Frozen hake fillets quality as related to texture and viscosity by mechanical methods
This work aimed to develop a textural quality classification function for frozen hake fillets using instrumental measurements. Frozen hake fillets were stored to provide a wide range of textures. Raw and cooked fillets were analyzed for texture using Kramer and Warner-Bratzler shear cells and a punc...
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| Veröffentlicht in: | Journal of food science 1998-09, Vol.63 (5), p.793-796 |
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| container_title | Journal of food science |
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| creator | Barroso, M Careche, M Barrios, L Borderias, A.J |
| description | This work aimed to develop a textural quality classification function for frozen hake fillets using instrumental measurements. Frozen hake fillets were stored to provide a wide range of textures. Raw and cooked fillets were analyzed for texture using Kramer and Warner-Bratzler shear cells and a puncture device. Apparent viscosity, dimethylamine and protein solubility were also measured. Principal Component Analysis indicated three factors accounting for 86.5% of the variance. Four clusters were found, ranging from excellent quality (low texture, high viscosity) to very poor (high texture, low viscosity). Parameters required for classification were viscosity, maximum force from Kramer and maximum force and energy from the puncture test. |
| doi_str_mv | 10.1111/j.1365-2621.1998.tb17902.x |
| format | Article |
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Frozen hake fillets were stored to provide a wide range of textures. Raw and cooked fillets were analyzed for texture using Kramer and Warner-Bratzler shear cells and a puncture device. Apparent viscosity, dimethylamine and protein solubility were also measured. Principal Component Analysis indicated three factors accounting for 86.5% of the variance. Four clusters were found, ranging from excellent quality (low texture, high viscosity) to very poor (high texture, low viscosity). Parameters required for classification were viscosity, maximum force from Kramer and maximum force and energy from the puncture test.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1998.tb17902.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Biological and medical sciences ; Fish ; Fish and seafood industries ; fish fillets ; Food industries ; Food processing industry ; food quality ; frozen ; frozen fish ; Fundamental and applied biological sciences. Psychology ; hake ; mechanical properties ; multivariate ; multivariate analysis ; muscle tissues ; Muscular system ; Quality ; Refrigeration ; temperature ; textural quality classification ; texture ; viscosity</subject><ispartof>Journal of food science, 1998-09, Vol.63 (5), p.793-796</ispartof><rights>1999 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Sep 1998</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5013-2cd417cb257ba3ddab20bfee7665ee9ddfcc951b8a20ef66384ecfb2a692959b3</citedby><cites>FETCH-LOGICAL-c5013-2cd417cb257ba3ddab20bfee7665ee9ddfcc951b8a20ef66384ecfb2a692959b3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1998.tb17902.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1998.tb17902.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>315,782,786,1419,27933,27934,45583,45584</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=1587926$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Barroso, M</creatorcontrib><creatorcontrib>Careche, M</creatorcontrib><creatorcontrib>Barrios, L</creatorcontrib><creatorcontrib>Borderias, A.J</creatorcontrib><title>Frozen hake fillets quality as related to texture and viscosity by mechanical methods</title><title>Journal of food science</title><description>This work aimed to develop a textural quality classification function for frozen hake fillets using instrumental measurements. Frozen hake fillets were stored to provide a wide range of textures. Raw and cooked fillets were analyzed for texture using Kramer and Warner-Bratzler shear cells and a puncture device. Apparent viscosity, dimethylamine and protein solubility were also measured. Principal Component Analysis indicated three factors accounting for 86.5% of the variance. Four clusters were found, ranging from excellent quality (low texture, high viscosity) to very poor (high texture, low viscosity). Parameters required for classification were viscosity, maximum force from Kramer and maximum force and energy from the puncture test.</description><subject>Biological and medical sciences</subject><subject>Fish</subject><subject>Fish and seafood industries</subject><subject>fish fillets</subject><subject>Food industries</subject><subject>Food processing industry</subject><subject>food quality</subject><subject>frozen</subject><subject>frozen fish</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>hake</subject><subject>mechanical properties</subject><subject>multivariate</subject><subject>multivariate analysis</subject><subject>muscle tissues</subject><subject>Muscular system</subject><subject>Quality</subject><subject>Refrigeration</subject><subject>temperature</subject><subject>textural quality classification</subject><subject>texture</subject><subject>viscosity</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1998</creationdate><recordtype>article</recordtype><recordid>eNqVkM1u1DAURiMEEkPhGbAqtkn9E9sxGwQD7UArWJTC0rp2bCbTNGltTzvTp8dRRnSNN7al4-_zPUVxTHBF8jrZVIQJXlJBSUWUaqpkiFSYVrtnxYJIjkvW1OR5scCY0pKQWr4sXsW4wdOdiUVxdRrGRzegNVw75Lu-dymiuy30XdojiCi4HpJrURpRcru0DQ7B0KL7LtoxTozZoxtn1zB0Fvp8TOuxja-LFx766N4c9qPc8-XnclVe_Dj7uvx4UVqOCSupbWsiraFcGmBtC4Zi452TQnDnVNt6axUnpgGKnRciz-KsNxSEooorw46K4zn3Nox3WxeT3ozbMORKTVTNGiIbnKH3M2TDGGNwXt-G7gbCXhOsJ4t6oyeLerKoJ4v6YFHv8uN3hwaIeUAfYLBdfErgjVRUZOzDjD10vdv_R4H-dvr5UiqWE8o5oYtZ9L8ECNdaSCa5_v39TK-U-vWpXp7rVebfzryHUcOfkD91dUmzVUwVZrmO_QVsm6Cm</recordid><startdate>199809</startdate><enddate>199809</enddate><creator>Barroso, M</creator><creator>Careche, M</creator><creator>Barrios, L</creator><creator>Borderias, A.J</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>199809</creationdate><title>Frozen hake fillets quality as related to texture and viscosity by mechanical methods</title><author>Barroso, M ; Careche, M ; Barrios, L ; Borderias, A.J</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5013-2cd417cb257ba3ddab20bfee7665ee9ddfcc951b8a20ef66384ecfb2a692959b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1998</creationdate><topic>Biological and medical sciences</topic><topic>Fish</topic><topic>Fish and seafood industries</topic><topic>fish fillets</topic><topic>Food industries</topic><topic>Food processing industry</topic><topic>food quality</topic><topic>frozen</topic><topic>frozen fish</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>hake</topic><topic>mechanical properties</topic><topic>multivariate</topic><topic>multivariate analysis</topic><topic>muscle tissues</topic><topic>Muscular system</topic><topic>Quality</topic><topic>Refrigeration</topic><topic>temperature</topic><topic>textural quality classification</topic><topic>texture</topic><topic>viscosity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Barroso, M</creatorcontrib><creatorcontrib>Careche, M</creatorcontrib><creatorcontrib>Barrios, L</creatorcontrib><creatorcontrib>Borderias, A.J</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Barroso, M</au><au>Careche, M</au><au>Barrios, L</au><au>Borderias, A.J</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Frozen hake fillets quality as related to texture and viscosity by mechanical methods</atitle><jtitle>Journal of food science</jtitle><date>1998-09</date><risdate>1998</risdate><volume>63</volume><issue>5</issue><spage>793</spage><epage>796</epage><pages>793-796</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>This work aimed to develop a textural quality classification function for frozen hake fillets using instrumental measurements. Frozen hake fillets were stored to provide a wide range of textures. Raw and cooked fillets were analyzed for texture using Kramer and Warner-Bratzler shear cells and a puncture device. Apparent viscosity, dimethylamine and protein solubility were also measured. Principal Component Analysis indicated three factors accounting for 86.5% of the variance. Four clusters were found, ranging from excellent quality (low texture, high viscosity) to very poor (high texture, low viscosity). Parameters required for classification were viscosity, maximum force from Kramer and maximum force and energy from the puncture test.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1998.tb17902.x</doi><tpages>4</tpages></addata></record> |
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| ispartof | Journal of food science, 1998-09, Vol.63 (5), p.793-796 |
| issn | 0022-1147 1750-3841 |
| language | eng |
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| source | Access via Wiley Online Library |
| subjects | Biological and medical sciences Fish Fish and seafood industries fish fillets Food industries Food processing industry food quality frozen frozen fish Fundamental and applied biological sciences. Psychology hake mechanical properties multivariate multivariate analysis muscle tissues Muscular system Quality Refrigeration temperature textural quality classification texture viscosity |
| title | Frozen hake fillets quality as related to texture and viscosity by mechanical methods |
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