Abstract Processed muscle of the Sacramento blackfish (Orthodon microlepidotus) was examined for changes in crystallinity by X‐ray diffraction and relative water vapor uptake, the specimens having been prepared by the freeze‐substitution procedure. Although only a slight increase in crystallinity occurred on processing, both methods agreed in showing a small increase in crystallinity on freezing, a somewhat greater increase on cooking, and a still greater increase on dehydrating. Further increases in crystallinity occurred during storage of frozen and dehydrated muscles.
Journal of Texture Studies – Wiley
Published: Jul 1, 1970
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