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The relation between the toughness of cod stored at °7°C and °14°C, its muscle protein solubility and muscle pH
Author(s) -
COWIE W. P.,
LITTLE W. T.
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.tb01345.x
Subject(s) - organoleptic , muscle protein , toughness , chemistry , fillet (mechanics) , solubility , food science , fish fillet , texture (cosmology) , chromatography , materials science , fishery , anatomy , biology , metallurgy , composite material , computer science , organic chemistry , skeletal muscle , image (mathematics) , artificial intelligence , fish <actinopterygii>
Summary Protein extractability, muscle pH and organoleptic toughness have been measured in cod fillets stored for up to 34 weeks at −7°C and −14°C. The decrease in protein extractability and the increase in toughness of fillets stored at −7°C proceeded at a faster rate than in fillets stored at −14°C. In order to assess if a fillet stored at −7°C or −14°C had an acceptable or a tough texture it was necessary to measure both protein extractability and muscle pH.