Texture modification processes for giant grenadier (albatrossia pectoralis) fillets
Document Type
Article
Date of Original Version
12-1-1999
Abstract
Improving the texture of soft fleshed giant grenadier (Albatrossia pectoralis) was investigated. Freeze-thaw cycles and cen-trifugation moderately improved the flesh firmness. Treatment in brine or dry salt, injection of 7.5% soy protein and 15% egg white improved texture so that it compared favorably to Dover sole. Whey protein (10% solution) produced slightly less firmness. Starch and gum solutions (10% and 0.9%, respectively) and static pressure were not effective. Comparison of dry salted and soy protein injected fillets with sole during frozen storage showed slight texture improvement over a six month period. Grenadier fillets maintained texture while sole fillets deteriorated, becoming very tough and undesirable. © 1999 Taylor and Francis Group, LLC.
Publication Title, e.g., Journal
Journal of Aquatic Food Product Technology
Volume
8
Issue
4
Citation/Publisher Attribution
Crapo, Charles, Brian Himelbloom, Robert Pfutzenreuter, and Chong Lee. "Texture modification processes for giant grenadier (albatrossia pectoralis) fillets." Journal of Aquatic Food Product Technology 8, 4 (1999). doi: 10.1300/J030v08n04_04.
