Texture modification processes for giant grenadier (albatrossia pectoralis) fillets
Date of Original Version
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
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.