Foaming capacity of fish minces during frozen storage
This work covers a year's study of the foaming capacity (FC) of minced muscle of three fish species-blue whiting (Micromesistius poutassou R), horse mackerel (Trachurtus trachurus L), and mackerel (Scomber scombrus L)--caught in two different seasons January and July) and stored at -18 degrees...
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| Veröffentlicht in: | Journal of the science of food and agriculture 1992, Vol.60 (2), p.263-270 |
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| container_title | Journal of the science of food and agriculture |
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| creator | Huidobro, A Tejada, M |
| description | This work covers a year's study of the foaming capacity (FC) of minced muscle of three fish species-blue whiting (Micromesistius poutassou R), horse mackerel (Trachurtus trachurus L), and mackerel (Scomber scombrus L)--caught in two different seasons January and July) and stored at -18 degrees C. Periodic assays were performed to determine protein solubility, FC and dimethylamine formation. The results show that FC is initially inhibited by the presence of the species own lipids; however, during frozen storage this effect is attenuated and thus FC increases. The results corroborate the view that protein solubility is not an indispensible requisite for FC, and that mere dispersion of proteins is sufficient. However, FC is not diminished by changes in protein during frozen storage when this deficiency is offset by sufficient protein concentration. On the other hand, FC is clearly affected by the formaldehyde generated during frozen storage, so that beyond a certain level the aggregates formed as a result of formaldehyde formation are too large to disperse, and hence FC decreases drastically. |
| doi_str_mv | 10.1002/jsfa.2740600216 |
| format | Article |
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Periodic assays were performed to determine protein solubility, FC and dimethylamine formation. The results show that FC is initially inhibited by the presence of the species own lipids; however, during frozen storage this effect is attenuated and thus FC increases. The results corroborate the view that protein solubility is not an indispensible requisite for FC, and that mere dispersion of proteins is sufficient. However, FC is not diminished by changes in protein during frozen storage when this deficiency is offset by sufficient protein concentration. On the other hand, FC is clearly affected by the formaldehyde generated during frozen storage, so that beyond a certain level the aggregates formed as a result of formaldehyde formation are too large to disperse, and hence FC decreases drastically.</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.2740600216</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>London: John Wiley & Sons, Ltd</publisher><subject>Biological and medical sciences ; capacity ; comminated fish ; fish ; Fish and seafood industries ; foaming ; foaming capacity ; Food industries ; frozen foods ; frozen storage ; Fundamental and applied biological sciences. Psychology ; mince ; particles</subject><ispartof>Journal of the science of food and agriculture, 1992, Vol.60 (2), p.263-270</ispartof><rights>Copyright © 1992 John Wiley & Sons, Ltd</rights><rights>1993 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4126-c7f2d99950a32a3839b7603dfc2c7245910649c7eebebe308627b5ad384df3db3</citedby><cites>FETCH-LOGICAL-c4126-c7f2d99950a32a3839b7603dfc2c7245910649c7eebebe308627b5ad384df3db3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.2740600216$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.2740600216$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,4010,27846,27900,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=4648803$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Huidobro, A</creatorcontrib><creatorcontrib>Tejada, M</creatorcontrib><title>Foaming capacity of fish minces during frozen storage</title><title>Journal of the science of food and agriculture</title><addtitle>J. Sci. Food Agric</addtitle><description>This work covers a year's study of the foaming capacity (FC) of minced muscle of three fish species-blue whiting (Micromesistius poutassou R), horse mackerel (Trachurtus trachurus L), and mackerel (Scomber scombrus L)--caught in two different seasons January and July) and stored at -18 degrees C. Periodic assays were performed to determine protein solubility, FC and dimethylamine formation. The results show that FC is initially inhibited by the presence of the species own lipids; however, during frozen storage this effect is attenuated and thus FC increases. The results corroborate the view that protein solubility is not an indispensible requisite for FC, and that mere dispersion of proteins is sufficient. However, FC is not diminished by changes in protein during frozen storage when this deficiency is offset by sufficient protein concentration. On the other hand, FC is clearly affected by the formaldehyde generated during frozen storage, so that beyond a certain level the aggregates formed as a result of formaldehyde formation are too large to disperse, and hence FC decreases drastically.</description><subject>Biological and medical sciences</subject><subject>capacity</subject><subject>comminated fish</subject><subject>fish</subject><subject>Fish and seafood industries</subject><subject>foaming</subject><subject>foaming capacity</subject><subject>Food industries</subject><subject>frozen foods</subject><subject>frozen storage</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>mince</subject><subject>particles</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1992</creationdate><recordtype>article</recordtype><sourceid>K30</sourceid><recordid>eNqFkM1LAzEQxYMoWKtnjy7odXXysckGT0WtVUrFqiheQppN6tbarckWrX-9KVsUT5JDyOT33sw8hPYxHGMAcjIJTh8TwYDHF-YbqIVBihQAwyZqxRpJM8zINtoJYQIAUnLeQlm30m_lbJwYPdemrJdJ5RJXhpckVo0NSbHwq2_nqy87S0JdeT22u2jL6Wmwe-u7jR66F_dnvbR_c3l11umnhmHCUyMcKaSUGWhKNM2pHAkOtHCGGEFYJjFwJo2wdhQPhZwTMcp0QXNWOFqMaBsdNr5zX70vbKjVpFr4WWypMAWKSY4ljdRJQxlfheCtU3Nfvmm_VBjUKhu1ykb9ZhMVR2tfHYyeOq9npgw_MsZZnsPK-LTBPsqpXf7nqq7vup0_TdJGXYbafv6otX9VXFCRqcfBpeo9DYa3w2ehziN_0PBOV0qPfRzo4Y5AXBSzXADN6DduUYx6</recordid><startdate>1992</startdate><enddate>1992</enddate><creator>Huidobro, A</creator><creator>Tejada, M</creator><general>John Wiley & Sons, Ltd</general><general>Wiley</general><general>Published for the Society of Chemical Industry by Elsevier Applied Science</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>HJHVS</scope><scope>IZSXY</scope><scope>K30</scope><scope>PAAUG</scope><scope>PAWHS</scope><scope>PAWZZ</scope><scope>PAXOH</scope><scope>PBHAV</scope><scope>PBQSW</scope><scope>PBYQZ</scope><scope>PCIWU</scope><scope>PCMID</scope><scope>PCZJX</scope><scope>PDGRG</scope><scope>PDWWI</scope><scope>PETMR</scope><scope>PFVGT</scope><scope>PGXDX</scope><scope>PIHIL</scope><scope>PISVA</scope><scope>PJCTQ</scope><scope>PJTMS</scope><scope>PLCHJ</scope><scope>PMHAD</scope><scope>PNQDJ</scope><scope>POUND</scope><scope>PPLAD</scope><scope>PQAPC</scope><scope>PQCAN</scope><scope>PQCMW</scope><scope>PQEME</scope><scope>PQHKH</scope><scope>PQMID</scope><scope>PQNCT</scope><scope>PQNET</scope><scope>PQSCT</scope><scope>PQSET</scope><scope>PSVJG</scope><scope>PVMQY</scope><scope>PZGFC</scope></search><sort><creationdate>1992</creationdate><title>Foaming capacity of fish minces during frozen storage</title><author>Huidobro, A ; Tejada, M</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4126-c7f2d99950a32a3839b7603dfc2c7245910649c7eebebe308627b5ad384df3db3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1992</creationdate><topic>Biological and medical sciences</topic><topic>capacity</topic><topic>comminated fish</topic><topic>fish</topic><topic>Fish and seafood industries</topic><topic>foaming</topic><topic>foaming capacity</topic><topic>Food industries</topic><topic>frozen foods</topic><topic>frozen storage</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>mince</topic><topic>particles</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Huidobro, A</creatorcontrib><creatorcontrib>Tejada, M</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Periodicals Index Online Segment 19</collection><collection>Periodicals Index Online Segment 30</collection><collection>Periodicals Index Online</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - West</collection><collection>Primary Sources Access (Plan D) - International</collection><collection>Primary Sources Access & Build (Plan A) - MEA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Midwest</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Northeast</collection><collection>Primary Sources Access (Plan D) - Southeast</collection><collection>Primary Sources Access (Plan D) - North Central</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Southeast</collection><collection>Primary Sources Access (Plan D) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - UK / I</collection><collection>Primary Sources Access (Plan D) - Canada</collection><collection>Primary Sources Access (Plan D) - EMEALA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - North Central</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - International</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - International</collection><collection>Primary Sources Access (Plan D) - West</collection><collection>Periodicals Index Online Segments 1-50</collection><collection>Primary Sources Access (Plan D) - APAC</collection><collection>Primary Sources Access (Plan D) - Midwest</collection><collection>Primary Sources Access (Plan D) - MEA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Canada</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - UK / I</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - EMEALA</collection><collection>Primary Sources Access & Build (Plan A) - APAC</collection><collection>Primary Sources Access & Build (Plan A) - Canada</collection><collection>Primary Sources Access & Build (Plan A) - West</collection><collection>Primary Sources Access & Build (Plan A) - EMEALA</collection><collection>Primary Sources Access (Plan D) - Northeast</collection><collection>Primary Sources Access & Build (Plan A) - Midwest</collection><collection>Primary Sources Access & Build (Plan A) - North Central</collection><collection>Primary Sources Access & Build (Plan A) - Northeast</collection><collection>Primary Sources Access & Build (Plan A) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - Southeast</collection><collection>Primary Sources Access (Plan D) - UK / I</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - APAC</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - MEA</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Huidobro, A</au><au>Tejada, M</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Foaming capacity of fish minces during frozen storage</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>1992</date><risdate>1992</risdate><volume>60</volume><issue>2</issue><spage>263</spage><epage>270</epage><pages>263-270</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>This work covers a year's study of the foaming capacity (FC) of minced muscle of three fish species-blue whiting (Micromesistius poutassou R), horse mackerel (Trachurtus trachurus L), and mackerel (Scomber scombrus L)--caught in two different seasons January and July) and stored at -18 degrees C. Periodic assays were performed to determine protein solubility, FC and dimethylamine formation. The results show that FC is initially inhibited by the presence of the species own lipids; however, during frozen storage this effect is attenuated and thus FC increases. The results corroborate the view that protein solubility is not an indispensible requisite for FC, and that mere dispersion of proteins is sufficient. However, FC is not diminished by changes in protein during frozen storage when this deficiency is offset by sufficient protein concentration. On the other hand, FC is clearly affected by the formaldehyde generated during frozen storage, so that beyond a certain level the aggregates formed as a result of formaldehyde formation are too large to disperse, and hence FC decreases drastically.</abstract><cop>London</cop><pub>John Wiley & Sons, Ltd</pub><doi>10.1002/jsfa.2740600216</doi><tpages>8</tpages></addata></record> |
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| ispartof | Journal of the science of food and agriculture, 1992, Vol.60 (2), p.263-270 |
| issn | 0022-5142 1097-0010 |
| language | eng |
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| source | Wiley Online Library Journals Frontfile Complete; Periodicals Index Online |
| subjects | Biological and medical sciences capacity comminated fish fish Fish and seafood industries foaming foaming capacity Food industries frozen foods frozen storage Fundamental and applied biological sciences. Psychology mince particles |
| title | Foaming capacity of fish minces during frozen storage |
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