Determination of degree of heating of fish muscle
- 1 March 1969
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 4 (1) , 17-26
- https://doi.org/10.1111/j.1365-2621.1969.tb01493.x
Abstract
Summary. Experiments in order to control the degree of heating of lean fish (hake) and oily fish (mackerel and pilchard) are described. In the temperature range of 60‐100°C the maximum temperature (Tm) of a heat treatment on a hake homogenate could be calculated from the coagulation temperature (Tc) obtained by a modified coagulation test by use of the equation Tm=1.02. Tc‐0.2±2.0. In the case of oily fish the equation Tm=Tc+ 0.1 ± 2.6 could be used to calculate the maximum temperature in the range of 60‐80°C.Keywords
This publication has 3 references indexed in Scilit:
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- Fish ProteinsAdvances in Protein Chemistry, 1955
- Thermal denaturation of proteins as an order-disorder transition in a high polymerArchives of Biochemistry and Biophysics, 1953