Taste panel assessment of textural properties of fish minces from Australian species

H A Bremner; G M Laslett; J Olley

doi:10.1111/j.1365-2621.1978.tb00808.x

Back

Taste panel assessment of textural properties of fish minces from Australian species

Journal article

Peer reviewed

Taste panel assessment of textural properties of fish minces from Australian species

H A Bremner, G M Laslett and J Olley

Journal of Food Technology, Vol.13(4), pp.307-318

1978

DOI: https://doi.org/10.1111/j.1365-2621.1978.tb00808.x

Files and links (1)

url

https://doi.org/10.1111/j.1365-2621.1978.tb00808.xView

Published Version

Abstract

Food Sciences

The relationship between taste panel scores for texture (toughness and moisture), flesh pH and salt extractable protein for sixteen Australian species of fish has been investigated using an approach outlined by Cowie & Little (1966, 1967) for frozen stored cod.By graphing their data, Cowie & Little (1967) showed that a line could be drawn which divided the results into those from samples with soft flesh and those from samples with tough flesh. This dividing line was found to fit the present data, accumulated in the course of a series of experiments on frozen stored minced fish flesh.This approach emphasizes the underlying relationship of toughness with pH and salt extractable protein.

Details

Title: Taste panel assessment of textural properties of fish minces from Australian species
Authors: H A Bremner (Author) - CSIRO Division of Food Research
G M Laslett (Author) - CSIRO Division of Food Research
J Olley (Author) - CSIRO Division of Food Research
Publication details: Journal of Food Technology, Vol.13(4), pp.307-318
Publisher: Wiley-Blackwell Publishing Inc.
Date published: 1978
DOI: 10.1111/j.1365-2621.1978.tb00808.x
ISSN: 0022-1163
Organisation Unit: University of the Sunshine Coast, Queensland
Language: English
Record Identifier: 99450111902621
Output Type: Journal article

Metrics

4 File views/ downloads

804 Record Views