期刊
JOURNAL OF FOOD ENGINEERING
卷 77, 期 4, 页码 1007-1011出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2005.08.029
关键词
processing quality; tilapia fillet; hydrostatic pressure
Tilapia fillets were treated under 50-300 MPa at 25 degrees C to examine the change of their processing quality. The gel strength from the tilapia meat treated at 50 MPa for 1 h was 1.2 times as that of fresh meat, but there was a 25% decrease for that treated at 250 MPa for 1 h. Extraction of water-soluble proteins was barely affected by high-pressure treatment; however, that of salt-soluble proteins decreased 60% after treating at 250 MPa for 1 h. The actomyosin was extracted below 10% for the meat treated beyond 200 MPa. The liability to denaturation indicates that pressure treatment was applicable to tilapia processing not for storage. (c) 2005 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据