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Textural and water holding properties of frozen, minced Alaska pollock as influenced by chemical treatments

หน่วยงาน สถาบันวิจัยและให้คำปรึกษาแห่ง มหาวิทยาลัยธรรมศาสตร์

รายละเอียด

ชื่อเรื่อง : Textural and water holding properties of frozen, minced Alaska pollock as influenced by chemical treatments
นักวิจัย : Jarunee Loksuwan
คำค้น : Food science , textural properties , fish meat , pollock , minced fish
หน่วยงาน : สถาบันวิจัยและให้คำปรึกษาแห่ง มหาวิทยาลัยธรรมศาสตร์
ผู้ร่วมงาน : -
ปีพิมพ์ : 2534
อ้างอิง : Ph.D., The University of Wisconsin - Madison. (1991) 280 pages , http://dspace.library.tu.ac.th/handle/3517/3785
ที่มา : -
ความเชี่ยวชาญ : -
ความสัมพันธ์ : -
ขอบเขตของเนื้อหา : -
บทคัดย่อ/คำอธิบาย :

Problems encountered with fish during frozen storage include toughening, a decrease in water holding capacity, and the development of off flavors. Chemical dips prior to freezing reduce some of these deteriorative changes. Few data are available, however, regarding the relationship between the composition of fish dipped in phosphates, phosphates plus sodium chloride, or citrate, and textural properties during frozen storage. The present study was undertaken to explore these relationships. Minced Alaska pollock was used rather than fillets to minimize biological variability among fish and to allow phosphates or citrate to be applied and subsequently analyzed accurately. Minced fish were packed in open-ended plastic tubes, dipped in 8%, 15% sodium tripolyphosphate (TP), 15% TP + 2% NaCl or 26.46% citrate for 5 min and stored at $-$10$\sp\circ$C for 8 wk. Changes during frozen storage were followed by measuring concentration of phosphates or citrate, dimethylamine (DMA), water holding capacity (thaw exudate, cook loss, total fluidloss), and changes in texture (Instron) as a function of depth. TP alone penetrated poorly. A freeze-thaw treatment prior to the TP dip did not improve TP penetration. In the presence of NaCl, penetration of TP improved somewhat. Penetration of citrate was greater than either TP or TP + NaCl. The chemical treatments tested had only small effects on DMA production. In phosphate treated-samples, texture and WHC was stabilized only in the surface layer. With TP-NaCl treated samples, somewhat different results were obtained. After 8 wk storage, texture in the surface layers was less well preserved than with TP alone. This occurred because migration of TP in the TP-NaCl samples continued to occur during frozen storage, reducing the concentration of TP at the surface below that needed to stabilize texture. Citrate-treated samples behaved similarly to TP + NaCl treated samples with respect to texture. However, its effects on WHC were consistently more positive than they were with either TP alone or TP + NaCl. It can be concluded that both phosphate and citrate can preserve the texture of Alaska pollock during frozen storage provided the tissue concentration is sufficiently high (about 0.59% TP; 0.13% citrate).

บรรณานุกรม :
Jarunee Loksuwan . (2534). Textural and water holding properties of frozen, minced Alaska pollock as influenced by chemical treatments.
    กรุงเทพมหานคร : สถาบันวิจัยและให้คำปรึกษาแห่ง มหาวิทยาลัยธรรมศาสตร์ .
Jarunee Loksuwan . 2534. "Textural and water holding properties of frozen, minced Alaska pollock as influenced by chemical treatments".
    กรุงเทพมหานคร : สถาบันวิจัยและให้คำปรึกษาแห่ง มหาวิทยาลัยธรรมศาสตร์ .
Jarunee Loksuwan . "Textural and water holding properties of frozen, minced Alaska pollock as influenced by chemical treatments."
    กรุงเทพมหานคร : สถาบันวิจัยและให้คำปรึกษาแห่ง มหาวิทยาลัยธรรมศาสตร์ , 2534. Print.
Jarunee Loksuwan . Textural and water holding properties of frozen, minced Alaska pollock as influenced by chemical treatments. กรุงเทพมหานคร : สถาบันวิจัยและให้คำปรึกษาแห่ง มหาวิทยาลัยธรรมศาสตร์ ; 2534.