Premium
A critical look at two objective tests for cold storage deterioration
Author(s) -
OLLEY J.,
STEPHEN E.,
FARMER J.,
ROBERTSON I.
Publication year - 1967
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1967.tb01344.x
Subject(s) - solubility , proteolysis , taste , myofibril , fragility , fish <actinopterygii> , chemistry , food science , materials science , biochemistry , biology , fishery , organic chemistry , enzyme
Summary Protein solubility in salt solutions and cell fragility are two possible measures of textural changes in cold stored fish. These measurements are discussed for a wide range of species. The discrepancies between the methods, the artefacts in measurement caused by proteolysis at higher temperatures and possibly by free fatty acid are considered. The effect of pH, horizontal and vertical strength of the myofibrils, and initial protein solubility on taste panel assessment are discussed.