Studies on textural and histological changes in cured fish muscle.

Yashoda, K. P. and Suryanarayana Rao, S. V. (1998) Studies on textural and histological changes in cured fish muscle. Journal of Food Science and Technology, 35 (1). 21-24, 10 ref..

PDF JFST_1998_35_1_21-24.pdf - Published Version Restricted to Registered users only Download (1MB)

Abstract

Textural changes in fish muscle [catfish (Tachysurus dussumieri) and Indian mackerel (Rastrelliger kanagurta)] as a result of salt-curing [brining] were studied with respect to hardness, cohesiveness, elasticity, chewiness and histological changes. Hardness of muscle increased from an initial value of 1.34-9.65 kg/volt after drying. Elasticity increased from 0.00 to 4.5 mm after 2 h of salting. This resulted in an increase in chewiness values. Cohesiveness was only marginally affected by curing. Histological studies did not reveal any perceptible alteration in the muscle tissue at the given level of magnification, except for progressive widening of the interstitial space around the cells and endomysium, which might indicate greater cohesion of the muscle fibre.

Item Type:	Article
Uncontrolled Keywords:	BRINING-; CATFISH-; HISTOLOGY-; MACKEREL-; PHYSICAL-PROPERTIES; INDIAN-MACKEREL
Subjects:	600 Technology > 08 Food technology > 14 Physical properties > 05 Texture 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Feb 2012 04:14
Last Modified:	23 Feb 2012 04:14
URI:	http://ir.cftri.res.in/id/eprint/7782

Actions (login required)

View Item