COMPARISON OF THE CONTRIBUTION OF FORMALDEHYDE AND LIPID OXIDATION-PRODUCTS TO PROTEIN DENATURATION AND TEXTURE DETERIORATION DURING FROZEN STORAGE OF MINCED ICE-FISH FILLET (CHAMPSOCEPHALUS-GUNNARI AND PSEUDOCHAENICHTHYS-GEORGIANUS)

被引：21

作者：

REHBEIN, H

ORLICK, B

机构：

[1] Institute of Biochemistry and Technology, Federal Research Centre for Fisheries, D-2000 Hamburg 50

来源：

INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID | 1990年 / 13卷 / 05期

关键词：

fish muscle; formaldehyde; Lipid oxidation; protein denaturation; texture deterioration;

D O I：

10.1016/0140-7007(90)90066-6

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

Fillets of the ice-fish Champsocephalus gunnari and Pseudochaenichthys georgianus were minced and mixed with various additives to induce the formation of formaldehyde and oxidation of lipids. The mixtures were frozen and stored for several months and protein denaturation and changes in texture were measured. Samples containing high concentrations of formaldehyde were very tough in texture. However it was found that even severe lipid oxidation (up to 14 mg of malonaldehyde per kg wet mass) had only a slight influence on texture. © 1990.

引用

页码：336 / 341

页数：6

共 24 条

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