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MEASURING TEXTURAL CHANGES IN FROZEN MINCED COD FLESH
Author(s) -
SAMSON ALLAN,
REGENSTEIN JOE M.,
LAIRD WILLIAM M.
Publication year - 1985
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1985.tb00345.x
Subject(s) - flesh , fillet (mechanics) , food science , dimethylamine , texture (cosmology) , chemistry , materials science , composite material , computer science , biochemistry , artificial intelligence , image (mathematics)
Textural deterioration in frozen cod fillet and frame minces were monitored for up to 35 days of storage at —7C and —40 C. Changes during storage were followed by measuring expressible moisture (EM), dimethylamine (DMA) production, springiness and cohesiveness with a raw texture panel, and relaxation time during a 50% compression on the Instron. Results indicate that EM, texture panel perceptions and the Instron follow changes during the early 35 days of frozen storage that occur with a different time course better than the DMA changes. The higher storage temperature showed a more rapid change in the properties measured as did the frames in comparison to the fillets.