Parameters of Texture Change in Processed Fish: Protein Crystallization.

  title={Parameters of Texture Change in Processed Fish: Protein Crystallization.},
  author={W Mao and Clarence Sterling},
  journal={Journal of texture studies},
  volume={1 3},
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… CONTINUE READING

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