Liquid loss and structural changes during heating of fish products as effected by intrinsic and external factors

摘要

Heat induced structural changes and liquid loss were studied in the muscle of cod, a lean fish species, and salmon, a fatty fish species. The investigations were carried out on samples pre-heated from 5 to 70 deg C. Both whole muscle and finely comminuted muscle with NaCl added, were used as raw materials. The effects of intrinsic factors such as species, nutritional and maturation status upon structural features as well as thermal stability (DSC) were studied and related to liquid holding properties. Both light- and transmission electron microscopic techniques were used.