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Effects of fat content on diffusion of water in fish muscle
Author(s) -
Jason A. C.
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.2740160508
Subject(s) - squalus acanthias , diffusion , chemistry , fish <actinopterygii> , dispersion (optics) , water content , electrical resistivity and conductivity , food science , biology , fishery , biochemistry , thermodynamics , physics , geotechnical engineering , optics , engineering , quantum mechanics
The coefficients of diffusion of water, D i and D ii , associated with states of ‘high’ and ‘low’ hydration respectively in fish muscle are sensitively dependent on the amount of fat present. The diffusion resistivity D −1 for various species may be represented in both cases by straight lines of the form\documentclass{article}\pagestyle{empty}\begin{document}$$ D^{ - 1} \, = \,\alpha \, + \,\beta F $$\end{document}Where F is fat content and α and β are constants. Although the results for various species appear to fall about common lines for D i −1 and D ii −1 , the diffusion of water in the muscle of dogfish ( Squalus acanthias L.) is anomalous in certan respects. The experimental evidence is generally incompatible with a muscle microstructure consisting of a dispersion of fat in a non‐fatty medium, as is commonly supposed, but is more in accord with one consisting of relatively non‐fatty tissue entirely surrounded by fat, the thickness of which increases linearly with fat content.