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Effect of type and level of added fat on heat induced binding in a fish loaf product *
Author(s) -
WEINBERG Z. G.,
ANGEL S.
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.tb00370.x
Subject(s) - flesh , fish <actinopterygii> , fish oil , food science , chemistry , stress relaxation , relaxation (psychology) , water content , materials science , composite material , fishery , biology , creep , geotechnical engineering , neuroscience , engineering
Summary The effect of addition of 2 and 5% solid and liquid fats on the binding properties of fish flesh was studied by a stress‐relaxation test. Two percent added fat or oil had little effect on the binding properties, while the addition of 5% oil or solid fat reduced the compression forces and the relaxation times, depending on the original fat content of the fish. For lean fish, the addition of fat or oil reduced the compression forces and the relaxation times by circa 50%. For fatter fish, solid fat had a greater effect on these parameters. Moisture content of the fish flesh also seemed to affect the viscoelastic properties of the fish loaf product.