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The expressible fluid of fish fillets. VII. —freezing damage and protein denaturation under pressure
Author(s) -
Love R. M.,
Karsti O.
Publication year - 1958
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.2740090501
Subject(s) - denaturation (fissile materials) , congelation , fish <actinopterygii> , chemistry , food science , chromatography , fishery , biology , thermodynamics , physics , nuclear chemistry
Fillets of cod were frozen at different speeds under various pressures. The effects of pressure on cell damage caused during the freezing and on denaturation of the proteins during subsequent cold storage were studied, and found to vary according to the experimental conditions. They were, however, less important than the effect of the rate of freezing, and in no cases were pressed fillets after storage inferior to unpressed in ‘eating’ quality. It was concluded therefore that pressure during freezing was not harmful, but could be of benefit by accelerating the freezing through improved contact between the fillets and the cooling plates.