Abstract
Present research concentrated on high pressure assisted thawing of fish fillets from commercially important fish species such as ocean perch, saithe and herring. DSC (Perkin-Elmer DSC 7) has been used to follow the pressure-induced changes of proteins. Results of pressure assisted thawing are compared to those of conventional thawing in water at 10°C and ambient pressure. The results obtained clearly demonstrate that changes in DSC curves become pronounced with advancing high pressure and are dependent on the species of fish.
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