The effect of cooking temperature and applied pressure on the release of liquor from fish

✍ Scribed by Alan Ward; John Wignall; Malcolm L. Windsor

• Publisher: John Wiley and Sons
• Year: 1977
• Tongue: English
• Weight: 404 KB
• Volume: 28
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740281014

✦ Synopsis

Abstract

The effect of cooking temperature and applied pressure was investigated to determine the condition for optimum release of liquor from fish normally used in the manufacture of fish meal in the UK. Fish was cooked at 60, 80 and 100°C and the release of liquor during cooking was measured. The cooked material was subjected to pressures of 1–2, 50 and 100 kg/cm^2^ and the amount of liquor released during each stage of pressing was also measured. Analyses for moisture, oil and solids content of the liquors and resulting press cake are recorded and also the reduction in volume occurring after pressing. The results show that an increase in the cooking temperature increases the release of liquor and the magnitude of the increase is dependent on the species and its quality. Also up to 80% of the total liquor was released by applying a pressure of 1–2 kg/cm^2^.