CONTROL OF MUSCLE SOFTENING AND PROTEASE-PARASITE INTERACTIONS IN ARROWTOOTH FLOUNDER ATHERESTHES-STOMIAS

被引：58

作者：

GREENE, DH

BABBITT, JK

机构：

[1] National Marine Fisheries Service, Utilization Research Laboratory, Kodiak, Arkansas, 99615

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb06822.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Distinct proteolytic activity was observed in the incubated muscle tissue of arrowtooth flounder. Absorbance measurements of the TCA filtrates indicated maximum proteolytic activity between 55°C and 60°C, and minimum activity below 40°C. Instron puncture tests of raw, baked, steamed, deep‐fat fried and microwaved samples of arrowtooth demonstrated that rapid inactivation of the protease(s) by microwave cooking significantly improved textural properties. Myxosporean parasites tentatively classified as Kudoa thyrsitis were identified in all but one of the arrowtooth samples. However, no clear relationship between parasite density and textural deterioration of the cooked fillets was observed. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：579 / 580

页数：2

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