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Some aspects of the texture of dehydrated fish
Author(s) -
Connell J. J.
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.2740080907
Subject(s) - texture (cosmology) , fish <actinopterygii> , food science , chemistry , peptide , crystallography , biology , biochemistry , fishery , computer science , artificial intelligence , image (mathematics)
The two principal factors (micro‐structure of fibres and fibre substance) influencing the texture of dehydrated fish are examined in a number of different products. A highly porous micro‐structure seems to be necessary both for good texture and good reconstitution properties. The importance of cross‐links between the protein peptide chains in relation to texture is emphasized and evidence presented that hydrogen and disulphide cross‐links do occur in dehydrated fish.