PARAMETERS OF TEXTURE CHANGE IN PROCESSED FISH: PROTEIN CRYSTALLIZATION

PARAMETERS OF TEXTURE CHANGE IN PROCESSED FISH: PROTEIN CRYSTALLIZATION 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. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Texture Studies Wiley

PARAMETERS OF TEXTURE CHANGE IN PROCESSED FISH: PROTEIN CRYSTALLIZATION

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Publisher
Wiley
Copyright
Copyright © 1970 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-4901
eISSN
1745-4603
D.O.I.
10.1111/j.1745-4603.1970.tb00734.x
Publisher site
See Article on Publisher Site

Abstract

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

Journal of Texture StudiesWiley

Published: Jul 1, 1970

References

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