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The expressible fluid of fish fillets. V. —Cell damage in fillets frozen from one side: The general picture
Author(s) -
Love R. M.
Publication year - 1957
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740080409
Subject(s) - fish <actinopterygii> , chemistry , nucleic acid , food science , dna , cell structure , congelation , cooked meat , biophysics , biology , biochemistry , microbiology and biotechnology , fishery , physics , thermodynamics
Cell damage, as measured by the escape of deoxypentose nucleic acid (DNA) into the intercellular spaces, was studied in cod fillets frozen from one side at different speeds. Three distinct types of damage were revealed by peaks in the DNA/freezing time curves, at freezing times of about 27, 75 and greater than 125 minutes. Microphotographs of the muscle frozen in about 75 minutes showed that at this rate of freezing the changeover from intra‐ to extra‐cellular freezing was occurring. In fillets frozen from both sides it had previously been found that these conditions gave rise to much DNA escape. The other two types of damage are to be discussed later.