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PARAMETERS OF TEXTURE CHANGE IN PROCESSED FISH: PROTEIN CRYSTALLIZATION.

Wei-Wen Mao1, Clarence Sterling1

  • 1Dept. of Food Science and Technology, University of California, Davis, Calif, U.S.A.

Journal of Texture Studies
|April 4, 2017
PubMed
Summary

Processing Sacramento blackfish (Orthodon microlepidotus) muscle increased its crystallinity. Freezing, cooking, and dehydrating all raised crystallinity, with further increases during storage of frozen and dehydrated samples.

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Area of Science:

  • Food science
  • Biophysics
  • Materials science

Background:

  • Muscle processing can alter its physical and chemical properties.
  • Crystallinity is a key indicator of material structure and stability.

Purpose of the Study:

  • To investigate the impact of processing on muscle crystallinity in Sacramento blackfish (Orthodon microlepidotus).
  • To quantify changes in crystallinity using X-ray diffraction and water vapor uptake methods.

Main Methods:

  • Freeze-substitution procedure for sample preparation.
  • X-ray diffraction analysis to assess crystallinity.
  • Relative water vapor uptake measurements.

Main Results:

  • Processing resulted in a slight increase in muscle crystallinity.

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  • Freezing, cooking, and dehydration progressively increased crystallinity.
  • Storage of frozen and dehydrated muscle led to further crystallinity enhancement.

    • Conclusions:

    • Processing techniques significantly influence the crystalline structure of fish muscle.
    • Understanding these changes is crucial for optimizing food processing and storage.
    • Crystallinity changes correlate with water content and structural integrity.