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Heat processing of herring.
Author(s) -
BERAQUET N. J.,
MANN J.,
AITKEN A.
Publication year - 1984
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.1365-2621.1984.tb00367.x
Subject(s) - herring , fish <actinopterygii> , water content , zoology , atmospheric temperature range , food science , pressing , weight loss , chemistry , environmental science , fishery , biology , thermodynamics , geology , biochemistry , geotechnical engineering , physics , endocrinology , obesity
Summary The release of water and oil, and changes in weight, during the heating and pressing of herring muscle have been studied, in the temperature range 35–112°C and for heating periods up to 60 min. Temperature had a significant effect on the changes, but heating periods up to 60 min did not. Water loss during cooking showed a maximum at 45°C, a minimum at 60°C, followed by a continuing rise to 112°C. There was an inverse relationship between the water loss during cooking and that during pressing, over most of the temperature range. Weight changes paralleled the changes in water content. Losses of oil were small, but varied with the initial oil content of the fish. Comparison is made with earlier work, and the technological implications are considered.