Abstract
Textural hardening of fish mince during storage was investigated by examining texture and structure of unwashed and washed fish mince. Washing reduced TMAO and increased water-binding ability, but did not prevent development of hard, rubbery texture in fish mince during frozen storage. Transmission electron microscopy showed more shrinkage of myofibrillar units (sarcomeres) occurred in washed than unwashed mince. Textural hardening of washed mince was thus related to increased freeze-induced contraction of myofibrils. Removal of water-soluble sarcoplasmic proteins facilitated freeze-induced contraction of myofibrils, leading to textural hardening. This suggested that water soluble proteins retard sarcomere shrinkage resulting from freeze-induced contraction/protein cross-linking.
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