Sorption properties of raw hake muscle
- 1 February 1986
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 21 (1) , 95-102
- https://doi.org/10.1111/j.1365-2621.1986.tb01935.x
Abstract
Adsorption and desorption isotherms of raw hake (Merlucius hubbsi) muscle were determined at 5, 20 and 30°C. From the temperature dependence of the isotherms, isosteric heats of sorption were evaluated by means of the Clausius‐Clapeyron equation. Monolayer moisture contents are calculated by means of the B.E.T. analysis. The magnitude of the hysteresis between desorption and adsorption isotherms was quantified. Results are compared with those reported in the literature for other fish species.Keywords
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