Get 20M+ Full-Text Papers For Less Than $1.50/day. Start a 14-Day Trial for You or Your Team.

Learn More →

CHEMICAL CHANGES IN FISH ACTOMYOSIN DURING FREEZING AND STORAGE

CHEMICAL CHANGES IN FISH ACTOMYOSIN DURING FREEZING AND STORAGE Following the current trend in food preservation, fishery products are being prepared and sold in the frozen state in increasing quantity each year. It is well known, however, that a decided consumer preference for fresh fish to frozen fish exists in many areas, despite the convenience of the frozen product. The reasons for this preference have been well recognized and have been the basis for extensive study throughout the world for many years. The important changes (2) in fishery products that have been associated with freezing and cold storage are loss of tenderness and charactcristic fresh-fish flavor. There is a subsequent development of texture changes-variously described as toughness, stringiness, mushiness, etc.and of off-flavors and off-odors. Development of off-flavors and -odors is nsually attributed to f a t oxidation, even in lean fish. Loss of characteristic fresh-fish texture has been related to what is termed protein deiiatnration or, more simply, alteration. Protein denaturation may be caused by many agents or conditions and, in effect, may result in a product of quite variable quality. '3' ince relatively little is known concerning the true natiire or structure of proteins, denaturation and its over-all effect on the quality of a food product http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

CHEMICAL CHANGES IN FISH ACTOMYOSIN DURING FREEZING AND STORAGE

Journal of Food Science , Volume 21 (5) – Sep 1, 1956

Loading next page...
 
/lp/wiley/chemical-changes-in-fish-actomyosin-during-freezing-and-storage-flgXU044J0

References (10)

Publisher
Wiley
Copyright
Copyright © 1956 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
DOI
10.1111/j.1365-2621.1956.tb16949.x
Publisher site
See Article on Publisher Site

Abstract

Following the current trend in food preservation, fishery products are being prepared and sold in the frozen state in increasing quantity each year. It is well known, however, that a decided consumer preference for fresh fish to frozen fish exists in many areas, despite the convenience of the frozen product. The reasons for this preference have been well recognized and have been the basis for extensive study throughout the world for many years. The important changes (2) in fishery products that have been associated with freezing and cold storage are loss of tenderness and charactcristic fresh-fish flavor. There is a subsequent development of texture changes-variously described as toughness, stringiness, mushiness, etc.and of off-flavors and off-odors. Development of off-flavors and -odors is nsually attributed to f a t oxidation, even in lean fish. Loss of characteristic fresh-fish texture has been related to what is termed protein deiiatnration or, more simply, alteration. Protein denaturation may be caused by many agents or conditions and, in effect, may result in a product of quite variable quality. '3' ince relatively little is known concerning the true natiire or structure of proteins, denaturation and its over-all effect on the quality of a food product

Journal

Journal of Food ScienceWiley

Published: Sep 1, 1956

There are no references for this article.