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Protein denaturation in frozen fish. IV. —Opacity measurements on the muscle
Author(s) -
Love R. M.
Publication year - 1962
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.2740130310
Subject(s) - fish <actinopterygii> , opacity , myotome , congelation , biology , anatomy , chemistry , food science , fishery , optics , embryo , physics , somite , embryogenesis , thermodynamics
An instrument was made for measuring the comparative opacities of samples of fish muscle. Differences between fresh and thawed fish were only apparent where myotome tissue freed from myocommata was used, thawed fish being more opaque. Such opacity varied according to the speed at which the fish was originally frozen. Although thawed fillets can be seen visually to become progressively whiter in appearance after increasing time in the cold‐store, the opacity as measured by the instrument showed no obvious increase with storage time. The probable reason for this is discussed. The method cannot therefore be used to assess cold‐storage changes in the muscle, although it will distinguish thawed fish from fresh.