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OBJECTIVE EVALUATSON OF TEXTURE OF MINCED BLACK ROCKFISH (Sebastes spp.) DURING FROZEN STORAGE
Author(s) -
PATASHNIK MAX,
MIYAUCHI DAVID,
KUDO GEORGE
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb00681.x
Subject(s) - food science , texture (cosmology) , water content , rockfish , moisture , chemistry , water holding capacity , flesh , fish <actinopterygii> , mineralogy , fishery , geology , biology , geotechnical engineering , artificial intelligence , image (mathematics) , organic chemistry , computer science
Objective measurements (shear values and drip loss) were made to characterize changes in texture of frozen binder‐modified blocks of minced black rockfish as a part of a continuing study. Effect of variation in water content on sensory texture scores of washed‐modified blocks was also determined. Objective measurements correlated with sensory evaluation of texture of fillets and minced products. Varying moisture content of the washed‐modified product up to 4.5% above normal moisture content did not significantly affect texture, but lowering it to 1.6% below significantly reduced texture scores. Washing minced flesh before freezing into blocks resulted in higher shear values and cooked drip. Addition of a binder containing NaCl and sodium tripolyphosphate resulted in improved texture and lower shear values and cooked drip.