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The expressible fluid of fish fillets. VII.—freezing damage and protein denaturation under pressure

✍ Scribed by R. M. Love; O. Karsti

Publisher
John Wiley and Sons
Year
1958
Tongue
English
Weight
763 KB
Volume
9
Category
Article
ISSN
0022-5142

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✦ Synopsis

Abstract

Fillets of cod were frozen at different speeds under various pressures. The effects of pressure on cell damage caused during the freezing and on denaturation of the proteins during subsequent cold storage were studied, and found to vary according to the experimental conditions. They were, however, less important than the effect of the rate of freezing, and in no cases were pressed fillets after storage inferior to unpressed in ‘eating’ quality. It was concluded therefore that pressure during freezing was not harmful, but could be of benefit by accelerating the freezing through improved contact between the fillets and the cooling plates.

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The expressible fluid of fish fillets. V
The expressible fluid of fish fillets. VIII.—cell damage in slow freezing
✍ R. M. Love 📂 Article 📅 1958 🏛 John Wiley and Sons 🌐 English ⚖ 417 KB

## Abstract The action of intercellular ice on muscle cells was studied by means of the deoxyribose nucleic acid method in fish fillets frozen at different speeds. It was found that there was a zone of minimum damage at a freezing time of about 115 minutes, the most rapid freezing time at which all