Factors Affecting Proteolytic Breakdown of Texture in Minced Fish Gels. A Project Status Report,

摘要

This research was instigated as a basic study into the factors which affect the texture of gels from minced fish in hopes that a basic understanding of these factors might enable greater control of quality in the production of minced fish products without as much reliance on additive binders. It has been shown that a proteolytic factor is present in the flesh of certain fish species which degrades the texture of fish gels at normal processing temperatures. The effects of this factor may be controlled by rapid heating to elevated temperatures (85C) for products of small size dimensions. Eventually washing of fish flesh and/or better control of handling practices may offer the best means of control of texture in fish gels.