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Studies on thermal treatment of hake Part 1. Effects of thermal treatment and frozen storage on the content of SH groups and rheologic properties of hake flesh

✍ Scribed by Seidler, T. ;Lachowicz, K. ;Krupska, B.

Publisher: John Wiley and Sons
Year: 1986
Tongue: English
Weight: 368 KB
Volume: 30
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19860300222

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✦ Synopsis

Effects of frozen storage (3-8 months at -28 "C) and heating temperatures (40, 60, 80, 100, 120 and 130 "C) on SH groups content and minced meat hardness of the Pacific hake (Merluccius productus) were studied. Of the two factors under study, temperature effects proved dominating, both on the SH dynamics and on hardness. The duration of frozen storage did not influence the maximum content of SH groups: it affected only the location of the peak of the thiol groups contents temperature curve. Additionally, a high correlation between the SH content and hardness was found as a function of heating temperature: the correlation. however, became weaker with frozen storage time.

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