The refractive index of the muscle of fish and shellfish. I.—A possible method for measuring protein deterioration in fresh and frozen cod | Zendy

Elerian M. K. | Zendy

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The refractive index of the muscle of fish and shellfish. I.—A possible method for measuring protein deterioration in fresh and frozen cod

Author(s) -

Elerian M. K.

Publication year - 1965

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.2740160409

Subject(s) - fish <actinopterygii> , fishery , refractive index , shellfish , food science , index (typography) , chemistry , biology , materials science , aquatic animal , optoelectronics , computer science , world wide web

The refractive index of cod muscle was measured during stowage of the whole fish in ice and during cold‐storage of fillets at −14° and −29°. These treatments caused, respectively, a decrease and an increase in refractive index, the increase at −14° being faster than that at −29°. The possibility of using refractive index to measure the deterioration of fish is discussed.

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