Effect of salt concentration and temperature of storage water on the physicochemical properties of fish proteins

Autor:	Y.J. Choi, T.M. Lin, Jae W. Park, K. Tomlinson
Rok vydání:	2008
Předmět:	chemistry.chemical_classification biology Chemistry Food preservation food and beverages Salt (chemistry) biology.organism_classification Fish Proteins Whiting Warehouse Biochemistry Chilled water Fish Food science Water content Food Science
Zdroj:	LWT - Food Science and Technology. 41:460-468
ISSN:	0023-6438
DOI:	10.1016/j.lwt.2007.03.016
Popis:	Biochemical and physical properties of fish proteins from damaged (filleted and skinned) and undamaged (free of trauma or broken skin) Pacific whiting were investigated during chilling in various salt concentrations at 0.7 to −1.1 °C. The increase of pH and moisture content were suppressed when chilling water contained higher concentration of NaCl. Conductivities of damaged fish were maximal after 24 h storage, but those of undamaged fish continuously increased throughout 72 h. K-values increased, but rapidly increased at lower salt concentrations. Puncture force and deformation were very low when chilled water contained higher concentration of salt (2–3 g/100 ml). Gel colors were also negatively affected as the concentration of salt increased for chilling water. Our study suggest Pacific whiting may be stored at 0–2 °C, but at 0–1 g/100 ml salt concentration.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::fed8915da90cf307122de2603a470c3a https://doi.org/10.1016/j.lwt.2007.03.016 Zobrazit plný text záznamu Full Text from ScienceDirect