TEXTURAL DETERIORATION OF RED HAKE AND HADDOCK MUSCLE IN FROZEN STORAGE AS RELATED TO CHEMICAL PARAMETERS AND CHANGES IN THE MYOFIBRILLAR PROTEINS

@inproceedings{Gill1979TEXTURALDO,
  title={TEXTURAL DETERIORATION OF RED HAKE AND HADDOCK MUSCLE IN FROZEN STORAGE AS RELATED TO CHEMICAL PARAMETERS AND CHANGES IN THE MYOFIBRILLAR PROTEINS},
  author={Thomas A. Gill and Richard A. Keith and Barbara Smith Lall},
  year={1979}
}
The present study involved the measurement of fish muscle texture by both objective and subjective means. Reliable methods for the evaluation of fish texture as well as interpretation of results are discussed. The study demonstrated that significant correlations between the methods could be achieved if carefully controlled conditions were maintained. The presence of dimethylamine in frozen hake (Urophycis chuss) appeared to be a good chemical indicator of toughness whereas the extractable… CONTINUE READING

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