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PARAMETERS OF TEXTURE CHANGE IN PROCESSED FISH: PROTEIN CRYSTALLIZATION
Author(s) -
MAO WEIWEN,
STERLING CLARENCE
Publication year - 1970
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1970.tb00734.x
Subject(s) - texture (cosmology) , crystallization , materials science , fish <actinopterygii> , crystallography , composite material , artificial intelligence , chemical engineering , fishery , computer science , chemistry , biology , engineering , image (mathematics)
Processed muscle of the Sacramento blackfish ( Orthodon microlepidotus ) was examined for changes in crystallinity by X‐ray diffraction and relative water vapor uptake, the specimens having been prepared by the freeze‐substitution procedure. Although only a slight increase in crystallinity occurred on processing, both methods agreed in showing a small increase in crystallinity on freezing, a somewhat greater increase on cooking, and a still greater increase on dehydrating. Further increases in crystallinity occurred during storage of frozen and dehydrated muscles.