PARAMETERS OF TEXTURE CHANGE IN PROCESSED FISH: PROTEIN CRYSTALLIZATION
- 1 July 1970
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 1 (3) , 338-341
- https://doi.org/10.1111/j.1745-4603.1970.tb00734.x
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.Keywords
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