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EVALUATION OF TEXTURE AND WATER HOLDING CAPACITY IN COOKED MINCED FISH
Author(s) -
ZAPATA JORGE FUENTES,
PRICE JAMES FRANKE
Publication year - 1982
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1982.tb00651.x
Subject(s) - water holding capacity , texture (cosmology) , fish <actinopterygii> , food science , chemistry , fishery , business , biology , computer science , artificial intelligence , image (mathematics)
A meat sausage type batter system consisting of mechanically deboned sucker (Catostomidae fam.) flesh and binder ingredients was evaluated for texture and water holding capacity (WHC) by various techniques. The Instron Universal testing instrument for texture and the centrifuge method for WHC were found to be the most reliable procedures to evaluate the cooked fish matrix. Although texture and WHC were improved by the addition of salt and soy protein isolate (SPI) or sodium caseinate (SC), the firmness characteristics of the cooked flesh matrix seemed to depend greatly on the nature of the fish and type of cooking.