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SOFTENING OF FISH BONE. I. RELATION BETWEEN SOFTENING RATE AND SOLUBILIZATION RATE OF ORGANIC MATTER FROM FISH BONE
Author(s) -
ISHIKAWA MASANOBU,
MORI SHOJI,
WATANABE HISAHIKO,
SAKAI YOSHIO
Publication year - 1987
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.1745-4549.1987.tb00054.x
Subject(s) - softening , organic matter , fish bone , distilled water , chemistry , fish <actinopterygii> , flake , mineralogy , composite material , materials science , fishery , chromatography , organic chemistry , biology
Cooking rate of spines of mackerels was experimentally examined at various temperatures in distilled water. Hardness (F/a) was determined by the mimum load applied in shearing the sample, F(N), divided by the maximum width of the sample, a(m). Softening rate could be described as a first‐order reaction with reference to hardness with activation energy of 61 kJ/mol. Solubilization rate of organic matter and release rate of ash from fish bones were determined. Solubilization rate of organic matter was also described as a first‐order rate process with activation energy of 73 kJ/mol. Ash was not released from fish bone during cooking. Hardness after cooking was proportional to the fourth power of degree of remaining of organic matter. It was suggested that hardness of cooked spine of mackerel was dependent on organic matter remaining in spine after cooking. Observations of surfaces of spine confirm that cooking caused change of mechanical structure in spine.