Locker (1960)
DEGREE OF MUSCULAR CONTRACTION AS A FACTOR IN TENDERNESS OF BEEFJournal of Food Science, 25
BUTTKUS BUTTKUS (1963)
Red and white muscle of fish in relation to rigor mortisJ. Fish. Res. Bd. Canada, 20
LOVE LOVE, LAVETY LAVETY, GARCIA GARCIA (1972)
The connective tissue of fish. IV. Mechanical studies on isolated myocommataJ. Food Technol., 7
SADOWSKA SADOWSKA, SIKORSKI SIKORSKI (1977)
Evaluation of technological suitability of fish meat rheological measurementsLebensm.-Wiss. u.-Technol., 10
DYER DYER, FRENCH FRENCH, SNOW SNOW (1950)
Proteins in fish muscle. I. Extraction of protein fractions in fresh fishJ. Fish. Res. Bd. Can., 7
HARRINGTON HARRINGTON, HIPPEL HIPPEL (1961)
The structure of collagen and gelatinAdv. Protein Chem., 16
BUTTKUS BUTTKUS, TARR TARR (1962)
Physical and chemical changes in fish muscle during cold storageFood Technol., 16
BOSUND BOSUND, BECKEMAN BECKEMAN (1972)
Texture changes in frozen codBull. I.I.R., F., Annex 1972, 2
GOLOVIN GOLOVIN, SLAVIN SLAVIN (1974)
Some data on changes in elastic and plastic properties of fish tissues during storageProc. All-Union Research Institute of Marine Fisheries and Oceanography, Moscow, 95
ABSTRACT Morphological and chemical aspects of fish muscle texture are reviewed and differences from red meat are pointed out. A unique feature of fish muscle is its low connective tissue content which accounts for easy disintegration of fish flesh on heating. Thus, the muscle fibers are the main textural elements in cooked fish meat. Because of this, most of the popular texture testing instruments are not applicable to fish. Best results are obtained with the thin blade shear/compression cell. Texture of fish muscle is affected by the species, age and size of the fish within the species, and nutritional state. Postmortem factors influencing texture include glycolysis, rigor mortis and the accompanying contraction of the muscle often leading to the separation of muscle segments (gaping), temperature profile during storage, temperature of cooking, pH and presence of NaCl.
Journal of Texture Studies – Wiley
Published: Jan 1, 1980
Read and print from thousands of top scholarly journals.
Already have an account? Log in
Bookmark this article. You can see your Bookmarks on your DeepDyve Library.
To save an article, log in first, or sign up for a DeepDyve account if you don’t already have one.
Copy and paste the desired citation format or use the link below to download a file formatted for EndNote
Access the full text.
Sign up today, get DeepDyve free for 14 days.
All DeepDyve websites use cookies to improve your online experience. They were placed on your computer when you launched this website. You can change your cookie settings through your browser.