Abstract
ABSTRACTDistinct proteolytic activity was observed in the incubated muscle tissue of arrowtooth flounder. Absorbance measurements of the TCA filtrates indicated maximum proteolytic activity between 55°C and 60°C, and minimum activity below 40°C. Instron puncture tests of raw, baked, steamed, deep‐fat fried and microwaved samples of arrowtooth demonstrated that rapid inactivation of the protease(s) by microwave cooking significantly improved textural properties. Myxosporean parasites tentatively classified as Kudoa thyrsitis were identified in all but one of the arrowtooth samples. However, no clear relationship between parasite density and textural deterioration of the cooked fillets was observed.
Published Version
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