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Loss of urea from the flesh of ray (Raja radiata) during the canning process
Author(s) -
PASTORIZA LAURA,
SAMPEDRO G.
Publication year - 1991
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.1365-2621.1991.tb01157.x
Subject(s) - flesh , radiata , raja , brine , urea , food science , flavour , fish <actinopterygii> , chemistry , fishery , horticulture , biology , botany , biochemistry , vigna , organic chemistry
Summary Elasmobranch fish are under‐utilized as food because the high urea content produces unpleasant odours and flavours on storage and cooking. Cooking frozen ray (Raja radiata) in water or in steam, followed by canning in brine reduced the urea content of the muscle 4–5‐fold. This should reduce off‐flavour and thus improve utilization of ray as a canned product.