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Effect of pH and prefreezing treatment on the texture of yellowtail rockfish ( Sebastes flavidus ) as measured by the Ottawa Texture Measuring System
Author(s) -
KRAMER D. E.,
PETERS M. D.
Publication year - 1981
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.1365-2621.1981.tb01842.x
Subject(s) - rockfish , texture (cosmology) , sebastes , fishery , organoleptic , fish <actinopterygii> , food science , chemistry , biology , computer science , artificial intelligence , image (mathematics)
Summary Texture is very important to the organoleptic quality of fish products. Poor frozen storage conditions or improper prefreezing treatment can result in unacceptably tough fillets. With some species, undesirable soft, mushy texture develops during chill storage. This study is concerned with the influence of treatment prior to freezing (samples were frozen pre‐rigor, in‐rigor, post‐rigor and after 6 days’ chill storage in ice or refrigerated sea water) on the texture of yellowtail rockfish stored frozen as whole gutted fish or as fillets. The effect of pH was also studied. Texture was measured objectively using the Ottawa Texture Measuring System on samples stored for 6 months at −28°C. A very good negative correlation was found between pH level and toughness as measured using a Kramer shear‐compression cell in the Ottawa Texture Measuring System. Fish stored in refrigerated sea water prior to freezing were appreciably more tender. There was no statistical difference in texture (shear press force) values between samples stored as whole fish versus samples stored as fillets.