FACTORS AFFECTING TEXTURAL CHARACTERISTICS OF COOKED COMMINUTED FISH MUSCLE

Abstract

ABSTRACTFactors affecting textural characteristics of cooked comminuted fish muscle were investigated. These factors included: time of comminution, presence of NaCl or NaCl and polyphosphates, effect of mechanical deboning, temperature of cooking, and type of heating medium used. Textural characteristics were evaluated objectively using as an index: compressive strength, modulus of elasticity, resilience, and shear strength. The change in the physical state of the protein‐water system was determined from the quantity of fluid (expressible fluid) that can be expressed from the specimen subjected to a fixed compression force. With extensive chopping, mechanical strength diminished as the concentration of extractable myosin in the muscle homogenates decreased. Changes in expressible fluid followed changes in physical properties. Formulations with higher moisture contents were more susceptible to adverse changes brought about by mechanical treatments such as chopping. Mechanical strength of the cooked comminuted muscle progressed in the order of increasing strength as follows: no additives, with NaCl, with NaCl and polyphosphates. The presence of polyphosphates allowed increased solubilization of muscle protein and improved water binding. The variation in textural strength of products receiving different preheating treatments appeared to be related to the changes in water binding as shown by the inverse relationship of mechanical strength to the quantity expressible fluid. The textural strength of cooked muscle homogenates decreased in the order of: steamed, water cooked, and smoke‐house cooked.