Browning of Freeze-Dried Fish

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Abstract
Lingcod (Ophiodon elongatus) and sole (Parophrys vetulus) muscle were treated in different experiments with a dilute solution of ribose, or with a particulate enzyme preparation capable of oxidizing both ribose and glucose before freeze-drying at low temperature. Freeze-drying did not occasion loss of free glucose or ribose. Various experiments in which the freeze-dried fish was stored at −30, 25, 33, or 37 °C and relative humidities (RH) of 0, 5, and 10% showed that browning proceeded rapidly at all RH values except in samples held at −30 °C, and developed more rapidly at the higher temperatures. Browning was accelerated in samples containing added ribose, and retarded in those in which a large proportion of the sugars was removed by enzyme treatment. Storage in nitrogen retarded development of browning but did not eliminate it, indicating that oxidation is responsible for much of the discolouration.

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