TY - JOUR
T1 - Injection of fish protein solutions of fresh saithe (Pollachius virens) fillets studied by low field Nuclear Magnetic Resonance and physicochemical measurements
AU - Guðjónsdóttir, María
AU - Karlsdóttir, Magnea Gudrún
AU - Arason, Sigurjón
AU - Rustad, Turid
PY - 2013
Y1 - 2013
N2 - Low field Nuclear Magnetic Resonance was used in comparison to yield and physicochemical measurements to assess the effects of salt and protein injection on the properties of saithe (Pollachius virens) fillets during chilled and frozen storage. Saithe fillets injected with various combinations of salt, homogenized fish proteins, gelatine and fish protein hydrolyzate, were compared to the properties of untreated fillets. Addition of salt or fish protein hydrolyzate resulted in increased yield after cooking and water holding capacity compared to other treatments. Transversal relaxation data fitting resulted in three water populations with relaxation times of 27–45 ms, 60–99 ms and 187–341 ms. Relaxation times and respective populations showed significant correlation to various physicochemical properties, that muscle water behaviour was changed by salt and protein injection and indicated protein denaturation during frozen storage. Fish protein hydrolyzate injected fillets were most stable through storage, while gelatine injected fillets were most denatured during frozen storage.
AB - Low field Nuclear Magnetic Resonance was used in comparison to yield and physicochemical measurements to assess the effects of salt and protein injection on the properties of saithe (Pollachius virens) fillets during chilled and frozen storage. Saithe fillets injected with various combinations of salt, homogenized fish proteins, gelatine and fish protein hydrolyzate, were compared to the properties of untreated fillets. Addition of salt or fish protein hydrolyzate resulted in increased yield after cooking and water holding capacity compared to other treatments. Transversal relaxation data fitting resulted in three water populations with relaxation times of 27–45 ms, 60–99 ms and 187–341 ms. Relaxation times and respective populations showed significant correlation to various physicochemical properties, that muscle water behaviour was changed by salt and protein injection and indicated protein denaturation during frozen storage. Fish protein hydrolyzate injected fillets were most stable through storage, while gelatine injected fillets were most denatured during frozen storage.
U2 - 10.1007/s13197-011-0348-6
DO - 10.1007/s13197-011-0348-6
M3 - Journal article
C2 - 24425912
SN - 0022-1155
VL - 50
SP - 228
EP - 238
JO - Journal of Food Science and Technology
JF - Journal of Food Science and Technology
IS - 2
ER -