Some aspects of the texture of dehydrated fish

Some aspects of the texture of dehydrated fish The two principal factors (micro‐structure of fibres and fibre substance) influencing the texture of dehydrated fish are examined in a number of different products. A highly porous micro‐structure seems to be necessary both for good texture and good reconstitution properties. The importance of cross‐links between the protein peptide chains in relation to texture is emphasized and evidence presented that hydrogen and disulphide cross‐links do occur in dehydrated fish. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of the Science of Food and Agriculture Wiley

Some aspects of the texture of dehydrated fish

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Publisher
Wiley
Copyright
Copyright © 1957 John Wiley & Sons, Ltd
ISSN
0022-5142
eISSN
1097-0010
D.O.I.
10.1002/jsfa.2740080907
Publisher site
See Article on Publisher Site

Abstract

The two principal factors (micro‐structure of fibres and fibre substance) influencing the texture of dehydrated fish are examined in a number of different products. A highly porous micro‐structure seems to be necessary both for good texture and good reconstitution properties. The importance of cross‐links between the protein peptide chains in relation to texture is emphasized and evidence presented that hydrogen and disulphide cross‐links do occur in dehydrated fish.

Journal

Journal of the Science of Food and AgricultureWiley

Published: Sep 1, 1957

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